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This easy Coq au Vin recipe is my weeknight-friendly spin on the classic French braised chicken dish. Chicken thighs are browned until golden, then simmered in a rich red wine sauce with bacon, mushrooms, carrots, onion and fresh thyme until tender and glossy. It feels a little fancy, but it’s all made in one pot and is simple enough for Sunday dinner.
Kellie’s Note
Classic Coq au Vin
There’s just something about Coq au Vin that makes dinner feel special without making it complicated. It has that slow-simmered, cozy, “everyone linger at the table a little longer” kind of energy, but the actual process is wonderfully straightforward. That’s exactly why I come back to it again and again.
If you’ve cooked with me for a while, you already know I’m always chasing recipes that feel elevated without turning dinner into an all-day project. I want the kind of meal that works for a lazy Sunday at home but also feels right at the center of the table when friends are coming over. This Coq au Vin recipe is always a winner. It’s rustic, deeply savory, and built from simple ingredients, but once that rich red wine sauce comes together, it tastes like something you fussed over far longer than you actually did.
My version keeps things approachable with bone-in, skin-on chicken legs and thighs, bacon, mushrooms, carrots, onion, garlic, tomato paste, red wine and broth, all simmered together in one pot for about an hour or so. It’s classic in spirit, easy enough for modern home cooks, and exactly the kind of hearty comfort food you want on repeat.
Why You’ll Love My Coq au Vin
- Great for make-ahead dinners. The flavors get even better as it sits, which makes leftovers a huge bonus.
- One pot, easy cleanup. Everything cooks in a single pot, so you get maximum flavor with minimal mess.
- Hearty and protein packed. Chicken thighs make this cozy dinner extra satisfying and filling.
- Rich, rustic flavor. Bacon, mushrooms, red wine, and herbs create a deeply savory sauce that tastes like it simmered all day.
- Simple but impressive. It’s easy enough for a Sunday family dinner but elegant enough for entertaining.
- Perfect for serving with your favorite sides. Spoon it over mashed potatoes, noodles, or alongside crusty bread to soak up every bit of sauce.
Ingredients For My Coq au Vin
The ingredient list is simple, classic, and every single thing in the pot earns its place.
- Chicken thighs – Bone-in, skin-on chicken thighs are my go-to because they stay juicy and make the sauce richer as they braise. Boneless thighs work for a quicker option, and drumsticks or a mix of legs and thighs are great, too.
- Bacon – Bacon adds that smoky, savory depth that gives the sauce so much flavor. Pancetta is the easiest swap, and salt pork works if that’s what you have.
- Mushrooms – Cremini are my favorite for their deeper flavor, but white mushrooms, baby bellas, or even sliced portobellos all work well.
- Onion, carrots, and garlic – This trio builds the base of the sauce and adds sweetness and depth. Yellow onion is ideal, but white onion or shallots work just fine.
- Tomato paste and flour – Tomato paste adds richness, while flour helps thicken the sauce into that velvety finish. You can use gluten-free flour if needed, or simply simmer the sauce a little longer at the end.
- Red wine – A dry red wine is what gives Coq au Vin its signature flavor. Pinot Noir, Merlot, or Côtes du Rhône are all great choices. In a pinch, you can swap in extra broth with a splash of balsamic, but wine really gives this dish its classic character.
- Chicken Stock – Chicken Stock balances the wine and rounds out the sauce. Chicken broth works, too.
- Thyme and bay leaf – These add that classic rustic flavor. Fresh thyme is lovely, but dried thyme works well, and if you don’t have a bay leaf, you can leave it out.
- Butter and parsley – A little butter at the end makes the sauce glossy, and parsley brightens everything up before serving. You can skip the butter if needed, but the sauce won’t be quite as silky.
How to Make Coq au Vin
- Start by patting the chicken dry and seasoning it well. That helps the skin brown deeply and gives the whole dish a richer base.
- Brown the chicken in a Dutch oven or deep skillet until the skin is golden and crisp, then set it aside. In the same pot, cook the bacon until crisp, then add the mushrooms and let them brown. Stir in the onion and carrots until they begin to soften, then add the garlic just until fragrant.
- Mix in the tomato paste and flour and cook for a minute to build flavor and thicken the sauce. Slowly pour in the wine, scraping up all the browned bits from the bottom of the pot, then stir in the broth, thyme, and bay leaf.
- Return the chicken to the pot with the skin facing up, making sure the liquid comes about halfway up the sides. Let everything simmer gently until the chicken is tender and the sauce has mellowed and come together.
