10 Coq au Vin Recipes for the Aspiring Home Chef

Ready to conquer the classic French dish, Coq au Vin? This collection of 10 Coq au Vin recipes is perfect for the aspiring home chef looking to master this rich and flavorful stew. From traditional Coq au Vin preparations to simplified versions for weeknight cooking, you’ll find the perfect recipe to impress your guests or simply enjoy a delicious meal. Whether you’re a beginner or an experienced cook, these Coq au Vin recipes provide step-by-step instructions and helpful tips to ensure your Coq au Vin is a resounding success. Get ready to discover the secrets to creating this iconic dish and elevating your culinary skills!

Easy Air Fryer Coq au Vin Chicken

This recipe provides a simplified and affordable take on the classic Coq au Vin, using an air fryer for convenient and quick cooking. This method results in a flavorful and tender chicken dish, perfect for a weeknight meal.

Ingredients

• ½ pound bone-in chicken thigh
• 1 tbsp grass-fed butter
• 1 cup red wine
• 1 cup mirepoix vegetables (carrot, celery, onion, garlic clove)
• 1 tomato
• 1 small green bell pepper
• 1 bay leaf
• 1 sprig of thyme
• 1 sprig of parsley
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• ¼ tsp flaked sea salt
• ¼ tsp sweet paprika powder
• ¼ tsp black pepper
• Fresh sourdough bread (for serving)

Instructions

1. Preheat & Prepare: Preheat your air fryer oven to 400°F (200°C). In a glass bowl, combine the red wine, spices (bay leaf, thyme, parsley), soy sauce, and rice vinegar. Heat this mixture in the microwave. Defrost the chicken thigh in the microwave for 60 seconds per side.

2. Sear the Chicken: While the wine mixture is heating and the chicken is defrosting, melt the grass-fed butter in a cast-iron skillet. Sear the chicken thigh for 60 seconds per side.

3. Combine & Air Fry: Place the seared chicken thigh and the butter from the skillet into the heated red wine mixture in the glass bowl. Transfer the bowl to the air fryer oven.

4. Add Vegetables & Bake: Add the chopped mirepoix vegetables, tomato, parsley, and bell pepper to the bowl with the chicken. Bake for 25 minutes.

5. Check for Doneness: Test the chicken’s doneness by cutting along the bone. The meat should easily come off the bone and have an opaque, cooked-through appearance.

6. Serve & Enjoy: Serve the Coq au Vin chicken with fresh sourdough bread for dipping in the flavorful wine broth.

Classic Coq au Vin: A French Comfort Food Recipe

This recipe guides you through making a classic Coq au Vin, a traditional French dish of chicken braised in red wine. Key ingredients include chicken, red Burgundy wine, lardons (or bacon/pancetta), mushrooms, and pearl onions. The result is a rich, flavorful, and comforting stew.

Ingredients

Chicken: 3 pounds chicken legs and thighs (skinless, bone-in recommended)

Seasoning: 2 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 bay leaf, 1 teaspoon thyme leaves

Wine: 3 cups hearty red wine (Burgundy preferred)

Lardons/Bacon/Pancetta: 4 ounces, diced

Oil & Fat: 3 tablespoons extra-virgin olive oil

Vegetables: 1 large onion (diced), 2 medium carrots (optional, diced), 10 ounces mushrooms (halved/sliced), 2 garlic cloves (minced)

Other: 1 teaspoon tomato paste, 1 tablespoon all-purpose flour, 2 tablespoons cognac or brandy, 3 tablespoons unsalted butter, 8 ounces peeled pearl onions, pinch of sugar, 1/4 cup chopped parsley

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken, 2 1/4 teaspoons salt, 1/2 teaspoon pepper, thyme, bay leaf, and red wine. Cover and refrigerate for at least 2 hours, or preferably overnight.

2. Render the Lardons: Cook the lardons in a Dutch oven over medium-low heat until crispy. Remove the lardons and set aside, leaving the rendered fat in the pot.

