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4.95 from 19 votes

Coq Au Vin with Mashed Potatoes

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: French
Keyword: chicken in wine, coq au vin, coq au vin recipe
Servings: 8
Calories: 667kcal


  • 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


  • 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.


  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.


Calories: 667kcal | Carbohydrates: 44g | Protein: 24g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 526mg | Potassium: 1391mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 18.2mg | Calcium: 79mg | Iron: 3.3mg