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Home » Recipes » Dinner » Chicken

March 5, 2021

Classic Coq Au Vin (Chicken in Red Wine)

Published March 5, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

This classic coq au vin recipe is what it says. It’s classic. Chicken pieces browned until golden, then slowly braised in red wine with carrots, onions and mushrooms. It’s absolutely divine!

Serve this chicken with a side of Herb and Garlic Mashed Potatoes. And this French inspired Spinach Apple Salad with Walnuts and Blue Cheese for a starter. 

top down view of coq au vin with carrots and mushrooms

The sight of snow and a definite chill in the air makes me want to spend the day smelling the incredible aroma of coq au vin simmering away in my oven. Cold days are made for cozy and comforting stews. Don’t you think?

The recipe for chicken slowly braised in red wine is truly outstanding. No special culinary training is required to ace this French classic. It takes very little effort and is the definition of rustic food.

If chicken is not your first choice of meat, take a look at my Beef Bourguignon recipe. Similar flavours and equally as iconic in the French cuisine as Coq au Vin.

I prefer making it in a deep cast iron pan but if you want to make life even easier, take a look at my Instant Pot Coq au Vin. It’s done in half the time the traditional recipe takes. 

side shot of chicken coq au vin

Is Coq au Vin difficult to cook?

I am usually on the lookout for the recipes, that are tasty yet simple. This Coq Au Vin (French for “Chicken in Wine”) is one of those dishes. It is good enough to serve for a fancy dinner yet doesn’t require much hands-on time.

It could be cooked a few hours in advance, and then reheated quickly right before dinner. This way you can relax and make yourself look pretty and avoid greeting your guests red-faced and sweaty.

French cuisine is so impressive for its ability to be sophisticated and deeply satisfying and comforting at the same time. I have made Coq Au Vin numerous times. It doesn’t get old and it’s always a crowd pleaser.

Coq au vin ingredients

Ingredients

The rich taste in this wonderful dish comes from the quality ingredients and a few spices artfully put together. 

Here is what you will need:

  • Chicken thighs and legs. I prefer using chicken pieces with skin and bones but skinless, boneless will also work. 
  • Mushrooms, carrots and onions for your vegetables
  • Thyme and garlic for spices. 
  • Red wine and chicken stock for braising liquids.
  • Finally, flour and butter for thickening the sauce and adding extra flavour. 

Chicken coq au vin with red wine and glasses in background

What wine to use 

You can guess from the name that wine is one of the main ingredients, and of course chicken. I am sure you have heard it before but I will say it again- only use the wine that is good enough to drink.

I have tried this dish with a bottle of homemade wine and it tasted good or so I thought. Good but not memorable enough to make it my “dinner special”.

It took me a few years before I came back to this recipe but I tried cooking with a decent bottle of wine. That time I saw the magic of Coq Au Vin, the quality that stood the test of time and kept this dish on people’s tables for generations.

Traditionally Burgundy wines are used in this recipe but don’t stress yourself if you can’t source a bottle. My favourite wines to use are Cabernet Sauvignon, Shiraz and Merlot. 

In the Alsace region of France, this dish is made with Riesling and is called Coq au Vin blanc. 

top down view of braised chicken with carrots and mushrooms in a cast iron pan

Classic Recipe Tips 

  • This recipe is cooked in the oven at lower temperature than usual. 120C/250F. The temperature is adjusted to longer cooking time. 
  • I used bacon lardons, which are less smoky and fatty than bacon, for this recipe as they are more authentic but feel free to use regular bacon or pancetta. 
  • Browning chicken pieces before braising adds so much flavour to the overall taste of the stew. No need to cook them all the way through at this point. 
  • I used brandy to deglaze the pan. Once again this ingredients add flavour. It can be substituted with whiskey, bourbon or the same red wine you are using later. 
  • The colour of your sauce will range from brown to dark purple depending on the wine you use. It will not change the taste of your dish as long as your wine quality is decent. 
  • Long cooking time in the oven will allow your stew to reduce and thicken naturally. However, for a thicker sauce, stir in a mix of melted butter and flour at the end. 

Serving Suggestions

Serve Coq Au Vin with mashed potatoes or potatoes au gratin and good crusty bread. Don’t forget a glass of nice French wine. Bon Appetit!

