Authentic Coq Au Vin Recipe (Braised Chicken In Red Wine)

I just made a Coq au Vin that proves French Chicken Recipes aren’t just for restaurants, and if you want to see how ridiculously rich it is, keep scrolling.

I adore this authentic coq au vin because it’s unapologetically rich and messy in the best way. I love how French Cooking smacks you with deep wine flavor, and how Braised Chicken becomes silky and serious, not froufrou.

The smell of browned bone-in, skin-on chicken pieces and a full-bodied red wine makes my kitchen feel like I’m stealing dinner from a Paris bistro. But it’s not pretentious.

It’s food that hits hard. Mushroom-slick sauce, glossy pearl onions, bacon notes that sing.

I want to eat it on plates that can handle seconds and an extra glass.

Ingredients

• Chicken pieces: hearty, juicy protein; skin gets golden and satisfying.
• Red wine: adds deep, rich body and a cozy tang.
• Chicken stock: fills in savory comfort, keeps it moist.
• Bacon or lardons: smoky, salty crunch that’s totally addictive.
• Mushrooms: earthy bite and meaty texture, absorbs sauce well.
• Pearl onions: sweet little pops that soften into silk.
• Carrots: bright sweetness and a bit of rustic texture.
• Celery: subtle vegetal note, keeps things balanced.
• Garlic: warm, familiar kick you’ll actually taste.
• Tomato paste: concentrated tomato savor, adds little backbone.
• Flour: thickens sauce so it clings to everything.
• Olive oil: starts the browning, gives mellow fruitiness.
• Unsalted butter: rounds flavors and makes sauce silky.
• Fresh thyme: fragrant herb, light lemony wood notes.
• Bay leaves: low-key background aroma that just works.
• Cognac or brandy: Basically a quick, boozy flavor lift.
• Fresh parsley: bright finishing herb, makes it pop.
• Kosher salt: brings out real flavors, don’t skimp.
• Black pepper: sharp bite that wakes the dish up.
• Plus: this mix ends up warm, homey, and very satisfying.

Ingredient Quantities

• 3 to 4 lb bone in, skin on chicken pieces (thighs and drumsticks work best)
• 1 bottle (750 ml) full bodied red wine, Pinot Noir or Burgundy preferred
• 2 cups low sodium chicken stock
• 6 oz good quality bacon or lardons, cut into 1/2 inch pieces
• 8 oz cremini or button mushrooms, halved or left whole if small
• 12 to 15 pearl onions, peeled (or 2 small yellow onions, sliced)
• 2 medium carrots, peeled and cut into 1/2 inch coins
• 1 celery stalk, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tbsp all purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup cognac or brandy, optional for deglazing
• 2 tbsp chopped fresh parsley, for finishing
• Kosher salt and freshly ground black pepper, to taste

How to Make this

1. Pat the chicken pieces dry, season well with salt and pepper, then dust lightly with the 2 tbsp flour; set aside — this helps the skin brown and will thicken the sauce later.

2. In a large heavy Dutch oven, cook the bacon or lardons over medium heat until crisp; remove with a slotted spoon and leave about 1 to 2 tbsp of bacon fat in the pot.

3. Add 1 tbsp olive oil if needed and brown the chicken skin-side down in batches, 4 to 6 minutes per side, until golden; transfer browned pieces to a plate. Don’t overcrowd the pan or they’ll steam.

4. Reduce heat, add the diced carrots, sliced celery, and pearl onions (or the sliced yellow onions); cook until softened, 6 to 8 minutes, scraping up brown bits. Stir in the garlic and 1 tbsp tomato paste and cook 1 minute to remove raw taste.

5. If using, pour in the 1/4 cup cognac or brandy to deglaze and flame carefully or let it bubble off for a minute; otherwise use a splash of wine. Scrape up all the fond from the bottom.

6. Return the bacon and chicken to the pot. Pour in the full bottle of red wine and 2 cups low sodium chicken stock so the chicken is about two thirds submerged. Add the 4 sprigs thyme and 2 bay leaves. Season again lightly with salt and pepper.

7. Bring to a gentle simmer, then cover and braise in the oven at 325°F (160°C) or on very low stovetop heat for 1 to 1 1/4 hours, until chicken is tender and nearly falling off the bone. Check once and spoon sauce over the chicken.

8. While the chicken braises, melt 2 tbsp butter with 1 tbsp olive oil in a skillet and sauté the mushrooms until they brown and their liquid evaporates; season with salt and pepper. Set aside.

9. When the chicken is done, remove it and the vegetables to a platter and tent with foil. Skim excess fat from the braising liquid, then simmer the liquid on the stove to reduce slightly. Taste and adjust seasoning. For a glossy, slightly thicker sauce whisk a small slurry of 1 tsp flour with cold water or whisk in a pat of cold butter.

10. Return chicken, mushrooms and onions to the sauce to warm through, sprinkle with 2 tbsp chopped parsley, and serve with mashed potatoes or crusty bread to soak up the sauce. Enjoy warm, it gets better the next day.

Equipment Needed

1. Large heavy Dutch oven or ovenproof pot – for browning and braising the chicken
2. Large skillet or frying pan – to sauté mushrooms and brown things if needed
3. Slotted spoon – to lift out bacon and chicken without the fat
4. Tongs – for turning chicken and moving pieces without poking holes
5. Chef’s knife and cutting board – for carrots, celery, onions and trimming chicken
6. Measuring cups and spoons – for wine, stock, flour, oil and seasonings
7. Wooden spoon or heatproof spatula – for scraping up brown bits and stirring
8. Fine mesh strainer or fat skimmer – to remove excess fat from the sauce
9. Ovenproof platter and foil – to rest the chicken while you reduce the sauce

FAQ

Authentic Coq Au Vin Recipe (Braised Chicken In Red Wine) Substitutions and Variations

• Red wine (Pinot Noir or Burgundy): Use Merlot or Cabernet Sauvignon for similar body, or a mix of 3 parts grape juice with 1 part red wine vinegar if you need alcohol free, or use a good quality non alcoholic red wine.
• Bacon or lardons: Swap for pancetta or guanciale for similar porky flavor, use diced smoked ham in a pinch, or for a vegetarian option try smoked tempeh or coconut bacon.
• Mushrooms (cremini/button): Use baby bella or portobello for same texture, shiitake for deeper umami, or dried porcini rehydrated for a more intense mushroom flavor.
• Cognac or brandy (for deglazing): Use good dry sherry, a splash of bourbon or whiskey if you like the warmth, or just extra wine if you want to skip spirits altogether.

Pro Tips

1. Brown chicken in batches and leave it alone while it sears; if you move it too much the skin wont crisp and you’ll lose that deep flavor. Also use a mix of bacon fat and a little oil so the fat wont smoke.

2. Don’t pour the whole bottle of wine in at once if it tastes sharp; taste and adjust. If the wine seems thin, add a splash more stock. For an extra round sauce, reduce some of the braising liquid on the stove until it coats a spoon.

3. Cook the mushrooms separately until they are nicely brown and all their liquid has evaporated. If you add them too early they just stew and the dish loses texture. Toss them in right at the end so they keep some bite.

4. Peel pearl onions fast by blanching them in boiling water for 30 seconds then shocking in ice water; the skins slip off. And if you want the dish to taste even better the next day, refrigerate and reheat slowly so the flavors meld.