Classic French Wine-Braised Chicken

Essential Coq au Vin Ingredients

Crafting the perfect Coq au Vin begins with selecting high-quality ingredients. Below is a comprehensive list of what you’ll need, along with special notes to help you achieve the best flavor and texture in this classic French stew.

• Chicken: For optimal flavor and tenderness in Coq au Vin, we highly recommend using dark meat such as chicken legs and thighs, or a combination of both (chicken quarters). Dark meat stands up better to the long braising process, remaining moist and flavorful, unlike white meat (breasts) which can dry out. Bone-in, skin-on chicken also adds more flavor to the stew and helps develop a richer sauce.
• Red Wine: The cornerstone of Coq au Vin’s distinctive flavor. Traditionally, a fine Burgundy wine (made from Pinot Noir grapes) is used. However, any good quality, dry red wine you enjoy drinking will work beautifully. Excellent alternatives include other Pinot Noirs, Cabernet Sauvignon, Merlot, or even a Zinfandel. Since the wine is a dominant flavor, choose one you genuinely like.
• Bacon: Thick-cut bacon is essential, not just for its smoky flavor but also for rendering fat, which serves as the foundational cooking oil for searing the chicken and sautéing the aromatics. The crispy bacon bits are later added back, providing a delightful textural contrast.
• Mirepoix (Onions, Carrots, Celery): This classic French aromatic base adds layers of savory and sweet flavors to the stew. Diced finely, these vegetables slowly release their essence into the braising liquid, building a complex flavor foundation.
• Garlic: Freshly minced garlic contributes a pungent, aromatic depth that is crucial to the stew’s overall character.
• Herbs: A fragrant bouquet of fresh herbs is vital. We use fresh thyme sprigs, often tied together for easy retrieval, and dried bay leaves. These herbs infuse the stew with their earthy, herbaceous notes as it slowly braises.
• Chicken Stock: Homemade chicken stock is always preferred for its superior flavor and lack of excessive sodium, allowing you to control the seasoning precisely. If homemade isn’t an option, opt for a high-quality store-bought stock or one made from a concentrated chicken base (like Better Than Bouillon) that is low in sodium.
• Mushrooms and Pearl Onions: These are sautéed separately and added at the end, providing wonderful texture and an earthy, sweet counterpoint to the rich stew. Cremini mushrooms offer a deeper flavor than white button mushrooms, and pearl onions sweeten and soften beautifully.
• Tomato Paste: A small amount of tomato paste adds umami, depth, and a slight tang, helping to balance the richness of the wine.
• Flour: Used to dredge the chicken, it helps create a beautiful brown crust during searing and thickens the sauce as the stew braises.
• Dark Chocolate (Optional but Recommended): A small piece of dark chocolate (70% cacao or higher, not pictured) added at the end is our secret ingredient. It doesn’t make the stew taste like chocolate but instead enhances the savory notes, deepens the color, and adds an incredible richness and complexity to the sauce.
• Olive Oil and Butter: Used for sautéing the finishing elements like mushrooms and pearl onions, contributing to their golden-brown perfection and rich flavor.
• Salt and Freshly Ground Black Pepper: Essential for seasoning at every stage, balancing and enhancing all the flavors.

Refer to the detailed recipe card at the end of this article for precise quantities and further notes on each ingredient.

Coq au Vin

Coq au Vin is a rustic French stew made with chicken braised in red wine with vegetables and herbs and topped with mushrooms and pearl onions.

For the stew

• 4 ounces thick cut bacon, cut into 1″ pieces
• 3 1/2-4 pounds chicken thighs and legs
• 1 medium white onion, diced
• 1 large carrot, diced
• 2 ribs celery, diced
• 5 cloves garlic, minced
• 1/2 cup flour
• 3 tablespoons tomato paste
• 1 bottle Burgundy wine or other dry red wine
• 1 cup chicken stock (see notes below)
• 8 sprigs thyme, tied together
• 2 large bay leaves
• Salt and pepper, to taste
• 1/2 ounce dark chocolate (optional)

