By Becky Hardin
Published Dec 3, 2022
Coq au Vin sounds like a gourmet dish, but it’s actually an easy-to-make meal. This chicken cooked in red wine is perfect for date nights at home, or any time you need a nice (yet simple) dinner. If you think this recipe sounds delish, then wait until you taste it!
Chicken Coq au Vin
This coq au vin recipe is an easy one-pot meal. It’s a time-saving way to make a traditional dish that can be easily served on any occasion!
Serve this rich, decadent dish with starches and grains such as mashed or roasted potatoes, white rice, egg noodles, farro, or French bread. And don’t forget your favorite glass of red wine!
Why You’ll Love this Easy Coq au Vin Recipe:
- Simple ingredients: This delicious recipe calls for chicken, bacon, wine, carrots, onions, butter, and tomato paste. That’s it!
- No-mess meal: Cooking the coq au vin in a Dutch oven means very little mess to clean up after dinner.
- Great for guests: You’re sure to wow your guests with this classic chicken coq au vin recipe!
How to Make Coq au Vin
You can jump to the recipe card for full ingredients & instructions!
- Using a dutch oven, cook the bacon until crispy. Set aside.
- Next, add the chicken thighs to your Dutch oven. Cook according to the instructions below (in the recipe card). Reserve 3 tablespoons of fat, throwing out the rest.
- In the reserved oil, add in your vegetables and cook as instructed. Then add the tomato paste and flour, stirring to coat the vegetables.
- While continuing to stir, pour in the red wine and chicken broth. Add the thyme and bay leaf.
- Next, add the chicken and half of the bacon. Simmer. Cover and cook accordingly.
- Garnish with fresh thyme and serve. Enjoy!
Coq au vin is French for “rooster in wine.” This dish is a savory, rich stew made from rooster (or, more commonly, chicken thighs and/or drumsticks), wine, bacon, garlic, herbs, and veggies.
I strongly advise against it! Traditional coq au vin made with rooster has a texture and flavor much more similar to dark meat chicken, so using dark meat (such as thighs or drumsticks) will give you the most authentic flavor. If you choose to use chicken breasts, look for bone-in breasts!
The best pot for coq au vin is a cast-iron Dutch oven. It helps retain heat better, and the lid keeps in steam, leading to more tender meat.
Traditional coq au vin is made with a red Burgundy wine, such as a Pinot Noir or Gamay. You can also make coq au vin blanc with a drier white wine such as Pinot Gris or Sauvignon Blanc.
Yes, you can! You will still need to cook the bacon in a separate pan, and I recommend searing the chicken and cooking the onion before adding them to the crockpot. Add the seared chicken, onion, carrots, mushrooms, garlic, wine, chicken broth, tomato paste, thyme, and bay leaf to the crock of your crockpot, cover, and cook on low for 5-6 hours. Once cooked, transfer to a Dutch oven and simmer for 15-20 minutes, or until the sauce has thickened to your desired consistency. You can whisk in the flour and butter to help thicken at this point, then stir in the bacon and serve.
Set your instant pot to sauté and cook the bacon. Remove and drain any grease, then sear the chicken for 3-5 minutes. Remove the chicken, then sauté the onion for 5 minutes. Turn the instant pot off and add the carrots, mushrooms, garlic, wine, chicken broth, tomato paste, thyme, bay leaf, and chicken. Cover and cook on high pressure for about 15 minutes, then let naturally release. If the sauce needs to thicken, you can add the flour and butter to help thicken, or simply turn your instant pot to sauté and cook until thickened. Stir in the bacon and serve.
Recipe Variations
- You can add white button mushrooms for extra flavor.
- Try adding pearl onions in place of the yellow onions.
- If preferred, add some chicken drumsticks along with the thighs.
- You can also make coq au vin with a dry wine such as Sauvignon or Pinot Gris .
