What wine is best for Coq Au Vin?

A dry red wine like Burgundy or Pinot Noir is traditional and works best for this recipe. These wines provide the right acidity and depth for the Coq Au Vin sauce without being too sweet.

Can I use chicken breast for Coq Au Vin?

It is better to use chicken thighs or legs because they stay moist during the long cooking time. Chicken breast can become dry when simmered in the Coq Au Vin liquid for forty-five minutes.

How should I store leftovers?

You can store the cooled chicken and sauce in an airtight container in the fridge for up to three days. Reheat it gently on the hob until the sauce is bubbling and the meat is hot all the way through.

Home » Poultry » Chicken » Coq Au Vin

Coq Au Vin

Name: Coq Au Vin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Coq Au Vin
Ingredients: 1200g chicken thighs and drumsticks; 150g bacon lardons; 200g small mushrooms; 10 shallots peeled; 2 garlic cloves crushed; 2 tablespoons tomato puree; 2 tablespoons plain flour; 750ml red wine; 300ml chicken stock; 30g butter; 1 tablespoon vegetable oil; 3 sprigs fresh thyme

Coq Au Vin is a classic French chicken stew cooked in red wine. It is a hearty meal that brings a lot of flavour to the dinner table. This version is simplified so anyone can make it at home without needing complex skills. It is perfect for a weekend dinner with family or friends.

Easy Recipes

★★★★★

4.7 (10 ratings)

Share the recipe here

Good reasons to make coq au vin

This recipe is great because it uses simple ingredients to create a deep and rich sauce. Slow cooking the chicken in wine makes the meat very tender and juicy. You can prepare most of the work in one pot which saves on washing up later. Coq Au Vin is a timeless dish that always feels special when served.

How to make coq au vin

Step 1

Fry the bacon and chicken: Heat the oil and butter in a large pot and fry the bacon lardons until they are crispy. Remove the bacon but keep the fat in the pan to brown the chicken pieces on all sides. Take the chicken out and set it aside on a plate with the bacon.

Step 2

Cook the vegetables: Add the peeled shallots and sliced mushrooms to the same pot and fry them for a few minutes until they begin to soften. Stir in the garlic and tomato puree then sprinkle over the flour. Cook for a minute to remove the raw flour taste before adding any liquid.

Step 3

Simmer the stew: Pour in the red wine and chicken stock then stir well to combine all the flavours from the bottom of the pan. Return the chicken, bacon and thyme to the pot and bring the liquid to a gentle simmer. Cover the pot with a lid and let the Coq Au Vin cook for about forty-five minutes.

Step 4

Finish the sauce: Remove the lid and check if the chicken is cooked through and tender. If the sauce is too thin, simmer it for a few more minutes without the lid to let it thicken. Season with salt and pepper before serving with mashed potatoes or crusty bread.

Tips to make coq au vin even better

Choose a good quality red wine that you would also enjoy drinking with the meal. This will ensure the sauce has a pleasant and deep flavour profile. You can make Coq Au Vin a day in advance as the flavours often improve overnight in the fridge. If you want a smoother sauce, you can strain the liquid before serving.

Make sure to brown the chicken well as this adds a lot of colour and taste to the final stew. Use chicken on the bone as this provides more depth to the wine sauce. If the shallots are large, you can cut them in half so they cook at the same rate as the mushrooms.

You might also enjoy homemade duck leg confit, italian meatloaf or asian cucumber salad.