Classic Coq au Vin – Chicken Braised in Red Wine

A Rustic French Masterpiece for the Home Cook

Coq au Vin is the heart of French country cuisine — tender chicken pieces slowly braised in red wine with herbs, garlic, mushrooms, and pearl onions. Once a peasant dish, today it’s celebrated in bistros and home kitchens alike. Our simplified version keeps the depth of flavor while making the process easy for modern cooks.

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⏱️ Recipe Overview

• Servings: 4–6

• Prep Time: 20 min

• Cook Time: 1 hour 15 min

• Total Time: ~1 hour 35 min

• Difficulty: Medium

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🛒 Ingredients

• 1 whole chicken (or 1.5 kg bone-in pieces), cut into parts

• Salt and black pepper to taste

• 2 tbsp olive oil

• 2 tbsp butter

• 150g bacon or pancetta, diced

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 tbsp flour

• 500ml dry red wine (Burgundy or Pinot Noir)

• 1 cup chicken stock

• 2 tbsp tomato paste

• 1 bay leaf

• 4–5 fresh thyme sprigs

• 200g mushrooms, halved

• 1 cup pearl onions (fresh or frozen, peeled)

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👨‍🍳 Instructions

1. Sear the chicken:
   Season chicken pieces. In a large Dutch oven, heat oil and butter. Brown chicken on all sides, remove, and set aside.

2. Build the base:
   In the same pot, cook bacon until crispy. Add onions and garlic, sauté until soft. Stir in flour and tomato paste.

3. Deglaze and simmer:
   Add wine, scraping the bottom. Pour in stock. Return chicken to the pot with bay leaf and thyme. Bring to boil, then reduce heat and simmer covered for 45 minutes.

4. Add mushrooms and pearl onions:
   Stir them in and simmer uncovered for another 30 minutes, or until sauce is rich and reduced.

5. Finish and serve:
   Adjust seasoning. Serve with mashed potatoes, rustic bread, or buttered noodles.

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🎯 Gourmet Tip

Let it rest for a few hours — or overnight — before serving. The flavors deepen beautifully. Reheat gently and garnish with fresh thyme before serving.