- Transfer the chicken to a plate, simmer the sauce a few minutes if needed, then stir in the butter for a glossy finish.
- Spoon the sauce over the chicken, sprinkle with parsley, and serve warm over mashed potatoes, noodles, or with crusty bread.
How to Store Leftovers
Leftovers keep beautifully, which is one more reason I love this braised chicken recipe so much.
- Store cooled Coq au Vin in an airtight container in the refrigerator for up to 4 days. The flavor gets even deeper as it sits, so it’s one of those dinners that might be even better the next day.
- To reheat, warm it gently in a covered skillet or saucepan over low heat until the chicken is heated through and the sauce is loosened back up. Add a splash of broth if needed.
- You can also freeze it for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Kellie’s Tips for the Best Coq au Vin
- Brown the chicken well. The color on the chicken is the foundation of the whole dish, so don’t rush that first step.
- Let the mushrooms actually brown. If the pan is crowded or the heat is too low, they’ll steam. Give them a little room and a little time.
- Use a wine you’d drink. It doesn’t have to be pricey, but it should taste good on its own. Since Coq au Vin is built around red wine, the flavor really matters.
- Keep the braise gentle. You want a soft simmer, not a hard boil. A gentler cook keeps the chicken tender and the sauce smooth.
- Finish the sauce before serving. That extra few minutes of simmering at the end helps the sauce cling to the chicken instead of pooling thinly on the plate.
- Don’t skip something starchy on the side. Mashed potatoes, noodles or bread turn this from great into absolutely irresistible.
What to Serve with Coq au Vin
This is one of those saucy dinners that really deserves something to soak up every last bit.
- The Best Mashed Potatoes
- Buttered egg noodles
- Easy Homemade Garlic Bread
- Easy Creamy Grits
- How to Cook Jasmine Rice
- Roasted green beans
- Our Best House Salad
- Garlic Parmesan Baked Asparagus
If I’m serving this for company, I usually go with mashed potatoes and a simple green vegetable. For a casual Sunday dinner, a loaf of warm crusty bread is all I need.
More Easy One Pot Dinners
If you love dinners like this easy Coq au Vin, here are a few more cozy favorites to link internally:
- Slow Cooker Chicken Cacciatore
- Beef Bourguignon
- The Best Pot Roast Recipe
- The Best Marry Me Chicken
- Braised Short Ribs
- Chicken Fricassee Recipe
- Roasted Chicken Provencal
Easy Coq au Vin Recipe
Equipment
- measuring cup
- measuring spoon
- cutting board
- chef's knife
- wooden spoon or spatula
Ingredients
- 6 bone-in Chicken Thighs, or bone-in chicken legs
- Salt and black pepper, for seasoning
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 8 ounces cremini or button mushrooms, halved
- 1 small onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter
- 1 tablespoon chopped parsley
Instructions
- Pat the chicken dry and season well with salt and black pepper.
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Place the chicken skin-side down and cook until deeply golden, about 5 to 7 minutes. Flip and cook 2 more minutes. Transfer to a plate.
- In the same pot, add the bacon and cook until crisp. Add the mushrooms and cook until browned, about 5 minutes. Stir in the onion and carrots and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, then sprinkle in the flour and cook for 1 minute. Slowly pour in the red wine, scraping up the browned bits from the bottom of the pot. Stir in the chicken broth, thyme, and bay leaf.
- Return the chicken to the pot, skin-side up. The liquid should come about halfway up the chicken, not fully cover it. Bring to a gentle simmer, cover partially, and cook on low for 30 to 35 minutes, until the chicken is tender and cooked through.
- Remove the chicken to a plate. Simmer the sauce for 5 to 10 minutes to thicken slightly, if needed. Stir in the butter for a rich finish. Taste and adjust salt and pepper.
- Return the chicken to the pot or spoon the sauce over the top. Sprinkle with parsley and serve with mashed potatoes, noodles, or bread.
Notes
- Use a dry red wine you enjoy drinking, like Pinot Noir, Merlot or Côtes du Rhône.
- Bone-in, skin-on chicken thighs give the best flavor and stay tender during braising.
- Boneless chicken thighs can be used for a quicker version; reduce the braising time slightly.
- A Dutch oven is ideal, but any deep heavy skillet with a lid will work.
- For the richest flavor, take the time to brown the chicken, bacon and mushrooms well.
- This dish reheats beautifully and tastes even better the next day
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