More Classic French chicken recipes to try:

  • Chicken Provencal
  • Chicken Casserole a la Normande
  • Chicken in Wine and Mustard Sauce
  • Chicken Chasseur

This recipe was originally published in 02/2015. Updated and republished in 03/2021.

top down view of coq au vin with carrots and mushrooms

Coq Au Vin, the Ultimate One Pot Dinner

Julia Frey of Vikalinka
Chicken pieces browned until golden, then slowly braised in red wine with carrots, onions and mushrooms.
4.71 from 31 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Main Course
Cuisine French
Servings 6
Calories 257 kcal

Ingredients
  

  • 1 tbsp Olive Oil
  • 120g/4 oz Pancetta or Bacon lardons cubed
  • 8-10 pieces Chicken thighs and legs
  • 1 Onion
  • 2 Carrots
  • 1-2 cloves Garlic chopped
  • 80ml/1/4 cup Brandy or Whisky
  • 375ml/1 ½ cup Red Wine your choice
  • 250ml/1 cup Chicken Stock
  • 8-10 sprigs Thyme
  • 1 tbsp Butter
  • 1.5 tbsp Flour for thickening could substitute for corn starch for gluten-free version
  • 250g/1/2 lbs Mushrooms
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 120C/250F. Heat a tablespoon of olive oil in a large Dutch oven. (If you have a cast iron pot it's perfect for it.) Fry your bacon lardons for 8-10 minutes until browned and remove them to a plate.
  • Season your chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. You are not cooking your chicken all the way through, just browning on both sides.
  • Slice your onions and carrots in medium sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring the whole time not allowing it to burn. Add your brandy and scrape all the burned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 55 minutes.
  • When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.

Notes

Alternatively this chicken stew could be made with skinless, boneless chicken thighs but not chicken breasts. 

Nutrition

Calories: 257kcalCarbohydrates: 10gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 21mgSodium: 230mgPotassium: 395mgFiber: 2gSugar: 4gVitamin A: 3519IUVitamin C: 6mgCalcium: 21mgIron: 1mg
Keyword coq au vin
Tried this recipe?Let us know how it was!

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279423 shares
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Brian says

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    Excellent. Ate half and froze the rest. A good wine makes all the difference.

    Reply
  2. Jennifer says

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    2 stars
    I thought it was supposed to be a stew but it turned out like a soup.

    Reply
  3. Kelly says

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    Can I make this a couple hours ahead of time to save time for a dinner party?

    Reply
    • Julia Frey (Vikalinka) says

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      Yes, absolutely!

      Reply
  4. Sally Burke says

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    5 stars
    I was going to check out my Julia Child Cookbook but decided instead to use your recipe, once again it has hit the mark to perfection, my photography isn’t as good as yours but it did pretty much look the same and it was great to get a nice compliment from my husband. “Absolutely delicious”. So pleased I follow you as you always “come up with the goods” so to say 🤗

    Reply
    • Julia Frey (Vikalinka) says

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      Thank you so much, Sally! I am thrilled you loved this recipe!

      Reply
  5. Kathy says

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    I have been looking for a good Coq au Vin recipe and this definitely hits the mark. I just was wondering if I could substitute Bourbon for the Brandy? I have a bottle of Bourbon and I don’t buy a lot of different liquors. If you could lmk what you think I would appreciate it. Thanks

    Reply
    • Julia Frey (Vikalinka) says

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      You can absolutely use Bourbon, Kathy! Enjoy!

      Reply
  6. Beverly says

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    5 stars
    Wow, just out of the Oven.
    My husband said it smells delicious. I agree, it also taste delicious. Thank you for a very accurate recipe

    Reply
    • Julia Frey (Vikalinka) says

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      My pleasure, Beverly! Enjoy!! 🙂

      Reply
  7. Jacinta says

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    5 stars
    Hands down 1 of the best things I have ever made in my life! I can see how this classic is still around. I used a cabernet and brandy and as my bf put it, I acted like I’ve never eaten food b4 while eating this lol

    Reply
    • Julia Frey (Vikalinka) says

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      You win the comment section today, Jacinta! Reading this put a huge smile on my face! 🙂

      Reply
  8. Shana says

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    Hi, Should I use boneless skinless chicken thighs or skin on for the best flavor? The chicken in your photos appear to have skin on.

    Reply
    • Julia Frey (Vikalinka) says

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      This recipe is best when made with bone-in and skin on chicken thighs and legs.

      Reply
      • HollyBelle Lane says

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        5 stars
        Yes this recipe is better eith the bone in chicken. I have made both ways.

        Reply
      • Donna says

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        5 stars
        It was a bit hard to eat because of the bones, but the dish was sooooo delicious!

        Reply
  9. Staci says

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    5 stars
    Definitely a remake. I love your blog. I am going to try the Coq au Vin Blanc and then the Chicken with wine and mustard next. I avoid flour due to family sensitivities and this thickened beautifully. I didn’t even have to use cornstarch. I cannot wait to try the white wine version with cream. Except I will still deglaze with brandy and add mushrooms.

    This actually inspired me to get a cast iron Le Creuset Dutch oven and a Tagine. I love cooking with these.

    I adore the community you created here and reading what others have to say. Thank you for the time and care you put into sharing your awesome recipes.

    Reply
    • Julia Frey (Vikalinka) says

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      What a sweet comment, Staci! I am thrilled you discovered my recipes and are having fun making them. Welcome!

