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If you’re craving a comforting and hearty French dish that’s perfect for cozy evenings, coq au vin is a timeless classic. This rich stew of chicken braised in wine with bacon, mushrooms and herbs brings deep, layered flavors that are surprisingly easy to achieve at home. Whether you’re serving guests or treating your family to a rustic dinner, this twist on coq au vin is sure to impress. It’s French countryside cuisine at its finest—no passport required. You’re going to love the flavors.
A rustic French stew of chicken braised with wine, bacon, mushrooms, and herbs—coq au vin is simply perfect for a cozy dinner with bold flavors and rich comfort.
If this is your kind of meal, also try chicken Sorrentino, French onion chicken, chicken fricassee, or chicken with 20 cloves of garlic.
Why You’ll Love It
It’s full of delicious flavor: Each bite brings together smoky bacon, savory herbs and a rich red wine-infused sauce.
Perfect for meal prep: This dish gets even better the next day, making it ideal for leftovers.
A cozy showstopper: Great for dinner parties or weeknight meals that feel special without too much effort.
Classic Coq au Vin Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: A neutral-flavored protein that soaks up the rich sauce taste.
Bacon: Adds smokiness and depth to the dish.
Pearl onions and shallot: Bring a subtle sweetness and adds complexity to the dish.
Garlic: Enhances the aromatic foundation (feel free to use extra!)
Olive oil: Used to brown the chicken and enhance the richness.
Tomato paste: Provides umami depth and slight acidity.
Salted butter: Enriches the sauce and helps build a roux.
All purpose flour: Thickens the sauce to a velvety consistency.
Red wine: The star of the sauce, adding deep, fruity notes.
Vegetables: Mushrooms add an earthy flavor and texture contrast while carrots add a sweet flavor to balance out the richness.
Vegetable stock: Adds liquid and enhances the savory flavor.
Bay leaves: Infuse the stew with subtle herbal notes.
Thyme: Fresh, woodsy aroma that ties it all together.
How to Make Coq au Vin
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Brown the bacon: Cook in a pot until crispy, then remove and set aside.
Sauté aromatics: Cook pearl onions, shallots, and garlic in the bacon fat.
Brown the chicken: Rub with salt, pepper, parsley, and oregano and sear in olive oil.
Add tomato paste: Stir to coat the chicken and deepen flavor.
Make a roux: Flip chicken to coat in melted butter and sprinkle in the flour, stirring to form a roux.
Add vegetables and wine: Add the aromatics and bacon back into the pot and then stir in mushrooms, carrots, and red wine.
Simmer: Pour in stock, add herbs, cover, and simmer until done.
Substitutions and Variations
Red wine: Use white wine for a lighter take on the sauce or even rose wine.
Chicken breasts: Try bone-in chicken thighs for more flavor.
Mushroom mix: Use cremini or portobello if others aren’t available.
Vegetables: Add more vegetables if you like, perhaps parsnips, turnips or even potatoes.
Serving Suggestions
Side dishes: Pair your chicken in red wine sauce with red skinned mashed potatoes, crack green beans, cauliflower mash, or rice. Other options are garlic bread or homemade soda bread.
Wine pairing: Enjoy red wine from France’s Burgundy region, such as a Pinot Noir, Merlot or Cabernet Sauvignon.
Dessert: Finish off your French meal with this refreshing and zesty lemon tart.
How to Store Coq au Vin
Store: You will find the flavor of this French chicken stew get even better the next day. In fact, you can keep leftover chicken braised in red wine for up to 4 days. Keep it in an airtight container in the refrigerator.
Freeze: You can freeze leftover chicken in red wine for up to 3 months.
Thaw: Defrost it overnight in the refrigerator.
Reheat: Reheat coq au vin in a pan on the stove or in the microwave.
Top Tips
Brown the chicken in batches: This ensures even browning and better flavor.
Deglaze the pot with wine: Scrape the bottom of the pot with a wooden spoon to incorporate all the flavor.
Let it rest: The stew tastes even better after sitting for a bit. I often leave mine overnight and warm it up the following day (and it tastes even better!)
Coq au Vin FAQs
This dish is usually made with red wine. Something from the Burgundy region, such as a Pinot Noir, would work well, or you could use something richer such as Merlot or Cabernet Sauvignon. More of a white wine fan? Then you might like this chicken saltimbocca recipe. There is also a dish called ‘coq au vin blanc’ which is the same recipe but with white wine. If you want to go this route, try something dry like Sauvignon Blanc or Pinot Gris.
