Classic Coq au Vin (Easy Recipe)

Many of us in the US first fell in love with Coq au Vin through Julia Child’s Mastering the Art of French Cooking. While her version is legendary, it involves many separate steps (like braising the onions for 40 minutes on their own!).

My recipe keeps that same iconic flavor profile but simplifies the technique so you can get it in the oven faster without losing the soul of the dish.

5 Secrets for a Perfect Coq au Vin (The First Time!)

Let me explain: Coq au Vin is, in a way, the poultry version of the famous Bœuf Bourguignon! The technique is almost identical. To make it perfect, you only need two things: a little patience and good ingredients. My five most important tips will help you:

1. Marinade – Even if you could theoretically skip this step, I always leave the meat to marinate for at least 2 hours – preferably overnight. The acid in the red wine makes it particularly tender and gives the dish an intense aroma even before braising.
2. Use a Heavy-Bottomed Dutch Oven – In France, we call it cocotte. The cast iron stores and distributes the heat evenly. You can also take it straight from the stove into the oven. But if you don’t have one, that’s no problem: just use a large pot and to gently braise on the stove – it works just as well.
3. Get those Brown Bits – It is essential to brown the bacon and chicken pieces nicely until brown. It is those brown bits at the bottom of the roaster that give the sauce its depth after deglazing.
4. 4. Low and Slow Braising – After this step, it’s just about letting the chicken cook slowly on low heat. Ideally in the oven for about 1.5 hours.
5. Check the Doneness: If you want to be on the safe side, insert a meat thermometer into the thickest part at the end of the cooking time. At around 165°F (74°C), the chicken is juicy and tender – just the way I like it.

Recipe Card

Classic Coq au Vin

4.80 (24 reviews)

An easy, traditional Coq au Vin: chicken slowly braised in red wine with bacon, mushrooms and vegetables, for tender meat and a rich, flavorful sauce.

Print recipe Rate Save

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting time 2 hours hours

Servings 6

Kitchen equipment

• 1 large Dutch-Oven

Ingredients 

1x2x3x

• 6 whole chicken legs about 4 lbs, or 6 – 8 bone-in, skin-on thighs (easier to serve), or one whole chicken cut in pieces
• 1 bottle dry red wine 750 ml / 3 cups, such as Pinot Noir, Beaujolais, or Côtes du Rhône
• 3 carrots sliced into rounds
• 1 onion thinly sliced
• 3 garlic cloves whole and smashed
• 5 sprigs fresh thyme
• 2 bay leaves
• 8 oz thick-cut bacon cut into small pieces (U.S. substitute for French lardons)
• 1 tbsp tomato paste
• 3 tbsp Cognac or brandy
• 2 tbsp all-purpose flour
• 1 ½ cups chicken stock 300 ml
• Salt and pepper

For the garnish

• 8 oz button mushrooms cleaned and quartered
• 6 shallots halved (or 12 pearl onions, peeled)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional), to thicken the sauce

Instructions 

Marinate the chicken (the night before)

1. Place the chicken, 1 to 2 cups of red wine, carrots, garlic, minced onion, thyme and bay leaf in a large bowl. Cover and refrigerate for 12 to 24 hours.
   

Prep and sear (day of cooking)

1. Drain the chicken and pat very dry with paper towels. Season with salt and pepper. Strain the marinade and reserve the liquid along with the vegetables and herbs.
   
2. In a large Dutch oven, cook the bacon over medium-high heat until slightly golden. Remove with a slotted spoon and set aside.
   
3. Working in batches, sear the chicken until nicely browned on all sides. Remove and set aside.
   
4. Sauté the vegetables from the marinade (carrots, onion, garlic, thyme and bay leaf) for 5 min, with stirring, until lightly browned. Add tomato paste and cook for a further 1 min.
   
5. Return the chicken and bacon to the pot.

Cognac (optional)

1. Tradition: pour the cognac into the hot casserole, then ignite with a long match or kitchen lighter. The flames will self-extinguish after a few seconds. ⚠️ Switch off the extractor hood and stand back for safety.
2. Simple variation: pour in the cognac and let it evaporate for 1-2 minutes over high heat, until it reduces almost completely, without lighting it.

Deglaze and braise

1. Sprinkle with flour, toss to coat evenly and cook for 1-2 min. Deglaze with the filtered wine from the marinade, then add the rest of the bottle of wine and the stock. Scrape bottom of casserole to loosen juices. Bring to the boil.
   
2. Cover and transfer to a preheated oven at 325°F (convection) or 350°F (regular bake). Cook for about 1½ hours, until the chicken is tender. Alternatively, simmer over low heat, covered, avoiding heavy boiling.
   

Prepare the garnish

1. Near the end of cooking, sauté the mushrooms and shallots (or pearl onions) separately in a skillet with olive oil and 1 tablespoon butter each, until golden and tender.
   

Finish the sauce

1. Remove the chicken pieces gently and keep warm. Place the Dutch oven back on the stove over medium-high heat. Add the mushrooms and shallots, and simmer 5 minutes.
2. If the sauce needs thickening, whisk together cornstarch and cold water, then stir it in and simmer until glossy. Return the chicken to the sauce. Taste and adjust seasoning with salt and pepper.
   
3. Serve hot, garnished with a little curly parsley, with steamed apples, homemade mashed potatoes or fresh pasta.
   

Notes

Servings: This recipe makes about 4 to 6 large portions (one whole leg per person). If you’re preparing a more complete meal with appetizer and dessert, you can plan on 6 to 8 servings (one thigh per person).