      Reply
  10. Heather says

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    5 stars
    I made this recipe tonight and it was perfect! I unfortunately used all the mushrooms we had in a recipe last night so I had to skip that step. My nine and 11 year old loved it and said it was amazing ! We will be making this again in the future. Now to pick another one of your recipes!

    Reply
    • Julia Frey (Vikalinka) says

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      Kid approved meals are always winners, aren’t they Heather!! 🙂

      Reply
  11. Carine says

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    5 stars
    I love this recipe. It’s a hit each Time I cook it.
    Thank you for sharing your recipe!

    Reply
    • vikalinka says

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      Love hearing feedback like yours, Carine! Thank you for sharing this with me.

      Reply
  12. QBallBaker says

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    5 stars
    Fabulous recipe! Absolutely delicious!! This will be one a regular meal for my family! Thanks so very much for posting it!!!

    Reply
    • vikalinka says

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      My pleasure! It’s so great to have a recipe you know you can trust, isn’t it?! 🙂

      Reply
  13. Amanda says

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    5 stars
    I’ve made your recipe multiple times over the past few years! It is my absolute favorite for Winter comfort food and a relativy easy, yet fancy, dinner meal for guests!! I always strain about half the fat once I finish cooking the bacon, American bacon/pancetta is super fatty! Thank you for sharing!!

    Reply
    • vikalinka says

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      I am so glad you love it, Amanda! I feel the same about this dish. It’s not fussy yet classy enough to serve for a dinner party!

      Reply
  14. Ruchi says

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    This looks delicious!!! Can I do this with skinless bone in chicken?
    Ruchi

    Reply
    • vikalinka says

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      You absolutely can, Ruchi! Enjoy!

      Reply
      • nicole says

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        do i need to put it in the oven? or will it be the same if I simmer it over the stove?

        Reply
        • Julia Frey (Vikalinka) says

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          I prefer cooking it in the oven but if it’s too hot out I think you can do it on a stove. Just make sure it’s on very low heat, so the bottom doesn’t burn, Nicole.

          Reply
  15. Mary says

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    5 stars
    Absolutely the best! We finished up the 2nd meal of this. Definitely a keeper 😋😋

    Reply
    • vikalinka says

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      Lovely!! Thank you for a great review, Mary!

      Reply
  16. Aryn G. says

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    How deep does your pan need to be? Yours doesn’t look overly deep. And can I use a stainless steel pan/pot?

    Reply
    • vikalinka says

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      It’s not a very deep pan and yes, you can use a stainless steel pan or a pot.

      Reply
  17. Kelly P says

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    Hello! This sounds delicious, but I don’t eat chicken. What other meats would you recommend that might be worth the try? Any suggestions would be greatly appreciated!

    Reply
    • vikalinka says

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      Hi Kelly, yes you can try my Beef Bourguignon recipe, it’s very similar but uses beef and also a French classic.

      Reply
    • Amanda s. says

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      I make a no meat version whenever I do a chicken one, for vegetarian family members. Just add a couple of potatoes in place of the bacon and chicken, and all the other ingredients. It is always well loved in my house.

      Reply
      • vikalinka says

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        Sounds delicious, Amanda!

        Reply
  18. Savannah says

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    5 stars
    This is the best dish I have ever made. Just delightful. I’ve made it a couple of times before, but I get a little rushed and don’t read through. Although, last night, I did my mise en place and took my time. Turned out beautifully.

    Reply
    • vikalinka says

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      I am so pleased to hear it, Savannah! I just made it last week myself. Cold weather is perfect for it!

      Reply
      • Hannah Magana says

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        what wine and whisky/brandy did you use ??

        Reply
        • vikalinka says

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          I don’t have a particular brand that I recommend, Hannah as it makes no difference as long as it’s decent quality drinking wine. I used dry, full-bodied red wine like Cabernet Sauvignon or Shiraz, and you can use any brand of brandy or whiskey you like. I usually use whatever my husband has open.

          Reply
      • Debi says

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        Suggestions on what to serve with this. I’m having a dinner party for 8 and this sounds delicious.

        Reply
        • vikalinka says

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          Hi Debi, I always serve this dish with buttery mashed potatoes, a good quality French loaf or baguette and perhaps roasted root vegetables like carrots, parsnips or butternut squash. I also start the dinner party with a cheese and charcuterie platter. Add some good wine to it and it’s a party to remember!

          Reply
      • Gigi says

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        Does the sugar from the alcohol in the wine reduced in the cooking process. I’m wondering if the recipe is keto-friendly?

        Reply
        • vikalinka says

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          Hi Gigi, I am afraid I can’t answer that question. You might need to do some research on Keto websites but I personally don’t think that sugar is going anywhere.

