Coq au Vin (France) – Coq au Vin (France) is one of the most iconic dishes in French cuisine — a slow-cooked chicken stew simmered in red wine with onions, mushrooms, and bacon. The name translates to “rooster in wine,” a nod to its rustic origins when older birds were braised for hours to tender perfection. Over time, the dish evolved into a symbol of French culinary mastery, celebrated for its deep flavors and luxurious texture.
The beauty of Coq au Vin lies in its simplicity and patience. A humble combination of chicken, wine, and vegetables transforms into something rich, hearty, and aromatic. Each bite delivers layers of flavor — the smoky essence of bacon, the earthy undertones of mushrooms, and the tangy sweetness of wine reduction.
Recipe Overview
Prep Time: 25 minutes
Active Time: 20 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Cuisines: French
Course: Main Course
Servings: 4
Calories: Approximately 580 kcal per serving
Equipment
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Large Dutch oven or heavy-bottomed pot
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Wooden spoon
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Slotted spoon
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Cutting board and knife
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Measuring cups and spoons
Ingredients
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4 bone-in chicken thighs (or a mix of thighs and drumsticks)
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4 slices of bacon, chopped
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1 tbsp olive oil
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2 cups red wine (preferably Burgundy or Pinot Noir)
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1 cup chicken broth
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2 tbsp all-purpose flour
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2 tbsp tomato paste
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2 garlic cloves, minced
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1 onion, chopped
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2 carrots, sliced
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8 oz mushrooms, halved
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2 tbsp butter
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2 tsp fresh thyme leaves (or 1 tsp dried)
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1 bay leaf
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Salt and black pepper to taste
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Fresh parsley (for garnish)
Instructions
Step 1: Prepare the Chicken and Bacon
Begin by heating your Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5–6 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the flavorful drippings in the pot.
Season the chicken with salt and pepper. Place the chicken pieces in the same pot and brown them on both sides until golden. This helps seal in the juices and gives the dish a rich flavor base. Remove the browned chicken and set aside with the bacon.
Step 2: Sauté the Vegetables
In the same pot, add olive oil if needed. Add chopped onions, carrots, and minced garlic. Sauté for about 5 minutes until softened and fragrant. Add mushrooms and cook until they start to release their moisture.
Step 3: Build the Sauce
Sprinkle the flour over the vegetables and stir for 1–2 minutes to eliminate the raw flour taste. Add tomato paste, stirring well to coat everything evenly. Slowly pour in the red wine while scraping up any browned bits from the bottom of the pot — those are packed with flavor.
Add the chicken broth, thyme, bay leaf, and return the browned chicken and bacon to the pot. Stir gently to combine.
Step 4: Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30–35 minutes, stirring occasionally. The sauce will thicken and the chicken will become tender, absorbing the rich wine and herb flavors.
Step 5: Finish the Dish
Once the chicken is cooked through and the sauce has reduced to a silky consistency, remove the bay leaf. Stir in butter to give the sauce a glossy finish. Taste and adjust the seasoning with salt and pepper.
Let it rest for 10 minutes before serving to allow the flavors to meld together.
Step 6: Serve and Enjoy
Garnish with freshly chopped parsley and serve your Coq au Vin (France) with mashed potatoes, noodles, or a warm crusty baguette to soak up the sauce. Pair with a glass of red wine for an authentic French dining experience.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 40 g |
| Fat | 32 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 640 mg |
| Cholesterol | 155 mg |
Tips for the Best Coq au Vin (France)
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Use the Right Wine: A dry red wine like Burgundy or Pinot Noir complements the flavors best. Avoid overly sweet wines.
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Brown the Chicken Well: This step adds rich caramelized flavor to the sauce — don’t skip it.
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Simmer Slowly: Low and slow cooking ensures tender chicken and a deep, flavorful sauce.
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Add Pearl Onions: For a classic touch, add caramelized pearl onions near the end of cooking.
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Make Ahead: The flavors actually improve when made a day in advance — reheat gently before serving.
Why You’ll Love This Dish
Coq au Vin (France) isn’t just a meal — it’s an experience. The deep, comforting aroma of simmering wine and herbs fills your kitchen, creating a sense of warmth and nostalgia. Each bite captures the essence of French countryside cooking: rustic, rich, and refined.
This dish offers the perfect balance between sophistication and simplicity. While it may sound like a gourmet recipe, it’s surprisingly approachable and customizable. You can even substitute chicken thighs for a whole cut-up chicken or swap the bacon for pancetta for an Italian twist
Final Thoughts
Coq au Vin (France) is a timeless dish that embodies the heart of French home cooking. It’s a celebration of flavor, patience, and tradition — where humble ingredients come together to create something extraordinary. Whether served at a dinner party or a cozy weekend meal, this classic recipe transforms an ordinary night into a gourmet experience.
