There’s something timeless and comforting about a good coq au vin—a dish that brings together rustic charm and deep, soulful flavor in every bite. Few recipes capture the essence of slow-cooked elegance quite like this French classic. Over the years, I’ve tweaked and refined my version, layering in little touches that elevate tradition without losing its heart. My take keeps all the foundational depth—wine, aromatics, and tender braised chicken—while introducing subtle layers of richness and balance. With orange and yellow carrots, crimini mushrooms, and a velvety, wine-infused sauce, this dish is equal parts rustic and refined.
This version builds flavor from the ground up—starting with smoky rendered bacon, seared chicken thighs, and sautéed aromatics, creating a rich and layered base. A blend of red wine and chicken stock forms the core of the sauce, simmered low and slow in the oven alongside herbs and vegetables. A simple beurre manié adds body and silkiness, while mushrooms and crisped bacon are folded in at the end for added depth and texture. It’s a straightforward process, but one that rewards patience and care with deeply satisfying results.
Whether you’re cooking to impress or simply want something cozy simmering away on a chilly evening, this coq au vin is all about richness, depth, and that unmistakable aroma that fills the kitchen and warms the soul. Let’s get into it.
Ingredients
4-6 chicken thighs
3 slices of bacon, diced
1 large shallot, diced
4 cloves of garlic, minced
2 large orange carrots, peeled and sliced diagonally
4-6 chicken thighs
3 slices of bacon, diced
1 large shallot, diced
4 cloves of garlic, minced
2 large orange carrots, peeled and sliced diagonally
1 large yellow carrot, peeled and sliced diagonally
8 oz crimini mushrooms, halved or quartered
7-10 thyme sprigs
8 oz crimini mushrooms, halved or quartered
7-10 thyme sprigs
2 bay leaves
2 cups red wine
2 cups chicken stock
2 cups red wine
2 cups chicken stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp salt, plus more for chicken
½ tsp black pepper, plus more for chicken
2 tbsp flour
4 tbsp butter, room temperature, divided
Handful of parsley, chopped
1 tsp salt, plus more for chicken
½ tsp black pepper, plus more for chicken
2 tbsp flour
4 tbsp butter, room temperature, divided
Handful of parsley, chopped
Olive oil
Preheat the oven to 350°F. Season the chicken thighs with salt and pepper on both sides. You can trim off any excessive skin or fat if necessary prior to seasoning.
Place a Dutch oven over medium heat and add a little olive oil followed by the bacon. Cook the bacon until the fat is rendered and the bacon pieces become crispy, about 5 minutes. Remove the bacon from the Dutch oven using a slotted spoon, making sure the bacon fat remains in the Dutch oven. Reserve the bacon pieces in a bowl.
Now brown the chicken in batches. Place each batch of chicken thighs skin side down in the Dutch oven and allow it to braise for about 3-5 minutes, until the skin browns nicely. Flip the thighs and braise again for an additional 3-5 minutes, until the reverse side browns. Reserve the chicken thighs on a plate. Repeat this for each batch until all of the chicken is braised.
At this point, you should have an ample amount of fat in the bottom of the Dutch oven. Add the onions, and sauté them until the onions are soft and translucent, about 3-5 minutes. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the tomato paste and stir it into the onions and garlic.
Add the red wine, and use a spatula to scrape up any brown bits from the bottom of the Dutch oven. Stir to blend. Add the chicken stock, Worcestershire sauce, bay leaves, thyme, 1 tsp of salt, and ½ tsp of black pepper. Stir to combine. Allow the stew to come to a low boil (rolling simmer), place the lid on the Dutch oven, and place it in the oven. Allow the stew to bake in the oven for 35-40 minutes, until the chicken is cooked through (internal temperature of 165°F).
While the stew is in the oven, make the Beurre Manie to thicken the stew. Add 3 tbsp of the softened butter to a bowl. Add in the flour. Mash the flour into the butter using a fork until the flour is well blended into the butter, forming a sort of paste. Set this roux aside for now.
