Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 20 minutes
- Cooking: about 75 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 95 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Coq au Vin is a classic French dish made with chicken, red wine, bacon, mushrooms, and onions. Here is a simple recipe:
Ingredients
- 4 chicken legs or thighs
- Salt and pepper
- Flour for dusting
- 4 slices of bacon, diced
- 1 onion, diced
- 4 cloves of garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 bottle of dry red wine
- 2 cups chicken broth
- 1 sprig of fresh thyme
- 2 bay leaves
- 2 tablespoons unsalted butter, for finishing the sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Preheat oven to 375°F.
- Season the chicken with salt and pepper and dust with flour.
- In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Brown the chicken in the bacon fat until golden on both sides, about 4-5 minutes. Remove and set aside.
- In the same pot, sauté the onion, garlic, mushrooms, carrots, and celery until soft, about 5 minutes.
- Pour in the wine and let it reduce by half. Add the chicken broth, thyme, and bay leaves. Return the chicken and bacon to the pot.
- Cover and bake in the oven for 1 hour, or until the chicken is cooked through.
- In a small bowl, whisk together the cornstarch and water. Stir into the Coq au Vin and continue cooking for another 5 minutes until the sauce thickens.
- Remove from the heat, discard the bay leaves and thyme stem, and stir in the butter until melted. Serve with crusty bread.
Enjoy your delicious Coq au Vin! This classic French dish is perfect for a comforting weeknight dinner or for entertaining guests.
Doneness check
Check the thickest chicken pieces reach 165°F (74°C) before serving.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
