French-Mediterranean Kitchen: Coq Au Vin Recipe
This Coq au Vin is the kind of dish that makes your whole house smell incredible and your guests think you’re a culinary genius. Rich, comforting, and surprisingly easy to make.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes Additional Time for Marinade: 2 hours.
Cook Time: 1 hour
How Many Servings?
4-6 servings
Table of Contents
I know what you’re thinking—Coq au Vin sounds intimidating. French name, wine-braised chicken, the whole production. But here’s what I learned from watching Jacques Pépin make this dish: it’s actually one of the most forgiving, hands-off recipes you can make. And the payoff? Tender chicken in a sauce so rich and flavorful, people will ask what your secret is.
This classic French dish started as humble peasant food—a way to make tough old roosters tender by braising them slowly in wine. Today, it’s the kind of meal you make when you want something special without spending hours actively cooking. The chicken, bacon, mushrooms, and red wine do all the work while you go about your day. Then you come back to a house that smells absolutely incredible and a dish that tastes like you’ve been cooking all day.
While Coq au Vin is French through and through, you’ll find similar wine-braised dishes all along the Mediterranean coast where French and Mediterranean cooking overlap. It’s comfort food with a glass of wine in one hand and good bread in the other—exactly the kind of meal I love sharing with you. “`
Coq Au Vin Recipe Ingredients
- Whole Chicken: I used a whole chicken, but feel free to use your favorite parts. Just adjust the cooking time accordingly. I was infused with the bold flavors of red wine, thyme, and bay leaves.
- Salt and Black Pepper: Enhancing the natural taste of the chicken while harmonizing with the marinade.
- Bacon or Pancetta: Adds a smoky and savory depth to the dish.
- Onion: Contributes a sweet and aromatic flavor, creating a flavorful base.
- Carrot: Brings a subtle sweetness and earthiness to balance the richness of the chicken.
- Tomato: Offers a hint of acidity and freshness.
- Garlic: Introduces a spicy and aromatic note, complementing the savory profile.
- Cremini Mushrooms: You would need about 20 oz half sliced and half cut in half. Mushrooms provide a meaty and earthy taste, absorbing the dish’s flavors.
- Flour: It is used for coating and thickening the sauce, adding a velvety texture.
- Brandy: Infuses a warm, sweet essence to elevate the complexity
- Butter and Olive Oil: Bring richness and a silky texture to the onions and mushrooms
- Pearl Onions: Peeled, sweet, and tender, complementing the savory elements.
Notes and Tips
- Wine and Brandy Choices: Use a good quality dry red wine that you’d actually drink—Burgundy, Pinot Noir, or Côtes du Rhône work beautifully. The wine is the star here, so avoid “cooking wine.” For the brandy, Cognac is traditional, but any decent brandy works. If you don’t have brandy, you can skip it or use an extra splash of wine.
- Chicken Pieces: I use a mix of bone-in, skin-on thighs and drumsticks for the most flavor. If using breasts, add them only for the last 10 minutes of braising so they don’t dry out—dark meat can handle the longer cooking time. You can remove the skin if you prefer, but it does add richness to the sauce. My Tip: Save the backs and wing tips for making chicken stock—don’t let them go to waste!
- Bacon vs. Pancetta: Traditional Coq au Vin uses bacon or French lardons for that smoky flavor. I’ve used pancetta (Italian unsmoked bacon) when I want a milder pork flavor without the smokiness. Both work—just know that pancetta will give you a different, less smoky result. Use what you prefer or have on hand.
- Easy Pearl Onion Peeling: Here’s the trick: Bring a pot of water to a boil. Trim the root ends of the pearl onions and drop them in for 2 minutes. Transfer to an ice bath to cool. Once cool enough to handle, gently squeeze each onion—they’ll pop right out of their skins. So much easier than peeling them raw!
Make-Ahead
Coq au Vin is even better the next day. Make it a day ahead, refrigerate, and gently reheat before serving. The flavors deepen beautifully overnight.