Sides: I often serve it with a good homemade purée. For more ideas, see my 15 sides ideas for coq au vin.

Storage & reheating: Coq au vin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the oven to keep the meat tender (👉 find my detailed article on how to make Coq au Vin ahead and reheat it).

Nutrition facts

Calories: 695kcal | Carbohydrates: 18g | Protein: 29g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 414mg | Potassium: 707mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5428IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg

Ingredients You’ll Need for an Authentic Coq au Vin

The beauty of a classic French-style Coq au Vin is that you don’t need any unusual ingredients. What counts is the quality:

• Chicken: For the best results, use bone-in, skin-on chicken legs or thighs. The breast meat can dry out. You can also use a whole chicken cut into pieces.
• Red wine: As with beef bourguignon, you need a red wine with a low tannin content and a nice acidity. The classics are Burgundy (Pinot Noir), Beaujolais or, my favorite choice, a light Côtes du Rhône. It doesn’t have to be expensive but never cook with a wine you wouldn’t enjoy drinking!
• Bacon: In France, we use lardons, but in the US, thick-cut bacon sliced into small strips is the perfect substitute.
• Carrots, onion & garlic: These vegetables add sweetness, flavor and texture to the sauce.
• The “Bouquet Garni”: Fresh thyme and bay leaves are non-negotiable and a classic in French cuisine!
• Tomato paste: A small amount is enough to give the sauce its typical color.
• Flour: This thickens the sauce slightly and gives it its typical, velvety consistency.
• Chicken stock: It makes the sauce taste really round. You can make your homemade Chicken stock for an even better falvor!
• The Garnish: At the very end, we add sautéed button mushrooms and shallots (or pearl onions) for that classic bistro look and taste.

To Flambé or Not to Flambé? Traditionally, Coq au Vin is flambéed with a splash of Cognac (or Brandy) and ignited. This “flambé” step burns off the harsh alcohol and leaves behind a concentrated, woody sweetness. I don’t flambé so often but you can add a little Cognac when deglazing the pan.

Choose the Best Chicken

I prefer to use chicken thighs or legs with skin – and for good reason:

1. Legs and thighs contain slightly more fat than breast meat. This makes them taste stronger and go perfectly with the red wine sauce.
2. Due to the higher fat content, they remain particularly tender even after a longer braising time.
3. These pieces are ideal for slow-cooking dishes – they become buttery soft and not fibrous.

You can of course also use a whole chicken. Make sure you use the legs and possibly the wings – especially if you are cooking Coq au Vin for the first time.

How to Prepare Coq au Vin Step-by-Step

Coq au Vin is not a “30-minute weeknight meal,” but it’s also not as complicated as people think. Most of the time is actually hands-off while the dish simmers in the oven. That slow, gentle heat is exactly what creates that deep, soulful flavor you’ll taste in the end.

To get it perfect, I follow these simple stages, each with its own purpose:

1. Brown the chicken pieces all over. This creates roasted aromas that later characterize the sauce.
2. Sizzle the bacon. They give the dish its aromatic undertone.
3. Sauté the Veggies. This allows additional roasted aromas to develop.
4. Deglaze with cognac. After adding the tomato paste, deglaze or flambé with Cognac if you feel safe with it.
5. Add the red wine. Then add the chicken stock and herbs.
6. Allow to simmer slowly. Put the lid on and be patient. I like to do it in the oven, so I have time to clean the kitchen 😉

My Tip: If the sauce is still too runny at the end, remove the chicken pieces briefly. Then you can either reduce the sauce over a high heat or – if you want it to go faster – thicken it with a little cornstarch mixed with a little cold chicken stock or water.

What to Serve with Coq au Vin: My Favorite French Sides

Coq au vin is rarely served on its own in France. We eat with it:

• Mashed potatoes – creamy and perfect for the sauce
• Ratatouille – a popular side dish, especially in summer
• Baguette – for every last drop
• Green leaf salad – fresh for balance

If you’re looking for more inspiration, I’ve put together my 15 favorite side dish ideas for coq au vin here.

Wine Pairing. There is a simple rule in French cuisine: “On cuisine avec le vin que l’on boit.” In other words, you cook with the wine you would drink. I’m not quite so strict – a good table wine of decent quality is perfectly adequate for cooking. I then recommend a red wine from the same region and grape variety to accompany the meal, preferably something of a higher quality.

Why You Can Make Coq au Vin a Day Ahead

Every time I make a braised dish, I realize: it always tastes better the second day! Usually, we think of chicken as a meat that doesn’t like to be reheated; it can get dry or lose its texture. But Coq au Vin is the exception. Because the chicken is gently braised in a rich bath of red wine and fat, it stays incredibly moist and only improves with a little “beauty sleep” in the fridge.

By letting it rest overnight, you get:

• a more intense and rounder taste
• a richer color
• an even shinier sauce

Of course, it is also much more relaxed when family or friends come to visit: stew the day before, just heat up and serve the next evening. Here you can find all my tips for making Coq au Vin the day before!

Looking for a lighter twist? If you’ve already mastered this version, you have to try my Coq au Vin with White Wine. It’s a bright, aromatic variation that my friends absolutely love!

FAQ

More French Classics

• Tartiflette
• French veal stew (blanquette de veau)
• Dauphinois potato gratin
• Beef Bourguignon
• Ratatouille, the original French recipe
• Croque Monsieur