Coq au Vin

There’s nothing quite like a slow-simmered pot of Coq au Vin to bring cozy comfort into the home. This classic French dish may seem intimidating, but is relatively simple and transforms its ingredients — chicken, red wine, and aromatic herbs — into something truly special.

Tender, fall-off-the-bone chicken leg quarters are braised in a rich, velvety red wine sauce infused with fresh thyme, rosemary, garlic, and crispy pancetta. The sauce deepens with layers of flavor from caramelized shallots, mushrooms, and a touch of tomato paste, creating a dish that feels both rustic and luxurious.

It’s cozy, soul-warming, and deeply satisfying — perfect for a chilly evening, a special dinner, or when you simply want to slow down and cook something beautiful. Pair it with buttered noodles, mashed potatoes, or crusty bread to soak up every drop of that luscious sauce.

Whether you’re cooking it for family, entertaining friends, or enjoying a quiet night in, this Coq au Vin recipe is the kind of dish that invites everyone to linger a little longer at the table.

What ingredients do I need?

• Chicken leg quarters: The star of the dish — juicy, tender, and flavorful when braised low and slow.
• Red wine: Traditionally Burgundy or Pinot Noir; it adds depth, body, and that signature French flavor.
• Pancetta: Adds a smoky, savory base that infuses the sauce with richness. Bacon can be used as an easy substitute.
• Shallots, carrots, and parsnips: These aromatic vegetables create sweetness and balance against the acidity of the wine.
• Mushrooms: Cremini or button mushrooms add umami and soak up all the delicious sauce.
• Garlic and tomato paste: Build bold, savory depth into the braising liquid.
• Fresh herbs (thyme, rosemary, bay leaves): Classic French herbs that make the sauce fragrant and earthy.
• Flour: Helps thicken the sauce, turning it silky and luxurious.

Can I Substitute?

Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.

• Chicken: You can substitute bone-in chicken thighs or drumsticks for leg quarters.
• Pancetta: Use thick-cut bacon, diced ham steak, or turkey bacon for a lighter option.
• Wine: A medium-bodied red like Merlot or Cabernet Sauvignon works well — or try the nonalcoholic version below.
• Flour: To make gluten-free, substitute 1:1 with your favorite gluten-free all-purpose blend.
• Vegetables: Add pearl onions, celery, or even turnips for a twist.

• Refrigerate: Store in a sealed container for up to 4 days.
  • Reheat: Simmer on low until warm, adding a splash of broth or water if the sauce thickens too much.
• Freezer: Coq au Vin freezes wonderfully! Once cooled completely, transfer it to an airtight container with plenty of sauce and freeze for up to 3 months.
  • Reheat: Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth or wine to loosen the sauce. The flavors deepen beautifully, making it a perfect make-ahead meal.
• Transform and Reuse: Shred leftover chicken and sauce over pasta or turn it into a French-style pot pie filling.

But, I Still Have A Few Questions…

Can I make this without pancetta?
Yes! Simply sauté the vegetables in olive oil or butter — you can add a dash of smoked paprika for a hint of that smoky flavor.

What’s the best wine to use?
A dry red wine like Burgundy, Pinot Noir, or Merlot works best. Avoid overly sweet wines — you want a balance of acidity and body.

Can I use boneless chicken?
Bone-in, skin-on chicken develops the best flavor and texture, but boneless works in a pinch. Just reduce cooking time by about 15–20 minutes.

Can I make a nonalcoholic version?
Yes! If you’d like to skip the wine, you can still create a rich, flavorful braise. Replace the wine with a mixture of:

• 1½ cups unsweetened grape juice or pomegranate juice (for color and body)
• ½ cup balsamic vinegar or red wine vinegar (to mimic acidity)
• ½ cup low-sodium beef or chicken stock (to round out the flavor)

Simmer this mixture before adding it to the pot to reduce sweetness and deepen the flavor. The result is still beautifully savory and comforting — just without the alcohol.

Why do I need to boil the marinade wine?
It’s a food safety step — boiling ensures that any bacteria from the raw chicken is eliminated before using it in your sauce.

Can I make this in a slow cooker?
Yes. Brown the chicken and vegetables first, then transfer to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

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Coq au VIn

This cozy Coq au Vin is the ultimate French comfort food — tender chicken braised in red wine with pancetta, mushrooms, shallots, and herbs. Simmered slowly for rich, deep flavor and served with mashed potatoes or crusty bread, it’s the perfect cozy meal for any occasion.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Marinating Time (optional): 8 hours hours

Total Time: 1 hour hour 55 minutes minutes

Servings: 6 servings

Ingredients

Chicken–

• ▢ 3 chicken leg quarters bone-in, skin-on

Optional Marinade (adds rich depth of flavor) –

• ▢ 2½ cups dry red wine Burgundy, Pinot Noir, or Cabernet
• ▢ 2 cloves garlic smashed
• ▢ 2 bay leaves
• ▢ 4 sprigs fresh thyme
• ▢ 1 sprig rosemary
• ▢ 10 whole black peppercorns
• ▢ 1 small onion sliced

Flour Dredge –

• ▢ 1 cup all-purpose flour
• ▢ Salt and pepper to taste

For the Stew –

• ▢ 4 oz pancetta diced
• ▢ 2 tbsp all-purpose flour
• ▢ 2 tbsp olive oil or butter
• ▢ 3 shallots thinly sliced
• ▢ 2 carrots diced small
• ▢ 2 parsnips diced small
• ▢ 3 cloves garlic minced
• ▢ 2 tbsp tomato paste
• ▢ 1½ cups chicken stock
• ▢ 2 cups red wine use marinade wine or fresh
• ▢ 16 oz cremini or button mushrooms halved
• ▢ 1 tbsp fresh thyme leaves
• ▢ 1 sprig rosemary
• ▢ 2 bay leaves
• ▢ Salt & freshly ground black pepper to taste

Instructions

Marinate the Chicken (Optional)

• In a large bowl or zip-top bag, combine chicken, wine, garlic, herbs, peppercorns, and onion.
• Cover and refrigerate at least 2 hours or overnight for the best flavor.
• When ready to cook, remove chicken and pat dry.
• Strain and reserve the wine; boil it for 1 minute before using.

Cook the Pancetta

• In a large Dutch oven, cook pancetta over medium heat until crisp, about 5–6 minutes.
• Remove pancetta and set aside, leaving about 1–2 tbsp of the fat in the pot.

Brown the Chicken

• Lightly coat chicken with flour, salt, and pepper.
• Sear in batches until golden brown on all sides (3–4 minutes per side).
• Transfer to a plate and set aside.

Build the Base

• Add shallots, carrots, and parsnips to the pot. Sauté 5 minutes until softened.
• Add mushrooms and cook until they begin to brown.
• Stir in garlic and tomato paste; cook for 1 minute.
• Sprinkle in flour and stir to coat the vegetables evenly.

Deglaze and Simmer

• Return pancetta and chicken to the pot.
• Pour in the reserved wine and chicken stock.
• Scrape up any browned bits from the bottom of the pot.
• Add thyme, rosemary, and bay leaves.
• Cover and simmer gently (or bake at 325°F) for 1 hour 20 minutes, until chicken is fork tender.

Finish the Sauce

• Uncover and simmer for another 10–15 minutes to thicken the sauce slightly.
• Remove herbs and adjust seasoning with salt and pepper.

Serve

• Serve warm with mashed potatoes, buttered egg noodles, or crusty bread to soak up every drop of that velvety red wine sauce.

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