Looking for a traditional Coq au Vin recipe that's doable and worthy of a dinner party? This classic French chicken casserole from Burgundy hits every cosy autumn/winter note with its tender chicken in red wine, lardons, onions and buttery mushrooms.
Like my Blanquette de Veau, this is my best recipe as it's authentic, French family-approved and wonderfully make-ahead. The secret? Time. Marinate overnight, then enjoy a surprisingly easy Coq au Vin recipe the next day.
I made your Coq au Vin and it was a hit. Had everyone singing C'est Si Bon. Thank you for a wonderful recipe Jill. - Michele
What is Traditional Coq au Vin?
Historically, authentic Coq au Vin used coq (rooster): tougher meat that loves a long wine bath and gentle cooking. At home I use a good chicken - free-range or organic -because it's easier to find and cooks faster. If you can source Poulet de Bresse (AOC) or Henri IV birds, treat yourself; their thin skin and tender flesh make the best Coq au Vin recipe even better.
Roosters are big (think 3 kg compared with the biggest chicken of 2.5kg!) and need both a long marinade and a lengthy simmer. Chef William Fréchon still uses rooster in his starred restaurant in Dijon. But even if we use chicken, I've found that the flavours of marinading in red wine are what makes the best dish - to a mediocre version, made quickly on the stove.
Did you know? Many people refer to King Henri IV (1367-1413) having told the French that ".. a chicken should be in every French pot". This refers to the classic, Poule au Pot dish which is much simpler and doesn't require wine.
What Does Coq au Vin Mean in French?
Coq in French means rooster (cock) which is a male chicken. So it's literally rooster in wine.
Coq au Vin Pronunciation
In French, say Cock-oh-vah(n) - with that soft nasal "n" at the end. Now you can order coq au vin like a local.
What's the Difference Between Coq au Vin and Boeuf Bourguignon?
Coq au Vin and Boeuf Bourguignon are both from the Burgundy region and share the same ingredients and technique: red wine, mushrooms, onions, lardons - except use different meat: chicken vs beef.
Prefer beef? See my Boeuf Bourguignon for the full classic, also in a rich red wine sauce.
Why is it Special?
In France, Coq au Vin is humble peasant food elevated by technique. You build the stew's flavour in layers: reduce the wine, marinate with fresh herbs and aromatics, brown the chicken properly, then finish with bacon and mushrooms cooked separately for texture.
For generations, however, coq au vin wasn't even cited in cookbooks, such as Alexandre Dumas' culinary dictionary, or in Auguste Escoffier's French Guide Culinaire. It was Julia Child that made it famous abroad; now it's back on French menus and popular in home kitchens.
What Is the Secret to a Great Coq au Vin?
After making this countless times, both experimenting without marinades and quicker versions, I've discovered this is what makes the best dish:
- Reduce the wine first (about one-third). It deepens colour and burns off alcohol.
- Marinate overnight with carrots, onion, garlic, peppercorns, bay, fresh thyme and parsley stalks.
- Sear the chicken well for that fond.
- Flambé with Cognac (optional but fabulous).
- Cook lardons and mushrooms separately so they stay meaty and caramelised.
- Simmer gently - time makes that sauce silky.
Can I Make it Ahead?
Coq au vin is one of my favourite make-ahead recipes since it needs up to 24 hours to marinade the chicken. Two easy plans:
- Plan A (best flavour): Day 1 marinate; Day 2 cook, cool, and chill; Day 3 reheat and serve.
- Plan B (freezer help): Make the marinade, chill then freeze (up to 2 months). Thaw in the fridge, and continue the rest with the mushroom and bacon garnish.
What Wine is Best?
Like all French cuisine, cook with wine you'd drink.
Burgundy (Pinot Noir) is classic for a traditional Coq au Vin recipe. I also love good bottles from Côtes du Rhône (Syrah, Grenache) and Beaujolais (Gamay) or Merlot for a fruity, lighter style. Cabernet sauvignon is stronger in flavour but it's a question of your taste. Wine quality is key so skip harsh or vinegary wines (save those for sprinkling on large British chips - jings, that's another post!).
Many recipes use white wine, but red wine makes this dish far more lush. The red wine gives its authentic colour, so there's no need to add tomato paste, which isn't a traditional ingredient.
Does it Taste "Winey"?
It tastes fruity, savoury, and rustic - not boozy. Because I boil the wine first, the alcohol evaporates. What's left is a rich, concentrated sauce that clings to the chicken and veg. The carrots add a gentle sweetness; the bacon and mushrooms bring savoury depth.
How to Make Coq au Vin (Step-by-Step)
See full printable recipe below.
- Cut the whole chicken into pieces.
- Reduce the wine: bring to a boil, simmer to reduce by about a third; cool.
- Marinate (overnight): Chicken + carrots, onions, garlic, bay, fresh thyme, parsley stalks, peppercorns + cooled wine.
- Next day: drain over a colander to separate the juices (keep liquid) and pat chicken dry.
- Sear: brown (in a large Dutch oven or heavy bottomed pot with a lid) on all sides for about 10 minutes or until cooked through.
- Flambé: splash in Cognac and light it (optional).
How do you Thicken Coq au Vin?
To thicken the sauce, toast flour directly on the seared chicken and pan juices, then gradually add the red wine marinade while stirring. No lumps, deeper flavour. Let it bubble to thicken, then simmer on a low heat. As there's no chicken stock, the Coq au Vin thickens up no problem.