          Reply
  19. Jane says

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    4 stars
    Making cow au vin and it smells amazing! Just added the corn starch to thicken. Sauce seems a bit greasy from all the chicken and bacon fat. Should I have tried to skim some the fat off first or will it blend in??

    Thanks!

    Reply
    • vikalinka says

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      Hi Jane, it definitely depends on how fatty your bacon is. I usually use bacon lardons or pancetta that are leaner than North American bacon. You can still skim the fat off even after it’s cooked.

      Reply
      • Jane McIsaac says

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        4 stars
        Correction…coq au vin….darn spell check! Thanks for the quick response. I did taste the sauce and it is yummy!
        I signed up for your emails and look forward to trying more of your recipes. Especially if I can count on this amazing support. Thanks again!

        Reply
        • vikalinka says

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          Very happy to hear that, Jane! Bon appetit!

          Reply
  20. Jaqueline says

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    4 stars
    Oops forgot to rate it.

    Reply
  21. Jaqueline says

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    I made this tonight and it was delicious! It took longer than the recipe indicated because I live at high elevation in Colorado. So I cranked up the oven to 300 degrees and it finished perfectly. I highly recommend this to anyone. Thank you for all your effort in posting these recipes. This is my second recipe that I’ve tried and I will make more!

    Reply
    • vikalinka says

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      Very happy to hear that, Jaqueline! This is my go-to recipe for cold nights and when company is coming!

      Reply
  22. Roni Wildeboer says

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    5 stars
    Made this on stove top instead of oven and it worked a treat. Clear instructions and a wonderful outcome. Great little recipe 😊😊😊😊😊

    Reply
    • vikalinka says

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      Thank you so much for your feedback, Roni. I am so happy to hear it worked well for you even on the stove top!

      Reply
  23. Leslie Booth says

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    5 stars
    Such a great recipe. I’ve cooked this about 3 times, and again tonight. After a taste test before putting in oven, the wine seemed to overshadow everything else, so I added more Chicken stock. Don’t know why that happened, unless I forgot that the wine evaporates. Hopefully I didn’t add too much.

    Reply
    • vikalinka says

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      So happy to hear that you’ve cooked this Coq au Vin several times already, Leslie! Yes, wine evaporates and really needs time to reduce in order to produce that deliciously rich sauce. The great thing about this recipe is it’s hard to mess up! I am sure yours turned out great!

      Reply
      • Leslie Booth says

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        Oh yes it surely did! Making it right now. Again, thanks so much for this recipe.

        Reply
  24. Loredana says

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    This recipe looks delicious! I’d like to try making it tonight. I was hoping to make a big batch and freeze it. Do you think this recipe will freeze well? I’m worried about the sauce separating.

    Reply
    • vikalinka says

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      This recipe freezes beautifully, Loredana. The sauce doesn’t separate as there is no cream in it. Have no fear! 🙂

      Reply
  25. Joshua says

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    5 stars
    Delicious. I tried and liked your Beef Stroganoff recipe as well. Do you have a good recipe for perok or burek? I would like to surprise my wife with something from her childhood.

    Reply
    • vikalinka says

      at

      Thanks, Joshua, I am so glad you liked those recipes. Unfortunately I don’t have what you are looking for on the blog…one day! Meanwhile you can browse the Russian section of the blog and see if you can find anything your wife might like!https://vikalinka.com/category/recipes/russian/

      Reply
      • Jean says

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        I love tbis recipe, but the chicken could of cooked more and it didn’t thicken , I think the oven has to b hotter

        Reply
        • vikalinka says

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          Hi Jean if you feel like your chicken could be cooked more, there is no harm in keeping it in the oven longer. Oven temperatures vary and most oven are not actually very accurate. I have an internal oven thermometer to monitor temperature in mine. The lower temperature in this recipe is given to accommodate slow cooking. Also, I would like to say that French sauces are not very thick. If you Google images for classic coq au vin, you will see that the sauce is only slightly thicker than a broth but is not like a gravy. If you like yours thicker, you can add more flour but it is simply not the classic recipe.

          Reply
          • Janice says

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            5 stars
            I know mushrooms are featured in tis dish. Been planning on making it, but just now learned that a guest has a mushroom allergy 🙁 . Is there any reasonable substitute for the mushrooms?! Thanks!

          • vikalinka says

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            Janice I would cook the mushrooms separately and let other non-allergic guests serve themselves or simply omit altogether.

  26. Laura says

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    I do not have as much sauce as your photo. Should I add more wine?

    Reply
    • vikalinka says

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      You can do that or you can add more chicken stock and perhaps lower the heat next time. I hope this helps, Laura.