I used a mix of oyster, baby bella (cremini), and shiitake mushrooms. Button, porcini or chestnut mushrooms would work, too. Many recipes use only button mushrooms, but some other varieties, like oyster mushrooms, will have a more umami to enhance the dish.
It’s thought to be one of the traditional recipes goes all the way back to Julius Caesar and ancient Gaul although it didn’t appear in writing until the early 1900s. Poulet au vin blanc (a similar easy chicken recipe from France with chicken and white wine) was published in an 1864 cookbook though. Chicken in red wine is a different but equally delicious version. Julia Child’s coq au vin is how many people first learned about this dish. You might want to also try another French food made famous by Julia Child: beef bourguignon.
Coq au vin is pronounced koh-koh-vahn.
Coq au Vin Recipe
Coq au Vin
Equipment
- Pot Medium with Lid
Ingredients
- ½ Pound bacon, thick cut, diced
- 15 pearl onions, peeled
- 1 shallot, thinly sliced
- 3 Cloves garlic, roughly chopped
- 1 Tablespoon olive oil
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon parsley
- ½ Teaspoon oregano
- 4 chicken breasts, boneless and skinless
- 2 Tablespoon tomato paste
- ½ Cup salted butter
- ¼ Cup all purpose flour
- ¼ Cup red wine
- 1 Pound mushrooms, oyster, baby bella, and shiitake mix suggested, sliced
- 4 carrots, peeled and chopped
- 1 Cup vegetable stock
- 2 bay leaves
- thyme, fresh
Instructions
- Add bacon to a large pot over medium high heat. Brown for 5 to 6 minutes, stirring often.
- Next, add pearl onions, shallots, and garlic. Sauté for 5 minutes. Remove and set aside. Return the pot to the heat without draining it first.
- Combine salt, black pepper, parsley, and oregano seasonings in a small bowl or ramekin and thoroughly season the chicken. Press seasonings into the meat.
- Add olive oil to the pot, then add the chicken breasts. Brown 2 minutes per side. Work in batches if needed, so you don't overcrowd the pan.
- Stir in the tomato paste, allowing it to coat the chicken. Lightly brown the paste for 2 minutes, turning chicken over halfway through.
- Next, add the butter to the pot. Once the butter has completely melted, flip chicken over to coat both sides.
- Sprinkle flour over the top of the chicken and stir to coat. Flip chicken over and cover. Cook for 5 minutes, then stir the pearl onions/shallot/garlic and bacon mix back into the pot
- Next, add the mushrooms and carrots. Pour in the red wine and cook for 2 minutes.
- Lower the heat to a simmer and pour in the stock. Add bay leaves and thyme sprigs to the top.
- Cover the pan and simmer for 20 minutes and then serve.
Notes
Deglaze the pot with wine: Scrape the bottom of the pot with a wooden spoon to incorporate all the flavor.
Let it rest: The stew tastes even better after sitting for a bit. I often leave mine overnight and warm it up the following day (and it tastes even better!)
Nutrition
Julia Child coq au vin is one of the best known French recipes of all time. This red wine chicken dish can be served with some good crusty bread or potatoes, this classic French stew is sure to impress everyone. It’s a simple dish featuring chicken braised in wine with herbs and fresh vegetables, and a wonderfully hearty dish for cool fall or winter evenings.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
We really enjoyed this last night and I can’t wait to make this again! So yummy!
Love this recipe! I make it whenever I want something fancy without going to a restaurant.
This was too good! Making this for the next date night at home. 🙂
Absolutely adored this recipe, it’s a new favorite in our home!
SO much flavor! So tender. Another winner in our household!!
This is one of those recipes that’s destined to become a long-time family favourite. I was drawn to it because it reminds me of my Grandmother’s recipes – and I’m keeping it because it made an easy, filling, and delicious meal for our family. Especially liked the suggested mushroom mixture!
This wS such a special meal for our anniversary. It seemed elegant and yet it was simple to make. We enjoyed this scrumptious chicken. And, I’m looking forward to making it again.
This coq au vin was AMAZING! I had some leftover merlot in my fridge and it worked beautifully to transform this leftover wine into a gorgeous flavouring. I omitted the bacon but followed your advice otherwise
What a delicious recipe! Using a half lb of bacon takes it over the top. Can’t wait to make this again.
I love coq au vin!