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2 Comments Coq au vin is a hearty, comforting stew with deep roots in French cuisine. Traditionally made with rooster and red wine, it’s the perfect dish to cozy up with during fall and winter. My version keeps things simple, flavorful, and features extra mushrooms for an earthy twist.
Table of contents
What is Coq au Vin?
“Coq au vin” literally translates to “rooster in wine.” While you can track down a rooster if you’re feeling ambitious, good-quality chicken works great for this recipe. The essence of the dish lies in slow cooking, which allows the meat to become tender and the flavors to meld into a rich, velvety sauce. I seriously love chicken and even for festive occasions such as Christmas it is perfect. Check out this sticky chicken recipe made in the slowcooker. Perfect if you’re on a budget.
The Best Chicken for Coq au Vin
You have some flexibility here depending on your preferences:
- Chicken legs (drumsticks with thighs attached) are my go-to. One leg per person usually works well.
- Bone-in chicken thighs are also a great option—aim for two per person, depending on size.
- Chicken breasts are usable, but they tend to dry out more quickly in stews.
The key is to use bone-in, skin-on pieces, which provide more flavor and help thicken the sauce naturally.
Cooking Method: Oven vs. Stovetop
I recommend cooking this dish in the oven for even, gentle heat—plus, it’s more hands-off. A Dutch oven or ovenproof skillet with a lid is ideal to keep all that moisture and flavor locked in.
Prefer the stovetop? No problem. Just keep the heat low and watch the liquid levels. You may need to add extra wine or stock if it evaporates too quickly.
How to Make Coq au Vin
Here’s a quick step-by-step overview:
- Sear the chicken in olive oil and butter until golden. Remove and set aside.
- Fry the bacon in the same pan until crisp.
- Sauté the aromatics—onions, garlic, and other vegetables. You can optionally deglaze with a splash of whiskey (totally optional) and stir in a spoonful of tomato paste for richness.
- Add flour and cook briefly. This helps thicken the sauce later.
- Return the chicken to the pan and pour in red wine and chicken stock. A good cabernet sauvignon or pinot noir works best—don’t use cheap wine, as it directly affects the flavor.
- Cover and simmer in the oven at 180°C (350°F) for about 1.5 hours, until the chicken is fall-apart tender.
Note: I haven’t tested this in a slow cooker yet, but it would likely be an excellent candidate for one.
Optional: Extra Mushrooms
I like to add extra mushrooms for depth and earthiness. Simply sauté them separately in butter until browned, then spoon them over the finished stew just before serving. Not traditional—but absolutely delicious.
What to Serve with Coq au Vin
This dish pairs beautifully with:
- Creamy mashed potatoes or celeriac purée
- Crispy roasted potatoes
- Slowly cooked red cabbage
- A chunk of crusty French bread to soak up that gorgeous sauce
FAQ Coq au Vin
Traditionally, coq au vin involves marinating the chicken in wine overnight. I’ve skipped that step here and still get a rich, flavorful result. But feel free to try marinating if you want to go the classic route.
Technically, yes—though it’s no longer coq au vin. You can substitute wine with a mix of grape juice and extra broth, but be aware that it will result in a sweeter dish. Adjust with herbs, vinegar, or mustard to balance the flavors.
The only gluten-containing ingredient is the flour used to thicken the sauce. Swap it out with arrowroot, rice flour, or even cornstarch to make this dish gluten-free
Coq au vin stores beautifully:
In the freezer: Freeze in airtight containers for up to 3 months
In the fridge: Up to 2 days (flavors improve over time!)
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Coq au vin
Ingredients
- 4 chicken drumsticks with thigh attached with skin
- salt and freshly ground black pepper
- 15 g butter
- 2 tbsp olive oil
- 150 g bacon in cubes
- 2 large onions in rings
- 2 carrots cleaned and diced
- 2 stalks celery in pieces
- 4 shallots chopped
- 35 g flour
- 3 sprigs fresh thyme
- 200 g mixed mushrooms cut
- 450 ml chicken stock
- 750 ml red wine
- 3 bay leaves
- 2 tbsp whiskey optional
Equipment
- Dutch oven
Instructions
- Preheat the oven to 180˚C (350˚F)
- Put a large skillet (it is a one-pot dish so everything should fit in the pan) on medium heat. Sprinkle the chicken with salt and pepper. Once the pan is well hot add the olive oil and butter. Now fry the chicken pieces in the fat until nice and golden brown. Remove from the pan and set aside.
- Add the bacon and fry until golden brown. Now lower the heat slightly and add the onion, shallots, carrot and celery and fry for a few minutes.
- If you are using the whiskey now add it to the pan and stir well to loosen all the bits from the bottom. Now add the flour and let it fry for a while. This creates a kind of roux. Fry this for a while. To prevent lumps, you can first loosen the flour with some liquid.
- Put the chicken back in the pan and add the thyme, mushrooms and bay leaves.
- Pour in the red wine and add the stock until the chicken is just covered. Now cover and put in the oven for about 1.5 hours or until the chicken is well cooked.
- You can serve it straight from the pan. Delicious with potato gratin or mashed potatoes.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Your coq au vin looks irresistible Simone! Must try your version!
Ah thanks so much!