For finishing

• 3 tablespoons butter
• 2 tablespoons olive oil, divided
• 16 pearl onions
• 1 pound cremini mushrooms, quartered
• 3 tablespoons flat leaf parsley, minced
• 2 teaspoons fresh thyme leaves
• Salt and pepper, to taste

• Trim the chicken thighs of excess fat. Place the chicken thighs and legs in a large bowl and pour in the whole bottle of Burgundy. Marinate the chicken for at least 2 hours, but if possible overnight.
• Preheat oven to 350°F (175°C) and set the rack in the middle level, allowing enough room to accommodate a large Dutch oven with a lid.
• Heat a large Dutch oven to medium heat and add the bacon. Cook the bacon until most of the fat has rendered (7-10 minutes) then remove the bacon with a slotted spoon to a paper towel-lined plate to drain.
• Meanwhile, remove the chicken from the bowl and place onto a work surface, making sure to save all of the wine. Pat both the legs and thighs very dry and season with salt and pepper on all sides. Dredge the chicken pieces in flour and shake off all of the excess. Sear the chicken pieces in the bacon and chicken fat until well browned on all sides, working in batches if necessary. Place all of the chicken onto another plate and set aside.
• Remove excess bacon and chicken fat from the pot, leaving approximately a quarter cup in the pot. Add the onions, carrot, and celery to the pot and cook for 10-12 minutes or until they begin to soften then add the garlic and cook for another 2 minutes or until very fragrant.
• Add the tomato paste and cook for another 3-4 minutes, stirring frequently to avoid burning. If it starts to burn just add a couple of ounces of water into the pot to lower the temperature.
• Add the wine and chicken stock to the pot and bring to a boil for 2 minutes. Using a flat wooden spoon, scrape the bottom of the pot to remove all of the brown bits.
• Turn off the heat and add the chicken, bacon, thyme, and bay leaves to the pot. Cover the pot and place it in the oven to cook for 75-90 minutes or until the chicken is very tender.

For finishing

• Once the chicken is tender, remove the chicken to a plate and cover with foil to keep warm. At this time, discard the bay leaves and thyme from the sauce.
• Skim any visible fat from the top of the sauce pot then place the pot onto a burner and turn the heat to medium-high. Reduce the sauce until thickened by about half (about 10 minutes). The sauce should be quite thick and will coat the back of a wooden spoon. Once reduced, taste test, and season with salt and pepper. Add the chocolate and mix until smooth. Place the chicken into the pot and mix well to coat. Cover with the lid and set aside.
• Heat a large pan to a touch higher than medium heat. Add the olive oil along with the pearl onions. Cook the onions until tender (about 3-5 minutes) then remove with a slotted spoon into a plate that is covered with foil.
• Add the mushrooms to the same pan and cook until they release their water and start to brown (about 5-8 minutes). Once they begin to brown add the butter and cook until they are glistening (about 2-3 minutes). Return the pearl onions back to the pan and toss/mix to coat. Turn off the heat and season with salt and pepper and the thyme leaves.
• Mix the parsley into the pot. You can mix all the mushrooms and pearl onions into the pot right before serving or divide them onto plates so that each person gets a few pearl onions and mushrooms. Serve with mashed potatoes or crusty bread. See notes below about serving the next day which is preferred.

• If possible, it’s best to let the pot cool and then refrigerate overnight. The flavors will be much more concentrated and the taste will be that much better. To reheat the next day, simply simmer on the stovetop at medium to medium-low heat until hot. If the sauce is too thick, just add a bit of water to loosen it up.
• Chicken thighs are best cooked until at least 185-190°F (85-88°C) so that the collagen and connective tissue begin to break down, which makes much more tender and juicy bites.
• Makes 6 large or 8 moderate-sized servings.
• Homemade chicken stock is best, since there is no salt, which allows the sauce to be reduced until very thick without being overly salty. If you use homemade stock this recipe will work as shown. If using store-bought stock, make sure to taste test while reducing. If the sauce begins to get too salty, stop reducing it, and simply add a slurry of cornstarch (1-2 tablespoons mixed with 3 tablespoons water) and simmer until thickened.
• Leftovers can be saved for up to 3 days in the fridge and can be frozen for up to 6 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.