Coq au vin: French chicken braise with wine, bacon and mushrooms

The short answer: coq au vin is a classic French chicken braise in red wine with bacon, mushrooms and pearl onions, cooked until the meat reaches 165°F and the sauce coats every piece.

• Key numbers: 3 to 3½ pounds bone-in chicken · 4 ounces bacon/lardons · 2 to 2½ cups red wine · 8 ounces mushrooms · 1 cup pearl onions · 165°F · feeds 4 to 6
• Top moves: brown bacon first, sear chicken hard, braise covered low and slow, reduce the sauce, optional broth swap for a non-alcoholic pot
• Free and paid next step: get the free recipe book starter pages (we email it to you), or save your final version in the Family Recipe Binder ($6.99).

Prep time: 35 minCook time: 1 hr 23 minTotal time: 1 hr 58 minServings: 4 to 6 servings

Amounts and methods for this coq au vin recipe were checked November 6, 2026. The sections below cover ingredients, braise steps, wine notes, sides, storage and planning.

Coq au vin ingredients

Serves 4 to 6.

How to make coq au vin, step by step

1. Render the bacon. In a wide Dutch oven over medium heat, cook the diced bacon until the fat renders and the pieces are crisp, 6 to 8 minutes. Transfer bacon to a plate; leave about 2 tablespoons of fat in the pot.
2. Sear the chicken. Season chicken with salt and pepper. Working in batches, brown skin-side down first until deep golden, 4 to 5 minutes per side. Do not crowd the pot. Transfer chicken to a plate.
3. Build the base. Pour off excess fat if needed, leaving a thin film. Soften onion and carrot with a pinch of salt, 5 to 7 minutes. Stir in garlic and tomato paste for 1 minute.
4. Deglaze. Pour in the wine, scraping up browned bits. Add broth, thyme and the bay leaf. Return chicken and bacon to the pot; liquid should come about halfway up the meat. Bring to a gentle simmer.
5. Braise. Cover and cook on low stovetop or in a 325°F oven for 45 to 60 minutes, until chicken is tender.
6. Add mushrooms and pearl onions. Nestle them into the pot for the last 20 to 25 minutes of braising (or brown mushrooms in a separate skillet in a little of the reserved fat, then stir in).
7. Check doneness and finish the sauce. Chicken should reach 165°F, the safe minimum for poultry on FoodSafety.gov. Remove the bay leaf and thyme stems. For a thicker sauce, simmer uncovered 5 to 10 minutes, or mash 1 tablespoon butter with 1 tablespoon flour and whisk the paste into the simmering liquid until lightly glossy. Sprinkle with parsley.

Wash boards, knives and hands that touched raw chicken in hot, soapy water before you plate dinner.

Responsible wine note

Classic coq au vin is built on dry red wine. Use wine you would drink, not salty "cooking wine." During a 45- to 60-minute braise, much of the alcohol cooks off, but a residual amount can remain. For a non-alcoholic pot, replace the wine with the same volume of low-sodium chicken broth plus 1 tablespoon red wine vinegar or balsamic vinegar for brightness. Do not present an alcohol-cooked braise as alcohol-free to guests who need a zero-alcohol meal; use the broth path instead.

Braise tips so the sauce tastes rich, not thin

Money-saving tip: frozen peeled pearl onions and store-brand cremini mushrooms keep the classic look without a specialty-store markup. Spend the budget on decent wine you will also drink with dinner.

Coq au vin sits beside other French-leaning and braise nights like chicken cacciatore and beef stew. It is also a showpiece one-pot meal when you want the oven to do the work.

What to serve with coq au vin

Keep sides simple so the wine sauce has somewhere to go:

• Mashed potatoes or buttered egg noodles
• Cooked rice or creamy polenta
• Garlic bread or a crusty baguette
• A green salad or steamed green beans

For a relaxed hosting night, put coq au vin on the list with other Sunday dinner ideas and browse more chicken dinner ideas and easy dinner ideas for the rest of the week.

Storing, reheating and freezing

Refrigerate leftovers within 2 hours. USDA guidance says cooked leftovers keep 3 to 4 days in the refrigerator. Reheat gently on the stove until steaming hot and the chicken reaches 165°F in the center.

For freezing, FoodSafety.gov's cold food storage charts are a useful quality guide (about 2 to 3 months for cooked poultry). Cool quickly, freeze in portions, thaw in the refrigerator and loosen the sauce with broth when you reheat. That approach fits cleanly with other freezer meals you batch ahead.

Plan the shopping and save the recipe

Coq au vin looks restaurant-level, but the shopping list is short once you pick chicken, wine or broth, bacon and mushrooms. Plan the braise so everything is home before a Sunday cook. For more braises and cozy classics, see easy comfort food recipes.

• Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory so the wine-braise run is one trip.
• Family Recipe Binder, $6.99. Keep your preferred wine-or-broth ratio and herb notes with your other family dinners.

Browse more kitchen printables in the printables shop. Pair a coq au vin night with meal planning on a budget or cheap meal ideas on the surrounding weeknights when you balance a richer dinner.

Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).