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); 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 cups dry red wine, such as Pinot Noir or Côtes du Rhone; 2 1/2 cups low sodium chicken broth, homemade or store-bought, then more if needed; Salt and black pepper to taste; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 Tbsp chopped fresh parsley, for garnish; 2 Tbsp tomato paste; 3 Tbsp unsalted butter; 3 Tbsp flour

There’s something undeniably comforting about slow-cooked meals that fill the kitchen with warmth and aroma. This Classic Coq au Vin Recipe is one of those timeless dishes that brings rich flavors and deep satisfaction to your table — perfect for when you want a cozy, memorable dinner without fuss.

A large light blue round pot filled with seven brown cooked meat pieces layered with a shiny sauce on top. Inside the sauce, there are orange carrot pieces and slices of brown mushrooms mixed with small bits of cooked bacon. Fresh green chopped herbs are sprinkled over the meat and sauce, adding a bright contrast. The pot is placed on a white marbled surface with a white cloth napkin nearby, and in the background, there are two wooden pepper mills and fresh green parsley. 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’ve always found that the magic of this Classic Coq au Vin Recipe lies in its slow-braised tenderness and complex, layered flavors. It’s the kind of dish you want to savor with good company, and I can’t wait for you to discover just how rewarding making it at home can be.

Deep, Rich Flavor: The combination of red wine, bacon, and fresh herbs creates a savory broth that’s truly unforgettable.
Perfectly Tender Chicken: Slow simmering makes the chicken thighs melt-in-your-mouth tender, absorbing every bit of the sauce.
Comfort Food with Elegance: This dish feels fancy but is surprisingly straightforward to make — a showstopper for any dinner.
Room for Personal Touches: From the choice of wine to adding your own veggies, you’ve got plenty of ways to make it uniquely yours.

A white round pot shows seven pieces of cooked brown meat covered in thick brown sauce, mixed with orange carrot chunks and sliced brown mushrooms. Fresh green chopped herbs are scattered on top of the meat and sauce. The pot sits on a white marbled surface with a silver spoon inside on the right, resting on a folded blue cloth. Two pieces of torn bread and one long bread roll are placed at the bottom. Nearby, a wooden bowl filled with green herbs and two wooden grinders can be seen at the top left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love that this Classic Coq au Vin Recipe uses simple, quality ingredients you might already have or can easily find. Each element plays a big role in building flavor — from the salty bacon fat used for searing, to the hearty mushrooms and bright herbs.

Flat lay of six uncooked chicken thighs with skin, six slices of raw streaky bacon, a pile of thickly sliced cremini mushrooms, a medium diced yellow onion, four whole uncracked garlic cloves, a small white bowl with bright red tomato paste, a small white bowl filled with dark red dry red wine, a small white bowl with pale golden chicken broth, three medium peeled and chopped carrots, a few sprigs of fresh green thyme, a few sprigs of fresh rosemary, a small white bowl of unsalted butter, a small white bowl of pale beige flour, and a small heap of chopped fresh green parsley placed 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: Provides smoky depth and renders flavorful fat for browning the chicken and veggies.
Chicken thighs: Their dark meat stays juicy and tender throughout the slow cooking process.
Cremini or white mushrooms: Add earthy texture and soak up the rich sauce.
Yellow onion: Offers a sweet base flavor when sautéed until soft and translucent.
Garlic: Brings a fragrant punch that never overpowers.
Tomato paste: Adds slight acidity and helps thicken the sauce.
Dry red wine: Essential for that authentic deep flavor and wonderful aroma—Pinot Noir or a Rhone blend works beautifully.
Chicken broth: Keeps it moist and layered; homemade or low sodium store-bought.
Fresh thyme and rosemary: Classic herbs that infuse the dish with aroma and complexity.
Carrots: Sweeten the broth slightly and add a contrasting texture.
Butter and flour: Made into a roux to thicken the sauce, giving it that silky, luscious consistency.
Fresh parsley: Brightens the finished dish with a touch of green freshness.

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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 giving this Classic Coq au Vin Recipe my own little twists depending on the season or mood. You should feel free to do the same, because that’s what home cooking is all about!

Variation: Sometimes I swap the chicken thighs for bone-in chicken breasts when I want lighter meat, and it still works great, just a bit shorter on cooking time.
Seasonal add-ins: Roasted pearl onions or parsnips tossed in during the last simmer add a lovely sweetness and extra dimension.
Dietary tweaks: If you're avoiding gluten, try using a gluten-free flour blend for the roux—I've had excellent results without losing that luscious sauce texture.

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

Step 1: Crisp the Bacon and Reserve the Fat

First things first—start by heating your pot over medium heat and cooking the bacon until it's just crisp. This not only gives you a savory garnish to add back later but also leaves you with rich bacon fat to brown your chicken and veggies. Resist the urge to discard that fat; it's pure flavor gold!

