Save The first time I made coq au vin, I was trying to impress someone who'd spent years in Lyon, and I was terrified. The apartment filled with the smell of bacon and red wine simmering for hours, and somewhere around the ninety-minute mark, I realized this wasn't just cooking—it was alchemy. The chicken had surrendered completely to the braising liquid, and the sauce had become something glossy and deep that tasted like patience.
I made this for a dinner party on a rainy November evening, and my friend brought a bottle of the same wine we were cooking with—we ended up using his for drinking and mine for the pot. Watching everyone slow down as they ate, nobody rushing, just the sound of forks and quiet satisfaction, I understood why this dish has lasted centuries.
Ingredients
- 1 whole chicken (about 1.5 kg), cut into 8 pieces: Cut through the joints cleanly, and save the backbone for stock another day.
- 150 g smoked bacon or pancetta, diced: The smokiness becomes the backbone of the whole dish, so don't skip this.
- 200 g pearl onions, peeled: They braise down into sweet, jammy bites—worth the small effort of peeling them.
- 250 g cremini or button mushrooms, cleaned and quartered: Cremini mushrooms add earthiness; button mushrooms work but taste a bit lighter.
- 2 medium carrots, sliced: They soften into the sauce and add natural sweetness.
- 2 garlic cloves, minced: Fresh garlic, not jarred, makes a real difference here.
- 750 ml dry red wine (e.g., Burgundy or Pinot Noir): This is not the moment to use cooking wine—drink something you'd actually pour in a glass.
- 250 ml chicken stock: Homemade is best, but good quality store-bought works too.
- 2 tbsp tomato paste: Adds depth without making anything taste tomato-forward.
- 2 tbsp all-purpose flour: This is your thickener and helps build a silky sauce.
- 2 tbsp olive oil and 2 tbsp unsalted butter: The combination browns things better than either alone.
- 2 bay leaves and 4 sprigs fresh thyme: These infuse quietly; remove them before serving or your guests will fish them out.
- Salt and freshly ground black pepper: Season in layers, not all at the end.
Instructions
- Prepare the chicken and get everything ready:
- Pat your chicken pieces completely dry—this is the secret to good browning. Season them generously with salt and pepper while you're at it, so the seasoning gets into the meat as it rests.
- Render the bacon until it's crispy:
- Heat 1 tbsp olive oil in a large Dutch oven over medium heat, then add the diced bacon. Let it cook slowly until all the fat has rendered and the pieces are crispy and dark. This takes about 5 to 7 minutes and is worth every second of patience.
- Brown the chicken in batches until golden:
- Using the same pot with all that bacon fat still clinging to it, brown the chicken pieces in batches so they have space and actually caramelize rather than steam. This takes 10 to 15 minutes total, and you'll hear it sizzle—that's the sound of good things happening.
- Sauté the vegetables until they're starting to color:
- Add the carrots, pearl onions, and garlic to the pot. Let them sit for a minute before stirring so they get a little color and sweetness. About 5 minutes of this, and you'll smell why people cook.
- Mix in the tomato paste and flour:
- Stir these in and let them cook for 1 minute so the flour loses its raw taste and the tomato paste deepens into the fat. This is how you build the base of your sauce.
- Return the chicken and bacon, then add the wine and stock:
- Nestle everything back into the pot, pour in the wine and chicken stock, tuck in the bay leaves and thyme sprigs. Scrape the bottom of the pot with a wooden spoon to release all those caramelized bits—that's flavor you've earned.
- Simmer low and slow until the chicken is tender:
- Bring everything to a gentle simmer, cover, and let it braise on low heat for 1.5 hours. The kitchen will smell incredible, and the chicken will become so soft it barely resists your fork.
- Sauté the mushrooms separately:
- While the chicken braises, heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat. Add the mushrooms and let them brown without crowding—about 5 minutes—until they're golden and have released their moisture.
- Finish the sauce and bring it all together:
- Remove the lid from the Dutch oven for the last 15 minutes so the sauce reduces slightly and becomes glossier. Stir in the sautéed mushrooms, taste, and adjust the salt and pepper to your liking.
- Serve hot and remove the herbs:
- Fish out the bay leaves and thyme sprigs, then spoon everything into bowls with crusty bread or mashed potatoes waiting underneath.
Save There's a moment toward the end of cooking, around the two-hour mark, when you lift the lid and the steam rises and you take that first real breath of what you've made. That's when you know this dish is exactly as old and as true as they say it is.
The Wine Matters More Than You'd Think
This isn't a dish that hides bad wine. A thin, acidic wine will make the sauce taste thin and acidic. A good Pinot Noir or Burgundy brings earthiness and subtle tannins that soften as everything braises together. Spend what feels like too much on the wine and taste the difference. The wine reduces and concentrates, so its character becomes part of the final dish's soul.
Why Bacon Changes Everything
Smoked bacon or pancetta aren't there just for flavor—they're there to anchor everything. The fat is the medium through which all the other flavors travel, and the smoke adds a quiet depth that makes people ask what's in this sauce without being able to name it. If all you have is unsmoked bacon, it'll still work, but you'll notice the difference.
Making It Your Own
Once you've made this a few times and your hands know the rhythm, you can start improvising. Some people add a splash of brandy when sautéing the mushrooms for richness. Others use chicken thighs instead of a whole chicken—they're more forgiving and harder to overcook. You can make this dish a day ahead and reheat it gently; if anything, the flavors marry better overnight.
- Chicken thighs take slightly less time and stay moister than breast meat.
- A splash of brandy when cooking the mushrooms adds a subtle sweetness and sophistication.
- This dish freezes beautifully and tastes even better reheated the next day.
Save Coq au vin isn't fast food, but it's not difficult either—it's just honest cooking that knows patience pays back in flavor. Make this when you have time to let it work, and serve it to people who deserve slow food and good wine.
Recipe FAQs
- → What type of wine is best for Coq au Vin?
Use a dry red wine like Burgundy or Pinot Noir to add depth without overpowering the dish.
- → Can I substitute the chicken parts in this dish?
Yes, chicken thighs or other cuts work well and remain tender after slow braising.
- → How do you enhance the mushroom flavor in this dish?
Sauté mushrooms separately in butter and olive oil until golden brown before adding them to the stew.
- → What herbs are traditionally used in Coq au Vin?
Thyme sprigs and bay leaves are classic choices that infuse the sauce with aromatic notes.
- → Is it necessary to remove the lid during cooking?
Removing the lid in the last 15 minutes helps reduce the sauce slightly, intensifying the flavors.
- → What are common side dishes for this meal?
Crusty French bread, mashed potatoes, or buttered noodles complement the rich sauce perfectly.