Name: Classic Coq au Vin Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 6 slices (6 oz) bacon; 8 chicken thighs (3 1/2 to 4 lbs); Salt and black pepper to taste; 8 oz cremini or white mushrooms, sliced thick; 1 medium yellow onion, diced (1 1/2 cups); 4 garlic cloves, minced (4 tsp); 3 medium carrots, peeled and chopped into 1 inch chunks; 2 Tbsp tomato paste; 2 cups dry red wine, such as Pinot Noir or Côtes du Rhône; 2 1/2 cups low sodium chicken broth, homemade or store-bought, plus more if needed; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 Tbsp chopped fresh parsley, for garnish; 3 Tbsp unsalted butter; 3 Tbsp flour

There’s something about slow-cooked comfort food that wraps you in a warm hug, and few dishes do it better than a **Classic Coq au Vin Recipe**. This timeless French stew fills your kitchen with aromatic wine and herbs, transforming simple chicken into a rich, soulful meal that’s worth every minute of patience.

A light blue pot filled with a rich brown stew that has seven pieces of cooked meat layered evenly inside. The stew contains slices of orange carrots, brown mushrooms, and small pieces of bacon, all covered in thick gravy. Bright green parsley is sprinkled on top of the meat and vegetables, adding a fresh contrast. Around the pot, there are pieces of bread and a dark blue cloth on a white marbled surface, with two wooden pepper and salt grinders blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Coq au Vin Recipe
Top Tip
How to Serve Classic Coq au Vin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Coq au Vin Recipe

Why You'll Love This Recipe

I have to say, this Classic Coq au Vin Recipe holds a special place in my heart (and my dinner rotation). It’s not just about the flavors but the whole experience: from the sizzling bacon and chicken searing to the wine-scented simmer that fills your home with cozy vibes.

Rich, Deep Flavor: Slow-cooking chicken in red wine and herbs creates a truly luscious, tender result.
Simple, Accessible Ingredients: You can find everything in your local grocery store; it’s classic comfort without fuss.
Great for Entertaining: Impressive enough for guests but easy to prepare ahead of time.
Versatile and Customizable: Perfect to tweak with your favorite herbs or veggies, making it your own.

A white round pot filled with a rich brown stew, containing seven pieces of browned meat on top, scattered with bright orange carrot slices and dark brown mushroom pieces. The stew looks thick and glossy, garnished with finely chopped green herbs sprinkled all over. A silver spoon is placed inside the pot on the right side, partially submerged in the stew. Around the pot on a white marbled surface, there is a broken piece of golden-brown crusty bread at the bottom and a whole baguette on the left. A small bowl with chopped green herbs and wooden salt and pepper grinders can be seen on the upper left side. A folded blue cloth napkin is visible near the pot’s handle on the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Classic Coq au Vin Recipe plays a key role in building layers of flavor — from the smoky bacon fat that starts the base, to the botanical punch of fresh thyme and rosemary. Let’s break down why these staples are essential for success.

Flat lay of thick slices of raw bacon, eight whole chicken thighs with skin on, a handful of large cremini mushrooms sliced thick, a medium peeled yellow onion diced, four whole garlic cloves unpeeled, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with dark red dry red wine, a small white ceramic bowl of light golden chicken broth, fresh thyme sprigs, fresh rosemary sprigs, three peeled medium carrots cut into chunks, a small white ceramic bowl with unsalted butter, a small white ceramic bowl of all-purpose flour, fresh flat-leaf parsley sprigs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and fat for searing; don’t skip it even if it’s not on the classic French ingredient list.
Chicken thighs: Their higher fat content keeps the meat juicy and tender during the long, slow cooking.
Cremini mushrooms: Their meaty texture soaks up the sauce beautifully without turning mushy.
Yellow onion: Sweetness and a sturdy texture that softens into the sauce.
Garlic: Just enough to enhance flavor without overpowering.
Tomato paste: Boosts umami and adds a rich, slightly tangy undertone.
Dry red wine: Pinot Noir or Côtes du Rhône work great; the wine tenderizes and infuses the dish with fruity acidity.
Chicken broth: Balances the wine, adds savory depth, and keeps the stew luscious.
Fresh thyme and rosemary: Classic French herb combo that elevates the stew’s aroma.
Carrots: Add a mild sweetness and a pop of color.
Butter and flour: Create the beurre manié that thickens the sauce into a silky finish.
Fresh parsley (garnish): Brightens the final dish with a fresh note.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Classic Coq au Vin Recipe invites creativity — sometimes I swap the mushrooms for pearl onions or add a splash of brandy for a richer sauce. You can totally tailor it to fit what’s in your fridge or your taste buds are craving.

Vegetable Variation: Adding pearl onions along with carrots softens the texture and adds sweetness that complements the savory stew perfectly.
Herb Boost: Try adding a bay leaf or tarragon for a complex aromatic twist—just remember to remove the bay leaf before serving.
Wine Swap: If you want a lighter flavor, a Burgundy or lighter Pinot Noir keeps it classic but delicate.
Healthier Version: Use skinless chicken thighs and reduce the butter to lighten it up without sacrificing taste.

Step-by-Step: How I Make Classic Coq au Vin Recipe

Step 1: Crisp the Bacon and Render the Fat

Start by heating a large pot over medium heat and adding the bacon slices. I cook them until just crisp — the magic here is rendering the fat without burning the bacon, which gives the stew an irresistible smoky undertone. Once cooked, transfer the bacon to a paper towel-lined plate to drain and pop it in the fridge for later. Leave the bacon fat in the pot; that's your flavor base.