Serving Suggestions
Serve over buttered egg noodles, creamy mashed potatoes, or with plenty of crusty bread to soak up that incredible sauce. A simple green salad on the side balances the richness perfectly.
Perfect Coq au Vin Pairings
I served mine with crusty French bread, a delightful treat for carb lovers like myself. Here are a few suggestions that perfectly complement this French-Mediterranean delicacy:
- Mashed Potatoes: Creamy mashed potatoes are a classic side dish for coq au vin. They help soak up the rich, flavorful sauce.
- Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and turnips make a delicious side dish. Their sweetness complements the savory flavors of the chicken and wine.
- Buttered Egg Noodles: Tender, buttery egg noodles make a great accompaniment to coq au vin. They help soak up the delicious sauce and contrast the dish’s bold flavors.
- Crusty French Bread: A loaf of crusty French bread is perfect for mopping up any leftover sauce from your plate. Its crunchy exterior and soft interior make it excellent for sopping up all the delicious flavors.
How to Make Traditional Coq Au Vin Recipe – A French Classic
Step-by-Step Instructions
1.
Marinate the Chicken
Season the chicken pieces generously with salt and pepper. Make a bouquet garni by wrapping fresh thyme and bay leaves in cheesecloth and tying it with kitchen twine—this adds flavor that's easy to remove later.
Place the chicken and bouquet garni in a large bowl and pour in the red wine until the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or up to 12 hours for a deeper flavor.
Place the chicken and bouquet garni in a large bowl and pour in the red wine until the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or up to 12 hours for a deeper flavor.
Mark as complete
2.
Drain and Dry the Chicken
Remove the chicken from the marinade and set aside the wine and bouquet garni—you'll need them later. Pat the chicken pieces completely dry with paper towels. This step is important for getting a good golden sear in the next step.
Mark as complete
3.
Cook the Bacon and Sear the Chicken
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the chicken pieces skin-side down in a single layer—don't overcrowd the pot. Sear until deeply browned on both sides, about 4-5 minutes per side. Remove and set aside with the bacon. This browning builds all those rich, deep flavors you want in the sauce.
Add the chicken pieces skin-side down in a single layer—don't overcrowd the pot. Sear until deeply browned on both sides, about 4-5 minutes per side. Remove and set aside with the bacon. This browning builds all those rich, deep flavors you want in the sauce.
Mark as complete
4.
Sauté the Vegetables and Deglaze
Add the chopped onion and diced carrots to the pot. Sauté in the bacon drippings until softened and slightly caramelized, about 5 minutes.
Stir in the tomatoes, minced garlic, and sliced mushrooms. Cook until the mushrooms are golden brown and tender. Sprinkle the flour over everything and stir well to coat.
Pour in the brandy and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until the alcohol cooks off.
Stir in the tomatoes, minced garlic, and sliced mushrooms. Cook until the mushrooms are golden brown and tender. Sprinkle the flour over everything and stir well to coat.
Pour in the brandy and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until the alcohol cooks off.
Mark as complete
5.
Braise the Chicken
Pour in the reserved red wine and add back the bouquet garni. Return the bacon and chicken to the pot, nestling everything into the sauce. Gently stir to combine.
Bring to a gentle boil, then reduce heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. The sauce will reduce naturally as it cooks.
My Tip: The chicken is done when it's fall-off-the-bone tender and the sauce coats the back of a spoon.
Bring to a gentle boil, then reduce heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. The sauce will reduce naturally as it cooks.
My Tip: The chicken is done when it's fall-off-the-bone tender and the sauce coats the back of a spoon.
Mark as complete
6.
Caramelize the Pearl Onions and Mushrooms
In a separate skillet, melt the butter with olive oil over medium heat. Add the pearl onions and sprinkle with sugar. Pour in a splash of water, cover, and cook for about 5 minutes until softened.
Add the halved mushrooms and cook uncovered, stirring occasionally, until both the onions and mushrooms are golden brown and caramelized, about 5-7 minutes.
