Coq Au Vin

What Is Coq Au Vin?

Coq au vin (pronounced coke-oh-vahn) is a classic French stew with chicken, mushrooms, and a rich red wine sauce. It’s simmered low and slow, until the chicken is irresistibly tender.

You might hear it called “chicken coq au vin,” but that’s a bit redundant—since “coq” means rooster (essentially chicken), it would translate to “chicken rooster in wine.” 😅

Ingredients & Substitutions

Here I explain the best ingredients for my coq au vin recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken – You get the best flavor with bone-in, skin-on chicken. I used both chicken thighs and drumsticks.
• Veggies – I used cremini mushrooms, onion, carrots, garlic, and pearl onions (those little bite-sized onions you can find in the fresh produce section or frozen). That’s the combo I remember most often at French bistros. You can also toss in celery or leeks.
• Olive Oil – I saute in olive oil, but this dish is often made with butter, so feel free to use that if you’re feeling it. Just don’t let the heat get too high.
• Chicken Broth – I used store-bought chicken broth for this recipe, but you can swap it with homemade chicken broth, chicken stock, or even diluted bone broth for extra depth.
• Burgundy Wine – Traditional coq au vin calls for red Burgundy, but Pinot Noir also works nicely. I don’t recommend heavier wines (like Cabernet) or cooking wine.
• Tomato Paste – This not only adds flavor, it also thickens the sauce. If you don’t have any, you can reduce some tomato sauce in a saucepan, until very thick.
• Herbs – Fresh thyme and a couple of bay leaves. I used a tablespoon of thyme leaves, so that they mix with the sauce, but you can also just use a few whole thyme sprigs and remove them after cooking. A teaspoon of dried thyme works, too.
• Salt & Pepper

VARIATION: Add bacon or lardons!

Some coq au vin recipes include it and some don’t. If you want to add it, cook the pieces in the same pan first, then remove and stir in at the end.

How To Make Coq Au Vin

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the chicken. Pat the chicken dry with a paper towel. Season all over with sea salt and black pepper.
2. Cook the mushrooms. Saute them in a Dutch oven, pot, or large skillet with tall sides, until tender and golden. Scoop them out with a slotted spoon and set aside.

3. Brown the chicken. In the same pan, sear the chicken in a single layer, until browned. It won’t be cooked through yet. Remove and set aside.
4. Cook the vegetables. Use the same pan to cook the diced onion and chopped carrots, until soft. Add the garlic and cook until fragrant.

5. Deglaze the pan. Pour in the broth, wine, and tomato paste. Stir with a wooden or silicone spoon, scraping the bottom of the pan to release any browned bits.
6. Simmer the coq au vin. Return the chicken to the pan, along with the thyme and bay leaves. Bring to a gentle boil, then simmer until the chicken is very tender and fully cooked.

6. Stir in the pearl onions (if using) and cooked mushrooms. Simmer for bit longer, then season with more salt and pepper to your taste.

Serving Ideas

In France, I’ve always had coq au vin over a base to soak up that amazing wine sauce. Here are a few serving ideas:

• Mash – I made actual mashed potatoes above, but sometimes make lighter mashed cauliflower instead.
• Rice – Not my favorite, but I often saw this dish paired with wild rice in France. You can also make my cauliflower rice (or frozen cauli rice).
• Noodles – Pasta is another great way to soak up all that delicious sauce! I like to swap in zoodles or spaghetti squash.
• More – For a complete french meal, start with my French pate or French-inspired carrot salad, and end on a sweet note with French almond cake.