      Reply
  27. Lynne says

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    Looks like you sautéed your mushrooms before adding…my pot doesn’t look anything like your picture and I followed to a tee. Hoping it tastes good anyway. It’s in the oven for the last 15 min. : )

    Reply
    • vikalinka says

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      Hi Lynne I usually don’t modify recipes for my photos. I use brown chestnut mushrooms and it looks like they also picked up some colour from the heat of the oven. I hope it tastes good as well. 🙂

      Reply
  28. Johnna says

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    The body of the website with the pictures says to put in the oven for 40 minutes before adding sauce, but the condensed recipe says 55 minutes. Which would be better to use?

    Reply
    • vikalinka says

      at

      Hi Joanna, the recipe has been updated, so the recipe card has the most current version. That being said I would keep an eye on it since oven temperatures vary. It can be done in 40 minutes, it’s entirely up to you.

      Reply
    • Carole Hartman says

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      I presume this recipe also works in a crockpot if ingredients are browned off first?? Also, have you ever used chicken breasts instead? My family doesn’t like dark chicken meat.

      Reply
      • vikalinka says

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        Hi Carole, here is the recipe for Instant Pot. It works similarly in a slow cooker. I used skinless boneless chicken thighs. I personally don’t like making Coq au Vin with chicken breasts but many readers have done it and liked it.

        Reply
  29. Dana says

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    I messed up and got boneless skinless thighs and bone in skin on drumsticks. Can I still cook them together?

    Reply
    • vikalinka says

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      You should be fine, Dana, it’s boneless chicken breast that would be a problem as it will dry out if it’s cooked as long as bone-in chicken.

      Reply
  30. Jenny says

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    To hot to make this now but will definitely try it in the fall/winter. Could you saute’ the mushrooms before adding them?? I like them caramelized.

    Reply
    • vikalinka says

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      You can absolutely do that Jenny if you prefer!

      Reply
  31. Laura says

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    Making this for dinner tonight. …can’t wait!
    Do you think this would freeze well.
    Looking forward to hearing from you.

    Kind regards, Laura

    Reply
    • vikalinka says

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      It does freeze well, Laura. When you reheat it, you might want to add a bit of water. Enjoy!

      Reply
  32. Cassio Magalhaes says

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    5 stars
    omg this is absolutely delicious! I couldnt believe how good it tasted it and I that it was cooked by my clumsy hands and not in a restaurant! I had to just add a bit of water with the mushrooms as I was afraid the sauce had thickened already enough . It looks so impressive and elegant, I wanna cook it for friends! Thanks for sharing!

    Reply
    • vikalinka says

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      So glad you enjoyed it!! It’s such an easy recipe!

      Reply
  33. Jenny says

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    Oh man- this was sooo good. I’m bummed I’m late in the game A) finally attempting this dish and B) only just now discovering your blog- you have so much stuff I want to make now! Thanks for the inspiration!

    Reply
    • vikalinka says

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      Welcome to the blog, Jenny! I am happy to hear you feel inspired here. I hope you give other recipes a try!

      Reply
  34. Monica says

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    Can you use chicken breast instead of thighs and drumsticks?

    Reply
    • vikalinka says

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      Yes you can, Monica but I would reduce cooking time to avoid drying them out.

      Reply
  35. Annette says

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    I don’t have a pan go from stove top to oven. Can I brown everything in a pan and then transfer to a stoneware casserole dish to put in the oven?

    Reply
    • vikalinka says

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      Absolutely, Annette!

      Reply
  36. Michelle says

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    So I would like to turn this into a stew, do you think this would work if I slow simmered in a Dutch oven over a few hours? (Not sure of the time I should do) I have two large split chicken breasts and wanted to use those whole and cook in the sauce and add cut up red potatoes and then just pull meat off the bone after simmering- do you think that would work?

    Reply
    • vikalinka says

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      Hi Michelle, yes it will, I would follow the recipe and add the potatoes at the end of step 4, then simmer for 1.5-2 hours, it should be plenty of time for the chicken to fall of the bone.

      Reply
  37. Colleen says

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    4 stars
    In the oven right now, Smells delicious. Only trouble is that from the red wine, my chicken and gravy look purple. Does not have the rich brown look in your pictures. Kids and husband are turned off by looks alone. Hopefully taste will win them over. Any suggestions?

    Reply
    • vikalinka says

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      Hi Colleen, what wine did you use? I don’t recall it being purple although it does look lighter at fist and should darken quite a bit as it’s being cooked in the oven. The colour in the photos is what I usually get from cooking with deep reds like Cabernet Sauvignon or Merlot. Let me know what the final result looks like, I am now very curious!! 🙂

      Reply
  38. Victoria Schwartz says

    at

    Is there any way we could omit the mushrooms? are they essential? My family doesn’t care for them…or could I mince them and sauté in the beginning with the garlic? It is a texture thing
    Thanks for your help!

    Reply
    • vikalinka says

      at

      You can absolutely omit them if you are not a fan, Victoria!

      Reply
  39. Rose says

    at

    Did not look like the picture. Gravy was not the dark brown shown.

