Name: Classic Coq au Vin Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 6 slices (6 oz) bacon; 8 chicken thighs (3 1/2 to 4 lbs); 8 oz. cremini or white mushrooms, sliced thick; 1 medium yellow onion, diced (1 1/2 cups); 4 garlic cloves, minced (4 tsp); 3 medium carrots, peeled and chopped into 1 inch chunks; 2 cups dry red wine, such as Pinot Noir or Cotes du Rhone; 2 1/2 cups low sodium chicken broth, homemade or store-bought; Salt and black pepper, to taste; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 Tbsp chopped fresh parsley, for garnish; 3 Tbsp unsalted butter; 3 Tbsp flour; 2 Tbsp tomato paste

There’s something truly comforting about slow-cooked dishes that fill your kitchen with rich aromas, and this Classic Coq au Vin Recipe does just that. It’s a beautiful blend of tender chicken, smoky bacon, earthy mushrooms, and herbs all celebrated in a luscious red wine sauce — worth every minute of your time in the kitchen.

A large light blue round pot filled with seven brown cooked meat pieces layered with a shiny sauce on top. Inside the sauce, there are orange carrot pieces and slices of brown mushrooms mixed with small bits of cooked bacon. Fresh green chopped herbs are sprinkled over the meat and sauce, adding a bright contrast. The pot is placed on a white marbled surface with a white cloth napkin nearby, and in the background, there are two wooden pepper mills and fresh green parsley. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Coq au Vin Recipe
Top Tip
How to Serve Classic Coq au Vin Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Coq au Vin Recipe

Why You'll Love This Recipe

This Classic Coq au Vin Recipe is one of my go-to dishes for dinner parties or cozy weekend meals—it’s impressive yet approachable. Plus, the flavors deepen the longer it simmers, making every bite a rewarding experience.

Rich, layered flavors: The combination of red wine, bacon, and fresh herbs creates a sauce that’s truly show-stopping.
Perfectly tender chicken: Searing the thighs locks in juiciness before slow simmering until they fall off the bone.
Relatively simple prep: Most of the ingredients are pantry staples or easy to find, so pulling it together isn’t as intimidating as it seems.
Great make-ahead dish: Coq au vin tastes even better the next day, making leftovers a delight or prep for guests stress-free.

A white round pot shows seven pieces of cooked brown meat covered in thick brown sauce, mixed with orange carrot chunks and sliced brown mushrooms. Fresh green chopped herbs are scattered on top of the meat and sauce. The pot sits on a white marbled surface with a silver spoon inside on the right, resting on a folded blue cloth. Two pieces of torn bread and one long bread roll are placed at the bottom. Nearby, a wooden bowl filled with green herbs and two wooden grinders can be seen at the top left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends simple but powerful ingredients to create depth. The smoky bacon fat is what gives the chicken that irresistible base flavor, while the wine and herbs slowly transform the dish into a warm, mouthwatering favorite. Here’s what I look for and why each part matters.

Flat lay of six uncooked chicken thighs with skin, six slices of raw streaky bacon, a pile of thickly sliced cremini mushrooms, a medium diced yellow onion, four whole uncracked garlic cloves, a small white bowl with bright red tomato paste, a small white bowl filled with dark red dry red wine, a small white bowl with pale golden chicken broth, three medium peeled and chopped carrots, a few sprigs of fresh green thyme, a few sprigs of fresh rosemary, a small white bowl of unsalted butter, a small white bowl of pale beige flour, and a small heap of chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Opt for good quality sliced bacon; its fat renders out and flavors the chicken and veggies beautifully.
Chicken thighs: Dark meat is ideal here for tenderness and flavor—skin-on for crispiness during searing.
Mushrooms: I prefer cremini for their earthiness; thick slices hold up well during the simmer.
Onion: Yellow onion brings a subtle sweetness when sautéed alongside the garlic.
Garlic: Fresh minced garlic adds aromatic warmth—don’t rush this step for the best flavor.
Tomato paste: This little ingredient amps up umami and adds body to the sauce.
Dry red wine: Pinot Noir or Côtes du Rhône work wonderfully; the wine tenderizes and flavor-infuses the chicken.
Chicken broth: Low sodium broth lets you control seasoning and enhances the sauce's body.
Fresh thyme and rosemary: These herbs bring that classic Provençal flair that defines coq au vin.
Carrots: Chunky pieces add gentle sweetness and texture contrast as they cook.
Unsalted butter and flour: Used together to thicken the sauce into a silky finish.
Fresh parsley: Sprinkled on top just before serving to add brightness and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Classic Coq au Vin Recipe depending on the season or who’s coming over. It’s a forgiving dish that takes well to small changes, so don’t hesitate to make it your own.

Variation: Sometimes I swap thyme and rosemary for herbes de Provence when I want to evoke more of that south-of-France vibe—totally delicious and aromatic.
Dietary modification: For a lighter take, you can remove the chicken skin after cooking and skip the bacon, then add a splash of soy sauce or smoked paprika to maintain some depth.
Vegetable additions: I’ve added pearl onions or even diced celery before to amp up flavor complexity and texture.
Wine options: Don’t stress if you don’t have Pinot Noir—any dry red with good fruitiness works well here, just avoid anything too bold or tannic.

