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    Coq au Vin

    Updated May 27, 2025 / By Holly Erickson & Natalie Mortimer

    Coq au vin is a classic French chicken stew, with succulent chicken pieces simmered in a silky, herby rich red wine sauce. Our coq au vin recipe is a simple, satisfying one-pot wonder.

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    A plate of homemade coq au vin served over creamy mashed potatoes, garnished with herbs and vegetables.
    Photography by Gayle McLeod

    When you hear “coq au vin” what comes to mind? Labor intensive? Too fancy to be practical? Well none of that is true! In reality, coq au vin is simply a French chicken stew cooked with red wine. It’s a dish full of nuanced, deep, savory flavors (not unlike its counterparts, Chicken Fricassee, or Beef Bourguignon). Our easy coq au vin recipe is as good for a weeknight dinner as it is for a celebratory dinner party.

    Coq au vin means “rooster in wine,” in French, but not to worry! You don’t need to get your hands on a rooster to make it — regular chicken is fine. Our coq au vin recipe takes humble chicken thighs and drumsticks and elevates them with a braise in wine, bacon, garlic, herbs, and vegetables. The result is a dish full of fall-apart chicken and the most succulent sauce. We love Julia Child, and her elaborate coq au vin recipe is classic to the max. But, we’ve taken the liberty of simplifying Julia’s recipe into a weeknight dish that anyone can cook with ease. For a totally different, but still classic chicken thigh dish, try our easy Chicken Adobo. 

    raw bone in chicken legs and thighs, red wine, vegetables, and spices in separate prep bowls laid out to make coq au vin

    What’s In Coq Au Vin: 

    • Chicken: bone-in, skin-on chicken thighs and drumsticks
    • Red wine: Coq au vin is traditionally made with red wine. Red wine from Burgundy is most common, and we like using any delicious, affordable Pinot Noir (which is the wine grape of the Burgundy region!) or another lighter bodied red wine for this coq au vin recipe. That said, you could use a white wine in a pinch, but the color of your finished stew will be dramatically different from ours. The flavors will still be delicious, but will also be a little different from the classic. 
    • Bacon: Smoky, salty bacon is key. The authentic French coq au vin recipe uses lardons, and if you can find them, wonderful! But thick-cut bacon works just fine. 
    • Veggies: Carrots, shallots (or pearl onions work, too), and mushrooms (OK, yes, a fungi not a veggie but you get the idea, right?). 
    • Aromatics & herbs: Garlic, thyme, bay leaf.
    • Tomato paste: Rich flavor in just a few tablespoons
    • Stock: chicken stock, and homemade if you’ve got it! Otherwise, store bought works fine. 
    • Flour + butter: To thicken the red wine sauce, and add a little richness. 
    chopped bacon being cooked in a pan
    chicken thighs and drumsticks seasoned with salt being browned in a pan of bacon fat
    garlic, shallots, thyme, bay leaf, tomato paste, and bacon being cooked together in a pan
    red wine being added to a pan of seared chicken and vegetables

    How To Make Coq Au Vin: 

    1. Grab your favorite big, lidded pot! Ideally, either a Dutch oven or cast iron braising dish. Why? The heavy lid of a Dutch oven creates the perfect environment for keeping in steam while your coq au vin braises in the oven, resulting in supremely tender meat and veggies.
    2. Brown the bacon. Remove it from the pan, but leave all that nice bacon grease behind.
    3. Brown the chicken in the bacon grease (yum!) and set it aside.
    4. Start the stew. Cook the garlic, and herbs.
    5. Add back the chicken, bacon, and carrots.
    6. Pour in the stock and wine. (Go ahead and pour a glass of wine for yourself while you’re at it!)
    7. Cover the pot, and pop it in a hot oven for about 30 minutes, or until the chicken is falling off the bone.
    8. Finish the dish! Add the mushrooms, shallots, and roux (butter and flour mixture). Give your coq au vin a few minutes on the stovetop to let the sauce thicken.
    9. Serve!  
    chicken stock and wine being added to a pan of chicken and vegetables to make coq au vin
    A pot of homemade coq au vin, with chicken, vegetables, and a rich red wine sauce simmering together.
    A pot of homemade coq au vin, with chicken, vegetables, and a rich red wine sauce simmering together.
    A pot of homemade coq au vin, with chicken, vegetables, and a rich red wine sauce simmering together.

