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5 from 22 votes

Coq Au Vin

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By: Joanna Cismaru •4/14/23 42 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for coq au vin.

Guaranteed to impress your guests, this incredible Coq Au Vin with Mashed Potatoes is actually ridiculously easy to make! Made with simple chicken drumsticks braised in red wine along with some savory bacon, mushrooms, and lots of fresh herbs, this dish is perfect for your next dinner party or family gathering!

freshly made coq au vin in a dutch oven.
Table of Contents Open
  • Easy Coq Au Vin Recipe
  • Why We Love French Coq Au Vin
  • Ingredients You’ll Need
  • How To Make Coq Au Vin
    • Preheat The Oven
    • Fry The Bacon
    • Cook The Chicken
    • Sauté The Onions And Mushrooms
    • Deglaze The Pan And Cook
    • Make The Potatoes
    • Finish The Stew
    • Serve And Enjoy
  • What Is The Best Wine For Coq Au Vin?
  • Can I Make Coq Au Vin In The Slow Cooker?
  • Can I Make Coq Au Vin Ahead Of Time?
  • Is There A Non-alcoholic Substitute For The Wine In Coq Au Vin?
  • Expert Tips
  • Storage
  • Other Delicious French Recipes To Try
  • Coq Au Vin with Mashed Potatoes
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Coq Au Vin Recipe

My dear friends, let me tell you about the magnificent Coq au Vin, a true French classic that’s the epitome of comfort food. This incredibly scrumptious dish is all about tender chicken that’s slowly braised in a mouthwatering red wine sauce, along with the perfect accompaniments – bacon, mushrooms, and pearl onions. Hailing from the beautiful Burgundy region, Coq au Vin has been warming hearts and filling bellies for centuries, and it’s not hard to see why!

Yet, while the dish is really easy to make, coq au vin is anything but simple in taste! It’s got layers of rich flavor from red wine, bacon, mushrooms, and a mixture of herbs that all slowly cook together with the chicken until it falls off the bone. In fact, it was traditionally made with a rooster because braising is a great way to make tougher types of meat more tender. But this dish can be made with any type of poultry and this is not a classic recipe so I decided to use some chicken drumsticks instead. I also added some haricot verts too, otherwise known as green beans.  

Now, we can’t talk about Coq au Vin without mentioning the extraordinary Julia Child, who played a crucial role in popularizing this delicious recipe beyond the borders of France. With her iconic cookbook, “Mastering the Art of French Cooking,” Julia introduced a whole new world of French cuisine to home cooks everywhere. Her approachable style and unwavering passion for food truly brought Coq au Vin to the forefront, and it has been a beloved international favorite ever since.

coq au vin with mashed potatoes on a black plate.

Why We Love French Coq Au Vin

  • Simple Recipe! This recipe is going to show you how easy French cooking can be. In just a few simple steps you can have a tasty chicken stew ready in just over an hour.
  • Refined French Flavor! Chicken is slowly braised in red wine together with onions, mushrooms, and a handful of fresh herbs to create layers of rich and delicious flavor. 
  • Meal Prep Perfect! Just like any other stew, this recipe is a great make-ahead family meal that can be made and then kept in the fridge or freezer to serve at a later time.