3. Sauté the Vegetables: Heat the lardon fat, add the diced onion, carrots (if using), half the mushrooms, and 1/4 teaspoon salt. Cook until lightly browned.

4. Build the Sauce Base: Stir in the garlic and tomato paste, then the flour. Remove from heat, push vegetables aside, add brandy, and carefully ignite (or simmer for 1 minute).

5. Reduce the Wine Sauce: Add the reserved marinade, bring to a boil, and reduce by half. Skim off any foam.

6. Braise the Chicken: Add the chicken and half the cooked lardons to the pot. Cover and simmer for 1 hour, turning halfway. (Optional: Cool and refrigerate overnight for enhanced flavor. Reheat and simmer for 15 minutes before proceeding.)

7. Cook the Pearl Onions: In a separate skillet, melt 1 tablespoon butter and 2 tablespoons olive oil. Add pearl onions, sugar, and salt. Cover and cook for 15 minutes, shaking often.

8. Sauté the Remaining Mushrooms: Uncover the pearl onion skillet, push the onions aside, add the remaining mushrooms, and cook until browned.

9. Combine and Serve: Add the pearl onions, mushrooms, and remaining lardons to the chicken pot. Baste with the sauce, sprinkle with parsley, and serve with crusty bread and/or mashed potatoes/yams.

Cast Iron Chicken Coq au Vin

This recipe provides a delicious and affordable way to enjoy a classic Coq au Vin using a whole chicken, bacon, mushrooms, and a rich wine sauce. The cast iron dutch oven enhances the flavors and creates a comforting, one-pot meal.

Ingredients

• Chicken: One 6-pound whole chicken, cut into 4 pieces (2 leg quarters, 2 breast quarters)
• Bacon: 4 strips cured bacon, chopped
• Mushrooms: 8 shiitake mushrooms, sliced
• Shallots: 4 shallots, cut into rings
• Garlic: 4 garlic cloves, crushed
• Brandy: 4 tablespoons
• Flour: 2 tablespoons
• Cornstarch: 1 teaspoon
• Bay Leaves: 2 California bay leaves
• Bouquet Garni: 1 bouquet garni (fresh or dried)
• White Wine: 1/2 cup
• Chicken Broth: 1/2 cup
• Peppercorns: 1 teaspoon cracked mild peppercorns
• Salt: 1 teaspoon sea salt (optional, as bacon provides saltiness)

Equipment

Large cast iron dutch oven with lid

Instructions

1. Brown the Chicken: In your dutch oven, brown the chicken quarters skin-side down for about 10 minutes.

2. Add Aromatics and Brandy: Place the browned chicken on a bed of chopped bacon, sliced mushrooms, shallots, crushed garlic, and bay leaves. Pour brandy over the chicken, bring to a boil, and carefully ignite the brandy. (Keep the dutch oven lid nearby to extinguish flames if needed.) Let the brandy flame burn out for about 5 minutes.

3. Simmer: Once the brandy flames subside, add the bouquet garni, chicken broth, and white wine. Bring the mixture to a boil, then reduce heat and simmer, covered, for approximately 1 hour, or until the chicken is fork-tender.

4. Make the Sauce: Transfer the cooked chicken to a warm serving platter and keep warm in a preheated oven. Increase the heat under the dutch oven and boil the remaining sauce until thickened (about 10 minutes). In a small bowl, whisk together the flour and cornstarch with 3 tablespoons of cold water until smooth. Add this mixture to the sauce to further thicken it. Season with peppercorns and salt, if desired.

5. Serve: Drizzle the thickened sauce over the chicken and serve immediately.

Classic Coq au Vin

This recipe guides you through making a delicious and authentic Coq au Vin. It features tender chicken braised in red wine with bacon, mushrooms, and pearl onions.