- Simmer: add the marinade vegetables (discard herb stalks etc.). Cover and simmer for about and hour (depends on chicken piece sizes).
- Serve: shower with chopped, fresh parsley and a good baguette or two at the ready.
Can You Reheat Coq au Vin?
Absolutely. Cool leftovers, cover and chill up to 2 days. Reheat gently with the lid on. If we have only a little sauce left (it happens), I stir it into hot pasta. Magnifique.
What is Traditionally Served with Coq au Vin?
- Baguette - Classic to mop up that luscious sauce.
- Potatoes - Mash with a little butter is lovely (Julia Child did). Try Gratin Dauphinois for creamy comfort, or Gratin Savoyard (no cream) for lighter layers with cheese.
- Rice - Not traditional, still excellent - Basmati rice or any long-grain.
- Enjoy with this creamy corn polenta - gluten-free and quick to make
Extra Tips (Because They Matter)
- Fresh herbs: Thyme and bay make the dish and sprinkle fresh parsley at the end.
- Pat the chicken dry before searing-this is how you get colour.
- Don't rush the simmer. Time gives you that silky, restaurant-style sauce.
- Quality chicken counts. If you can find Bresse or Henri IV birds, treat yourself. Otherwise, choose the best free-range/organic you can.
Traditional Coq au Vin Recipe
Equipment
- Dutch oven or heavy-based casserole dish with lid
Ingredients
- 1.5 kg (3lb 5oz) Organic/free range chicken cut into 8-10 pieces
Red Wine Marinade
- 75 cl (1 bottle) red wine e.g. Pinot Noir, Shiraz, Grenache
- 4 medium carrots peeled and cut into large chunks
- 2 cloves garlic finely chopped
- 2 Spring onions cut into 4 (or 15 baby pearl onions)
- 1 bouquet garni (2 bay leaves, large sprig fresh thyme and parsley stalks)
- ½ teaspoon whole black peppercorns
Rest of the Sauce
- 1 tablespoon olive oil
- 2 tablespoon Cognac (if none, use Whisky)
- 400 g (about 15) mushrooms sliced in half or quartered
- 75 g (3oz) pearl onions
- 200 g (7oz/½ cup) bacon bits or lardons smoked
- 30 g (2 tbsp) plain flour or 1 tablespoon cornflour/cornstarch
- salt and pepper to taste
- 15 g (1 tbsp) fresh flat-leaf parsley chopped (to garnish)
Instructions
Marinade
- First get your butcher to cut the whole chicken into pieces or, if you have a good knife, do this at home. As a result, you have a mixture of on and off-bone chicken. (I like to keep the skin on just for the thighs and remove the rest to cut down on the fat but this is personal. If you prefer it all with the skin, then go ahead but it will make the sauce even richer.)
- Boil the red wine in a saucepan until reduced by a third then cool. (This removes the alcohol and intensifies the colour and flavours.)In a large bowl with the chicken bits, add the carrots, bay leaf, thyme, garlic, peppercorns and onions and pour over the cooled wine.
- Cover and leave to marinate in the fridge for 24 hours.
Preparing the Chicken & Sauce
- Next day, drain the marinade into a colander over a bowl to separate the juices.
- Dry the chicken pieces with kitchen paper. Then, over a high heat in a heavy-based casserole dish, fry the chicken in olive oil on all sides for about 10 minutes or until cooked through. Flambé with the Cognac, loosening any brown bits from the bottom of the pan.
- Sprinkle over the chicken with the flour and toss around the pan to coat it all evenly. Gradually add the marinade liquid while tossing the chicken around (this will stop any lumps from forming). Boil up the sauce until it's bubbling and thickened.
- Add the marinade vegetables minus the bouquet garni. Lower the heat and leave to simmer with the lid on for about an hour (or more, depending on the sizes of your chicken pieces)*.
- Dry fry the bacon bits (there's enough fat in the bacon already), mushrooms and pearl onions in a separate pan. Then add to the dish. Leave to reduce together for a further 15-20 minutes.
Linda Emerick
Made this for first time for our holiday dinner. Turned out wonderful and, to be honest, the few "corrections" I need to make are due to not following the recipe exactly. Experimented with reheating (and some additional cooking) in a crock pot on day of serving--seemed to do well.
Jill Colonna
Hello Linda,
I'm bowled over you made our family coq au vin recipe for your holiday dinner and experimented cooking it longer in a crock pot. I love the idea as a holiday dish over the usual turkey. Thanks so much for taking the time to leave a review xx
Michele Moreno
I made your Coq au Vin not long ago and it was a hit. Had everyone singing C'est Si Bon.
Thank you for a wonderful recipe Jill
Jill Colonna
It's music to my ears to hear that, Michele ! x
Véronique
A beautifully inspiring Coq au Vin recipe vs some tasteless ones I have tried; Coq au Vin is the perfect rustic dish but does not mean has to be mediocre and this recipe gives it justice - with a great Burgundy wine. Le bonheur !
Jill Colonna
So thrilled to hear this, Véronique. Thank you! I tried so many different approaches and loved this one with the long marinade time.
Christina
Pass the bread, no potatoes for me on this dish! Looks absolutely fabulous, Jill! A wee bit like cacciatore in Italy.
Jill Colonna
Aye, no tatties in this one. Interesting on the Cacciatore - makes me think of Corsica's equivalents too. Didn't think of that - thanks, Christina.