Add the halved mushrooms and cook uncovered, stirring occasionally, until both the onions and mushrooms are golden brown and caramelized, about 5-7 minutes.
Mark as complete
7.
Finish and Serve
Add the caramelized onions and mushrooms to the pot, stirring gently to combine. Let everything simmer together for a few more minutes so the flavors can meld.
Remove the bouquet garni and discard it. Serve the Coq au Vin warm, spooning plenty of that rich sauce over each piece of chicken. This is delicious with crusty bread, mashed potatoes, or buttered egg noodles to soak up every bit of sauce.
Remove the bouquet garni and discard it. Serve the Coq au Vin warm, spooning plenty of that rich sauce over each piece of chicken. This is delicious with crusty bread, mashed potatoes, or buttered egg noodles to soak up every bit of sauce.
Mark as complete
Print & Share This Recipe!
The slow-cooked chicken is tender and juicy, while the rich wine sauce provides an earthy flavor. Onions, garlic, bacon, and mushrooms add substance and depth of flavor to this delicious dish. Serve over egg noodles or mashed potatoes for a truly special meal!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes Additional Time for Marinade: 2 hours.
Cook Time: 1 hour
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 slices of bacon, chopped (or 4 oz pancetta) | |
| 1 medium onion, chopped | |
| 1 medium carrot, diced | |
| 1 large tomato, diced (or 1 tablespoon tomato paste) | |
| 2 garlic cloves, minced | |
| 10 oz Cremini mushrooms, cleaned and sliced, | |
| 1 tablespoon all purpose flour | |
| 1/4 cup brandy |
For The Chicken Marinade:
| 1 whole chicken, cut into pieces | |
| 1 teaspoon salt | |
| 1/2 teaspoon black pepper | |
| 2 cups red wine | |
| A few twigs of fresh thyme | |
| 5 bay leaves |
For the Pearl Onions and Mushrooms:
| 2 tablespoons unslated butter | |
| 1 tablespoon olive oil | |
| 10 oz pearl onions, peeled | |
| 10 oz Cremini mushrooms cleaned cut in half | |
| 1/4 cup water | |
| 1 teaspoon sugar |
Preparation
1
Marinate the Chicken
Season the chicken pieces generously with salt and pepper. Make a bouquet garni by wrapping fresh thyme and bay leaves in cheesecloth and tying it with kitchen twine—this adds flavor that's easy to remove later. Place the chicken and bouquet garni in a large bowl and pour in the red wine until the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or up to 12 hours for a deeper flavor.
Season the chicken pieces generously with salt and pepper. Make a bouquet garni by wrapping fresh thyme and bay leaves in cheesecloth and tying it with kitchen twine—this adds flavor that's easy to remove later. Place the chicken and bouquet garni in a large bowl and pour in the red wine until the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or up to 12 hours for a deeper flavor.
2
Drain and Dry the Chicken
Remove the chicken from the marinade and set aside the wine and bouquet garni—you'll need them later. Pat the chicken pieces completely dry with paper towels. This step is important for getting a good golden sear in the next step.
Remove the chicken from the marinade and set aside the wine and bouquet garni—you'll need them later. Pat the chicken pieces completely dry with paper towels. This step is important for getting a good golden sear in the next step.
3
Cook the Bacon and Sear the Chicken
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot. Add the chicken pieces skin-side down in a single layer—don't overcrowd the pot. Sear until deeply browned on both sides, about 4-5 minutes per side. Remove and set aside with the bacon. This browning builds all those rich, deep flavors you want in the sauce.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot. Add the chicken pieces skin-side down in a single layer—don't overcrowd the pot. Sear until deeply browned on both sides, about 4-5 minutes per side. Remove and set aside with the bacon. This browning builds all those rich, deep flavors you want in the sauce.
4
Sauté the Vegetables and Deglaze
Add the chopped onion and diced carrots to the pot. Sauté in the bacon drippings until softened and slightly caramelized, about 5 minutes. Stir in the tomatoes, minced garlic, and sliced mushrooms. Cook until the mushrooms are golden brown and tender. Sprinkle the flour over everything and stir well to coat. Pour in the brandy and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until the alcohol cooks off.