Ingredients

• ½ cup bacon, diced
• 2 tbsp olive oil
• 1 kg chicken thighs, skin removed, boneless
• ¼ cup cognac
• Salt and pepper to taste
• 1 bay leaf
• ¼ tsp thyme
• 20 small white onions, peeled (pearl onions)
• 3 tbsp all-purpose flour
• 2 cups red wine (Burgundy recommended)
• 2 cups chicken stock
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 350g fresh button mushrooms
• Fresh parsley, chopped (for garnish)
• Butter (for sauteing mushrooms)

Instructions

1. Prepare the Onions: Heat olive oil in a frying pan. Add the pearl onions and cook until lightly browned. Add water to halfway up the onions and ½ tsp salt. Cover and simmer for 25 minutes, or until tender. Set aside.

2. Sauté the Mushrooms: Heat butter and olive oil in a pan. Add the mushrooms and sauté over high heat for 5 minutes, or until lightly browned. Set aside.

3. Cook the Bacon: Cook the diced bacon until crispy. Set aside.

4. Brown the Chicken: Brown the chicken thighs in the same pan used for the bacon. Pour in the cognac and season with salt, pepper, bay leaf, and thyme.

5. Braise the Chicken: Arrange the cooked onions around the chicken. Cook slowly for 10 minutes.

6. Build the Sauce: Sprinkle flour over the chicken and mix well. Pour in the red wine and chicken stock. Add the cooked bacon, minced garlic, and tomato paste. Simmer for 25-30 minutes.

7. Finish the Dish: Remove the chicken from the pan. Add the sautéed mushrooms to the sauce and simmer for 4-5 minutes, or until the sauce thickens.

8. Serve: Return the chicken to the pan. Serve hot, garnished with fresh parsley.

Slow Cooker Coq au Vin

This recipe provides a simplified method for creating a delicious Coq au Vin using a slow cooker. It focuses on developing rich flavors while minimizing hands-on cooking time.

Ingredients

Chicken: 3-4 portions (thighs and drumsticks recommended)

Bacon: 3 thick slices

Vegetables: 1 carrot, 1 large onion, 125g mushrooms

Butter: 25g

Sauce

Red Wine: 400ml

Red Wine Vinegar: 1/4 cup

Tomato Puree: 2 tsp

Bay Leaves: 2

Fresh Parsley: 25g (or 1 tbsp dried)

Garlic: 1 clove (chopped)

Cornflour: 1 tsp

Cold Water: 1/2 cup

Instructions

1. Prepare the Bacon: Fry the bacon until slightly crispy. Set aside and reserve the bacon fat.

2. Sear the Chicken: Brown the chicken on high heat for two minutes per side. A weight placed on top can help achieve better searing.

3. Prepare the Vegetables: Thickly slice the mushrooms, onions (⅛ inch thick if using a mandolin), and carrots (on a sharp angle).

4. Sauté the Mushrooms: Brown the mushrooms in the reserved bacon fat. Set aside.

5. Make the Sauce Base: Combine the cornflour and cold water to create a slurry. In a separate jug, mix the remaining sauce ingredients (wine, vinegar, tomato puree, bay leaves, parsley, and garlic). Reserve ¼ cup of wine for deglazing if desired.

6. Sauté the Onions and Deglaze: Sauté the onions in butter and garlic until softened. Deglaze the pan with the reserved wine or vinegar. Add the sauce base, carrots, and bacon. Simmer on low heat.

7. Thicken the Sauce: Gradually whisk in the cornflour slurry until the sauce reaches your desired consistency. Add a little water if it becomes too thick.

8. Finish the Sauce: Remove from heat and stir in the herbs. Season to taste.

9. Slow Cooker Assembly: Transfer the sauce mixture to the slow cooker. Layer the mushrooms on top, followed by the chicken.

10. Slow Cook: Cook on high for 4 hours, or on low for up to 8 hours. Check seasoning halfway through.

11. Serve: Serve with crusty bread or mashed potatoes.

Classic Coq au Vin with Creamy Mashed Potatoes

This recipe guides you through creating a delicious and authentic Coq au Vin, a classic French dish of chicken braised in red wine, complemented by creamy mashed potatoes. Follow these steps to achieve a rich and flavorful meal.

