Name: Easy Coq au Vin Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 chicken drumsticks; 4 ounces lardons or slab bacon, diced; 1 large yellow onion, chopped; 2 large carrots, peeled and cut diagonally in 1-inch pieces; 4 cloves garlic, minced; 8 ounces peeled pearl onions; 8 ounces cremini mushrooms, sliced; 2 ½ tablespoons vegetable oil; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 1 bottle (750ml) red wine, preferably Burgundy or Pinot Noir; 1 bay leaf; 5 sprigs fresh thyme, tied with kitchen twine; 3 cups chicken stock, homemade or store-bought; Salt and freshly ground black pepper, to taste; 4 tablespoons unsalted butter; Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter (optional); ⅓ cup chopped parsley

Jump to Recipe· 4.5 from 21 reviews

If you’ve ever been intimidated by French classics, let me share an Easy Coq au Vin Recipe that’s utterly approachable and downright delicious. This dish, rich with tender chicken simmered in red wine and herbs, is perfect for cozy nights when you want impressive flavor without complicated fuss. I promise, once you try it, you’ll be hooked—and you’ll want to make it again and again!

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Why This Recipe Works

Simple Ingredients, Big Flavor: Using everyday pantry staples like onions, garlic, and bacon elevates the flavors without overwhelming your shopping list.
Wine Magic: A good red wine transforms the dish, tenderizing the chicken and infusing it with rich, deep notes that feel luxurious but aren’t complicated.
Hands-Off Slow Cooking: The oven does most of the work, so you get perfectly tender chicken while freeing yourself up to relax or prep sides.
Adaptable and Make-Ahead Friendly: This recipe lets you adjust ingredients and timing to fit your schedule—and tastes even better the next day.

Easy Coq au Vin, chicken in red wine, French chicken recipe, comforting French dish, simple Coq au Vin - A large oval metal pot filled with rich dark brown stew showing seven pieces of thick cooked meat on top. The stew also has round golden onions, sliced brown mushrooms, and chunky orange carrot pieces mixed throughout, all covered with a thick, shiny sauce. Small green chopped herbs are sprinkled evenly over the entire dish. The pot sits on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

For a great Easy Coq au Vin Recipe, the key is picking ingredients that build layers of flavor. From smoky bacon to earthy mushrooms, each element plays its part without stealing the spotlight. Don’t worry about fancy labels—just pick good quality basics and you’ll shine.

Easy Coq au Vin, chicken in red wine, French chicken recipe, comforting French dish, simple Coq au Vin - Flat lay of fresh bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small pile of diced slab bacon pieces, one large yellow onion chopped into chunks, two peeled carrots cut diagonally into 1-inch pieces, four whole cloves of garlic, a small white bowl with deep red tomato paste, a small white bowl of all-purpose flour, a few fresh sprigs of thyme tied together, one fresh bay leaf, a small white bowl filled with clear golden vegetable oil, a small white bowl of unsalted butter cubes, a small white bowl of chicken stock, a small white bowl holding peeled pearl onions, a small mound of sliced cremini mushrooms, and a small heap of chopped fresh parsley—all presented on simple white ceramic bowls and plates, perfectly balanced and symmetrical, 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

Chicken thighs and drumsticks: These cuts stay juicy and tender after slow cooking—plus the skin crisps up beautifully when browned.
Lardons or slab bacon: A must for smoky depth and savory richness that complements the wine perfectly.
Yellow onion and carrots: Classic French mirepoix components for sweetness and aroma.
Garlic: Adds that punch of warmth and fragrance—use fresh minced for the best aroma.
Tomato paste: Concentrates umami and helps thicken the sauce slightly.
All-purpose flour: Gives the sauce body and silky texture when cooked with butter.
Red wine (Burgundy or Pinot Noir): The heart of the dish that tenderizes the chicken and adds robust layers of flavor.
Bay leaf and fresh thyme: Classic herbs that infuse subtle earthiness and complexity.
Chicken stock: You can use homemade or store-bought—as long as it’s flavorful, it supports the sauce beautifully.
Unsalted butter: Adds richness and helps brown the vegetables and mushrooms.
Pearl onions: Sweet little stars that soak up sauce and elevate the dish’s texture.
Cremini mushrooms: Earthy bite that pairs perfectly with the wine-simmered chicken.
Beurre manié (optional): A quick blend of flour and butter to thicken the sauce without lumps.
Chopped parsley: Freshness and color at the end for an inviting finish.

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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 love making this Easy Coq au Vin Recipe my own depending on the season or what I have on hand. It’s forgiving and flexible—perfect for adapting to what you like or need.

Variation: Sometimes, I swap cremini mushrooms for chanterelles when they’re in season—it adds a delightful earthy twist that feels extra special without additional work.
Dietary tweak: If you’re avoiding pork, you can skip the bacon and use smoked paprika for that smoky essence; it won’t be quite the same but still delicious.
Make it vegetarian: Try substituting the chicken with hearty seitan or portobello mushrooms and use vegetable broth—it’s a different but satisfying take.

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

Step 1: Browning the Chicken and Bacon

First things first: pat your chicken dry—this is key for getting a beautiful golden crust. Season well with salt and pepper. Heat a teaspoon of oil in your Dutch oven and cook the bacon until it’s crisp and golden, then scoop it out but keep those drippings—they’re flavor gold! Next, brown your chicken in batches, making sure not to overcrowd the pan so each piece crisps up evenly. This step sets the foundation for an incredible flavor.

Step 2: Building the Flavor Base

After removing the chicken, drain any excess fat but leave a tablespoon to sauté the onions and carrots until soft. Toss in the garlic for a quick minute, then stir in tomato paste and flour to cook off any raw taste. This combo thickens your sauce and gives that rich, concentrated flavor we’re chasing.

