Name: Easy Coq au Vin Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 chicken drumsticks; 4 ounces lardons or slab bacon, diced; 1 large yellow onion, chopped; 2 large carrots, peeled and cut diagonally in 1-inch pieces; 4 cloves garlic, minced; 8 ounces peeled pearl onions; 8 ounces cremini mushrooms, sliced; 1 bottle (750ml) red wine, preferably Burgundy or Pinot Noir; 3 cups chicken stock, homemade or store-bought; 2 ½ tablespoons vegetable oil; 1 tablespoon all-purpose flour; 1 tablespoons tomato paste; 1 bay leaf; 5 sprigs fresh thyme, tied with kitchen twine; 4 tablespoons unsalted butter; Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter (optional); ⅓ cup chopped parsley; Salt and freshly ground black pepper, to taste

Jump to Recipe· 4.6 from 24 reviews

If you’ve ever wanted to wow your friends or family with a classic French dish that doesn’t require a culinary degree, this Easy Coq au Vin Recipe is going to be your new secret weapon. I promise, it’s rich, comforting, and surprisingly approachable—even if you’re new to braising or French cooking. Stick with me, and I’ll walk you through every step so you’ll nail that tender chicken infused with deep red wine flavors every single time.

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Why This Recipe Works

Simple Ingredients: Uses everyday ingredients that come together beautifully without fuss.
Classic Technique Made Easy: Clear, step-by-step instructions make braising accessible.
Flavor Packed: Slow cooking in wine and stock creates tender chicken and a luscious sauce.
Make-Ahead Friendly: Flavors deepen over time, perfect for prepping in advance.

Coq au Vin, Easy Coq au Vin, French chicken stew, Braised chicken recipes, Classic French dishes - A large oval metal pot filled with rich dark brown stew showing seven pieces of thick cooked meat on top. The stew also has round golden onions, sliced brown mushrooms, and chunky orange carrot pieces mixed throughout, all covered with a thick, shiny sauce. Small green chopped herbs are sprinkled evenly over the entire dish. The pot sits on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This easy Coq au Vin recipe balances hearty chicken with the earthiness of mushrooms, the sweetness of pearl onions and carrots, and the richness of bacon, all simmered in a fragrant red wine sauce. Choosing good-quality chicken and wine really boosts the final dish.

Coq au Vin, Easy Coq au Vin, French chicken stew, Braised chicken recipes, Classic French dishes - Flat lay of fresh bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small pile of diced slab bacon pieces, one large yellow onion chopped into chunks, two peeled carrots cut diagonally into 1-inch pieces, four whole cloves of garlic, a small white bowl with deep red tomato paste, a small white bowl of all-purpose flour, a few fresh sprigs of thyme tied together, one fresh bay leaf, a small white bowl filled with clear golden vegetable oil, a small white bowl of unsalted butter cubes, a small white bowl of chicken stock, a small white bowl holding peeled pearl onions, a small mound of sliced cremini mushrooms, and a small heap of chopped fresh parsley—all presented on simple white ceramic bowls and plates, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on chicken thighs and drumsticks: These cuts stay juicy and soak up the sauce beautifully during the long cooking process.
Lardons or slab bacon: Adds smoky depth and render flavorful fat to brown the chicken and veggies.
Yellow onion and carrots: Build a natural sweetness and complexity in the sauce.
Garlic: Brings a subtle pungency, but use fresh minced for fresh aroma.
Tomato paste: A little tangy richness that rounds out the sauce.
All-purpose flour: Helps thicken the sauce when combined with butter for a silky texture.
Red wine (choose Burgundy or Pinot Noir): The star ingredient that infuses the dish with its signature robust flavor.
Bay leaf and fresh thyme: Classic herb combo that layers in gentle aromatic notes.
Chicken stock: Adds body and depth—homemade or store-bought works fine.
Unsalted butter: Enriches the dish and is used to sauté the veggies and finish the sauce.
Pearl onions and cremini mushrooms: Traditional vegetables that soak up the wine sauce and add texture.
Chopped parsley: Freshness and color just before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of making this easy Coq au Vin recipe is how flexible it is. I often switch up the mushrooms or herbs depending on what I have at home, and you can tweak the wine variety too. The base technique is solid, so feel free to make it your own.

Variation: I like to add a splash of brandy right before the wine and let it flambé for that extra layer of flavor—it’s a game-changer!
Vegetarian twist: For a meatless version, swap chicken with hearty mushrooms and double up on the herbs and wine reduction.
Seasonal changes: Try adding pearl onions only in season, or substitute with shallots if not available.

Step-by-Step: How I Make Easy Coq au Vin Recipe

Step 1: Prep and Season Your Chicken Like a Pro

Start by patting your chicken pieces dry—this is key to getting that beautiful golden crust. Don’t be shy with salt and pepper; it’s the first layer of flavor. I like to season generously here so the meat is flavorful all the way through.

Step 2: Crisp Those Lardons and Brown the Chicken

In your Dutch oven, heat a teaspoon of vegetable oil over medium-high heat and add the diced lardons. Cook until golden and crispy, then scoop them out and set aside. This fat will be your flavor base, so leave it in and add a bit of oil if needed before browning your chicken. Work in batches to avoid overcrowding — trust me, it’s worth the extra step for a crispy skin and rich color. Remember to reserve the browned chicken alongside your lardons.

Step 3: Build the Flavor Base with Vegetables and Garlic

After removing the chicken, check your pan—is there too much fat? If so, carefully spoon out the excess, leaving about a tablespoon. Lower the heat to medium, add your onions and carrots, and sauté until the onions turn translucent—about three minutes. Then stir in the garlic, cooking just long enough to get fragrant but not burnt (about 1 minute).

