By: Chef Laura Bonicelli
There are some dishes that feel like they carry the soul of a season—and Coq au Vin is one of them. Deep, warm, and completely comforting, this French classic wraps chicken in layers of red wine, smoky bacon, caramelized onions, mushrooms, and herbs. It’s the kind of meal that invites slow cooking and slow eating, made to be shared around the table.
About the dish
This version of Coq au Vin stays true to tradition while simplifying just enough to make it weeknight-possible. Whether you’re making it for a dinner party or just embracing a cozy evening in, it’s worth every delicious step.
🍲 Why This Coq au Vin Recipe Works
This dish brings depth of flavor without being overly complicated:
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Marinated chicken absorbs richness from red wine, herbs, and aromatics.
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Bacon and brandy add smokiness and warmth to the base.
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Mirepoix + mushrooms provide a classic French foundation.
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Pearl onions bring a subtle sweetness and nostalgic texture.
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Finished with fresh parsley and served over bread or noodles—perfection in every bite.
It’s a dish that tastes even better the next day, making it ideal for make-ahead meals or relaxed entertaining.
🧄 The Ingredients
This recipe leans into hearty, rustic flavors with a few elegant touches:
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Chicken thighs (skin-on, bone-in) for tenderness and flavor
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Hearty red wine like Burgundy or Cabernet for that signature richness
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Bacon or pancetta, rendered slowly for depth and savory base notes
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Cremini or oyster mushrooms, divided for layered cooking
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Pearl onions, gently caramelized with a pinch of sugar
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Garlic, tomato paste, and brandy to anchor the sauce
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Fresh thyme, bay leaf, and parsley to finish with brightness
You’ll find the full ingredient list and measurements in the recipe card below, but know this: the ingredients are humble, but the results feel anything but.
🍷 About the Wine
Burgundy or Cabernet are traditional—and for good reason. You want something full-bodied but not too tannic. If you’d drink it with dinner, you can cook with it. Just avoid “cooking wine” at all costs—it won’t give you the flavor depth this dish deserves.
Don’t worry about breaking the bank—a decent $10–$15 bottle works beautifully here.
🔥 How to Make Coq au Vin
Making Coq au Vin is a slow dance between layering flavors and letting time do the rest. Here’s a quick rundown:
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Marinate the chicken in red wine, herbs, and aromatics—overnight is best.
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Render the bacon, then brown the chicken in the drippings (with olive oil if needed).
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Cook your mirepoix (onion, carrot, mushrooms) until golden.
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Add garlic, tomato paste, flour, and brandy—then ignite (carefully!) or reduce.
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Pour in the reserved marinade, reduce, and return the chicken and bacon to the pot.
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Simmer low and slow until the chicken is tender and the sauce thickens.
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Meanwhile, caramelize pearl onions and mushrooms in butter and oil.
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Stir everything together and serve with bread, noodles, or polenta.
🥖 Serving Suggestions
Coq au Vin is made for comfort—and sides that soak up sauce. Try:
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Crusty French bread for sopping up every drop
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Buttered noodles or creamy polenta
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A side salad with mustard vinaigrette to brighten the plate
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A glass of the same red wine used in the dish
💡 Tips & Variations
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No pearl onions? Use diced shallots or small white onions.
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Want to thicken the sauce more? Remove the chicken and reduce the sauce further before serving.
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Make it ahead: It reheats beautifully and often tastes even better the next day.
✨ A Final Note
Coq au Vin is the kind of meal that rewards a little extra effort with rich, deeply satisfying results. It invites you to slow down, stir the pot, pour a glass of wine, and really savor the process. I hope this recipe becomes a go-to comfort dish in your kitchen like it has in mine.
You’ll find the full step-by-step instructions in the recipe card below. Enjoy!
Step by Step Instructions
Coq Au Vin
Equipment
- 1 Dutch oven with tighly fitted lid
Ingredients
chicken marinade
- 3 pounds chicken thighs skin on
- 2 teaspoons Kosher salt more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups hearty red wine Burgundy or Cabernet
- 1 bay leaf
- 1 teaspoon chopped fresh thyme leaves
bacon
- 4 ounces bacon or pancetta diced into 1/4-inch pieces (about 1 cup)
- —
- 1 tablespoon extra-virgin olive oil if necessary
mirepoix
- 1 large onion diced
- 1 large carrot peeled and diced
- 4 ounces cremini or oyster mushrooms halved if large and sliced (about 2 cups)
- 1/2 teaspoon Kosher salt
- —
- 2 garlic cloves minced
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 2 tablespoons brandy
Onions and mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces frozen peeled pearl onions about 12 to 15 onions
- Pinch sugar
- 4 ounces cremini or oyster mushrooms halved if large and sliced (about 2 cups)
serve
- 1/4 cup chopped parsley
Instructions
Chicken marinade
- Season the chicken with salt and pepper. In a large bowl or container, combine chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours or overnight for best flavor.
bacon
- In a large Dutch oven with a tight-fitting lid, cook the bacon over medium-low heat until the fat renders and the pieces are crisp, 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- Remove the chicken from the wine, reserving the marinade. Pat the chicken dry with paper towels. If needed, add 1 tablespoon olive oil to the pot. Heat until shimmering. Working in batches, brown the chicken in a single layer, 3 to 5 minutes per side. Transfer to a plate.
mirepoix
- Add the onion, carrot, mushrooms, and 1/2 teaspoon salt to the pot. Cook, stirring frequently, until the vegetables are lightly browned, about 8 minutes.
- Stir in the garlic and tomato paste; cook for 1 minute. Add the flour and cook for another minute. Remove from heat. Push the vegetables to one side, pour the brandy into the empty space, and carefully ignite with a long match (or simmer for 1 minute). Once the flame dies down, add the reserved marinade. Bring to a boil and reduce by half, about 10 to 12 minutes, skimming foam if needed.
- Return the chicken and any accumulated juices to the pot along with half the cooked bacon. Cover and simmer over low heat for 1 hour, turning the chicken halfway through. Then uncover and simmer another 15 minutes to thicken the sauce. Taste and adjust seasoning.
onions and mushrooms
- In a separate skillet, melt the butter and olive oil over medium-high heat. Add the pearl onions, a pinch of sugar, and salt to taste. Cover, reduce heat to low, and cook for 5 minutes, shaking the pan occasionally.
- Uncover, push the onions to one side, and add the remaining mushrooms. Increase heat to medium-high and cook, stirring mushrooms frequently and tossing onions occasionally, until everything is browned and tender, about 5 to 8 minutes.
- Stir the sautéed onions, mushrooms, and remaining bacon into the chicken and sauce.
serve
- Serve hot with crusty French bread, buttered noodles, or polenta. Garnish with chopped parsley.
Notes
Nutrition
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