    Reply
  40. Lia says

    at

    5 stars
    OMG… I am cooking it now and it smells delicious and plus I am enjoying the other half of the bottle of wine. It’s a win-win 🙂

    Reply
    • vikalinka says

      at

      Loved reading this! 🙂 One of the best features of recipes cooked with wine is the smell and, of course, the wine leftovers! Enjoy, Lia!

      Reply
  41. Charly says

    at

    Looks yummy! We’re thinking about making this for xmas for a large group (16-20 people)… Do you think it’s a suitable dish to prepare in advance? Potentially freeze it in batches? Surely it’ll lose some of the crisp but don’t know how else to manage…

    Reply
    • vikalinka says

      at

      I have made it for a party in the past but have never tried to freeze it., Charly. What I would recommend is to freeze it in batches as you’d mentioned and reheat it in the oven with the skin exposed to get the crispiness back.

      Reply
  42. Lelah Loftin says

    at

    4 stars
    Absolutely delicious! I’m in Texas and saw the recipe on Pinterest! I used a Dutch oven!

    Reply
  43. Robyn Vosper says

    at

    4 stars
    I’m giving this a try in my slow cooker
    ????

    Reply
  44. Bryanna says

    at

    Is there a way to do this with a crockpot ? Maybe brown everything on the stove and then move it to the crock pot? I heard cooking with alcohol is tricky. Should I bring it all to boil before I move to to the crock pot?

    Reply
    • vikalinka says

      at

      I’ve never tried cooking it in a crockpot, Bryanna but I don’t see why it wouldn’t work the way you describe it. I would bring it to a boil and then cook it on low for maybe 4 hours in a crockpot.Let me know if you try it!

      Reply
  45. A. Monee says

    at

    This looks delicious! I want to make this, but I don’t eat pork. What would be your suggestion for substituting the pancetta or lardons?

    Reply
    • vikalinka says

      at

      You can always try turkey bacon or just liquid smoke for the taste. I hope this helps!

      Reply
      • A. Monee says

        at

        If I went with liquid smoke, how much should I use?

        Reply
  46. Debbie says

    at

    I have made this dish many times, the whole family loves it,

    Reply
    • vikalinka says

      at

      Same here, Debbie! Thank you for sharing!

      Reply
  47. Sherrill says

    at

    Is the oven temp correct at 250 degrees F?
    That seems too low

    Reply
    • vikalinka says

      at

      250F is correct, it’s meant to slow cook for a longer period, Sherrill.

      Reply
  48. Susan Odom says

    at

    What kind of red wine would you suggest for this recipe? I can’t wait to make it!
    I don’t cook with wine much……..should the wine be sweet or dry?

    Reply
    • vikalinka says

      at

      I usually use dry wine for savoury recipes like Cabernet Sauvignon or Shiraz. 🙂

      Reply
  49. Shelby says

    at

    How long should I shorten the cooking time if I use boneless, skinless chicken thighs?

    Thank you!

    Reply
    • vikalinka says

      at

      I haven’t made this recipe with chicken breasts, Shelby, but I wouldn’t cook them longer than 30-35 minutes.

      Reply
  50. Patrick Beck says

    at

    5 stars
    Looks delicious!

    Reply
  51. Luly says

    at

    5 stars
    Made it last night. Fantastic recipe. Thank you 🙂

    Reply
  52. Faruk Malik says

    at

    Lovelyyyyyy, sounds absolutely yummy. Will definitely give this a go & soon. Will let you know how it turned up.
    Please let us know which wine you used as am teetotal so don’t know anything about wines.

    Reply
    • vikalinka says

      at

      Merlot or Cabernet Sauvignon are both great for this recipe, Faruk. I hope you love it.

      Reply
      • Faruk Malik says

        at

        Thank you Vikalinka for getting back to me so quick. Bless you.

        Reply
  53. Jennifer says

    at

    Well , Winter is back in Niagara and I’m making an at home cosy meal! This recipe looks great , the aromas are mouth watering and we are looking forward to dinner.
    A fresh home baked loaf of bread, compliments of my daughter Christine, will round out this dish. Bon appetite !

    Reply
    • vikalinka says

      at

      I am happy you are warming up with this delicious dinner, Jennifer but bad news on the winter being back. The weather in London can’t decide; it was sunny in the morning but back to being cold again, so I made a beef stew for dinner.

      Reply
  54. jared says

    at

    Can this recipe be used with just chicken breast?

    Reply
    • vikalinka says

      at

      Yes, it can Jared but I find it slightly lacking flavour.

      Reply
  55. Mandy says

    at

    Do you cook the chicken with the skin on? The pic looks like they have the skin on?

