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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.
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.
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, make yourself look pretty and avoid greeting your guests red-faced and sweaty.
French cuisine is so impressive for its ability to be sophisticated, deeply satisfying and comforting at the same time. I have made Coq Au Vin numerous times. It’s a consistent crowd pleaser that doesn’t get old.
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.
What wine to use
You can guess from the name that wine is one of the main ingredients, alongside chicken. I am sure you have heard it before but I will say it again – only use wine that is good enough to drink.
I have tried this dish with a bottle of homemade wine and I thought it tasted fine. Good but not memorable enough to make it my “dinner special”.
It took me a few years before I came back to this recipe, cooking this time 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. Medium-bodied wines work best as they won’t overpower the dish, and nothing too sweet.
In the Alsace region of France, this dish is made with Riesling and is called Coq au Vin blanc.
Recipe Tips and Notes
- This recipe is cooked in the oven at lower temperature than usual, 120C/250F. The temperature is adjusted to allow for a 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.
- Chicken thighs and legs are ideal for this recipe, although skinless, boneless chicken thighs can be used as well. Avoid using chicken breasts. They lack the succulence of the other cuts and tend to become stringy, not tender, when cooked for a longer period of time.
- 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. You can substitute 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
I heartily recommend serving a dish with a lovely, flavourful sauce like this one with something to soak up all that flavour. For that I serve coq au vin with mashed potatoes or potatoes au gratin and good crusty bread.
You’ll definitely want to compliment the dish with a glass of nice French wine. Bon Appetit!
Storage and leftovers
You can store leftovers in a refrigerator for up to 4 days in an This is an affiliate link.airtight container.
The best way to reheat leftovers is on the stovetop set to low heat, and heating in a pan with a splash of water or stock to keep the sauce loose. Cover the pan with a lid or foil to keep the coq au vin from drying out. It will take at least 15 minutes but check to make sure the meat is hot in the middle.
It is possible to freeze any leftovers for up to three months in an airtight container. Let them thaw completely before reheating.
More classic French chicken recipes
- Chicken Provencal
- Chicken Casserole a la Normande
- Chicken in Wine and Mustard Sauce
- Chicken Chasseur
Coq Au Vin, the Ultimate One Pot Dinner
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 1 tbsp This is an affiliate link.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 / 1½ cup red wine, your choice
- 250ml / 1 cup This is an affiliate link.chicken stock
- 8-10 sprigs thyme
- 1 tbsp butter
- 1½ tbsp flour for thickening, or use 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. (A cast iron pot it's perfect if you have one.) Fry your pancetta or 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
- This chicken stew could be made with skinless, boneless chicken thighs but not chicken breasts. Chicken breasts tend to become stringy instead of tender when cooked for a longer period of time.
- This recipe has a longer cooking time because it is cooked in the oven at a lower temperature than usual.
- There is no need for the chicken to be cooked all the way through after browning. This step is just to add additional flavour to the stew.
- Deglazing with brandy also adds flavour. Whiskey, bourbon or red wine can also be used.
- The sauce can vary in colour from brown to dark purple depending on the wine. As long as you use a decent quality wine, this won’t negatively affect the taste of the dish. Read above for recommendations on the wine to use.
- We are giving a long time for the stew to cook in the oven, which will allow it to reduce and thicken naturally. But if you still want a thicker sauce, stir in a mix of melted butter and flour at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you cook this in a slow cooker
I haven’t tested this recipe in a slow cooker but I am sure you can if you are willing to experiment. Let me know how you get on!
I know you mentioned not to use boneless chicken breasts, but can bone in breasts be used?
Hi Kelly, it’s not the bones that are the issue but the lean nature of chicken breast, which causes them to dry out, become tough, and stringy when cooked for extended periods, unlike fattier, connective-tissue-rich dark meat (thighs/legs) that breaks down into tender gelatine, making thighs ideal for low-and-slow methods.
I am not a “commentator” per se. I’ve made this and your other braises for years and I wanted to give this and your blog in general a callout.
This is divine. Except for bread,I loosely follow recipes. I did use small onions and excluded carrots (didn’t have and I need a sweet break). We had left over pizza and are letting it cool for dinner tomorrow. But we did share a thigh. Yes it seems soupy but letting this sit overnight and warming the next day…thinning may be required depending on the flour type. For gluten free…sweet rice flour vs corn starch is better. I’m having to learn alternatives when my gluten insensitive family visits.