Ingredients

• Chicken: 6 chicken thighs
• Bacon: 3 rashers thick-cut streaky bacon
• Wine: 500ml red wine
• Brandy: 25ml brandy (optional)
• Vegetables: 1 carrot, 2 red onions, 250g button mushrooms, 2 cloves garlic
• Herbs: 3 sprigs thyme, 2 bay leaves, parsley
• Stock: 250ml chicken stock
• Potatoes: 3 large potatoes
• Thickener: Flour/Corn starch
• Other: Butter

Instructions

1. Brown the bacon and chicken: In a Dutch oven, cook the diced bacon until crispy. Remove and set aside. Brown the chicken thighs, skin-side down, in the bacon fat. Remove the chicken and set aside.

2. Sauté the vegetables: Add the mushrooms, diced carrot, quartered red onions, and minced garlic to the Dutch oven. Cook until softened and caramelized.

3. Deglaze the pan: Add brandy (optional) and let it evaporate. Pour in the red wine and chicken stock. Bring to a simmer.

4. Braise the chicken: Return the chicken and bacon to the pot. Add thyme sprigs, bay leaves, and season with salt and pepper. Cover and braise in a preheated oven at 180°C/350°F (Gas Mark 4) for two hours. Uncover for the last 30 minutes.

5. Finish the sauce: Remove the chicken from the pot. Skim off any excess fat. Discard the thyme and bay leaves. Thicken the sauce with a cornstarch slurry or beurre manié.

6. Combine and serve: Return the chicken to the sauce to warm through. Stir in chopped parsley. Serve hot with mashed potatoes.

Mashed Potato Tip

Bake the potatoes alongside the Coq au Vin for easy preparation. Simply place the potatoes in the oven at the same temperature for the same two hours. Once cooked, scoop out the flesh, mash with butter, milk, and a touch of English mustard (optional) for extra flavor.

Classic Coq au Vin in a Slow Cooker

This recipe provides a simplified approach to creating a delicious Coq au Vin using a slow cooker. It leverages readily available ingredients and focuses on achieving rich flavors with minimal effort. This is a hearty and satisfying meal, perfect for a family dinner or a casual gathering.

Ingredients

• 2 kg Chicken thigh fillets, cut into large pieces (4cm)
• 5 slices Bacon
• 8 eschalots, peeled and halved
• 4 very small onions, sliced
• 400 grams Mushrooms, chunky pieces
• 2 cloves garlic, crushed
• 10 small potatoes, halved
• 1 1/2 cups Red wine
• 1 Litre chicken stock
• 1 1/2 tsp Dried thyme
• Salt and pepper to taste

Instructions

1. Sear the chicken thigh pieces in a large pan over medium-high heat until well browned on all sides. Remove the chicken from the pan and set aside.

2. In the same pan, fry the sliced bacon until crispy and the onions until softened. Remove the bacon and onions and drain them on paper towels.

3. Combine all ingredients—the browned chicken, bacon, onions, eschalots, mushrooms, garlic, potatoes, red wine, chicken stock, and thyme—in a slow cooker. Season generously with salt and pepper.

4. Cover the slow cooker and cook on low for 7 hours or on high for 3 1/2 hours, or until the chicken is cooked through and the potatoes are tender.

5. Serve hot and enjoy this flavorful and comforting Coq au Vin.

Creamy White Chicken Stew (Coq au Vin Blanc)

This recipe offers a simplified approach to the classic French dish, Coq au Vin Blanc, resulting in a creamy, flavorful chicken stew perfect for a comforting meal. It uses readily available ingredients and easy-to-follow steps, making it suitable for both beginner and experienced cooks.