    Reply
    • vikalinka says

      at

      Yep, the skin is on! 🙂

      Reply
  56. Pauline says

    at

    Just wondering if you ever tried this with white wine. I did make this recipe with red and it was delish 🙂 just wondering if you would still add the whisky if you used white instead of red wine

    Thanks

    Reply
    • vikalinka says

      at

      Pauline, I have made this recipe with white wine and it is absolutely gorgeous and also one of the most popular recipes on the blog. Here is the link to it Coq au Chardonnay. If you enjoyed the classic version you’ll love this one as well!

      Reply
      • Pauline says

        at

        Thanks

        Reply
  57. Nicole says

    at

    How do you recommend reheating it? If I’m making it ahead of time, should I wait to add the flour/thicken the sauce? I’m making this tonight for a guest coming into town 🙂

    Reply
    • vikalinka says

      at

      You can go ahead and thicken the sauce when you cook it, then just pop it in the oven at 375F for about 15-20 min before serving, Nicole.

      Reply
  58. Lisette says

    at

    The recipe look good only one suggestion, put less pictures on your page, it would help download the recipe faster especially on a Tablet. pictures slow down the opening of the page. thanks

    Reply
  59. Meredith says

    at

    I have a larger group coming over and need to double this. Can I double this in a 5 qt Dutch oven? Or see if I can borrow another (it would be easier to do the one pot). If so, would you adjust the time in the oven and how long?

    Reply
    • vikalinka says

      at

      Hi Meredith, I have done this recipe for a large crowd in a deep Dutch oven but I do prefer cooking it in a large and shallow pan as pictured on this post. You will inevitably have to pile up chicken pieces on top of each other in a deep Dutch oven and that will result in less crispy skin. That being said it is definitely possible, you might want to add 10 more minutes to the cooking time but that is done mostly to allow the sauce to boil down and to thicken a little bit.

      Reply
  60. Korena Forss says

    at

    5 stars
    This is sooooo delicious and savory and easy to make! My family loves it so much I’m making it again tonight… this is the third time I’ve made it in 2 months, they beg for it! Thank you for making me look good in the kitchen!

    Reply
  61. Amaryllis @ thetastyother.com says

    at

    I love one pot dinners and this coq au vin looks to die for! I will definitely be giving this a try, thanks for sharing, Julia!

    Reply
  62. Lily says

    at

    Would Lodge L8SK3 Pre-Seasoned Cast-Iron Skillet, 10.25-inch be big enough?

    Thanks!

    Reply
    • vikalinka says

      at

      Hi Lily, I am afraid it’s too small for 8-10 chicken pieces. I used a cast iron shallow casserole with 3L capacity. I think it’s about 14 inches in diameter.

      Reply
      • Lily says

        at

        would it work for 4 chicken pieces? I am only cooking for myself and one other.

        Reply
        • Lily says

          at

          Actually nevermind! I found my 5-Quart Cast-Iron Dutch Oven. That should work right?

          Reply
          • vikalinka says

            at

            yes!! 🙂

      • Lily says

        at

        Hi!

        I am currently making coq au vin right now but after putting 1 1/2 tablespoon of flour and putting it back in the oven for 15 minutes, the stock still isn’t thickened. What should i do?

        Reply
        • vikalinka says

          at

          Hi Lily, you can cook it a bit longer on the stove top for the sauce to thicken.

          Reply
  63. I82much says

    at

    Anyway I could substitute wine with something else?

    Reply
    • vikalinka says

      at

      I wouldn’t recommend substitutions here since wine and chicken are two main ingredients.

      Reply
  64. Sue says

    at

    How could you adapt this for a slow cooker instead of a dutch oven?

    Reply
    • vikalinka says

      at

      Hi Sue, I would go with the recipe all the way to point 4 and then put all the remaining ingredients except for butter and flour that are used for thickening the sauce in the slow cooker and cook it on high. About 30 minutes before it’s done stir in the flour and butter mixture. I haven’t actually done it myself but I can’t imagine why it wouldn’t work. Please, do let me know how you get on!

      Reply
  65. Nina says

    at

    5 stars
    Your Coq Au Vin was the first thing that came down my Pinterest Feed (in New York) this morning and at 11:40 AM it is in my oven soon to be done!! Thank you for the wonderful inspiration and motivation!

    Reply
    • vikalinka says

      at

      I am so happy to hear that, Nina! I bet your house smells AMAZING right now. 🙂

      Reply
      • Nina says

        at

        5 stars
        Thank you!! It sure did and the food was AMAZING!! I used more wine and broth to entirely cover all my chicken pieces and still it came out fantastic! And it’s only the second time I’ve cooked on my new stove in my brand new kitchen :-))))
        What a treat!

        Reply
        • vikalinka says

          at

          Bon Appetit!

          Reply
  66. Kelly E. says

    at

    What brand of red wine would you recommend?

    Reply
    • vikalinka says

      at

      Kelly, it really doesn’t matter as long as it’s drinkable dry red wine. Take your pick. I live in the UK, so it’s difficult for me to know what might be available in your area.

