If you are craving a comforting, luxurious meal packed with deep, rich flavors, the Best Chicken Coq Au Vin Recipe is your golden ticket. This classic French dish brings together tender chicken simmered in a luscious red wine sauce, mingled with savory bacon, earthy mushrooms, and sweet shallots, creating an irresistible harmony of taste and texture. Perfect for family dinners or impressing guests, this recipe transforms humble ingredients into an elegant feast that warms the soul with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward making the Best Chicken Coq Au Vin Recipe. Each component plays a crucial role, whether it’s the smoky depth from bacon, the delicate aroma from thyme, or the silky richness from butter, all coming together to build a masterpiece of flavor.
- Bacon (6 slices, cut into 1-inch pieces): Adds smoky richness and crisp texture that elevate the entire dish.
- Chicken thighs (6, bone-in and skin-on): Stay juicy and flavorful through slow cooking, lending the dish hearty body.
- Kosher salt (2 teaspoons, divided): Enhances every ingredient’s true taste without overpowering.
- Garlic (6 cloves, minced): Provides aromatic warmth and subtle pungency.
- Shallots (4 medium, peeled and quartered): Offer sweet, mild onion flavor that balances richness.
- Cremini mushrooms (8 ounces, halved): Bring earthy notes and meaty texture for depth.
- Unsalted butter (3 tablespoons, melted): Adds a luscious silkiness and helps build the sauce.
- All-purpose flour (3 tablespoons): Thickens the sauce to perfect consistency with a golden touch.
- Thyme (4 sprigs): Infuses a subtle herbal fragrance that uplifts the flavors.
- Bay leaf (1): Provides a gentle aromatic earthiness that marries all the ingredients.
- Tomato paste (2 tablespoons): Deepens the sauce with a rich umami kick and vibrant color.
- Carrots (3 large, halved lengthwise and cut into 2-inch pieces): Add sweetness and bright color contrast.
- Chicken stock (1 cup): Grounds the sauce with savory body and enhances richness.
- Dry red wine (2 cups): The heart of this recipe, creating that signature deep, robust flavor.
- Parsley (2 tablespoons, chopped for serving): Freshens the dish with bright, herby notes right before serving.
How to Make Best Chicken Coq Au Vin Recipe
Step 1: Crisp the Bacon to Start
Begin by heating a braiser or Dutch oven over medium-high heat and cooking the bacon pieces until they are deliciously brown and crispy. This step releases the smoky fat that becomes the flavorful base for the dish, so don’t rush it. Reserve the bacon on a paper towel to drain excess grease but keep that fat in the pan—it’s pure magic for searing the chicken.
Step 2: Season and Sear the Chicken
Pat the chicken thighs dry and season them with kosher salt to ensure the skin crisps beautifully. Add the chicken skin-side down to the hot bacon fat and sear until golden on both sides. This seals in the juices, adding irresistible flavor and texture. Once browned, remove and set aside, draining excess fat but leaving about two tablespoons in the pan to keep those flavors concentrated.
Step 3: Sauté Shallots, Mushrooms, and Garlic
Reduce the heat slightly and add shallots and mushrooms to the pan, seasoning lightly with the remaining salt. Cooking them until tender and browned unlocks sweet, deep flavors that meld perfectly with the chicken’s richness. Stir in the minced garlic and cook for just another minute to release its fragrant essence without burning.
Step 4: Build the Sauce Base
Stir in tomato paste and melted butter to the vegetables, letting the mixture develop a glossy, rich texture. Sprinkle flour evenly over the pan and cook gently until it browns slightly; this step is vital for thickening the sauce and adds a toastiness that rounds out the dish’s complexity.
Step 5: Introduce Liquids and Herbs
Pour in the chicken stock and dry red wine, scraping the bottom of the pan to lift all those beautiful browned bits (fond). These imbue the sauce with intense flavor. Add thyme sprigs, bay leaf, and carrots for herbal brightness and a touch of sweetness, then nestle the chicken back in skin side up to soak in all the goodness.
Step 6: Simmer to Perfect Tenderness
Bring everything to a boil before lowering the heat to simmer gently. Cover the pot and cook until the chicken reaches a tender, juicy finish — about 30 to 40 minutes. This slow simmer lets flavors meld deeply while the sauce thickens into a velvety coating for every bite.
Step 7: Finish with Bacon and Parsley
Finally, stir in the crispy bacon and sprinkle chopped parsley over the dish. Taste and adjust salt as needed. Serving right away ensures the chicken stays moist, the sauce perfect, and the aromas inviting. This moment is when your kitchen smells like the best bistro in town!
How to Serve Best Chicken Coq Au Vin Recipe
Garnishes
A sprinkle of fresh chopped parsley brightens the dish visually and adds a fresh herbal layer that cuts through the rich sauce beautifully. You can also add a few crispy bacon bits on top for extra crunch and smoky flavor.
Side Dishes
The Best Chicken Coq Au Vin Recipe pairs wonderfully with creamy mashed potatoes, which soak up the luscious sauce perfectly. For a different spin, try serving it alongside fluffy polenta or a warm, crusty baguette to scoop every last bit from your plate. A simple green salad offers a crisp, refreshing counterpoint that balances the meal.