    What To Serve With Coq Au Vin

    Starchy sides: 

    Salads to serve on the side: 

    And for dessert:

    A pot of homemade coq au vin, with chicken, vegetables, and a rich red wine sauce simmering together.

    How To Store & Reheat Coq Au Vin

    Leftover coq au vin is DELICIOUS. This is a dish that gets better as it sits (to a point, of course). Store any leftovers in the fridge for 3-4 days. To reheat your coq au vin, warm the stew gently over low heat. Grab some crusty bread from the store, warm up some coq au vin, and enjoy the best, easiest dinner of leftovers you’ve ever had. 

    A plate of homemade coq au vin served over creamy mashed potatoes, garnished with herbs and vegetables.

    More One-Pot Chicken Dinner Ideas 

    How'd It Turn Out?

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Coq au Vin Recipe

    Updated May 27, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  20 min
    • Cook Time:  1 hr
    • Calories:  840
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    Description

    Coq au vin is a classic French chicken stew, with succulent chicken pieces simmered in a silky, herby rich red wine sauce. Our coq au vin recipe is a simple, satisfying one-pot wonder.

    Ingredients

    • 8 ounces bacon, cut into 2-inch pieces
    • 3 ½ pounds bone-in, skin-on chicken thighs and drumsticks, about 8 total
    • 2 ½ teaspoons kosher salt, plus more for serving
    • 4 cloves garlic, minced
    • 4 shallots, quartered
    • 4 sprigs thyme
    • 1 bay leaf
    • 2 tablespoons tomato paste
    • 3 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces
    • 2 cups chicken stock
    • 1 ½ cups red wine, we like Rioja
    • 3 tablespoons salted butter, melted
    • 3 tablespoons flour
    • 1 pound cremini mushrooms, quartered
    • Freshly cracked black pepper

    Method

    1. Preheat the oven to 350°F with a rack in the center position. 

      raw bone in chicken legs and thighs, red wine, vegetables, and spices in separate prep bowls laid out to make coq au vin

    2. In a braiser or Dutch oven, add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat. 

      chopped bacon being cooked in a pan

    3. Season chicken all over with salt. Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate. 

      chicken thighs and drumsticks seasoned with salt being browned in a pan of bacon fat

    4. To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.

      garlic, shallots, thyme, bay leaf, tomato paste, and bacon being cooked together in a pan

    5. Return chicken to the pot, skin-sides up. Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.

      red wine being added to a pan of seared chicken and vegetables

    6. In a small bowl, combine the melted butter with flour and stir in ¼ cup braising liquid. Pour mixture into the sauce and gently stir to combine. Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer. Season with salt and pepper to taste.

      A pot of homemade coq au vin, with chicken, vegetables, and a rich red wine sauce simmering together.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 840
    • Protein 51 g
    • Carbohydrates 24 g
    • Total Fat 52 g
    • Dietary Fiber 3 g
    • Cholesterol 270 mg
    • Sodium 1023 mg
    • Total Sugars 7 g

    Coq au Vin

    Questions & Reviews

    Rated 4.8 stars by 25 readers

    or
    • Leo

      Can you make this with chicken tenders?

      Technically, yes. You could use tenders some things to consider is bone in skin on chicken allows a much richer flavor and flavor absorption. Using tenders would require far less cooking time and wouldn't allow as much time for the flavors to absorb. We'd still recommend using the chicken listed in the recipe for the best outcome but of course you're welcome to try tenders.

    • Mary

      Can this be made ahead of time?

      Sure just reheat in the oven. Hope you enjoy!

