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5 from 20 votes

Coq Au Vin

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By: Joanna Cismaru 37 Comments

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

This Coq Au Vin with Mashed Potatoes is a popular French dish is made with chicken braised in red wine with mushrooms, onions and green beans, lots of herbs, perfect for fall!

coq au vin with green beans in a large green dutch oven

It’s freezing cold outside and spring is nowhere to be seen. When the weather is like this, it’s time for stews of slowly braised meats in yummy sauces and mashed potatoes. It’s time for comfort foods and sweaters and hot cocoas. It’s time for coq au vin!

What Is Coq Au Vin

Coq au vin simply means chicken in wine, and no I didn’t take out that French dictionary or bring up google translator to figure that out, but those French classes in grade school and high school are finally paying off. Plus, it’s a dish I’ve been making for years and it’s really one of our favorites.

It’s my kind of soul food. Eat a plate of this with some hot mashed potatoes and you’ll be happy, your belly will be happy, it’s all good!

overhead of Coq Au Vin with green beans over mashed potatoes on a black plate

How Do You Make Coq Au Vin

Coq au vin is really the classic one pot dish, however it’s also a labor of love. Braise the chicken in red wine and chicken broth, until it falls off the bone. Use chicken with bone in and skin on for that extra flavor. Trust me this dish has many layers of deep rich flavor.

Make sure you savor this slowly. Put some French music on and open a bottle of red wine as you’re eating. Go for the full experience, my friends. In classic coq au vin there are no green beans, which is why I’m not claiming this is a classic recipe. However, I wanted some more veggies, so I threw in some haricots verts which were perfect! See, I know my French!

This truly is my kind of weekend cooking, though I totally make this during the week as well and serve it with creamy mashed potatoes. Best part is you have leftovers for the rest of the week which makes for some awesome lunches.

Did I mention there’s bacon in this? Oh yeah, there’s bacon!

What Wine Do You Use for Coq Au Vin

Traditionally Coq Au Vin is made with a Burgundy wine, a Pinot Noir or a Shiraz. While the purists will swear by Burgundy wine, I’m here to tell you that the red wine doesn’t matter quite as much.

However, my advice to which wine to cook with is always to cook with the wine you drink, not the cheap cooking wine. So if you buy yourself a good bottle of Pinot Noir, then by all means use Pinot Noir in this recipe.

coq au vin with green beans over mashed potatoes in a black plate

Try These Other French Dishes:

  • Beef Bourguignon
  • Classic French Cassoulet
  • Sole Meunière
  • 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.

overhead shot of coq au vin
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4.95 from 20 votes

Coq Au Vin with Mashed Potatoes

Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Rate Recipe
This Coq Au Vin with Mashed Potatoes is a popular French dish is made with chicken braised in red wine with mushrooms, onions and green beans, lots of herbs, perfect for fall!
8

Ingredients

  • 6 slices bacon (chopped)
  • 8 chicken drumsticks (*)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 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)
  • 1 1/2 tablespoon all-purpose flour
  • 1 tablespoon fresh parsley (chopped)

For Mashed Potatoes

  • 3 1/2 pound potatoes (peeled and cut into cubes)
  • 1 cup heavy cream
  • 4 tablespoon butter (unsalted)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 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 450 F degrees. 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 braise 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 cook for another 10 minutes until the sauce thickens. 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.

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
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 667kcal (33%)Carbohydrates: 44g (15%)Protein: 24g (48%)Fat: 42g (65%)Saturated Fat: 22g (138%)Cholesterol: 167mg (56%)Sodium: 526mg (23%)Potassium: 1391mg (40%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 1260IU (25%)Vitamin C: 18.2mg (22%)Calcium: 79mg (8%)Iron: 3.3mg (18%)
© Author Joanna Cismaru

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

overhead shot of coq au vin

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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. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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37 Comments
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Liz
Liz
Posted: 1 year 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: 1 year 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.

0
Reply
Carol
Carol
Posted: 2 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: 2 years ago

5 stars
COke-ah-vEE.

0
Reply
sand
sand
Reply to  The Lil Smerkly Derk
Posted: 2 years ago

Nah, its CAHkwa vah

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

You are correct!

0
Reply
Crystal Powel
Crystal Powel
Reply to  Nsmith
Posted: 2 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: 2 months ago

Yes, that’s correct.

0
Reply
ReMo @ Digital Marketing
ReMo @ Digital Marketing
Posted: 3 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: 3 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: 3 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: 2 years ago

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

#TheMoreYouKnow

0
Reply
lyn
lyn
Posted: 3 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: 3 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: 3 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 ; )

0
Reply
Brandie
Brandie
Reply to  Brandie
Posted: 5 years ago

Just saw the cookbook link! 🙂

0
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: 5 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: 5 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!

0
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
Ron Dimpflmaier
Ron Dimpflmaier
Posted: 6 years ago

5 stars
Absolutely wonderful! I made it and increased the sauce considerably. Everyone and I mean everyone loved it. Even dear old dad who only likes a hamburger with ketchup, lettuce and tomato. The green beans were a very nice addition.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ron Dimpflmaier
Posted: 6 years ago

Oh that’s great, glad you all enjoyed it!

0
Reply
Jody
Jody
Posted: 6 years ago

5 stars
I made this last evening for dinner! Fantastic!! Love your blog all the way down in south Texas!

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

Thank you, Jody!!!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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