Ingredients You’ll Need

ingredients needed to make coq au vin.
  • Bacon –  A common ingredient used in French cuisine to add a layer of rich savory flavor. You can also use bacon lardons or pancetta too if you prefer.
  • Chicken – I used skin-on chicken drumsticks, but any part of the chicken can be used. Chicken thighs are another popular choice. However, I recommend leaving the skin-on and bone-in.
  • Salt and Pepper – Needed to season the stew and the chicken before it’s seared.
  • Onion – I used cipollini onions which add a lovely flavor. You can also use pearl onions if you like or even just use a chopped large brown onion. 
  • Mushrooms – White mushrooms or cremini mushrooms are most often used for this recipe, but any type of mushrooms will work and add amazing flavor. 
  • Garlic – Always use fresh garlic cloves for the best taste. Store-bought already peeled or minced garlic can sometimes have a funny taste due to preservatives.
  • Red Wine – Burgundy wines such as Pinot Noir are traditionally used or even a Shiraz, yet any type of dry red wine is perfect. 
  • Chicken Broth – To limit the amount of added salt I always use low-sodium broth. 
  • Herbs – Bay leaves along with fresh sprigs of fresh thyme, sprigs of fresh rosemary, and sage leaves fill the stew with lots of lovely aromatic flavor. While fresh parsley is used to garnish the dish.
  • Green Beans – Fresh is best, but even frozen green beans will do the trick. Carrots can also be added.
  • Butter – You should always use unsalted butter when cooking unless a recipe states otherwise.
  • Flour – Simple all-purpose flour is used to thicken the stew.
  • Potatoes –  I prefer to use Yukon Gold potatoes or russet potatoes.
  • Heavy Cream –  Another option is half and half. Milk will also work, but whole milk is best. Just keep in mind the higher the fat content the creamier the potatoes will be. 
  • Butter – It’s best to use unsalted butter. However, if all you have on hand is salted butter then just reduce the amount of salt used to season the mashed potatoes. 
  • Salt and Pepper – Used to season the potatoes to taste.

How To Make Coq Au Vin

This absolutely delicious classic French chicken stew is quite simple to make in just a little over an hour. In fact, it’s foolproof if you follow my easy instructions!

Preheat The Oven

Before you begin the stew, preheat your oven temperature to 350°F (177°C). It needs to be hot and ready to go when it comes time to finish the dish in the oven. You do not want the stew to go into an oven that is not hot enough. 

Fry The Bacon

process shots showing how to make coq au vin.

Now to begin the recipe, fry the chopped bacon until it’s crispy in a large Dutch oven over medium heat. If you don’t have a Dutch oven just use a large pot that is oven safe. Then when the bacon is done, transfer it from the pot with a slotted spoon to a plate but leave 1 to 2 tablespoons of the bacon grease in the pot. You can discard the rest of the bacon fat.

Cook The Chicken

process shots showing how to make coq au vin.

First, pat the drumsticks dry with paper towels to remove any excess moisture. Next, generously sprinkle them with salt and black pepper and then put them in the Dutch oven with the bacon fat. Now, cook the drumsticks over medium-high heat in a single layer for about 3 to 5 minutes on each side or until they begin to brown. Then remove the chicken from the pot and put it with cooked bacon.  Don’t worry if the chicken isn’t fully cooked yet because it will finish cooking while it’s braising. 

Sauté The Onions And Mushrooms

process shots showing how to make coq au vin.

After you remove the chicken from the pot, add the cipollini onions and mushrooms and cook them for 3 to 5 minutes until both the onions and mushrooms are beginning to brown. Then add the chopped garlic and cook the mixture for just 30 seconds more until the garlic is aromatic.

Deglaze The Pan And Cook

process shots showing how to make coq au vin.

Deglazing is partially what makes this stew so flavorful! Just pour in the red wine and use a wooden spoon to deglaze the pan by scraping all the brown bits off the bottom of the pot. Next, stir in the chicken broth. Then add the bay leaves, thyme, rosemary, and sage.

process shots showing how to make coq au vin.

Now, add the cooked bacon and chicken back into the pot and bring everything to a boil. Then reduce the stew to medium heat, cover the pot with a lid, and let it simmer for 20 minutes. 

Make The Potatoes

process shots showing how to make coq au vin.

While the chicken stew is cooking on the stovetop you can make the mashed potatoes. Start by putting the cubed potatoes in a large pot of cold water with some salt and bringing them to a boil. Now, boil the potatoes for about 15 minutes or until they are fork-tender. Then drain the cooked potatoes in a colander and put them in a large bowl. Next, add the butter to the hot potatoes right away followed by the heavy cream, salt, and pepper. Then use an electric mixer or potato mashed to mash the potatoes until they are creamy and smooth.

Finish The Stew

process shots showing how to make coq au vin.

To complete the stew, after cooking for 20 minutes add the green beans to the pot. Next, whisk the melted butter together with the flour and then stir it into the stew. Then taste the dish and season it with more salt and pepper if necessary. Now, put the stew into the oven without the lid and let it cook for another 1½ hours. When it’s done the green beans should be tender and the sauce will have thickened. Then remove the bay leaves, thyme, rosemary sprigs, and sage before serving.