Step 4: Add Tomato Paste, Flour, and Deglaze with Wine

Mix in the tomato paste and let it cook for a minute to deepen its sweetness, then sprinkle the flour and keep stirring so you lose that raw flour taste. Now pour in the red wine—you’ll want a good Burgundy or Pinot Noir for the best flavor. Add your tied thyme and bay leaf, then scrape up all those golden bits stuck to the pot for added richness. Let it simmer until the wine reduces by half, about 10 minutes. This step really concentrates the flavor.

Step 5: Combine Stock, Chicken, and Simmer in the Oven

Pour in the chicken stock, season with salt and pepper, and bring to a boil. Now carefully nestle your chicken pieces back into the pot along with those delicious reserved lardons and any juices on the plate. Cover with a lid and transfer the pot to your preheated 350ºF oven—bake for about 45 minutes until the chicken becomes so tender it almost falls off the bone.

Step 6: Sauté Pearl Onions and Mushrooms Separately

When you’re around 15 minutes away from your chicken being done, start the pearl onions and mushrooms. In a sauté pan over medium-high heat, melt 2 tablespoons butter with 1 tablespoon oil, and cook the pearl onions with a pinch of salt until golden (5-8 minutes). Remove them, then repeat with the mushrooms—using fresh oil and butter—to get a nice caramel color. These will add texture and sweetness that balance the richness of the dish.

Step 7: Finish the Sauce and Bring Everything Together

Take the chicken out, tent with foil to stay warm, and discard the bay leaf and thyme sprigs. Back on medium-high heat, stir in your beurre manié (butter and flour mixture) if you want a thicker sauce—just add it bit by bit until you hit your preferred consistency. Adjust salt and pepper, then stir in 1/4 cup of parsley, reserving some for garnish. Add back the pearl onions and mushrooms. At this point, you can either add the chicken back into the pot or serve it arranged on a platter with the sauce spooned over.

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Pro Tips for Making Easy Coq au Vin Recipe

Pat Dry the Chicken: Moisture is the enemy of browning, so take the time to dry your chicken well for a crispy skin.
Don’t Rush the Browning: It’s tempting to speed up the process, but good browning is key to flavor and texture.
Choose a Good Wine: Pick a wine you’d happily drink because cheap wine will lead to less tasty results.
Make Ahead for Best Flavor: I always make this a day ahead—the flavors deepen overnight and it reheats beautifully.

How to Serve Easy Coq au Vin Recipe

Coq au Vin, Easy Coq au Vin, French chicken stew, Braised chicken recipes, Classic French dishes - Two white bowls filled with a layer of creamy mashed potatoes topped with pieces of dark brown meat covered in thick brown gravy with whole small onions, sliced mushrooms, and chunks of orange carrots scattered around. Each bowl has a silver fork placed on the right side, partially resting on the mashed potatoes. One bowl also has two pieces of light brown crusty bread placed on top of the mashed potatoes. The bowls are set on a dark wooden surface with a few pieces of bread, a glass of red wine, a small bowl of chopped green herbs, and a dark blue cloth napkin nearby. To the upper right, there is a large pan filled with more meat, vegetables, and gravy. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped parsley sprinkled just before serving adds a lovely pop of color and freshness that balances the richness of the sauce. Sometimes I like to add a few whole sprigs of thyme on top for that rustic French charm.

Side Dishes

Classically, this dish pairs beautifully with buttery mashed potatoes or creamy polenta to soak up the luscious sauce. If you want to keep things lighter, a crusty baguette and a simple green salad with vinaigrette also make great companions.

Creative Ways to Present

For dinner parties, I like serving coq au vin right in my beautiful Dutch oven—there’s something so inviting about family-style serving. Also, layering the chicken on a bed of herb-infused potatoes and garnish with roasted pearl onions makes it extra special and a show-stopper.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool completely and store them in an airtight container in the fridge. I’ve found Coq au Vin keeps beautifully for up to 5 days, tasting even better as the flavors meld. Just be sure to reheat gently to avoid drying out the chicken.

Freezing

This dish freezes really well—perfect for batch cooking. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight for best texture and flavor retention.

Reheating

I always skim off any solidified fat that rises to the surface after refrigerating, then gently reheat on the stove over medium-low heat. Stir occasionally and add a splash of stock or wine if the sauce gets too thick. Alternatively, reheating in a 350ºF oven for about 30 minutes works well, especially if you want to keep the chicken tender and juicy.

FAQs

Can I use boneless chicken for this Easy Coq au Vin Recipe?

While you can technically use boneless chicken, bone-in, skin-on pieces are ideal because they hold up better during the slow cooking process and contribute to a richer flavor in the sauce. The bones add depth and help keep the meat tender and juicy.
What type of red wine should I use?

The best wines to use are Burgundy or Pinot Noir because they offer fruity, earthy flavors that complement the chicken without overpowering it. Avoid cooking wines or very cheap bottles—choose a wine you’d happily drink to ensure the best taste.
Can I prepare this dish in advance?

Absolutely! Easy Coq au Vin actually tastes better the next day after the flavors have had time to meld. Make it a day or two ahead, refrigerate it, then gently reheat before serving.
How do I thicken the sauce if it’s too thin?

If your sauce isn’t as thick as you’d like, making and stirring in a beurre manié (butter and flour mixture) is a fantastic way to thicken it without changing the flavor. Add a spoonful at a time and stir until you reach the perfect silky consistency.

Final Thoughts

This easy Coq au Vin recipe holds a special place in my kitchen—not only because it’s a sophisticated classic but because it’s forgiving and genuinely delicious every time I make it. I love serving it on cozy evenings, paired with good company and a warm baguette. I can’t wait for you to try it—you’ll not only impress your guests but also fall in love with how effortless French cooking can be!