Creative Ways to Present
For a rustic charm, serve coq au vin straight from the Dutch oven at the table. Alternatively, for a more elegant touch, plate the chicken pieces neatly with the vegetables alongside and drizzle with sauce. Garnish each portion with a sprig of thyme or a parsley flourish to impress guests with both taste and presentation.
Make Ahead and Storage
Storing Leftovers
Leftover coq au vin keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the flavors and moisture of the chicken and sauce. When you reheat, do so gently to maintain the tender texture.
Freezing
This dish freezes well if you want to prepare in advance. Place cooled coq au vin in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to help retain its rich, succulent quality.
Reheating
Reheat coq au vin slowly over low heat on the stovetop or in the oven, covered, to prevent drying out. Stir occasionally and add a splash of chicken stock or wine if the sauce thickens too much, restoring the perfect consistency and depth of flavor.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred for the Best Chicken Coq Au Vin Recipe because they stay moist and tender during slow cooking. Breasts may dry out and lack the same richness.
What type of red wine works best?
Choose a dry, medium-bodied red wine like Pinot Noir or Merlot. These wines complement the dish’s flavors without overpowering them or adding excessive bitterness.
Is it necessary to brown the chicken first?
Yes, browning the chicken adds essential flavor and texture that you don’t want to skip. It caramelizes the skin, seals in juices, and creates those flavorful fond bits for the sauce.
Can I make this dish in a slow cooker?
You can adapt the recipe for a slow cooker, but searing the chicken and sautéing the vegetables beforehand is key to achieving the rich depth of flavor the Best Chicken Coq Au Vin Recipe is known for.
What other herbs can I use if I don’t have thyme?
Rosemary or tarragon are good alternatives that impart aromatic notes fitting for coq au vin. Use them sparingly as they can be quite potent compared to thyme’s subtlety.
Final Thoughts
This Best Chicken Coq Au Vin Recipe is truly a treasure to have in your cooking repertoire. It’s a dish that brings warmth, elegance, and unforgettable flavor to any table. With a handful of simple ingredients and a bit of patience, you can create a meal that feels like a hug on a plate and leaves everyone asking for seconds. So go ahead, gather your favorite wine, and savor the magic of coq au vin tonight!
Print
Best Chicken Coq Au Vin Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
A classic French dish, Best Chicken Coq Au Vin combines tender chicken thighs slowly simmered in a rich red wine sauce with bacon, mushrooms, shallots, and aromatic herbs. This hearty and comforting stew offers deep flavors achieved through searing, sautéing, and slow cooking in a Dutch oven, perfect for an elegant yet rustic meal.
Ingredients
Meat & Poultry
- 6 chicken thighs (bone-in and skin-on)
- 6 slices bacon (cut into 1-inch pieces)
Vegetables & Aromatics
- 6 cloves garlic (minced)
- 4 medium shallots (peeled and quartered)
- 8 ounces cremini mushrooms (halved)
- 3 large carrots (halved lengthwise and cut into 2-inch pieces)
Herbs & Spices
- 4 sprigs thyme
- 1 bay leaf
- 2 teaspoons kosher salt (divided and more to taste)
- 2 tablespoons parsley (chopped for serving)
Liquids & Others
- 3 tablespoons unsalted butter (melted)
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 2 cups dry red wine
Instructions
- Cook Bacon: Heat a braiser or Dutch oven over medium-high heat. Add bacon and cook until brown and crispy, about 5 minutes. Remove and place on a paper towel-lined plate, reserving the excess fat in the pan.
- Season Chicken: Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon kosher salt.
- Sear Chicken: Add the chicken to the pan skin-side down and sear until golden brown, about 3-4 minutes per side. Remove and set aside on a plate. Drain any excess fat leaving about 2 tablespoons in the pan.
- Sauté Vegetables: Over medium heat, add the shallots and mushrooms to the pan, season with remaining 1 teaspoon salt, and cook stirring occasionally until tender and browned, about 5 minutes. Add the minced garlic and cook for 1 more minute.
- Add Tomato Paste and Flour: Stir in the tomato paste and melted butter. Sprinkle the flour over the mixture and cook until lightly browned, about 1 minute, stirring constantly.
- Deglaze & Add Liquids: Pour in the chicken stock and dry red wine, scraping the browned bits from the bottom of the pan. Add the thyme sprigs, bay leaf, and carrot pieces.
- Simmer Chicken: Return the chicken thighs to the pan skin side up. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until chicken is cooked through and reaches 165°F internally, about 30-40 minutes.
- Finish & Serve: Stir in the cooked bacon and chopped parsley. Taste and adjust seasoning with additional salt if needed. Serve immediately with fresh baguette, mashed potatoes, polenta, or a side salad.
Notes
- Ensure the chicken is properly dried to get a good sear and crispy skin.
- Use a full-bodied dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Adjust the cooking time based on chicken size to ensure it reaches safe internal temperature.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
- Removing excess fat before cooking vegetables prevents greasiness and allows better browning.
