Coq au Vin Recipe
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This delectable Coq au Vin Recipe makes tender, falling off the bone chicken that will have everyone waiting in the kitchen with their plates ready to go.
Way back when, my high school offered only two foreign languages: Spanish and French. I took French. Oui! Oui! Our French teacher was very enthusiastic about the language and culture, inspiring us to get French pen pals and dive right into the culture and cuisine in any way that we could. As if that would make the language gap a bit easier. I suppose that it did somewhat, un peu.
To entice our flavor for the French cuisine, a day was chosen for each student to choose a French recipe or two, prepare it at home and bring it in for a French potluck of sorts. It was great fun! C’était vraiment super! While I struggled with subject verb agreement, I had no trouble whipping up a recipe. I chose Coq au Vin and French Onion Soup. They were both some of the very first recipes I prepared from scratch all by myself. They were both delectable dishes indeed!
Best Coq au Vin Recipe
While French Onion Soup can be found on just about any menu when dining out, Coq au Vin isn’t so common. It’s usually reserved for fancy restaurants which I don’t really understand, as it is one of the easiest dishes to prepare. It may sound fancy (because it’s French), but all that Coq au Vin means is chicken in a wine sauce. To me it’s the chicken version of a pot roast, only better. Really. Just imagine succulent, falling off the bone chicken in a savory wine sauce, with mushrooms, onion, garlic and carrots. Mouthwatering good is what it is!
You’ll only need basic ingredients for such a lovely meal, plus a Dutch oven or a large heavy-bottomed oven safe pot (with a lid), along with a few hours to let it mingle into the deliciousness that Coq au Vin is all about. So what are you waiting for? Let’s get to cooking, y’all!
More delicious chicken recipes to try:
- Easy Chicken and Dumplings Recipe
- White Wine Tomato Braised Chicken Recipe
- Chicken Marsala Recipe
- Chicken Pot Pie
- One-Pot Paprika Chicken Thighs from Reluctant Entertainer
Coq au Vin Recipe
Coq au Vin Recipe
A savory chicken in wine sauce with mushrooms, onion, garlic and carrots.
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- salt and pepper
- 3-4 pound whole bone-in chicken cut-up
- 3 tablespoon butter (or more olive oil)
- 1 pound mushrooms, sliced
- 3 cups chopped onion
- 1/2 pound carrots cut into 1-inch pieces
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dry red wine
- 1 cup chicken stock
- 1/4 cup minced fresh parsley
- 1 bay leaf
- Preheat oven to 325-degrees F.
- In a dutch oven or heavy bottomed oven proof pan/baking dish, heat oil over medium-high heat.
- Salt and pepper chicken on both sides. Lightly dredge chicken in flour. When oil is heated, add chicken to pan; brown each piece for about 1-2 minutes each side. Remove chicken and set aside.
- Add butter to pan, scraping up any bits from bottom of pan.
- Add mushroom and cook, stirring occasionally, for 5 minutes.
- Add onions, carrots, garlic, thyme salt, and pepper. Cook, stirring occasionally, for 5 minutes.
- Stir in wine, chicken stock, parsley and bay leaf. Add chicken, tucking into sauce.
- Cover and transfer to oven. Cook at 325-degrees F for 2 1/2 hours.
- If sauce is not thick enough, remove chicken and cook sauce on stovetop over medium-high heat until slightly reduced and desired thickness.
Sounds yummy! I can’t wait to try it.
Coq au vin is one of my must-haves in the winter and these pictures are absolutely stunning. The weather is actually back to warm and sunny for us but suddenly, I am really in the mood for some tasty chicken!
Thank you, Julia! Cooler weather keeps teasing us here, but I’m moving forward with all things Fall.
I, too, took French in high school and love French food. The sauces are incroyable!! This is definitely on the menu, if not for tonight, then tomorrow. Thanks so much for posting!
Just had the coq au vin this evening for dinner…amazing!! Thanks again for something different and tasty on the menu for our family…and all in one pot. 🙂
So happy to here that y’all enjoyed it! It is amazing and worth a spot on any regular menu rotation.
Love, love, love this recipe!!!
It’s so delicious, Amanda! You bring the cake and I’ll have the chicken ready.
This may be the best dish I have ever made and I cook every night!! I served it with sourdough baguette and it was divine!!! I used frozen pearl onions and frozen carrots and was simple and fast!
It is so delicious, Courtney! The bread is a definite must to sop up all of the scrumptious sauce.
This looks mouth-watering! I’ve always wanted to try to make this dish!
Oh wow, Amy! This recipe has my name written all over it! Adding this to my list for next week. So delicious!
Made this last night. It was a lot of awesomeness!!!!!!!!!!!!!! Tender and succulent chicken, veggies had a carmelized taste. This will be my go to meal for dinner guests. Very easy to prepare. Thanks and keep these great recipes coming.
Thank you, Deloris! I’m so happy to hear that you enjoyed it. It’s become one of my favorites to serve for guests too.
I will definitely be trying this recipe before Winter is over! Looks irresistible!
I really can’t wait to try this! With a few changes on the flour (gluten-free), I’ll be able to make this and enjoy it! It just looks so amazing.
Amy the nights are still cold here in England so this will certainly be a tummy pleaser. Thank you for this delicious recipe xoxo
I hope you enjoy it, Beverley!
Looks like a delicious twist on chicken!
One of my favorites! Love the flavors and your pictures are gorgeous!
I never new Coq Au Vin was this easy to make. I can’t believe you were making it in high school! Surely I could handle it now in my 20s then lol. Looks amazing!
What kind of dry red wine did you use to make the Coq au Vin? 🙂
Most red wines are dry. I’ve used a variety, usually whatever we have on hand, like merlot, pinot noir or cabernet.
I made this just last evening and it turned out beautifully. I was a bit late in starting it, so I bumped up the heat to 350 degrees and put it on speed bake (I have a convection setting on my oven) for 1 1/2 hrs. rather than 325 degrees on regular bake for 2 1/2 hrs. The meat and vegetables were so tender, with the chicken falling right off the bone. I didn’t have fresh mushrooms on hand this week, so I substituted two 4-oz. cans of mushrooms instead and it was still wonderful (though I can’t wait to try it with the fresh ones next time). Yes, I will definitely be making this again!
Reading your comment is making me hungry for it again, Michelle! So happy to hear that you enjoyed it.
This looks so good! I can’t wait to try it.
Born in France my Mom and Dad too, oh la, la, the French dishes Mom made. Mom and Dad would make their own Pate, it was incredible. About 2 years ago I found Mom’s recipes all in French of course, all scribbled on pieces of paper. I sat and copies everything and gave copies to my brother’s step-daughter and she with other recipes he liked had it put into a book.
That is wonderful! What a lovely gift to your family.
Can this be frozen? I would love to make this but it is too much for me. I could half it but that is till more than I eat for a meal.
I assume you can make this with chicken breasts only? Any particular adjustments you’d make? I’m pretty new to cooking and only for my son and myself.
Yes you can. No other changes need to be made.
Chicken is better when cooked ‘bone in’ would you agree? I find that breasts can become so dry in such a short period of time.
Now that we are transitioning into Dutch Oven weather I plan on making this soon. It has everything in it that we love and I have a whole chicken in my freezer and a very sharp chef’s knife! I too had no idea it was so easy to make.