Serve And Enjoy

Once the stew is ready and the potatoes have been mashed, put some mashed potatoes in the middle of your serving dishes and then ladle the coq au vin over the mashed potatoes. Then garnish with some chopped fresh parsley and serve right away with a homemade French baguette if you like! 

coq au vin with mashed potatoes on a black plate.

What Is The Best Wine For Coq Au Vin?

Classic coq au vin is made with Burgundy wine like Pinot Noir. But overall any dry red wine will work perfectly fine. The most important thing is that you don’t omit the wine. So if you have an already open bottle of red wine that hasn’t turned into vinegar that’s perfect. If you don’t, that doesn’t mean you need to run out and buy an expensive bottle of wine. You can even use a cheaper wine that you’d drink and get the same results.

Can I Make Coq Au Vin In The Slow Cooker?

Yes! Fry the bacon, sear the chicken, cook the veggies, and deglaze the pan as instructed in the recipe. Then add everything to your crockpot along with the chicken broth and fresh herbs. Then just cook the stew for about 3 hours on LOW. Next, add the green beans and then stir in the whisked butter and flour mixture. Now, cook it for one more hour on LOW or until the green beans are done and the stew has thickened up a bit.

Can I Make Coq Au Vin Ahead Of Time?

Yes, Coq au Vin can be made ahead of time, and its flavors often improve after a day or two in the refrigerator. To reheat, gently simmer it on the stovetop until warmed through.

Is There A Non-alcoholic Substitute For The Wine In Coq Au Vin?

If you prefer not to use wine, you can substitute an equal amount of chicken or vegetable broth mixed with 1-2 tablespoons of red wine vinegar or balsamic vinegar to mimic the flavor profile.

coq au vin with mashed potatoes on a black plate.

Expert Tips

  1. Pat the chicken dry. Use paper towels to remove any excess moisture from the drumsticks, which will help them to get a better sear when they are cooked. 
  2. Deglaze the pan properly. After you add the red wine make sure to scrape the brown bits off the bottom of the pan. This is the key to making really flavorful stews.
  3. Season at the end. To avoid over-salting, do not add more salt until the stew is almost complete. As a rule, you should always taste right before serving and then season to your liking.

Storage

Leftover coq au vin stew will keep in the fridge for about 4 days or in the freezer for up to 3 months when stored in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or in a saucepan over medium heat. However, if the stew is frozen it’s best to let it thaw out overnight in the fridge before reheating. 

coq au vin with mashed potatoes on a black plate.

Other Delicious French Recipes To Try

  • Beef Bourguignon
  • Classic French Cassoulet
  • Choux Pastry (Pâte à Choux)
  • Chicken Fricassee
  • Chocolate Mousse

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made coq au vin in a dutch oven.
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4.96 from 22 votes

Coq Au Vin with Mashed Potatoes

Prep 15 minutes minutes
Cook 2 hours hours 10 minutes minutes
Total 2 hours hours 25 minutes minutes
Rate Recipe
Indulge in this classic French dish, featuring tender chicken braised in a rich red wine sauce with bacon, mushrooms, and cipollini onions. Paired with our velvety mashed potatoes, this Coq au Vin recipe offers a perfect balance of savory flavors and luxurious textures for a true gourmet experience.
8

Ingredients

  • 6 slices bacon (chopped)
  • 8 chicken drumsticks (*)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 cup cipollini onions (cut in half or 1 large onion, chopped **)
  • 1 pound mushrooms (cleaned and sliced)
  • 4 cloves garlic (chopped)
  • 1 cup red wine (***)
  • 2 cups chicken broth (low sodium)
  • 2 bay leaves
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 3 sage leaves
  • 8 ounce green beans
  • 8 tablespoon butter (melted, unsalted)
  • 1½ tablespoon all-purpose flour
  • 1 tablespoon fresh parsley (chopped)

