The Best Coq Au Vin Recipe

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
13 hrs 20 mins

Cozy up with this ultra-flavorful stew made with wine-braised chicken, pancetta, onions, carrots, mushrooms and more! Coq Au Vin is classic French comfort food, and this recipe makes it easier than ever.

Are you a lover of Frech Cuisine? Then you need to try out my Beef Bourguignon and use my Wine Guide to pair it with the perfect wine!

The bird's-eye view of a pot of coq au vin stew on a kitchen countertop

The Coziest Chicken Stew Ever

Sitting down for dinner with my family is my favorite part of every day, whether it’s a holiday or a typical weeknight. This hearty chicken stew is a fail-proof entree for either scenario – it’s full of rich, savory flavors and essential nutrients like protein, vitamins, potassium and fiber. Plus, each bite makes you feel all warm and cozy!

The chicken spends hours marinating in an aromatic mixture of red wine, pearl onions and fresh thyme, making it extra tender and juicy while infusing it with classic coq au vin flavor. It’s then seared on the stove to get the skin nice and crispy before it’s roasted in the oven with the stew sauce and veggies. I couldn’t possibly dream up a more perfect dinner!

A dutch oven full of chicken stew garnished with finely chopped herbs on a countertop

What is Coq Au Vin?

Coq au vin, which translates to “rooster in wine,” is a traditional French stew that was made famous by celebrity chef Julia Child in the early 1960s. As the name suggests, it consists of chicken braised in red wine along with fresh veggies, herbs and garlic. Coq au vin is known for its deeply tangy and savory flavor profile.

Back when it was made with rooster meat instead of chicken, it was considered a “peasant dish.” Rooster meat isn’t exactly a delicacy – it’s tough and sinewy, which is why it had to go through the lengthy marinating and braising process in the first place. These days, coq au vin can be found in high-end restaurants across the world!

A close-up shot of a piece of wine-braised chicken being lifted above a pot of coq au vin stew

Recipe Ingredients

This sumptuous stew doesn’t call for a whole lot of ingredients. Here’s what you’ll need to make it happen:

  • Chicken Thighs & Drumsticks: Bone-in and skin-on.
  • Pinot Noir: This stew uses a full bottle.
  • Fresh Thyme: I don’t recommend substituting this for dried thyme.
  • Frozen Pearl Onions: Also called baby onions.
  • Pancetta: You could also use thin-cut bacon, if preferred.
  • Large Carrots: Cut into 1-inch pieces.
  • Button Mushrooms: Halved.
  • Butter: Unsalted.
  • Garlic: Freshly minced.
  • Gluten-Free Baking Flour: Feel free to use regular all-purpose flour if you’re not gluten-free.
  • Chicken Bone Broth: This nutrient-rich broth provides a base for the stew sauce.
  • Salt & Pepper: To taste.
A bowl of mushrooms, a carton of bone broth, fresh thyme and many of the remaining stew ingredients on a marble countertop

What Kind of Wine Should I Use?

Coq au vin is traditionally made with a red Burgundy wine. Pinot noir is an excellent choice, but whatever you happen to have on hand will work. You can even experiment with different types of wine to experience new flavors! Oftentimes in France, they use whichever local wines are prevalent in the region.

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How to Make Coq Au Vin

Make sure you plan ahead when you’re preparing this French chicken stew. The meat must marinate for a minimum of 12 hours.

Prepare the Chicken

Marinate Chicken: Add the chicken thighs and drumsticks to a large bowl along with the pearl onions and thyme. Pour the pinot noir over the chicken. Cover the bowl with plastic wrap and place it in the refrigerator for 12-24 hours.

Chicken thighs and drumsticks in a large glass bowl with pinot noir, fresh thyme and pearl onions

Remove Chicken from Marinade: Place the chicken on a plate and pat it dry with a paper towel. Generously season it with salt and pepper on both sides.

Start Cooking on the Stove

Strain Liquid: Use a slotted spoon to remove the pearl onions & thyme from the wine and place them in a bowl to use later.

Reduce Wine: Add the wine to a small saucepan and reduce it down over medium-high heat. Discard any solids that have floated to the top.