    • Elizabeth

      Can I double the recipe in one large dutch oven?

      It really depends how large your dutch oven is. You don't want to get it too over crowded.

    • Nichole

      can i pair it with white rice and roasted broccoli?

      We prefer it with mashed potatoes rather than rice but you can definitely try it!

    • catharine

      if cooking for six--do I double this recipe?

      Yes, you can double it. Hope you enjoy!

    • sarna

      can you do this with chicken breast and if so any tips?

      If it is still skin-on, bone-in Chicken breasts that will be fine. If you're trying to make it with skinless, boneless, you can still brown it if you'd like. It might not take quite as long to cook since it's boneless. Check it with a meat thermometer after 20 min in the oven. Hope you enjoy!

    • Jean

      Do you think the Coq Au Vin would taste as good if I made it a day or two before our event?

      Definitely would be best served fresh but will still be ok.

    • Margaret

      Can I cook coq au vin in advance

      It's best cooked just before serving but you can always reheat if needed.

    • Barbara

      I am allergic to bacon (actually all processed meat), can I leave it out?

      Yes, but you'll need to replace the bacon fat with either oil or butter when browning the chicken. Hope you enjoy Barbara!

    • Neecie

      What can be substituted for the mushrooms?

      You can just leave them out, or add more carrots if you'd like.

    • Christine

      This was truly rich and savory! The only thing I changed was using dried tarragon instead of fresh. I used bone in, skin on thighs but I think next time I'll remove the skin. I will definitely prepare this for company because it looks so darn elegant. It seems pretty complex but it's not.

      YAY! Thanks Christine, we are so happy you loved it!

    • Alaina

      This one missed the mark for us. Cooking time was too long for what it tasted like. The flavor was lacking and it didnt thicken up enough; so much so that my family asked if it was soup. Very chicken stew/soup like. We just were just not fans. I served a fresh loaf of French bread and was the highlight of this dish.

    • Thomas

      I wouldn't call it easy. It did take about an hour of prep. I think it could use more herbs, and more roux, with as much liquid as was in there. Make sure you cut the carrots pretty small as they don't cook as fast as the chicken. Anyway, it was an interesting change from my normal grilled chicken.

      Glad you enjoyed it Thomas.

    • Maria

      I paired this recipe with the garlic mashed potatoes listed above and I’ve never been more impressed. I used boneless, skinless chicken thigh and the meat was buttery. We are obsessed!

      Aw, thank you Maria! We are so happy you loved both recipes!

    • Jeannette

      This was a very easy dish to prepare.Love the flavor's.I use the Merlot and ,also portabella mushrooms. I will definetly make this again.

      Thanks Jeannette, happy you loved it and even happier you'll be making it again!

    • ANNA

      GREAT WEEKEND RECIPE!!!1

      Thanks Anna!

    • Emily

      Great recipe. Turned out really well. I would make it again.
      I made substitutions as usual. I used a sweet onion instead of shallots. Chanterelle mushrooms instead of cremini mushrooms. I used boneless chicken thighs. I added spinach at the end. I just served it without noodles or potatoes. I also used thick cut bacon.

      Thanks Emily, so happy you loved it!

    • Sheri

      This turned out very good! I have a 5 quart Dutch oven and it worked out well. I used a Pinot noir but a cheap brand, next time, I'll try a decent Cab. Unfo Served over mashed potatoes. Definitely make again

      SO glad you enjoyed it Sheri!

    • RT

      Superb. Thanks for making a “scary” recipe accessible. Will absolutely make again.

      Thanks so much RT, so happy you loved it and we could help you make something you're nervous about!

    • Amanda

      My 15 year old daughter made this recipe. and it was absolutely delicious. She subbed beef broth for the red wine. Very savory and rich recipe. Great with pita bread, rice or mash potatoes.

      Thanks Amanda, so happy you enjoyed it and LOVE that your 15 year old daughter made it. Tell her we say GREAT JOB!