Coq au Vin Recipe

This is classic French comfort food; chicken braised in red wine with bacon, mushrooms, and onions. It seems fancy, but it’s a straightforward process of building layers of flavor in one pot. The key is properly browning the ingredients and letting it all simmer long enough for the chicken to become tender.

By Melody Jackson

Published July 25, 2025

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Ingredients

4 lbs bone-in, skin-on chicken thighs
1 (750-ml) bottle dry red wine, such as Burgundy or Pinot Noir
8 oz thick-cut bacon, cut into 1/2-inch lardons
1 pound cremini mushrooms, halved or quartered
1 large yellow onion, chopped
3 large carrots, peeled and cut into 1-inch pieces
4 cloves garlic, minced
3 tbsp all-purpose flour
2 cups chicken stock
2 tbsp brandy or cognac
1 tbsp tomato paste
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tbsp unsalted butter
Diamond Crystal kosher salt
Freshly ground black pepper
Fresh parsley, chopped, for garnish

Render Bacon and Brown Chicken

Preheat your oven to 350F.

In a large Dutch oven, cook the bacon lardons over medium heat until the fat has rendered and the bacon is crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Pat the chicken thighs completely dry with paper towels; wet skin will steam, not brown. Season them generously with salt and pepper. Working in batches, place the chicken skin-side down in the hot bacon fat. Sear for about 5 minutes per side until deep golden brown. The chicken won’t be cooked through. Transfer the browned chicken to a plate.

Build the Sauce Base

Add the chopped onion, carrots, and mushrooms to the pot. Cook, stirring occasionally, for about 10 minutes until the vegetables have softened and started to brown, scraping up any browned bits from the bottom of the pot.

Carefully add the brandy to the pot. Let it bubble for a moment, then ignite it with a long lighter to flambé. Let the flames die down. This burns off the alcohol while leaving a deep flavor.

Stir in the minced garlic and cook for one minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.

Slowly pour in the red wine, stirring as you go to create a smooth, thick sauce. Add the chicken stock, tomato paste, thyme, rosemary, bay leaf, and the cooked bacon. Bring the mixture to a simmer.

Braise in the Oven

Nestle the browned chicken thighs back into the pot. The liquid should come about halfway up the chicken.

Cover the Dutch oven and transfer it to the preheated oven. Braise for ~45-60 minutes, or until the chicken is fall-off-the-bone tender and the internal temperature reaches 175-185F for thighs.

Finish the Dish

Carefully remove the chicken from the pot and set it on a serving platter. Remove the herb sprigs and bay leaf from the sauce.

If you want a thicker sauce, let it simmer on the stovetop for another 5-10 minutes to reduce. Turn off the heat and whisk in the 2 tablespoons of butter to give the sauce a final bit of richness and a glossy sheen.

Taste the sauce and adjust the seasoning with salt and pepper. Pour the sauce and vegetables over the chicken and garnish with fresh parsley. Serve immediately.