Coq Au Vin Recipe: How to Make Coq Au Vin

Coq Au VinCoq Au Vin is a type of French dish made from red wine, braised chicken, mushrooms, bacon, and garlic.

Table of Contents


  • 10 pieces of Bone-in Chicken or 1 kg of Chicken
  • 200 grams of thickly sliced Mushrooms
  • 2 Bay leaves
  • 170 grams of Bacon
  • 2 large Carrots (chopped)
  • 3 minced Garlic cloves
  • 8-10 pieces of Pearl Onions
  • 1 medium-sized chopped Onion
  • 2 glass cups of Red wine (preferably Burgundy)
  •  1 tsp of freshly chopped thyme
  • 2 tbsp of soft Butter
  • 1/2 tsp of Black pepper and 1/2 tsp of Salt
  • 2 tbsp of freshly chopped parsley
  • 1 tbsp of Olive Oil
  • 2 cups of Chicken broth

How to Make Coq Au Vin Recipe

  • Cut the chicken into desired pieces and season with 1/4 tsp of black pepper and 1/4 tsp of salt.
  • Place a stew pot on the stovetop and add 1 tbsp of olive oil to it.
  • Once the oil is heated add 170 grams of bacon into it. Fry until the bacon renders most of the fats and turns brown.
  • Remove the fried bacon and then using the same pot together with the fat rendered; add the chicken pieces and braised them on each side for 3 minutes making a total of 6 minutes.
  • Remove the braised chicken from the pot and add the chopped carrots and onion to the same pot. Saute for 8 minutes until the onion and carrots are caramelized nicely.
  • Add 3 minced garlic cloves and cook for a minute until it is fragrant; also, add 1/4 tsp of salt and 1/4 tsp of black pepper.
  • Now, return the braised chicken and fried bacon into the pot containing the sauteed carrots and onions.
  • Add 2 glass cups of red wine (burgundy is preferred) and 2 cups of chicken broth.
  • Now, add 2 bay leaves, 1 tsp of freshly chopped thyme, 1 chicken stock cube (optional if your chicken broth is rich and concentrated).
  • Cover and bring to a simmer for 1 hour.
  • Place a pan on the stovetop and add 1 tbsp of soft butter. Once the butter is melted, bring in the mushrooms and saute for 8 minutes until lightly brown.
  • Next, bring in the sauteed mushrooms; also, make a roux with 1 tbsp of flour and 1 tbsp of butter. Mix together to combine and bring into the stew pot. This helps to thicken the cog au vin.
  • Add the pearl onions and stir everything together, cover and leave to simmer for 15 minutes.
  • You can garnish with some freshly chopped parsley and turn off the heat. Your cog au vin is ready.

Coq au vin is can be eaten with mashed potatoes, boiled rice, or pasta.