Step 2: Sear the Chicken to Golden Perfection

Pat your chicken thighs dry — I can’t stress this enough because moisture will steam rather than brown them. Season with salt and pepper, then add half the thighs to the hot bacon fat, skin side down. Let them brown undisturbed for about 4 minutes until you see a deep golden crust, then flip and brown the other side for 2-3 more minutes. Repeat with the rest and set all the thighs aside.

Step 3: Sauté the Vegetables and Build the Base

Using the same pot, toss in the mushrooms and cook for about 3 minutes until they start releasing their juices. Next, add the diced onions and continue sautéing until softened, roughly another 3 minutes. Stir in minced garlic and cook just until fragrant — about 30 seconds. Stir in tomato paste and cook it out for 30 seconds too. This step intensifies flavors and creates a beautiful deep base for the stew.

Step 4: Deglaze and Simmer with Wine and Broth

Pour in the red wine while scraping the bottom of the pot to loosen those golden browned bits — this is where the magic really begins. Add chicken broth, fresh thyme, and rosemary, then bring everything to a gentle simmer. Let it bubble softly for about 10 minutes to meld the flavors.

Step 5: Add Chicken and Carrots, Then Slow Simmer

Return the chicken thighs and carrots to the pot, stir gently, cover, and let it simmer gently for 45 minutes. I like to stir halfway through to check on the liquid level and make sure everything is cooking evenly. This slow simmer tenderizes the meat while soaking it in that aromatic sauce.

Step 6: Thicken Sauce with Butter and Flour Roux

Near the end, melt butter in a small saucepan over medium heat, stir in flour, and cook for about 90 seconds to create a roux. Whisk in about 1 ½ cups of cooking liquid from the stew gradually — whisk until thickened, then pour this luscious, silky mixture back into the pot along with the reserved bacon. Stir everything together, letting the sauce wrap the chicken and veggies in a velvety embrace.

Step 7: Garnish and Serve

Sprinkle generously with fresh parsley for a bright, fresh contrast. Serve it straight from the pot, spooning plenty of that flavorful sauce over each piece.

Top Tip

From my experience making Classic Coq au Vin Recipe multiple times, these tips helped me avoid common pitfalls and get every element just right. Trust me, a few simple tweaks take it from good to unforgettable.

Dry the Chicken Thoroughly: Moisture is the enemy of a good sear. Pat your chicken dry before seasoning to get that beautiful golden crust.
Don’t Rush the Simmer: Let those flavors meld with patience. The slow simmer tenderizes the meat and deepens the sauce complexity.
Use the Right Wine: A decent dry red like Pinot Noir adds both acidity and subtle fruit notes, balancing the richness perfectly.
Save Bacon Fat: Don’t drain it after cooking bacon; it’s liquid gold for flavoring the base of your stew.

How to Serve Classic Coq au Vin Recipe

Garnishes

I swear by fresh chopped parsley sprinkled on top just before serving—its vibrant green color and fresh flavor lift the richness of the dish. Sometimes I add a little lemon zest when I want an extra pop of brightness.

Side Dishes

Classic sides for Coq au Vin include buttery mashed potatoes or creamy polenta, perfect for soaking up the delicious sauce. Roasted root vegetables or a simple green salad with a vinaigrette also work beautifully to balance the meal.

Creative Ways to Present

For a special occasion, I like serving individual portions in rustic ramekins or small cast iron skillets, garnished with parsley and a few baby herbs. It adds that cozy, intimate feel that’s perfect for dinner parties or date nights.

Make Ahead and Storage

Storing Leftovers

This stew actually tastes better the next day once the flavors have settled even more! I store leftovers in an airtight container in the fridge and reheat gently on the stove to preserve the sauce’s smooth texture and juicy chicken.

Freezing

I’ve frozen Classic Coq au Vin Recipe portions successfully, just make sure to cool it completely first. Thaw overnight in the fridge and reheat slowly on low to avoid breaking the sauce. It’s a great make-ahead meal for busy weeks.

Reheating

Reheat gently over low heat, stirring occasionally to keep the sauce smooth and prevent the chicken from drying out. If sauce thickened too much in storage, splash in a little chicken broth or wine to loosen it up.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in Classic Coq au Vin Recipe?

While chicken breasts can be used, thighs are preferred for their higher fat content which keeps the chicken tender and flavorful during the slow cooking process. Breasts may dry out more easily.

What type of wine is best for Classic Coq au Vin Recipe?

Dry red wines like Pinot Noir or Côtes du Rhône are excellent choices because they provide acidity and fruitiness without overpowering the dish. Avoid overly tannic or sweet wines.

Is it necessary to sear the chicken before simmering?

Yes, searing the chicken develops a beautiful browned crust and adds deep flavor to the dish. Skipping this step can result in a less flavorful stew.

Can Classic Coq au Vin Recipe be made in a slow cooker?

You can adapt the recipe for a slow cooker by following initial searing steps and then setting it to cook on low for 6-8 hours. However, stovetop cooking allows better control over texture and sauce consistency.

Final Thoughts

This Classic Coq au Vin Recipe isn’t just dinner; it’s an experience that invites slowing down, lighting a candle, and savoring each bite. I’ve found it’s a wonderful way to share warmth and comfort with friends or family — it’s the kind of dish that fills your home with love. Give it a try; trust me, you’ll be hooked on this French classic in no time.