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Coq au vin (chicken braised in wine)

Coq Au Vin (Chicken Braised in Red Wine)

Coq au Vin or "Chicken with Wine" is a classic French braised dish that sounds impressive but is surprisingly inexpensive and uncomplicated. If you don't want bones in the finished dish, use 3 pounds of boneless thighs. Use a higher-heat oil for the chicken, such as avocado or canola; olive oil will smoke too much.
Prep Time 45 mins
Cook Time 2 hrs
Course Main Course
Cuisine French
Servings 6 servings


  • Dutch oven or heavy pot with lid


For the braise

  • 5 lbs chicken, preferably thighs, legs or quarter pieces
  • 3 tablespoons vegetable oil
  • 8 ounces (250g) pancetta or bacon, diced
  • 2 medium yellow onions chopped (about 2 ½ cups)
  • 4 ribs celery chopped (about 1 ½ cups)
  • 2 medium carrots about 1 ½ cups
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brandy or Cognac
  • 3 cups (700 ml) chicken stock
  • 1 bottle dry red wine (about 2 cups)
  • 4 cloves garlic chopped
  • 10 sprigs thyme tied together
  • or 1 tablespoon of dried thyme
  • 2 bay leaves

Cooked separately from braise

  • ½ sweet onion sliced
  • 8 ounces (250g) brown mushrooms sliced
  • 3 tablespoons parsley chopped

Serve with

  • Mashed potatoes or wide noodles


  • Preheat oven to 350°F /180°C. Pat dry wtih paper towels. Cut off extra fan and excess skin. Season the chicken pieces with salt and pepper. In a heavy Dutch oven, brown in batches in hot oil over high heat, set aside. It’s important to get the chicken nice and browned, as shown. Don’t rush this step; properly browned chicken is a key to the final outcome.
    Brown the chicken
  • Turn the heat to medium-low and add the Pancetta or bacon and cook slowly until slightly browned. Add the onions, celery and carrot and stir until tender. Add the brandy, reduce slightly. Sprinkle with flour and stir until coated.
    Sauteed aromatics
  • Return the chicken to the pan. Add the chicken stock, garlic and herbs. Then, add enough wine so the liquid just covers chicken pieces; this could be two cups or four. Bring the liquid to a boil, skimming off any foam or fat. Cover tightly and place in oven for about two hours or until meat is very tender.
    add wine
  • Meanwhile, cook the sweet onions and mushrooms in a medium skillet in 2 tablespoons of butter. Before serving, add the mushrooms, onions and chopped parsley. Check seasonings, adding salt and pepper until it taste right to you. Serve with noodles or mashed potatoes.
Keyword braise, budget friendly, chicken, chicken legs, chickent thighs, comfort food, French cuisine, whole chicken