Add the chopped onion and diced carrots to the pot. Sauté in the bacon drippings until softened and slightly caramelized, about 5 minutes. Stir in the tomatoes, minced garlic, and sliced mushrooms. Cook until the mushrooms are golden brown and tender. Sprinkle the flour over everything and stir well to coat. Pour in the brandy and use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until the alcohol cooks off.
5
Braise the Chicken
Pour in the reserved red wine and add back the bouquet garni. Return the bacon and chicken to the pot, nestling everything into the sauce. Gently stir to combine. Bring to a gentle boil, then reduce heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. The sauce will reduce naturally as it cooks. My Tip: The chicken is done when it's fall-off-the-bone tender and the sauce coats the back of a spoon.
Pour in the reserved red wine and add back the bouquet garni. Return the bacon and chicken to the pot, nestling everything into the sauce. Gently stir to combine. Bring to a gentle boil, then reduce heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. The sauce will reduce naturally as it cooks. My Tip: The chicken is done when it's fall-off-the-bone tender and the sauce coats the back of a spoon.
6
Caramelize the Pearl Onions and Mushrooms
In a separate skillet, melt the butter with olive oil over medium heat. Add the pearl onions and sprinkle with sugar. Pour in a splash of water, cover, and cook for about 5 minutes until softened. Add the halved mushrooms and cook uncovered, stirring occasionally, until both the onions and mushrooms are golden brown and caramelized, about 5-7 minutes.
In a separate skillet, melt the butter with olive oil over medium heat. Add the pearl onions and sprinkle with sugar. Pour in a splash of water, cover, and cook for about 5 minutes until softened. Add the halved mushrooms and cook uncovered, stirring occasionally, until both the onions and mushrooms are golden brown and caramelized, about 5-7 minutes.
7
Finish and Serve
Add the caramelized onions and mushrooms to the pot, stirring gently to combine. Let everything simmer together for a few more minutes so the flavors can meld. Remove the bouquet garni and discard it. Serve the Coq au Vin warm, spooning plenty of that rich sauce over each piece of chicken. This is delicious with crusty bread, mashed potatoes, or buttered egg noodles to soak up every bit of sauce.
Add the caramelized onions and mushrooms to the pot, stirring gently to combine. Let everything simmer together for a few more minutes so the flavors can meld. Remove the bouquet garni and discard it. Serve the Coq au Vin warm, spooning plenty of that rich sauce over each piece of chicken. This is delicious with crusty bread, mashed potatoes, or buttered egg noodles to soak up every bit of sauce.
Recipe Tips & Suggestions
Storing Leftovers
Let the Coq au Vin cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually get even better the next day as everything melds together.
Freezing
Coq au Vin freezes beautifully for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
Stovetop (best): Reheat gently in a pot over medium-low heat, stirring occasionally, until warmed through. Add a splash of wine or broth if the sauce has thickened too much.
Microwave: Heat in a microwave-safe dish in 2-minute intervals, stirring between each, until hot.
Rana’s Notes!
Let the coq au vin cool to room temperature if you have any leftovers before transferring it to an airtight container. It will keep in the fridge for up to 3 days. To freeze, place the cooled coq au vin in a freezer-safe container and store it in the freezer for up to 3 months
If you're reheating coq au vin from the fridge, you can simply heat it up on the stovetop over low heat, stirring occasionally, until it's warmed through.
If you're reheating coq au vin from the freezer, it's best to thaw it in the fridge overnight before reheating. This will ensure that the dish reheats evenly and doesn't become overcooked or dry.
If you're reheating coq au vin in the microwave, be sure to use a microwave-safe dish and cover it with a lid or microwave-safe plastic wrap to prevent splatters.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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Have you tried making this French-Mediterranean classic? I’d love to hear how it turned out! Share your experience in the comments below.