Go Back
–+ servings

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
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Marinating Time (optional): 8 hours
Total Time: 1 hour 55 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.