When the stew is near done, with about 7-10 minutes left in the oven, place a pan over medium heat. Add the remaining 1 tbsp of butter. Once the butter is melted, add the mushrooms. Season with salt and pepper. Sauté the onions and mushrooms until the mushrooms are soft and have released their juices, about 3-5 minutes. Once they have fully softened, remove from the heat and set aside.
When the stew is done, remove the Dutch oven from the oven and return to a burner over low heat. Carefully remove the thyme sprigs and bay leaves from the stew and discard them. Remove the chicken thighs and reserve on a plate. Add the Beurre Manie and whisk to fully combine it with the stew. Once the roux has fully combined into the stew, add the mushrooms and bacon pieces. Stir to combine. Allow the stew to cook for an additional 4-5 minutes, until it has thickened. Return the chicken to the Dutch oven and allow to cook for 2-3 minutes more to rewarm the chicken.
Preheat the oven to 350°F. Season the chicken thighs with salt and pepper on both sides. You can trim off any excessive skin or fat if necessary prior to seasoning.
Place a Dutch oven over medium heat and add a little olive oil followed by the bacon. Cook the bacon until the fat is rendered and the bacon pieces become crispy, about 5 minutes. Remove the bacon from the Dutch oven using a slotted spoon, making sure the bacon fat remains in the Dutch oven. Reserve the bacon pieces in a bowl.
Now brown the chicken in batches. Place each batch of chicken thighs skin side down in the Dutch oven and allow it to braise for about 3-5 minutes, until the skin browns nicely. Flip the thighs and braise again for an additional 3-5 minutes, until the reverse side browns. Reserve the chicken thighs on a plate. Repeat this for each batch until all of the chicken is braised.
At this point, you should have an ample amount of fat in the bottom of the Dutch oven. Add the onions, and sauté them until the onions are soft and translucent, about 3-5 minutes. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the tomato paste and stir it into the onions and garlic.
Add the red wine, and use a spatula to scrape up any brown bits from the bottom of the Dutch oven. Stir to blend. Add the chicken stock, Worcestershire sauce, bay leaves, thyme, 1 tsp of salt, and ½ tsp of black pepper. Stir to combine. Allow the stew to come to a low boil (rolling simmer), place the lid on the Dutch oven, and place it in the oven. Allow the stew to bake in the oven for 35-40 minutes, until the chicken is cooked through (internal temperature of 165°F).
While the stew is in the oven, make the Beurre Manie to thicken the stew. Add 3 tbsp of the softened butter to a bowl. Add in the flour. Mash the flour into the butter using a fork until the flour is well blended into the butter, forming a sort of paste. Set this roux aside for now.
When the stew is near done, with about 7-10 minutes left in the oven, place a pan over medium heat. Add the remaining 1 tbsp of butter. Once the butter is melted, add the mushrooms. Season with salt and pepper. Sauté the onions and mushrooms until the mushrooms are soft and have released their juices, about 3-5 minutes. Once they have fully softened, remove from the heat and set aside.
When the stew is done, remove the Dutch oven from the oven and return to a burner over low heat. Carefully remove the thyme sprigs and bay leaves from the stew and discard them. Remove the chicken thighs and reserve on a plate. Add the Beurre Manie and whisk to fully combine it with the stew. Once the roux has fully combined into the stew, add the mushrooms and bacon pieces. Stir to combine. Allow the stew to cook for an additional 4-5 minutes, until it has thickened. Return the chicken to the Dutch oven and allow to cook for 2-3 minutes more to rewarm the chicken.
The Coq au Vin is now done. I recommend serving with egg noodles. Place a serving of egg noodles on a plate. Ladle a portion of the wine sauce and vegetables over the egg noodles. Place one of the chicken thighs on top of the noodles and sauce. Garnish with chopped parsley.