Make Ahead Instructions
Coq au vin can be made up to 1 day in advance and stored in an airtight container in the refrigerator. I recommend storing the mushrooms and bacon separately, then stirring them in before serving. Reheat on the stovetop over medium-low heat until warmed through.
Storage Instructions
Store leftover coq au vin in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat until warmed through.
Freezing Instructions
Freeze coq au vin whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use pancetta in place of the bacon.
- A combination of chicken thighs and drumsticks is delicious as well!
- You can use white button or cremini mushrooms in this recipe.
- You can use peeled pearl onions in place of the yellow onion.
- For coq au vin blanc, use white wine in place of the red.
- Feel free to use low-sodium beef broth in place of the chicken broth for a richer flavor.
Tips for the Best Coq au Vin
- Use dark meat chicken (such as thighs and/or drumsticks) for the most tender coq au vin. White meat (such as breasts) tends to dry out.
- If using chicken breasts, opt for bone-in.
- Before cooking, trim any excess skin or fat from the chicken.
- Don’t skip searing the chicken; this browning adds a ton of rich flavor to the stew.
- Cook until the sauce is just slightly thinner than you would like it. The roux will continue to thicken the sauce after you take it off the heat, and the leftovers will thicken even more once refrigerated.
MoreOne PotChicken RecipesWe Love
- Easy Chicken Pot Pie
- Swiss Chicken Bake
- White Chicken Chili
- Baked Chicken Tacos
It’s fun trying new recipes. If you’re unfamiliar with coq au vin, this is the recipe for you. It’s super easy and tastes amazing! You’re sure to wow your family and guests with this delicious one-pot dinner.
MoreDelicious Stew Recipesto Try:
- Stovetop Beef Stew
- Guinness Beef Stew
- White Wine Chicken Stew
- Crock Pot Cabbage Roll Soup
- Beef Stroganoff Soup
- Zuppa Toscana
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 6 slices uncooked bacon chopped
- ▢ 3 pounds bone-in, skin-on chicken thighs
- ▢ Kosher salt and ground black pepper to taste
- ▢ 1 yellow onion roughly chopped into bite-sized pieces
- ▢ 1 carrot chopped into bite-sized pieces
- ▢ 8 ounces cremini mushrooms sliced
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon tomato paste
- ▢ 2 tablespoons all-purpose flour
- ▢ 2 cups red wine such as Pinot Noir
- ▢ 1 cup low-sodium chicken broth
- ▢ 1 tablespoon fresh thyme leaves plus more for garnish
- ▢ 1 bay leaf
- ▢ 3 tablespoons unsalted butter ⅜ stick
Video
Instructions
- In a large Dutch oven set over medium-high heat, cook the bacon until rendered and crisp. Remove with a slotted spoon and set aside. 6 slices uncooked bacon
- Season the chicken thighs with salt and pepper and, working in batches if needed, sear them skin side down until deeply golden, about 5 minutes. Flip and cook until the second side is golden, about 3-5 more minutes. Remove from the pot and set aside. 3 pounds bone-in, skin-on chicken thighs, Kosher salt and ground black pepper
- Reserve 3 tablespoons of fat from the pot and discard the rest.
- To the pot with the reserved oil, add in the onion and carrots. Cook until softened and golden, about 5 minutes. Stir in the mushrooms and garlic and cook until fragrant, about 1 minute. 1 yellow onion, 1 carrot, 2 cloves garlic, 8 ounces cremini mushrooms
- Add in the tomato paste and flour, stirring to coat the vegetables. While stirring, slowly pour in the wine and chicken broth. Stir in the thyme and bay leaf. 1 tablespoon tomato paste, 2 tablespoons all-purpose flour, 2 cups red wine, 1 cup low-sodium chicken broth, 1 tablespoon fresh thyme leaves, 1 bay leaf
- Return the chicken and half of the bacon to the pot. Bring to a simmer. Cover and cook until the chicken is cooked through and very tender, about 30 minutes.
- Remove the lid, stir in the butter, and continue to simmer until the sauce has thickened, about 10 minutes. 3 tablespoons unsalted butter
- Garnish with additional fresh thyme and serve.
