Coq Au Vin

Coq au Vin is a classic French dish that translates to “rooster in wine.” It’s an incredible dish of chicken braised in a rich red wine sauce with veggies, pancetta, and aromatics.

While Coq au Vin may sound like a restaurant-only meal, make this one time and you’ll be amazed to realize it’s actually a simple, one-pot wonder! The result is an impressive, flavorful dish that feels decadent but is also easy enough for a cozy weeknight dinner. Coq au Vin is really the perfect balance between approachable and elevated, making it a beautiful dish for dinner parties, date nights, or a weekend family meal.

There are many versions of this classic recipe out there, but this one is my take, based on my personal preferences. For example, most Coq au Vin recipes use a combination of chicken thighs and drumsticks, but since I’m not a huge fan of drumsticks personally, I just use thighs. I also prefer to use lots of shallots rather than traditional pearl onions for a more delicate, sweet flavor. I choose pancetta over bacon because I love its rich, buttery taste. Finally, I personally skip marinating the chicken overnight in red wine to make it simpler without sacrificing any flavor.

ingredients:

• Bone-In Skin-On Chicken Thighs 
• Kosher Salt
• Freshly Ground Black Pepper
• Pancetta sub thick-cut bacon
• Carrot
• Shallots 
• Fresh Garlic
• Cremini Mushrooms 
• Tomato Paste
• All-Purpose Flour sub gluten-free 1:1 flour
• Dry Red Wine 
• Chicken Broth
• Fresh Thyme
• Fresh Rosemary
• Kitchen Twine
• Bay Leaf
• Fresh Parsley

step-by-step:

optional step one: allow the chicken skin to dry

If you have the time, pat dry the chicken thighs and place on a sheet pan, uncovered, and refrigerate to allow the skin to dry out for 4 to 8 hours. This isn’t necessary, but it does lend to a crispier skin.

step two: prep the oven

Preheat the oven to 375℉. 

step three: season the chicken

Pat dry the chicken and season all over with salt and pepper.

step four: cook the pancetta

Heat the oil in a large, oven-safe skillet (preferably a 3.5 quart-braiser) over medium heat. Add the pancetta, cook, stirring, until the pancetta is cooked through and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of the fat in the pan.

step five: brown the chicken

Increase the heat to medium-high and arrange the chicken, skin side down, in a single layer and cook until a golden-brown crust forms, 6 to 8 minutes. Transfer the browned chicken to a plate and set aside.

step six: add the veggies

Reduce the heat back down to medium, and add the carrot and shallot and continue to cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and mushroom and continue to cook, stirring, being careful not to burn the garlic, until the mushrooms begin to soften, another 3 minutes.

step seven: add the tomato paste and flour

Stir in the tomato paste until it is well combined. Sprinkle in the flour and cook, stirring, until it is well-combined and begins to toast, 1 to 2 minutes.

Step eight: deglaze the pan

While stirring, slowly pour in 1 cup of red wine until it is well incorporated, scraping up any browned bits on the bottom of the pot. Slowly stir in the remaining 1 cup of red wine and the ½ cup of chicken broth. Add a small pinch of salt and a few cracks of black pepper. Bring to a gentle simmer.

Step nine: finish the sauce

Add the cooked pancetta back to the sauce. Using kitchen twine, tie the thyme and rosemary sprigs into a herb bouquet and toss into the sauce along with the bay leaf. Nestle the chicken, skin side up, into the sauce.

step ten: bake the chicken

Transfer to the oven and bake until the chicken is cooked through and very tender, and the top is golden brown, about 45 minutes.

step eleven: finish and serve

Remove from the oven and let rest for 5 minutes to allow the juices to settle. Garnish with fresh parsley. Serve over mashed potatoes and/or with crusty bread. Enjoy!

recipe FAQs:

I can’t wait to hear your thoughts on this Coq au Vin! Let me know what you think after you try it!

Looking for more dinner party-worthy recipes? Try these!

Coq au Champagne

French Onion Braised Beef

Chicken with Herby White Wine Gravy

Red Wine Braised Short Rib and Parsnip Potato Mash

Osso Buco

5 from 11 votes

Coq Au Vin

Servings: 4 people

Save RecipeSaved Pin Recipe Comment Print Recipe

Ingredients 

1x2x3x

• ▢ 3 pounds bone-in skin on chicken thighs 6-8 thighs
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 4 ounces diced pancetta sub thick-cut bacon
• ▢ ½ cup small-diced carrot
• ▢ 4 medium-sized shallots quartered lengthwise
• ▢ 6 garlic cloves minced
• ▢ 8 ounces cremini mushrooms quartered
• ▢ 2 tablespoons tomato paste
• ▢ 2 tablespoons all-purpose flour sub gluten free 1:1 flour
• ▢ 2 cups dry red wine I use a cab
• ▢ ½ cup chicken broth
• ▢ 6-8 sprigs of thyme
• ▢ 1 sprig rosemary
• ▢ Kitchen twine
• ▢ 1 bay leaf
• ▢ Finely chopped fresh parsley for garnish

Instructions 

• OPTIONAL: Pat dry the chicken thighs and place on a sheet pan, uncovered, and refrigerate to allow the skin to dry out for 4 to 8 hours. This isn’t necessary, but it does lend to a crispier skin.
• Preheat the oven to 375℉. Pat dry the chicken and season all over with salt and pepper.
• Heat the oil in a large, oven safe skillet (preferably a 3.5 quart-braiser) over medium heat.
• Add the pancetta, cook, stirring, until the pancetta is cooked through and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel lined plate and set aside. Discard all but 2 tablespoons of the fat in the pan.
• Increase the heat to medium-high and arrange the chicken, skin side down, in a single layer and cook until a golden-brown crust forms, 6 to 8 minutes. Transfer the browned chicken to a plate and set aside.
• Reduce the heat back down to medium and add the carrot and shallot and continue to cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and mushroom and continue to cook, stirring, being careful not to burn the garlic, until the mushrooms begin to soften, another 3 minutes.
• Stir in the tomato paste until it is well combined. Sprinkle in the flour and cook, stirring, until it is well-combined and begins to toast, 1 to 2 minutes.
• While stirring, slowly pour in 1 cup of red wine until it is well incorporated, scraping up any browned bits on the bottom of the pot. Slowly stir in the remaining 1 cup of red wine and the ½ cup of chicken broth. Add a small pinch of salt and a few cracks of black pepper. Bring to a gentle simmer.
• Add the cooked pancetta back to the sauce. Using kitchen twine, tie the thyme and rosemary sprigs into a herb bouquet and toss into the sauce along with the bay leaf. Nestle the chicken, skin side up, into the sauce.
• Transfer to the oven and bake until the chicken is cooked through and very tender, and the top is golden brown, about 45 minutes.
• Remove from the oven and let rest for 5 minutes to allow the juices to settle. Garnish with fresh parsley. Serve over mashed potatoes and/or with crusty bread. Enjoy!

Nutrition

Calories: 920kcal, Carbohydrates: 19g, Protein: 54g, Fat: 60g, Saturated Fat: 17g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 25g, Trans Fat: 0.3g, Cholesterol: 303mg, Sodium: 1764mg, Potassium: 1162mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3109IU, Vitamin C: 9mg, Calcium: 72mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Calories: 920

Like this? Leave a comment below!Jump to Comments →

Food Photography and Styling by Eat Love Eats.