Thank you again Julia and Merry Christmas
So happy to “meet” a long time reader! I am pleased you enjoyed it, Staci and Merry Christmas to you as well!
Excellent. Ate half and froze the rest. A good wine makes all the difference.
I thought it was supposed to be a stew but it turned out like a soup.
Can I make this a couple hours ahead of time to save time for a dinner party?
Yes, absolutely!
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 🤗
Thank you so much, Sally! I am thrilled you loved this recipe!
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
You can absolutely use Bourbon, Kathy! Enjoy!
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
My pleasure, Beverly! Enjoy!! 🙂
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
You win the comment section today, Jacinta! Reading this put a huge smile on my face! 🙂
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.
This recipe is best when made with bone-in and skin on chicken thighs and legs.
Yes this recipe is better eith the bone in chicken. I have made both ways.
It was a bit hard to eat because of the bones, but the dish was sooooo delicious!
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.
What a sweet comment, Staci! I am thrilled you discovered my recipes and are having fun making them. Welcome!
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!
Kid approved meals are always winners, aren’t they Heather!! 🙂
I love this recipe. It’s a hit each Time I cook it.
Thank you for sharing your recipe!
Love hearing feedback like yours, Carine! Thank you for sharing this with me.
Fabulous recipe! Absolutely delicious!! This will be one a regular meal for my family! Thanks so very much for posting it!!!
My pleasure! It’s so great to have a recipe you know you can trust, isn’t it?! 🙂
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!!
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!
This looks delicious!!! Can I do this with skinless bone in chicken?
Ruchi
You absolutely can, Ruchi! Enjoy!
do i need to put it in the oven? or will it be the same if I simmer it over the stove?
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.
Absolutely the best! We finished up the 2nd meal of this. Definitely a keeper 😋😋
Lovely!! Thank you for a great review, Mary!
How deep does your pan need to be? Yours doesn’t look overly deep. And can I use a stainless steel pan/pot?
It’s not a very deep pan and yes, you can use a stainless steel pan or a pot.
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!
Hi Kelly, yes you can try my Beef Bourguignon recipe, it’s very similar but uses beef and also a French classic.
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.
Sounds delicious, Amanda!
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.
I am so pleased to hear it, Savannah! I just made it last week myself. Cold weather is perfect for it!
what wine and whisky/brandy did you use ??
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.
Suggestions on what to serve with this. I’m having a dinner party for 8 and this sounds delicious.
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!
Does the sugar from the alcohol in the wine reduced in the cooking process. I’m wondering if the recipe is keto-friendly?
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.
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!
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.
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!
Very happy to hear that, Jane! Bon appetit!
Oops forgot to rate it.
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!
Very happy to hear that, Jaqueline! This is my go-to recipe for cold nights and when company is coming!
Made this on stove top instead of oven and it worked a treat. Clear instructions and a wonderful outcome. Great little recipe 😊😊😊😊😊
Thank you so much for your feedback, Roni. I am so happy to hear it worked well for you even on the stove top!
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.
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!
Oh yes it surely did! Making it right now. Again, thanks so much for this recipe.
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.
This recipe freezes beautifully, Loredana. The sauce doesn’t separate as there is no cream in it. Have no fear! 🙂
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.
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/
I love tbis recipe, but the chicken could of cooked more and it didn’t thicken , I think the oven has to b hotter
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.
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!
Janice I would cook the mushrooms separately and let other non-allergic guests serve themselves or simply omit altogether.
I do not have as much sauce as your photo. Should I add more wine?
You can do that or you can add more chicken stock and perhaps lower the heat next time. I hope this helps, Laura.
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. : )
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. 🙂
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?
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.
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.
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.
I messed up and got boneless skinless thighs and bone in skin on drumsticks. Can I still cook them together?
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.
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.
You can absolutely do that Jenny if you prefer!
Making this for dinner tonight. …can’t wait!
Do you think this would freeze well.
Looking forward to hearing from you.
Kind regards, Laura
It does freeze well, Laura. When you reheat it, you might want to add a bit of water. Enjoy!
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!