      Reply
  67. sarah says

    at

    what brand of whiskey/brandy did you use?! Just out of curiosity. Do you think Jack Daniels would work?!

    Reply
    • vikalinka says

      at

      Sarah, I can’t remember I use whatever my husband has in the liquor cabinet. Jack Daniels would definitely work. I often use whiskey when I don’t have brandy.

      Reply
  68. Terri says

    at

    i look to Pinterest for new recipes & have tried many with great success. I, however, have never left a comment on a tried recipe, that is until now. The Coq-au-vin was amazing! Might just be my husbands new favorite chicken dish! Thanks for sharing.

    Reply
    • vikalinka says

      at

      Thank you for coming back and leaving a comment, Terri! One of our favourite chicken dishes as well. 🙂

      Reply
  69. Jim Colvard says

    at

    5 stars
    My wife and I tried this last night, I must say Yummy!!! Fun!!! It’s always great cooking with wine because some for the food some for me. The chicken was super moist which equals A+++. Anyway thanks for the recipe it is awesome and turned out great.

    Reply
    • vikalinka says

      at

      I completely agree, Jim! Anything with wine always turns out great…most of the flavour is already there!

      Reply
  70. Lesley says

    at

    I don’t have brandy or whisky, any substitute for that? Thanks.

    Reply
    • vikalinka says

      at

      You can just omit it altogether, Lesley…it will still be delicious.

      Reply
  71. Heather says

    at

    First off I just found your blog and LOVE your recipes- this is my first one and it smells SO good- It’s in the oven now and I cannot wait until it’s finished! I am so excited to continue exploring and try more of your recipes!

    Reply
    • vikalinka says

      at

      So happy you found me, Heather. You are in for a treat because that chicken is scrumptious!

      Reply
  72. Tammy says

    at

    Sounds amazing! I will definitely be making this–probably next week. By the way, I love your website and recipes. You are one of my go-to bloggers. Thank you for sharing such amazing recipes!

    Reply
    • vikalinka says

      at

      Oh wow, thank you, Tammy! You just made my day. 🙂

      Reply
  73. Katya @ Little Broken says

    at

    I’ve made this before as I’m obsessed with Ina Garten! But it’s been a while. Perfect cold day food. As always beautiful pics 🙂

    Reply
  74. Amanda | The Cinnamon Scrolls says

    at

    Looks delicious! I’ve always been sort of intimidated by French cooking, but this looks very simple so maybe I’ll give it a go. Thanks for the recipe!

    Reply
    • vikalinka says

      at

      I am intimidated by French high cuisine but this is rustic, peasant cooking so pretty simple and earthy, Amanda!

      Reply
  75. Jennifer @ Seasons and Suppers says

    at

    So inviting! I could use some of this today, as another foot of snow fell on my world (like we needed it 😉 Will definitely put on the menu for the weekend, though.

    Reply
    • vikalinka says

      at

      This dish is the best way to face a snow day with the warmth of an oven and the aroma coming from it!

      Reply
  76. Laura (Tutti Dolci) says

    at

    Your coq au vin looks mouthwatering, I love the mushroom sauce!

    Reply
    • vikalinka says

      at

      The sauce is my favourite part and the chicken…wait I think I love it all!

      Reply
  77. angela says

    at

    Love this recipe…so easy to make and so yummy!!! Looking forward to make it soon!!!

    Reply
    • Vikalinka says

      at

      Great, let me know how it turns out!

      Reply
  78. Vikalinka says

    at

    Absolutely, go for it!

    Reply
  79. Ashley says

    at

    This looks absolutely wonderful! I don’t think I’ve ever tried this classic dish at home, it’s past time to try it out!

    Reply
  80. Vikalinka says

    at

    I hope you do, Paige. It’s delicious and dead simple.

    Reply
    • David says

      at

      What if you don’t eat bacon?

      Reply
      • vikalinka says

        at

        Feel free to omit bacon, David, it will still be delicious.

        Reply
    • Flor Odio says

      at

      Just made it!!! We are in heaven. This recipe is absolutly delicious! I cannot beleive I just made home made french cusine….my husband is licking the plate. 😋

      Reply
      • vikalinka says

        at

        Best news ever, Flor!! Enjoy!! There are more French recipes on the blog if you are feeling inspired. 😉

        Reply
        • Sandrine says

          at

          can’t wait to make this tomorrow please let me know what you used for wine. Thank you so much for sharing these amazing recipes with us!

          Reply
          • vikalinka says

            at

            Hi Sandrine, I usually use Shiraz or Cabernet Sauvignon for this recipe. Any dry red wine that you like will work great! And you are very welcome!

  81. Paige says

    at

    My husband lived in France for two years serving a mission for our church and people would make this all the time for him and he always mentions that I should make it! This recipe looks pretty yummy so I’ll have to give it a try!

    Reply

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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