Ingredients

• 4 lb bone-in, skinless chicken thighs
• 2 shallots, chopped
• 2 garlic cloves, minced
• 24 baby carrots
• 24 tiny white button mushrooms (or 12 quartered regular-sized)
• 3 stalks celery, sliced
• 24 peeled pearl onions (frozen are acceptable)
• 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock
• 1 tsp dried thyme
• 1/4 tsp poultry seasoning
• 1/2 tsp black pepper
• Salt to taste
• 1/2 cup sour cream
• 1 Tbsp lemon juice
• 1 tsp hot sauce (such as Frank’s RedHot)
• 2 Tbsp chopped chives
• 2 Tbsp canola oil
• 1 Tbsp butter

Instructions

1. Preheat oven to 300°F (150°C).

2. Sear the chicken: Heat oil and butter in a Dutch oven or large oven-safe pot. Season chicken thighs generously with salt and pepper. Brown the chicken in batches, ensuring not to overcrowd the pot. Remove chicken to a plate once browned.

3. Sauté vegetables and deglaze: Add all the vegetables to the pot. Sprinkle with thyme, poultry seasoning, pepper, and hot sauce. Cover and cook for about 10 minutes, until softened but not browned. Pour in the white wine and bring to a boil, reducing until about 1/4 cup of liquid remains. This deglazing process will lift up all the flavorful browned bits from the bottom of the pot.

4. Braise the chicken: Add chicken stock, sour cream, and lemon juice to the pot. Nestle the browned chicken thighs into the mixture. Bring to a low simmer, cover the pot, and transfer to the preheated oven. Braise for 1 hour.

5. Serve: Garnish with fresh chives and serve hot in shallow bowls. This stew pairs perfectly with rice, pasta, or crusty bread.

Classic Coq au Vin: Tender Chicken Braised in Red Wine

This recipe guides you through creating a delicious and comforting Coq au Vin, featuring tender chicken braised in a rich red wine sauce with smoky bacon and earthy mushrooms.

Ingredients

• 3 lb Boneless, skinless chicken (breast or thigh)
• 3 cups Red wine (Pinot Noir recommended)
• 6 cloves Garlic, minced
• 1 tsp Thyme
• 1 tsp Rosemary
• 1/2 tsp Black pepper
• 1/2 lb Smoked bacon
• 1 lb Mushrooms (baby portobellos recommended)
• 1 Onion, sliced into rings
• 2 cups Chicken broth
• 1 cup Flour seasoned with salt, pepper, and garlic powder (for dredging)

Instructions

1. Marinate the Chicken: Combine the red wine, thyme, rosemary, minced garlic, and black pepper in a bowl. Place the chicken pieces in the marinade, cover, and refrigerate for 2-4 hours.
2. Prepare the Chicken: Remove the chicken from the marinade and pat completely dry. Reserve the marinade.
3. Cook the Bacon: Chop the smoked bacon and cook it in a Dutch oven or a non-Teflon pan over medium heat until browned and crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
4. Brown the Chicken: Dredge the dried chicken pieces in the seasoned flour. Brown the chicken in batches in the bacon fat, then remove and set aside.
5. Sauté Vegetables: Add the sliced onion and mushrooms to the same pan. Sauté for about 5 minutes, until softened.
6. Deglaze and Simmer: Pour the reserved marinade and chicken broth into the pan. Bring the mixture to a boil, scraping up any browned bits from the bottom.
7. Braise the Chicken: Return the browned chicken and bacon to the pan.
8. Bake: Bake uncovered in a preheated 350°F oven for 1 1/2 hours, stirring gently every 30 minutes.
9. Rest: Remove from the oven and let rest for about 15 minutes to allow the sauce to thicken.
10. Serve: Serve hot with crusty garlic bread, perfect for dipping in the rich gravy.