Cook Pancetta: Heat a large dutch oven to medium-high heat. Add the pancetta and brown it, stirring occasionally, for 4-5 minutes. Remove it from the pan.

Pancetta cooking in a large pot with handles and a navy rim

Sear Chicken: Immediately place the chicken thighs into your dutch oven with the pancetta grease, skin side down. Sear them for 3-4 minutes per side, until they’ve browned. Remove them from the pan and place them on a plate to use later. Next, add the chicken drumsticks to the pan. Sear them for 2-3 minutes per side. Remove them from the pan and let them rest with the chicken thighs.

Wine-braised chicken simmering inside of a large dutch oven

Cook Carrots: Immediately add the carrots to your dutch oven. Sauté them for 2-3 minutes, until they’re slightly browned. Remove them from the pan and place them in a bowl.

Carrots sautéing in a white dutch oven with a blue rim

Brown Mushrooms: Add the mushrooms to the dutch oven and sauté them for 4-5 minutes, until browned, stirring throughout. Remove them from the pan and place them in the bowl with the carrots.

Chopped button mushrooms inside of a white dutch oven

Sear Onions: Add the pearl onions to the dutch oven, cooking until they’re slightly browned, around 2-3 minutes.

Pearl onions cooking inside of a large dutch oven with handles

Add Butter & Garlic: Add the butter and garlic to the pan. Sauté for 1 minute, stirring throughout.

Make Roux: Immediately add in the flour and stir until the mixture thickens and creates a roux. Cook for 1-2 minutes, stirring the entire time.

Add Liquids: Slowly pour the chicken bone broth into the stew, stirring the entire time to prevent lumps from forming. Repeat the process with the reduced wine.

Roast the Stew

Return Everything to Pot: Return the prepared pancetta, carrots, mushrooms and thyme to the pan. Stir everything around and taste, adding more salt if needed. Then add the chicken back into the pan and cover it.

A pot of coq au vin chicken stew before it has been roasted in the oven

Roast: Preheat the oven to 350°F. Once it’s preheated, place your pan into the oven and cook the stew for 45 minutes, or until the chicken reaches 165°F. Remove it from the oven.

Season to Taste: Give the stew a quick taste. Add more salt if necessary.

Enjoy! Serve warm.

A pot of coq au vin stew on a granite counter with salt and pepper beside it

Tips for Success

The handy tips and tricks I’ve listed below will help you make the ultimate coq au vin. Let’s get cooking!

  • Marinate the Chicken for At Least 12 Hours: Skimping on the marinating time will cause your chicken to come out less flavorful. For the best results, marinate it for at least 12 hours and for up to 24.
  • Don’t Have a Dutch Oven? If you don’t own a dutch oven, you can use a covered casserole dish instead. Just make sure it’s suitable for both the stovetop and the oven.
  • Anticipate Increased Thickness: Don’t worry if you feel like your stew sauce is thinner than it should be. It will continue to thicken up after you remove the stew from the oven.
  • Season to Taste: As mentioned, you may want to add more salt to this dish at various points in the recipe. You can also adjust any other seasonings to taste if you’d like.
A large pot containing coq au vin stew being stirred with a metal ladle

Serving Suggestions

I strongly suggest serving this stew over Mashed Potatoes, Mashed Cauliflower, or my personal favorite – this Creamy Garlic Parsnip Puree. The way the mash softens and melts into the stew is just divine! It’s also nice to enjoy some crusty French bread alongside your coq au vin. Use it to soak up the extra sauce so that none of it goes to waste!

A helping of coq au vin over a serving of mashed potatoes on a plate

Storing and Reheating Leftovers

This stew is one of those dishes that tastes even better the day after it’s made! Once it has cooled, keep it stored in an airtight container in the fridge for up to 3 days. When you’re ready to reheat it, warm it up over a low-heat stove until it’s heated through, stirring occasionally. Individual portions can be warmed up in the microwave.

Can I Freeze Chicken Stew?

Yes you can! Pour the cooled stew into a freezer bag, squeeze out the extra air, then lay it down flat in the freezer. Alternatively, you can store it in a freezer-safe container. Either way, you’ll have to leave extra room in the container to allow the liquid to expand as it freezes. Enjoy frozen coq au vin within 3 months and thaw it out in the fridge before reheating it.