For Mashed Potatoes

  • 3½ pound potatoes (peeled and cut into cubes)
  • 1 cup heavy cream
  • 4 tablespoon butter (unsalted)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to  350°F (177°C). In a large Dutch oven fry the chopped bacon until crispy. Remove the bacon from the pot but leave the fat there, if you have more than 1 or 2 tbsp of bacon fat, discard the rest.
  • Season the chicken drumsticks generously with salt and pepper and add to the pot. Cook the drumsticks on both sides over medium-high heat, until they start to brown, about 3 to 5 minutes per side. The chicken doesn't have to be cooked through as we will cook it later on and will continue to cook. Remove the chicken from the pan and set aside together with the bacon.
  • Add the cipollini onions and the mushrooms to the pan and cook for 3 to 5 minutes until the onions start to caramelize and the mushrooms start to brown. Stir in the garlic and cook for 30 seconds until the garlic starts to get aromatic.
  • Deglaze the pan by stirring in the red wine, scraping all the brown bits as you go along. Stir in the chicken broth, then add the bay leaves, thyme, rosemary and sage leaves. Add the bacon and chicken back to the pot. Bring to a boil, reduce the heat to a medium, cover the pot and cook for 20 minutes.
  • Add the green beans to the pot. Whisk the melted butter with the flour and stir it into the pot. Taste for seasoning and adjust with salt and pepper as needed. Place the pot without the lid into the oven and braise for another 1½ hours. Remove the bay leaves, thyme, rosemary sprigs and sage.
  • Garnish with parsley.

For Mashed Potatoes

  • While the chicken is braising in the wine you can make the mashed potatoes. Boil the potatoes in water with a bit of salt until fork tender, should take about 15 minutes, but depends on size of potato cubes.
  • Drain the water from the potatoes and add them to a large bowl. Add the butter to the hot potatoes, and the butter should start to melt right away. Add the heavy cream, salt and pepper. Using a potato masher or electric beater, slowly mash the potatoes until smooth and creamy.
  • Serve the Coq au Vin over the mashed potatoes.

Video

Notes

  1. *Any part of the chicken can be used here, even chicken breast, but to get the ultimate flavor, I recommend leaving the skin on and bone in.
  2. **Cipollini onions literally mean “little onions” in Italian and are great for caramelizing and roasting.
  3. *** You can use pretty much any red wine, usually a Burgundy wine would be perfect, but even a white wine can be substituted

Nutrition Information

Serving: 1servingCalories: 670kcal (34%)Carbohydrates: 46g (15%)Protein: 25g (50%)Fat: 42g (65%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 159mg (53%)Sodium: 526mg (23%)Potassium: 1457mg (42%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 1269IU (25%)Vitamin C: 48mg (58%)Calcium: 87mg (9%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made coq au vin in a dutch oven.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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42 Comments
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Jo roark
Jo roark
Posted: 1 month ago

5 stars
Wanted this recipe for the longest time. Glad I can adjust the amount of ingredients, because this will be for one person and will leave enough leftovers for another meal.

0
Reply
Ruth
Ruth
Posted: 1 month ago

You suggest an “alcohol-free” version. I understand if someone doesn’t keep alcohol in the house… but apart from that, doesn’t cooking evaporate the alcohol out, leaving only the flavor?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ruth
Posted: 1 month ago

Cooking with wine does partially evaporate the alcohol, but not all of it. The amount of alcohol that evaporates depends on various factors such as the cooking method, the temperature, the cooking time, and the amount of wine used.

1
Reply
Ruth
Ruth
Reply to  Joanna Cismaru
Posted: 1 month ago

Thank you for the information.

0
Reply
Liz
Liz
Posted: 2 years ago

Going to make this tonight! By “oven fry” (for the bacon) do you mean on the stovetop, or inside the oven itself?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Liz
Posted: 2 years ago

You can do it either or! Putting your bacon inside the oven keeps it shape and doesn’t shrink up as much! If you’ve never tried it, it’s an awesome way to make it.

1
Reply
Carol
Carol
Posted: 3 years ago

5 stars
Husband likes it! I did some tweaks, add mustard according to one suggestion from the comments and used chicken breast bite sizes. Thank you so much for the recipe.

0
Reply
Jen
Jen
Posted: 3 years ago

Hi! At what point do you place this in the oven and cook? Am I missing something? Would love to make this tonight

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jen
Posted: 3 years ago

In step 5! 🙂

0
Reply
Nsmith
Nsmith
Posted: 3 years ago

5 stars
I’m making this tonight..does anyone know how to pronounce it?

