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Coq au vin (chicken braised in wine)

Easy Coq Au Vin (Chicken Braised in Red Wine) with Instant Pot option

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 oil - any type of olive oil will smoke too much.
Prep Time 40 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 avocado or grapeseed oil
  • 8 ounces (250g) bacon, sliced
  • 1 large yellow onion chopped (about 2 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
  • 1/2 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

  • 2 cups peeled frozen pearl onions thawed
  • 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 with 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. 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. Once browned, set chicken aside on a plate.
    Brown the chicken
  • Turn the heat to medium-low and add the bacon and cook slowly until slightly browned, about 5 minutes. Add the onions, celery and carrot and stir until tender. Add the brandy (if using), 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 up to 2 cups. 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 pearl onions and mushrooms in a medium skillet in 2 tablespoons of butter. Before serving, add the mushrooms, onions and chopped parsley to the cooked chicken. Check seasonings, adding salt and pepper until it taste right to you. Serve with noodles or mashed potatoes.

Instant Pot option

  • Prepare steps as directed using the saute mode. Pressure cook for 20 minutes, then do a careful quick release. You may need to do a thorough skim of any accumulated fat before adding the pearl onoins and mushrooms. Finish as directed.
Keyword braise, budget friendly, chicken, chicken legs, chickent thighs, comfort food, French cuisine, whole chicken