Step 3: Deglaze and Simmer

Pour in the full bottle of red wine—grab a Pinot Noir or Burgundy if you want to be authentic but don’t stress too much—and toss in your fresh thyme and bay leaf. Scrape those delicious brown bits stuck to the pot bottom with a wooden spoon; they pack a punch! Let the wine reduce by half, which concentrates the flavor and cooks off most of the alcohol, then add your chicken stock and season with salt and pepper.

Step 4: Oven Time

Put your browned chicken, crisp bacon, and all accumulated juices back into the pot. Cover it and pop it in the oven at 350ºF for about 45 minutes—you’ll want to check that the chicken is fork-tender. This slow braise is where all the magic happens and where patience truly pays off.

Step 5: Sauté Pearl Onions and Mushrooms

While the chicken cooks, brown the pearl onions in butter and oil until golden—they add just the right sweet note. Then do the same with mushrooms separately, seasoning well. This step adds wonderful textures contrasting with the tender stewed chicken.

Step 6: Final Touches and Sauce Thickening

Once your chicken is done, carefully remove it and keep warm. Pull out the bay leaf and thyme stems. If you want a thicker sauce, stir in beurre manié (a little butter-flour paste)—it’s like magic for a silky, luxurious finish! Adjust seasoning, mix in parsley along with your sautéed veggies, and then plate it up beautifully.

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Tips from My Kitchen

Patience Is Flavor: Don’t rush browning your chicken—taking your time here pays off big in depth of taste and texture.
Wine Selection: Use a wine you’d happily drink; bad wine won’t improve with cooking, so this really matters.
Pearl Onion Hack: I usually buy frozen pearl onions to save peeling time—they work just as well and keep prep simple.
Sauce Thickness: Add beurre manié gradually—you can always add more but never less once it’s thickened.

How to Serve Easy Coq au Vin Recipe

Easy Coq au Vin, chicken in red wine, French chicken recipe, comforting French dish, simple Coq au Vin - Two white bowls filled with a layer of creamy mashed potatoes topped with pieces of dark brown meat covered in thick brown gravy with whole small onions, sliced mushrooms, and chunks of orange carrots scattered around. Each bowl has a silver fork placed on the right side, partially resting on the mashed potatoes. One bowl also has two pieces of light brown crusty bread placed on top of the mashed potatoes. The bowls are set on a dark wooden surface with a few pieces of bread, a glass of red wine, a small bowl of chopped green herbs, and a dark blue cloth napkin nearby. To the upper right, there is a large pan filled with more meat, vegetables, and gravy. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always sprinkle a bit more fresh chopped parsley on top right before serving—it adds that vibrant pop of green and fresh flavor that brightens the whole dish. Sometimes, I even toss in a few fresh thyme leaves for aroma and visual appeal.

Side Dishes

Classic sides like buttery mashed potatoes or creamy polenta perfectly soak up that rich wine sauce. Sometimes, I serve it with crusty rustic bread on the side for mopping up every flavorful drop—you’ll want to!

Creative Ways to Present

For special occasions, I love serving the coq au vin right in the Dutch oven placed center-table, letting the sauce glisten and the aromas fill the room. Garnishing with parsley and arranging pearl onions and mushrooms on top makes it look like a feast, even if it’s a simple weeknight.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Easy Coq au Vin Recipe are a dream. I store leftovers in an airtight container in the fridge, and they stay tasty for up to five days. The flavors actually deepen overnight, making your next meal even better.

Freezing

If I plan for a busy week, I freeze portions in freezer-safe containers. It freezes well for up to three months. The trick is to thaw it gently overnight in the fridge—no microwave rush jobs—to keep the sauce silky and the chicken tender.

Reheating

When reheating, I skim off any solidified fat on top (this keeps the sauce less greasy). Then I warm it slowly in a saucepan over medium-low heat, stirring occasionally and adding a splash of chicken stock or wine if it seems thick. For a fuss-free option, reheating in a 350ºF oven for about 30 minutes works beautifully too.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

While chicken breasts cook faster, they tend to dry out in this slow-cooked dish. Thighs and drumsticks offer more fat and connective tissue, which break down during braising to keep the meat juicy and flavorful, making them the best choice for an Easy Coq au Vin Recipe.
What red wine is best for Coq au Vin?

A Burgundy or Pinot Noir is traditional for Coq au Vin because of their fruity and light tannin profile, which balances well with the chicken. However, you can use any dry red wine you enjoy drinking, like Merlot or a light Cabernet Sauvignon, but avoid overly oaky or very tannic wines.
Can I make this recipe on the stovetop only?

Yes! You can braise the chicken on the stovetop using a heavy-bottomed pot with a tight-fitting lid. Just keep the heat low to maintain a gentle simmer and check occasionally to ensure the liquid is not evaporating too quickly. Cooking time may vary slightly.
How do I peel pearl onions easily?

A quick trick is to blanch the pearl onions in boiling water for 2 minutes, then plunge them into ice water. The skins will loosen and slip off easily. Or, buying frozen peeled pearl onions can save you time and effort.
Is it okay to make Coq au Vin ahead of time?

Absolutely! In fact, the flavors deepen beautifully after a day in the fridge, making make-ahead preparation a great option. Just refrigerate once cooled and reheat gently before serving.

Final Thoughts

This Easy Coq au Vin Recipe is one of those dishes that feels like a warm embrace—rich, cozy, and impressive without being complicated. I love how it brings a touch of French elegance to my kitchen but stays completely manageable for weekday dinners or weekend entertaining. Trust me, once you try making it your way, adapting flavors and sides, it’ll become a forever favorite you’ll want to share with friends and family (and maybe even brag a little about). So go ahead—give it a whirl, pour yourself a glass of wine, and enjoy the magic of this classic done simply and well.