Coq au Vin (Classic Recipe)

Coq au Vin is one of the most iconic French dishes, known for its rich, deep flavors and comforting rustic style. The chicken is braised slowly in red wine with vegetables, herbs, and a touch of cognac, creating a dish that’s hearty and elegant at the same time. I love how it transforms simple ingredients into something truly special.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of dish that warms the whole kitchen with its aroma. The chicken becomes tender and flavorful from the long braise in wine, and the sauce is savory, slightly smoky, and full of depth. It’s a recipe that feels classic and timeless, yet still easy enough to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 whole chicken, cut into pieces
1 bottle of red wine: the best type of red wine to use is a hearty red wine, typically a Burgundy from the Bourgogne region.
2 carrots
1 onion
1 bunch of spring onions, or pearl onions
2 cloves of garlic
1 ¾ cup chicken stock
3 ½ tablespoons of cognac
4 sprigs of thyme
1 tablespoon all-purpose flour
2 tablespoons of butter
2 tablespoons of oil
Salt and pepper to taste

Directions

1. I begin by marinating the chicken pieces in red wine with the carrots, onion, garlic, and thyme for several hours or overnight. This step gives the dish its signature flavor.
2. When ready to cook, I remove the chicken from the marinade and pat it dry. I strain the vegetables and keep the wine.
3. In a large Dutch oven, I heat the oil and brown the chicken pieces on all sides. I remove them to a plate.
4. In the same pot, I sauté the reserved vegetables until softened.
5. I add the cognac, carefully ignite it.
6. I sprinkle in the flour, stirring to coat the vegetables, then pour in the reserved wine and chicken stock.
7. I return the chicken to the pot, add the thyme, season with salt and pepper, and bring it all to a simmer.
8. I cover and cook gently for about 1 ½ to 2 hours, until the chicken is tender and the sauce has thickened.
9. Just before serving, I stir in the butter to give the sauce a glossy finish.

Servings and Timing

This recipe serves 4 to 6 people. It takes about 30 minutes to prep and 2 hours to cook, with additional marinating time recommended for the best flavor.

Variations

Sometimes I add mushrooms lardons to make the dish heartier. I also enjoy swapping the red wine for white to make Coq au Vin Blanc, which has a lighter flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently on the stovetop over low heat so the meat stays tender. This dish also freezes well for up to 2 months.

FAQs

What is the best wine to use for Coq au Vin?

I prefer a Burgundy from the Bourgogne region, but any hearty, dry red wine works well.

Do I need to marinate the chicken overnight?

It’s not required, but I find it deepens the flavor significantly.

Can I use chicken thighs instead of a whole chicken?

Yes, thighs and drumsticks work beautifully since they hold up well to braising.

Do I have to flambé the cognac?

I like to flambé for authenticity, but I can simply let it simmer if I prefer not to use an open flame.

What vegetables can I add?

I sometimes add mushrooms, pearl onions, or even parsnips for extra flavor.

How do I thicken the sauce?

The flour helps, but I also let it reduce uncovered for the last 15 minutes if I want it thicker.

Can I make this recipe ahead of time?

Yes, it tastes even better the next day after the flavors meld.

Is Coq au Vin gluten-free?

Not as written, but I can swap the flour for cornstarch or a gluten-free blend.

Can I use white wine instead of red?

Yes, that variation is called Coq au Vin Blanc and has a lighter, more delicate flavor.

What do I serve with Coq au Vin?

I love it with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.

Conclusion

Coq au Vin is one of those French classics that never goes out of style. With tender chicken, rich red wine sauce, and aromatic vegetables, it’s a dish I always enjoy making when I want something hearty yet elegant. It’s perfect for gatherings or simply when I crave a comforting homemade meal.

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