0
Reply
The Lil Smerkly Derk
The Lil Smerkly Derk
Reply to  Nsmith
Posted: 3 years ago

5 stars
COke-ah-vEE.

0
Reply
sand
sand
Reply to  The Lil Smerkly Derk
Posted: 3 years ago

Nah, its CAHkwa vah

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  sand
Posted: 3 years ago

You are correct!

0
Reply
Crystal Powel
Crystal Powel
Reply to  Nsmith
Posted: 5 months ago

I cannot wait to try this tonight but I want to be sure… 8 tablespoons is a half cup and it calls for melted butter but the ingredients doesn’t list the butter being melted… microwave to melt and then stir in flour? Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Crystal Powel
Posted: 5 months ago

Yes, that’s correct.

0
Reply
Ruth
Ruth
Reply to  Nsmith
Posted: 1 month ago

kok oh vang (pronounced at the back of your mouth, going down your throat, with the g of the ng silent).

0
Reply
ReMo @ Digital Marketing
ReMo @ Digital Marketing
Posted: 4 years ago

5 stars
Hi!
I am also a die-heart fan for chicken.I like this recipie alot.Thanks for giving information about this delicious recipie.

0
Reply
Sally
Sally
Posted: 4 years ago

This looks amazing! I was wondering if there was anyway to reduce the amount of butter. Could I use olive oil instead, or a combination of both?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Sally
Posted: 4 years ago

I would do half and half for olive oil and the butter!

0
Reply
The Lil Smerkly Derk
The Lil Smerkly Derk
Reply to  Sally
Posted: 3 years ago

Another way to reduce the amount of butter, is to not use as much butter.

#TheMoreYouKnow

0
Reply
lyn
lyn
Posted: 4 years ago

5 stars
can you do this in an Instant Pot? it sounds delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  lyn
Posted: 4 years ago

Absolutely! It would cook a lot quicker. I don’t have exact instructions for you, since I haven’t done it myself, so if you do try, I’d love to hear how it turns out. 🙂

0
Reply
Glenn
Glenn
Posted: 4 years ago

4 stars
Hi, you need to add Dejon mustard… a heaping tablespoon or so to the mix. Also, go with about two dozen pearl onions instead of the sliced onion… more visually pleasing than otherwise. I use a couple of chickens, pieced out instead of just chicken drumsticks!! I love Coq au Vin!

0
Reply
Brandie
Brandie
Posted: 5 years ago

5 stars
Your gorgeous photography and fantastic recipies compelled me to cook this on a week night. I am never disappointed by anything you provide. You’re an artistic master of the kitchen. Thank you for lending your talent. You made me look good tonight as always. My husband and I hope you have a cookbook. That may be too old school but I like cookbooks and I was born in the late 70’s ; )

1
Reply
Brandie
Brandie
Reply to  Brandie
Posted: 5 years ago

Just saw the cookbook link! 🙂

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brandie
Posted: 5 years ago

I do! Glad you found the link. 🙂

0
Reply
Clo
Clo
Posted: 6 years ago

what would you use for flavor besides the wine, if you couldn’t use wine?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Clo
Posted: 6 years ago

I’d go with chicken stock.

0
Reply
Kelly Cannizzaro
Kelly Cannizzaro
Posted: 6 years ago

5 stars
Wow! Love this recipe so much. I wanted to lick the plate. I do think that once the beans are added you could skip the oven and just simmer for 10-15 minutes uncovered, stirring frequently until the beans are done. I will definitely be making this many more times.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly Cannizzaro
Posted: 6 years ago

So glad you liked it, Kelly!

0
Reply
Adina
Adina
Posted: 6 years ago

Those drumsticks are such an eye catcher! I have never been much into French cooking, but this dish is really a favorite of ours. I have never used green beans, but they look just wonderful there, I will keep that in mind for next time.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Adina
Posted: 6 years ago

Thanks Adina! Hope you try this, and yeah the green beans are a bit different in this dish, but it really works. 🙂

0
Reply
Kevin | Keviniscooking
Kevin | Keviniscooking
Posted: 6 years ago

Scrumptious! I could devour a bowl right now and it’s 94°F outside!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kevin | Keviniscooking
Posted: 6 years ago

94°F eh? No such luck here, though it is a beautiful sunny day here in Calgary!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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