Simple Roasted Cranberry Coq au Vin

This recipe offers a simplified approach to the classic Coq au Vin, utilizing readily available ingredients and a straightforward roasting method. Dried cranberries add a sweet and tart dimension, while red wine and chicken stock create a rich, flavorful sauce. Roasting the chicken with potatoes and onions streamlines the cooking process and infuses the vegetables with the delicious cranberry-wine sauce.

Ingredients

• 1 1/4 cups dried cranberries
• 1 cup red wine
• 1/2 cup chicken stock
• 3 tablespoons thyme leaves, divided
• 6 cloves garlic, chopped
• 4 bay leaves
• 1 tablespoon balsamic vinegar
• 2 teaspoons onion salt
• 4 bone-in, skinless chicken thighs
• 1 pound red potatoes, quartered
• 1 large yellow onion, cut into wedges
• 4 slices thick bacon, cut into 4 pieces
• Sliced French bread
• Salt and pepper to taste

Instructions

1. Preheat oven to 450°F (232°C). Position the oven rack in the upper third of the oven.
2. In a bowl, combine the cranberries, red wine, chicken stock, 2 tablespoons of thyme, garlic, bay leaves, balsamic vinegar, and onion salt.
3. In a large baking dish, arrange the chicken thighs, potatoes, and onion wedges in a single layer. Season generously with salt and pepper.
4. Pour the cranberry mixture over the chicken and vegetables, pressing down on the cranberries to submerge them in the liquid.
5. Place the bacon pieces on top of the chicken.
6. Roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with the remaining 1 tablespoon of thyme and serve hot with sliced French bread.

History of Coq au Vin

Coq au Vin, literally translating to “rooster in wine,” boasts a history as rich and flavorful as the dish itself. While often associated with Julia Child and French cuisine, its origins are far humbler and likely date back to ancient Gaul. The dish’s core concept—braising tough poultry in wine—was a practical solution for making older roosters palatable.

The Romans, known for their practicality, are often credited with the dish’s earliest form. They understood the power of wine to tenderize meat and impart flavor. Their occupation of Gaul would have exposed the local population to this cooking technique. It’s reasonable to assume that the Gauls, with their readily available roosters and local wines, adopted and adapted this method.

For centuries, Coq au Vin remained a peasant dish, a staple of rural French cooking. It wasn’t until the 20th century, particularly with the rise of French cuisine’s global popularity, that Coq au Vin gained wider recognition. Julia Child’s inclusion of the recipe in her seminal cookbook, “Mastering the Art of French Cooking,” significantly contributed to its fame in the United States and beyond. This exposure transformed the humble peasant dish into a celebrated classic.

Despite its elevated status, Coq au Vin retains its essence: a testament to simple, resourceful cooking. It’s a dish born of necessity, elevated by time and tradition.

Nutritional Content and Benefits of Chicken

Chicken is a nutritional powerhouse, offering a lean source of protein crucial for building and repairing tissues. It’s also packed with essential vitamins and minerals like niacin, selenium, and vitamin B6, which contribute to energy production and a healthy nervous system.

A good source of phosphorus, chicken supports bone health, while its potassium content helps regulate blood pressure. Consuming chicken can also contribute to a feeling of fullness, aiding in weight management. Its versatility makes it easy to incorporate into a healthy diet, whether grilled, baked, or as part of a more complex dish like Coq au Vin.

Tips for Choosing Quality Chicken

Selecting the right chicken is crucial for a delicious Coq au Vin. Look for fresh chicken with a firm texture and a pinkish hue. Avoid chicken that appears pale or has a slimy feel.

Consider the cut of chicken. While bone-in, skin-on chicken thighs and drumsticks are traditional for Coq au Vin, you can also use a whole cut-up chicken. Bone-in pieces contribute more flavor to the dish.

Check the packaging date and choose the freshest option available. Properly stored chicken will last for a few days in the refrigerator. If buying from a butcher, don’t hesitate to ask about the sourcing and freshness.

Organic and free-range chickens are often preferred for their flavor and texture, but conventionally raised chicken will also work well. Choose according to your preference and budget.