Step 2: Sear the Chicken Thighs Until Golden

Pat the chicken thighs dry as moisture is the enemy of a good sear. Season well with salt and pepper, then brown them skin-side down in the reserved bacon fat—about 4 minutes or until golden and crisp underneath. Flip and brown the other side briefly, then transfer to a plate. Doing this in batches helps maintain that perfect sear without overcrowding the pan.

Step 3: Build Flavor with Mushrooms, Onions, and Garlic

With the heat still at medium, toss in your mushrooms to soak up all that goodness left in the pot. After a few minutes, add the onions to soften and then the garlic just before the next step, so it doesn’t burn. Finally, stir in the tomato paste; it gives a subtle brightness and deepens the sauce color.

Step 4: Deglaze with Red Wine and Simmer

This part always feels a bit like magic. Pour in your dry red wine, scraping up those delicious browned bits stuck to the pot’s bottom. Stir in the chicken broth, fresh thyme, and rosemary, then let the whole mixture simmer gently for 10 minutes to marry those flavors beautifully.

Step 5: Add Chicken and Carrots, Then Slow Simmer

Return the chicken thighs to the pot along with the chopped carrots, stir everything together, cover and let it simmer low and slow for 45 minutes. Halfway through, give it a gentle stir. This slow bath of flavors will tenderize the meat and soften the veggies perfectly.

Step 6: Thicken the Sauce with a Roux

When the chicken is nearly ready, melt butter in a small saucepan and whisk in the flour to create a roux. Slowly whisk in about 1 ½ cups of the cooking liquid until the sauce thickens beautifully — this step transforms the broth into the silky, luscious sauce we all crave in Coq au Vin.

Step 7: Bring It All Together and Serve

Pour the thickened sauce back into your pot along with the reserved bacon. Give everything a gentle stir to combine, then finish off with a sprinkle of fresh chopped parsley on top. Serve hot and get ready to enjoy every rich, comforting bite.

Top Tip

I’ve made this Classic Coq au Vin Recipe countless times, and these tips have been game changers for me — they’ll help you get that perfect rich flavor and tender texture every single time.

Dry the Chicken Well: Moisture hinders browning, so patting your chicken dry is key to getting that crispy, golden skin.
Don’t Rush the Searing: Let the chicken cook undisturbed on the skin side to build flavor — poking or moving it too soon prevents a good crust.
Save the Bacon Fat: Skip wiping out your pot after bacon, this fat will infuse the entire dish with smokiness.
Simmer Low and Slow: Patience here means juicy chicken and a thick sauce, no shortcuts.

How to Serve Classic Coq au Vin Recipe

Garnishes

I keep it simple with fresh chopped parsley because it adds a fresh, vibrant note that balances the rich flavors. Every now and then, I throw in a few extra crispy bacon bits from the reserved slices for an extra pop of texture and smoky goodness.

Side Dishes

Classic mashed potatoes are my go-to because they soak up every last drop of the flavorful sauce beautifully. If you want to mix it up, creamy polenta or even crusty French bread work equally well to scoop up the delicious sauce.

Creative Ways to Present

For special occasions, I like to serve the Classic Coq au Vin in individual mini cast iron skillets—it makes it feel so elegant and intimate! A sprinkle of microgreens or a light drizzle of good olive oil just before serving adds a sophisticated touch.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Classic Coq au Vin Recipe keep beautifully in an airtight container in the fridge for up to 3 days. I usually let it cool completely before sealing, which helps retain that crave-worthy texture.

Freezing

I’ve frozen this dish a few times with great success—you’ll want to freeze it without the fresh parsley garnish. Thaw it overnight in the fridge before reheating to keep the chicken juicy and sauce smooth.

Reheating

To reheat, I prefer using a low heat stovetop method to gently warm the coq au vin while stirring occasionally. This way, the sauce doesn't separate, and the chicken stays tender. Microwave works in a pinch but watch the time to avoid drying out the meat.

Frequently Asked Questions:

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

Yes! You can use bone-in chicken breasts if you prefer lighter meat. Keep in mind the cooking time may be shorter, so check for doneness to avoid overcooking.

What type of red wine should I choose for the recipe?

Choose a dry red wine such as Pinot Noir or a Grenache-based wine like a Côtes du Rhône. Avoid cheap cooking wine, and instead pick a bottle you'd enjoy drinking for the best flavor.

How do I prevent the chicken from drying out?

Using bone-in, skin-on chicken thighs for this recipe helps keep the meat moist and juicy. Also, simmering the dish gently over low heat and not rushing the cooking time are key to tender results.

Can I make the Classic Coq au Vin Recipe in a slow cooker?

You can adapt the recipe for a slow cooker by browning the bacon and chicken first, then adding all ingredients to the slow cooker and cooking on low for 4-6 hours. However, you may miss some of the texture that stovetop simmering provides.

Final Thoughts

This Classic Coq au Vin Recipe holds a special place in my heart because it combines rustic tradition with a comforting, hearty experience that’s perfect for slowing down and enjoying the moment. I truly hope you give it a try—you’ll love how effortless yet impressive a dish it is once you have it under your belt. Trust me, it’s a recipe you’ll want to make again and again.