So glad you enjoyed it!! It’s such an easy recipe!
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!
Welcome to the blog, Jenny! I am happy to hear you feel inspired here. I hope you give other recipes a try!
Can you use chicken breast instead of thighs and drumsticks?
Yes you can, Monica but I would reduce cooking time to avoid drying them out.
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?
Absolutely, Annette!
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?
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.
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?
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!! 🙂
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!
You can absolutely omit them if you are not a fan, Victoria!
Did not look like the picture. Gravy was not the dark brown shown.
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 🙂
Loved reading this! 🙂 One of the best features of recipes cooked with wine is the smell and, of course, the wine leftovers! Enjoy, Lia!
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…
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.
Absolutely delicious! I’m in Texas and saw the recipe on Pinterest! I used a Dutch oven!
I’m giving this a try in my slow cooker
????
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?
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!
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?
You can always try turkey bacon or just liquid smoke for the taste. I hope this helps!
If I went with liquid smoke, how much should I use?
I have made this dish many times, the whole family loves it,
Same here, Debbie! Thank you for sharing!
Is the oven temp correct at 250 degrees F?
That seems too low
250F is correct, it’s meant to slow cook for a longer period, Sherrill.
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?
I usually use dry wine for savoury recipes like Cabernet Sauvignon or Shiraz. 🙂
How long should I shorten the cooking time if I use boneless, skinless chicken thighs?
Thank you!
I haven’t made this recipe with chicken breasts, Shelby, but I wouldn’t cook them longer than 30-35 minutes.
Looks delicious!
Made it last night. Fantastic recipe. Thank you 🙂
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.
Merlot or Cabernet Sauvignon are both great for this recipe, Faruk. I hope you love it.
Thank you Vikalinka for getting back to me so quick. Bless you.
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 !
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.
Can this recipe be used with just chicken breast?
Yes, it can Jared but I find it slightly lacking flavour.
Do you cook the chicken with the skin on? The pic looks like they have the skin on?
Yep, the skin is on! 🙂
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
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!
Thanks
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 🙂
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.
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
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?
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.
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!
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!
Would Lodge L8SK3 Pre-Seasoned Cast-Iron Skillet, 10.25-inch be big enough?
Thanks!
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.
would it work for 4 chicken pieces? I am only cooking for myself and one other.
Actually nevermind! I found my 5-Quart Cast-Iron Dutch Oven. That should work right?
yes!! 🙂
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?
Hi Lily, you can cook it a bit longer on the stove top for the sauce to thicken.
Anyway I could substitute wine with something else?
I wouldn’t recommend substitutions here since wine and chicken are two main ingredients.
How could you adapt this for a slow cooker instead of a dutch oven?
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!
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!
I am so happy to hear that, Nina! I bet your house smells AMAZING right now. 🙂
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!
Bon Appetit!
What brand of red wine would you recommend?
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.
what brand of whiskey/brandy did you use?! Just out of curiosity. Do you think Jack Daniels would work?!
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.
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.
Thank you for coming back and leaving a comment, Terri! One of our favourite chicken dishes as well. 🙂
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.
I completely agree, Jim! Anything with wine always turns out great…most of the flavour is already there!
I don’t have brandy or whisky, any substitute for that? Thanks.
You can just omit it altogether, Lesley…it will still be delicious.
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!
So happy you found me, Heather. You are in for a treat because that chicken is scrumptious!
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!
Oh wow, thank you, Tammy! You just made my day. 🙂
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 🙂
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!
I am intimidated by French high cuisine but this is rustic, peasant cooking so pretty simple and earthy, Amanda!
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.
This dish is the best way to face a snow day with the warmth of an oven and the aroma coming from it!
Your coq au vin looks mouthwatering, I love the mushroom sauce!
The sauce is my favourite part and the chicken…wait I think I love it all!
Love this recipe…so easy to make and so yummy!!! Looking forward to make it soon!!!
Great, let me know how it turns out!
Absolutely, go for it!
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!
I hope you do, Paige. It’s delicious and dead simple.
What if you don’t eat bacon?
Feel free to omit bacon, David, it will still be delicious.
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. 😋
Best news ever, Flor!! Enjoy!! There are more French recipes on the blog if you are feeling inspired. 😉
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!
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!
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!