Step-by-Step: How I Make Classic Coq au Vin Recipe

Step 1: Crisp and Render the Bacon Fat

Start by heating your pot over medium heat and add the bacon. Cooking it until just crisp releases that smoky fat essential for sautéing the rest of the ingredients. Once done, transfer the bacon to a paper towel-lined plate to drain, then pop it in the fridge to keep for later. Don’t discard the fat left behind—that’s pure flavor gold.

Step 2: Sear the Chicken Thighs

Pat the chicken thighs dry and season generously with salt and pepper. Using the bacon fat for richness, sear the thighs skin-side down until golden and crispy, about 4 minutes. Flip and brown the other side a little longer. Don’t rush this step—it locks moisture in and adds incredible taste. Do this in batches to avoid crowding the pan.

Step 3: Build Your Flavor Base with Vegetables and Tomato Paste

After removing the chicken, toss in the mushrooms and sauté for about 3 minutes. Then add the onion, cooking until translucent, around 3 more minutes. Garlic goes in next—just 30 seconds, enough to awaken fragrance without burning. Stir in the tomato paste and cook briefly, letting those flavors bloom beautifully.

Step 4: Deglaze and Simmer the Sauce

Pour in the dry red wine while scraping the browned bits off the bottom; this step ignites the sauce’s deep flavor. Add chicken broth, thyme, and rosemary, and bring everything to a gentle simmer. Lower the heat and let this bath of goodness slow cook for 10 minutes to marry the flavors.

Step 5: Add Chicken and Carrots, Then Simmer Low and Slow

Return the chicken thighs to the pot along with carrots, then cover and simmer on low for about 45 minutes. Stir gently halfway through so everything cooks evenly, and the chicken becomes melt-in-your-mouth tender.

Step 6: Thicken the Sauce and Finish Up

While the chicken bubbles away, melt butter in a small saucepan and whisk in flour, cooking it for about 1½ minutes to get rid of that raw taste. Slowly whisk in about 1½ cups of the hot liquid from your main pot until it thickens smoothly. Pour this lovely gravy back into the chicken pot, add the chilled bacon, stir well, and let everything meld for a few minutes before serving.

Top Tip

My experience with this Classic Coq au Vin Recipe has taught me that patience is everything. Rushing any step can cost precious flavor or texture. Here are some tips I wish I’d known when I first tried making it.

Don’t skip drying the chicken: Moisture on the chicken skin makes it impossible to get that beautiful golden sear. I always pat them really dry with paper towels first.
Use the bacon fat: Instead of adding extra oil, relying on bacon fat adds smoky depth and richness that you just can’t get otherwise.
Scrape those browned bits: When adding wine, make sure you scrape the pan bottom well to lift all the caramelized flavor—it’s the cornerstone of the sauce.
Thicken gradually: Whisk the flour mixture slowly into the hot liquid to avoid lumps; it’s worked perfectly for me every time I follow this step patiently.

How to Serve Classic Coq au Vin Recipe

Garnishes

I always sprinkle fresh chopped parsley on top before serving. It adds a pop of vibrant green and a fresh herbal note that brightens the deep, savory flavors of the dish. Sometimes, a few whole thyme sprigs add a rustic look if I’m plating for company.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or buttered egg noodles, which soak up the fragrant sauce perfectly. I’ve also enjoyed it with crusty French bread to savor every last drop. For a lighter option, steamed green beans or a simple salad make a nice contrast.

Creative Ways to Present

For a special occasion, I’ve served coq au vin in individual casserole dishes—it feels elegant and personal. Layer a sprig of fresh herb on top and a few bacon pieces for a beautiful presentation. You can also plate it family-style on a large wooden board surrounded by rustic bread and a cheese platter for an inviting spread.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Classic Coq au Vin Recipe store wonderfully in an airtight container in the fridge for up to 3 days. I make sure to let it cool completely before refrigerating to keep the sauce fresh and the chicken tender.

Freezing

I’ve frozen coq au vin a few times with great results. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The flavors actually develop more deeply after freezing!

Reheating

To reheat, I warm it gently on the stovetop over low heat, stirring occasionally until heated through. Adding a splash of chicken broth or water helps loosen the sauce if it thickened too much in the fridge.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for Classic Coq au Vin Recipe?

You can use chicken breasts, but thighs are recommended because they stay moist and tender during the slow cooking. Breasts tend to dry out, so if you do use them, consider shortening the simmer time and watch carefully to avoid overcooking.

What red wine is best for Classic Coq au Vin Recipe?

Choose a dry red wine that you enjoy drinking, such as Pinot Noir or a Côtes du Rhône, because the wine’s flavor really shines in the sauce. Avoid very tannic or heavily oaked wines, as their bitterness can overpower the dish.

Can I prepare Classic Coq au Vin Recipe ahead of time?

Absolutely! This dish tastes even better the next day once the flavors have had time to meld. You can prepare it fully, then refrigerate and gently reheat before serving. Perfect for stress-free entertaining.

How do I thicken the sauce in Classic Coq au Vin Recipe without flour?

If you prefer not to use flour, you can simmer the sauce uncovered to let it reduce and thicken naturally. Alternatively, a cornstarch slurry (cornstarch mixed with cold water) works well—add it gradually and stir until the sauce reaches your desired consistency.

Final Thoughts

This Classic Coq au Vin Recipe is one of those timeless dishes that makes you feel connected to the heart of French cooking. I love sharing it with friends and family because it’s so much more than just a meal — it’s a celebration of patience, great ingredients, and simple pleasures. I hope you’ll give it a try and enjoy that little bit of magic bubbling away in your kitchen!