Coq au Vin Recipe
A French classic that’s hearty, comforting, and elegantly rustic, coq au vin is the kind of dish that turns humble ingredients into a feast. Our lighter take on coq au vin preserves all the richness and soul of the original.
Slow-simmered chicken, smoky bacon, and sweet shallots absorb a red wine sauce steeped with herbs and garlic, while golden mushrooms add an earthy finish that completes the dish.
Key Players in This Coq au Vin Recipe
- Chicken legs, thighs & breasts – Each cut brings texture and flavor, from rich thighs to tender breast meat. All combine for a balanced, satisfying bite.
- Red wine – The heart of the sauce; deep, robust, and essential for building the dish’s signature flavor.
- Smoked back bacon – Adds savoriness and a whisper of smoke, boosting depth without overpowering the delicate chicken.
- Shallots – Their natural sweetness intensifies when browned, complementing the wine and herbs beautifully.
- Chestnut mushrooms – Pan-fried just before serving, they add an earthy layer that rounds out the dish’s richness.
- Brandy or Cognac – Deglazes the pan and infuses the sauce with a refined kick of warmth and complexity.
- Bouquet garni (thyme, rosemary, bay) – A bundle of aromatic herbs that infuses every bite with layered French flavor.
How to Make Coq au Vin: A Quick Journey Through the Process
Start by crisping bacon, then brown shallots until golden. Brown the chicken in batches to lock in flavor. Garlic and brandy deglaze the pan, setting the stage for the wine and chicken stock to mingle.
Tuck in the herbs and simmer everything gently with tomato purée. Add the chicken breasts last for perfect timing. While the pot works its magic, sauté the mushrooms for a golden finish.
Thicken the sauce just before serving, then pour it over the chicken, shallots, and bacon. Finish with mushrooms and a handful of parsley for a dish that looks as good as it tastes.
Tips, Twists & Flavor Boosters
For deeper flavor, marinate the chicken overnight in wine, herbs, and a splash of brandy—just be sure to pat it dry before browning. If you’re aiming for authenticity, use a full-bodied Burgundy, but any good dry red will do. Chicken with bones adds richness to the sauce, while using a mix of cuts ensures variety in texture.
For a twist, add pearl onions instead of shallots or swap chestnut mushrooms for wild mushrooms. Want a thicker, richer sauce? Add an extra pat of butter at the end for a glossy finish.
Storing and Reheating Leftover Coq au Vin
Coq au vin only gets better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat until hot all the way through, adding a splash of stock or water if the sauce thickens too much.
It also freezes well—just portion it into freezer-safe containers. Thaw overnight in the fridge and reheat slowly for the best results.
Coq au Vin Recipe
Ingredients
- 3 sprigs thyme
- 250 g chestnut mushrooms halved if large
- 600 ml red wine
- 12 small shallots peeled
- 2 bay leaves
- 3 garlic cloves finely chopped
- 150 ml good-quality chicken stock
- 2 tsp tomato purée
- 1½ tbsp olive oil for main dish
- 2 free-range chicken legs 460g, skin removed
- 2 rosemary sprigs
- 3 rashers 100g dry-cured smoked back bacon, trimmed and chopped
- 4 free-range chicken thighs with bone and skin 650g, skin removed
- 2 tbsp plain flour
- 1½ tbsp olive oil for mushrooms
- 1 tsp softened butter
- 1½ tsp olive oil for thickener
- 2 free-range boneless skinless chicken breasts (280g)
- Small handful chopped flat-leaf parsley to garnish
- 3 tbsp brandy or Cognac
Instructions
- Heat 1 tablespoon of olive oil in a large, heavy-based saucepan or flameproof casserole over medium heat. Add the chopped bacon and fry until crisp; lift out and set on kitchen paper to drain.
- Add the shallots to the same pan and cook, stirring frequently, for 5–8 minutes until well browned. Remove and reserve with the bacon.
- Dry the chicken pieces with kitchen paper. Pour ½ tablespoon of olive oil into the pan and brown half of the chicken pieces on all sides over medium-high heat. Remove and repeat with the remaining chicken. Set aside.
- Add the chopped garlic and sauté briefly. Raise the heat to medium-high and pour in the brandy, stirring to deglaze the base of the pan. Allow the alcohol to reduce until nearly evaporated.
- Return the chicken legs and thighs with their juices to the pan, then add a little of the red wine and deglaze again, scraping the pan base thoroughly.
- Incorporate the remaining red wine, chicken stock, and tomato purée. Add the thyme, rosemary, and bay leaves to form a bouquet garni. Season lightly with salt and pepper. Return the bacon and shallots to the pan.
- Cover the pan and reduce to a gentle simmer. After 10 minutes, nestle the chicken breasts into the stew and cook everything for 50 minutes to 1 hour.
- Shortly before serving, heat 1½ tablespoons olive oil in a large frying pan. Add the mushrooms and sauté over high heat for several minutes until golden. Set aside and keep warm.
- Carefully remove the chicken, bacon, and shallots from the pan and transfer to a warmed serving dish. Discard the bouquet garni.
- To prepare the thickening agent, blend the flour, 1½ teaspoons olive oil, and softened butter together using the back of a teaspoon.
- Bring the wine sauce to a low boil and whisk in the thickening paste, a little at a time, until the sauce thickens slightly. Simmer for 1–2 minutes.
- Distribute the mushrooms over the chicken mixture, then pour over the enriched wine sauce. Garnish with chopped parsley before serving.
