Coq Au Vin Recipe

This Coq Au Vin recipe transforms tender chicken, smoky bacon, mushrooms, carrots, onions, garlic, red wine, and aromatic herbs into a rich French braised classic. Featured on Dinner in Paris with host Romain Avril, this impressive main course develops deep flavor through careful browning, slow cooking, and a luxurious wine-based sauce that coats every piece of chicken.

The Inspiration

Coq Au Vin is one of the most recognizable dishes associated with traditional French cooking, built around the idea of slowly braising chicken in wine until the meat becomes tender and deeply flavored. Although the finished dish feels refined and restaurant-worthy, its appeal comes from rustic ingredients and patient preparation rather than elaborate presentation.

On Dinner in Paris, host Romain Avril brings this classic approach to the table with chicken, bacon, red wine, vegetables, mushrooms, herbs, and stock. Each ingredient plays an important role in creating the layered flavor associated with Coq Au Vin, and much of the depth develops directly in the cooking pot as one stage builds on the previous one.

This recipe highlights the patience and layering that define many classic French braises. Each cooking stage contributes something different, but together they create a cohesive and satisfying dish that feels both rustic and elegant.

Ingredients

For Coq Au Vin

1 chicken (1.5 kg / 3.5 lb), cut into 10 pieces (4 half breast pieces, 2 whole wings, 2 legs, 2 thighs)
150 g (5 oz) bacon, cut into ½ inch pieces
2 tbsp olive oil
250 g (9 oz) mushrooms, halved
2 carrots, peeled and chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
500 ml (2 cups) red wine
500 ml (2 cups) chicken stock
30 g (2 tbsp) flour
30 g (2 tbsp) butter
2 sprigs of thyme
1 bay leaf
Salt and pepper, to taste
Parsley, for garnish

Methods

Make Coq Au Vin

In a large pot over medium heat, cook bacon until almost crisp (around 5-6 minutes).
Remove and place on a paper towel lined plate.
Leave the bacon fat in the pan and add 2 tbsp olive oil. Pat chicken dry.
Season with salt and pepper. Brown the chicken in the bacon fat over medium-high heat for 4-5 minutes per side until golden brown.
Add onion, carrots, and garlic. Cook 5 minutes until softened.
Add butter and flour and stir everything together. Cook for 1-2 minutes.
Deglaze with red wine, scrape the bottom of the pot and bring to a simmer. Cook for 5 minutes.
Add beef stock, cooked bacon, thyme and bay leaf and stir.
Bring to a simmer and reduce heat to medium-low. Cover and cook for 90 minutes.
Remove lid and cook for 15 minutes. Meanwhile, in a separate pan, heat olive oil over medium-high heat.
Add mushrooms and cook for 7-8 minutes or until golden brown on all sides.
Remove from heat and reserve. When the coq au vin is ready, fold in the mushrooms.
Remove thyme sprigs and bay leaf.
Garnish with chopped parsley. Enjoy!

Serving Suggestions

Coq Au Vin is a rich and deeply flavorful main course, so it pairs particularly well with simple sides that can absorb the red wine sauce without competing with it. Creamy mashed potatoes are an excellent choice because their mild flavor and smooth texture provide a comforting base for the tender chicken, bacon, mushrooms, and braising liquid. Spoon some of the sauce over the potatoes alongside each piece of chicken for a hearty French-inspired plate.

A simple green salad dressed with a bright vinaigrette can help balance the richness of the braise. Crisp lettuce and gentle acidity provide a fresh counterpoint to the bacon, butter, red wine, and deeply cooked chicken without distracting from the main dish.

For entertaining, Coq Au Vin can be served from a large central dish so the chicken pieces, vegetables, mushrooms, and glossy red wine sauce remain visible. Sprinkle the parsley over the top just before bringing it to the table to provide fresh color against the deep tones of the sauce.

Final Thoughts

This Coq Au Vin recipe showcases the power of layering flavor through browning, braising, reduction, and patient cooking. Although the ingredient list is straightforward, the final dish develops remarkable depth because each component is treated carefully before everything comes together in the pot.

Find more recipes from Dinner in Paris here!