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The bird's-eye view of a pot of coq au vin stew on a kitchen countertop

The Best Coq Au Vin Recipe

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 1 hour 10 minutes
  • total_time Total Time: 13 hours 20 minutes
  • yield Yield: 8 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: French

Description

Cozy up with this ultra-flavorful stew made with wine-braised chicken, pancetta, onions, carrots, mushrooms and more! Coq Au Vin is classic French comfort food, and this recipe makes it easier than ever.

Scale

Ingredients

  • 4 bone-in chicken thighs
  • 4 chicken drumsticks
  • 1 (750ml) bottle of pinot noir
  • 78 sprigs of thyme
  • 14 oz. bag of frozen pearl onions
  • 4 oz. pancetta
  • 4 large carrots, cut in into 1” pieces
  • 14 oz. button mushrooms, halved
  • 2 tablespoons of unsalted butter
  • 4 garlic cloves, minced
  • 3 tablespoons of 1:1 gluten free baking flour
  • 1 cup chicken bone broth
  • salt and pepper

Instructions

  1. Marinate Chicken: To a large bowl add chicken thighs and drumsticks along with pearl onions and thyme. Pour wine over the chicken. Cover with plastic wrap and place in the refrigerator for 12 hours or up to 24 hours.
  2. Remove Chicken from Marinade: Place on a plate and pat dry with a paper towel. Generously season with salt and pepper on both sides.
  3. Strain Liquid: Using a slotted spoon, remove pearl onions and herbs from the wine and place them in a bowl to use later.
  4. Reduce Wine: Add wine to a small saucepan and reduce down over medium-high heat. Discard any solids that have floated to the top.
  5. Cook Pancetta: Heat a large dutch oven to medium-high heat. Add pancetta and brown, stirring occasionally, for 4-5 minutes. Remove from pan.
  6. Sear Chicken: Immediately add chicken thighs into pancetta grease, skin side down. Sear for 3-4 minutes per side, until browned. Remove from the pan and place on a plate to use later. Next, add chicken drumsticks to the pan. Sear for 2-3 minutes per side. Remove from pan and let rest with the other chicken.
  7. Cook Carrots: Immediately add carrots to the dutch oven. Saute for 2-3 minutes, until slightly browned. Remove from pan and place in a bowl.
  8. Brown Mushrooms: Next, add mushrooms and saute for 4-5 minutes until browned, stirring throughout. Remove from pan and place in a bowl with carrots.
  9. Sear Onions: Add pearl onions to the dutch oven, cook until slightly browned around 2-3 minutes.
  10. Add Butter & Garlic: Now, add butter and garlic to the pan. Saute for 1 minute, stirring throughout.
  11. Make Roux: Immediately add in flour and stir until mixture thickens and creates a roux. Cook for 1-2 minutes, stirring the entire time.
  12. Add Liquids: Slowly add in chicken bone broth, stirring the entire time to ensure no lumps form. Repeat process with the reduced wine.
  13. Return Everything to Pot: Add pancetta, carrots, mushrooms and thyme back to the pan. Give it a quick stir and taste. Add more salt if needed. Now add the chicken back into the pan and cover.
  14. Roast in Oven: Preheat oven to 350°F. Place dutch oven in the oven and cook for 45 minutes until chicken reaches 165°F. Remove from oven.
  15. Season to Taste: Give the sauce a quick taste. Add more salt as needed.
  16. Serve over mashed potatoes, mashed cauliflower or parsnip puree.

Notes

  • Recipe slightly adapted from Recipe Tin Eats.
  • To Store & Reheat: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat over a low-heat stove until warmed through, stirring occasionally. Reheat individual portions in the microwave.
  • To Freeze: Pour cooled stew into a freezer bag, squeeze out air, then lay bag down flat in freezer. Alternatively, store in a freezer-safe container. Leave extra room to allow liquid to expand as it freezes. Enjoy within 3 months and thaw in the fridge before reheating.

Keywords: stew with chicken, braised chicken, chicken french

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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