Classic Coq au Vin Recipe

Ingredients

• 6 slices (170 g)bacon
• 8 thighs (1.6–1.8 kg)chicken thighs
• to tastesalt and black pepper
• 225 gcremini or white mushrooms, thickly sliced
• 1 medium (about 240 g)yellow onion, diced
• 4 cloves (20 g)garlic, minced
• 3 medium (about 180 g)carrots, peeled and cut into 2.5 cm chunks
• 30 mltomato paste
• 475 mldry red wine, such as Pinot Noir or Côtes du Rhône
• 590 ml, plus more if neededlow-sodium chicken broth, homemade or shop-bought
• 10 mlfresh thyme, chopped
• 10 mlfresh rosemary, chopped
• 30 mlfresh parsley, chopped, for garnish
• 43 gunsalted butter
• 23 gplain flour

Instructions

1. 1

   Cook the bacon

   Heat a large pot or braiser over medium heat and lightly coat it with non-stick cooking spray. Cook the bacon until just crisp, then transfer it to a paper towel-lined plate to drain and refrigerate. Leave the bacon fat in the pot.

2. 2

   Sear the chicken

   Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Over medium heat, sear 4 thighs skin-side down for about 4 minutes, until golden underneath, then turn and brown for another 2–3 minutes. Transfer to a plate and repeat with the remaining 4 thighs; set all the chicken aside.

3. 3

   Sauté vegetables

   Reduce the heat to medium. Sauté the mushrooms for 3 minutes, then add the onion and sauté for a further 3 minutes. Stir in the garlic and cook for 30 seconds, then add the tomato paste and cook, stirring, for another 30 seconds.

4. 4

   Deglaze and simmer

   Pour in the red wine, scraping the browned bits from the bottom of the pot. Stir in the chicken broth, thyme and rosemary. Bring to a simmer, reduce the heat to low and simmer for 10 minutes so the flavours meld.

5. 5

   Cook chicken and carrots

   Return the chicken thighs to the pot and add the carrots. Stir gently, cover and simmer over low heat for 45 minutes, stirring once halfway through to help it cook evenly.

6. 6

   Make the roux

   In the last few minutes of cooking, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring continuously, for 1½ minutes to make a roux. Whisk in about 355 ml of the cooking liquid from the chicken pot, adding it gradually; the mixture should thicken quickly.

7. 7

   Finish the sauce

   Pour the thickened sauce back into the pot with the chicken. Stir in the cooked bacon, combine well and heat through briefly.

8. 8

   Garnish and serve

   Scatter the chopped fresh parsley over the dish and serve hot.

What is coq au vin?

Coq au vin is a French braise of chicken cooked with wine and aromatics. Its name means “rooster in wine”; modern versions commonly use chicken pieces that cook more quickly and evenly.

This version builds a savoury base with bacon, mushrooms, onion and garlic, then simmers the chicken in red wine and broth with thyme and rosemary. A butter-and-flour roux thickens the cooking liquid before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 35g protein, 10g carbs, 30g fat.

The chicken supplies most of the protein, while the carrots, onion and flour contribute carbohydrates. Bacon, chicken skin and butter are the main sources of fat. Serve with a green vegetable and choose a modest portion of potatoes or bread to balance the plate.

Build flavour in the pot

Bacon fat: cooking the chicken in the rendered fat encourages browning and carries smoky flavour into the vegetables and sauce.

Browned bits: scrape the base of the pot as the wine goes in. Those caramelised bits enrich the braising liquid, so avoid leaving them behind.

Choose the chicken and wine

Thighs: bone-in or skin-on thighs suit the long simmer and remain tender. Pat them dry before seasoning so they can brown rather than steam.

Red wine: choose a dry wine you would be happy to drink, such as Pinot Noir or Côtes du Rhône. The broth softens its intensity as the sauce simmers.

Get the sauce texture right

Roux: cook the butter and flour together for the full 1½ minutes, stirring constantly. Gradually whisk in the hot cooking liquid to help make a smooth thickener.

Consistency: stir the roux mixture back into the pot and heat briefly. If the sauce is thicker than you like, loosen it with a little extra broth.

Check the simmer

Gentle heat: keep the covered pot at a low simmer for the 45-minute chicken cooking time. A vigorous boil can make the meat less tender and evaporate too much liquid.

Doneness: the chicken should be cooked through and tender, and the carrots should yield to a fork while holding their shape. Stir once halfway through as directed.

Serve it with

Something to catch the sauce: serve the coq au vin with mashed potatoes, boiled potatoes or crusty bread. These simple sides complement the wine-rich gravy.

Fresh finish: add the parsley just before serving for a fresh, herbal contrast. A green vegetable, such as green beans, makes a useful side alongside the rich braise.

Recipe notes & tips

• Dry the chicken thoroughly before seasoning to encourage a good sear.
• Brown the thighs in two batches so the pot is not crowded.
• Scrape the browned bits into the sauce when adding the wine.
• Keep the covered pot at a gentle simmer during the 45-minute braise.
• Whisk the cooking liquid into the roux gradually to limit lumps.
• Add the parsley just before serving for a fresh finish.

Variations

• Use a different red: Choose another dry red wine with a flavour you enjoy.
• Add pearl onions: Stir them in with the carrots for extra savoury sweetness.
• Try pancetta: Use it in place of bacon for a different cured-pork flavour.
• Serve with mash: Spoon the chicken and sauce over mashed potatoes.
• Add bay leaf: Simmer one with the thyme and rosemary, then remove it before serving.

Common mistakes to avoid

• Crowding the pot: The chicken may steam instead of brown; sear it in two batches.
• Skipping the browning: The sauce loses flavour; brown both sides of each thigh before setting it aside.
• Boiling hard: The chicken can cook roughly and the liquid reduce too fast; keep it at a low simmer.
• Adding flour straight to the pot: It can form lumps; make the roux separately and whisk in the cooking liquid gradually.
• Leaving out the scrape: Browned bits add depth; loosen them from the pot with the wine.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a covered pan over low heat until piping hot, adding a splash of broth if the sauce has thickened too much.

Frequently asked questions