Equipment
- Dutch Oven
Becky’s Tips
- You can use pancetta in place of the bacon.
- A combination of chicken thighs and drumsticks is delicious as well!
- You can use white button or cremini mushrooms in this recipe.
- You can use peeled pearl onions in place of the yellow onion.
- For coq au vin blanc, use white wine in place of the red.
- Feel free to use low-sodium beef broth in place of the chicken broth for a richer flavor.
- Use dark meat chicken (such as thighs and/or drumsticks) for the most tender coq au vin. White meat (such as breasts) tends to dry out.
- If using chicken breasts, opt for bone-in.
- Before cooking, trim any excess skin or fat from the chicken.
- Don’t skip searing the chicken; this browning adds a ton of rich flavor to the stew.
- Cook until the sauce is just slightly thinner than you would like it. The roux will continue to thicken the sauce after you take it off the heat, and the leftovers will thicken even more once refrigerated.
Nutrition information is automatically calculated, so should only be used as an approximation.
Coq au Vin Recipe
Equipment
- Dutch Oven
Ingredients
- 6 slices uncooked bacon chopped
- 3 pounds bone-in, skin-on chicken thighs
- Kosher salt and ground black pepper to taste
- 1 yellow onion roughly chopped into bite-sized pieces
- 1 carrot chopped into bite-sized pieces
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine such as Pinot Noir
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh thyme leaves plus more for garnish
- 1 bay leaf
- 3 tablespoons unsalted butter ⅜ stick
Instructions
- In a large Dutch oven set over medium-high heat, cook the bacon until rendered and crisp. Remove with a slotted spoon and set aside. 6 slices uncooked bacon
- Season the chicken thighs with salt and pepper and, working in batches if needed, sear them skin side down until deeply golden, about 5 minutes. Flip and cook until the second side is golden, about 3-5 more minutes. Remove from the pot and set aside. 3 pounds bone-in, skin-on chicken thighs, Kosher salt and ground black pepper
- Reserve 3 tablespoons of fat from the pot and discard the rest.
- To the pot with the reserved oil, add in the onion and carrots. Cook until softened and golden, about 5 minutes. Stir in the mushrooms and garlic and cook until fragrant, about 1 minute. 1 yellow onion, 1 carrot, 2 cloves garlic, 8 ounces cremini mushrooms
- Add in the tomato paste and flour, stirring to coat the vegetables. While stirring, slowly pour in the wine and chicken broth. Stir in the thyme and bay leaf. 1 tablespoon tomato paste, 2 tablespoons all-purpose flour, 2 cups red wine, 1 cup low-sodium chicken broth, 1 tablespoon fresh thyme leaves, 1 bay leaf
- Return the chicken and half of the bacon to the pot. Bring to a simmer. Cover and cook until the chicken is cooked through and very tender, about 30 minutes.
- Remove the lid, stir in the butter, and continue to simmer until the sauce has thickened, about 10 minutes. 3 tablespoons unsalted butter
- Garnish with additional fresh thyme and serve.
Video
Notes
- You can use pancetta in place of the bacon.
- A combination of chicken thighs and drumsticks is delicious as well!
- You can use white button or cremini mushrooms in this recipe.
- You can use peeled pearl onions in place of the yellow onion.
- For coq au vin blanc, use white wine in place of the red.
- Feel free to use low-sodium beef broth in place of the chicken broth for a richer flavor.
- Use dark meat chicken (such as thighs and/or drumsticks) for the most tender coq au vin. White meat (such as breasts) tends to dry out.
- If using chicken breasts, opt for bone-in.
- Before cooking, trim any excess skin or fat from the chicken.
- Don’t skip searing the chicken; this browning adds a ton of rich flavor to the stew.
- Cook until the sauce is just slightly thinner than you would like it. The roux will continue to thicken the sauce after you take it off the heat, and the leftovers will thicken even more once refrigerated.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
