18 Classic Coq au Vin Recipes Delicious

Just imagine the rich, comforting aroma of Coq au Vin filling your kitchen—a classic French dish that’s as cozy as it is elegant. Whether you’re a seasoned chef or a curious home cook, these 18 timeless recipes promise to bring warmth and sophistication to your table. Dive into our roundup and discover your new favorite way to savor this beloved comfort food. Ready to cook up some magic?

Traditional French Coq au Vin

Today’s the perfect day to cozy up with a classic that feels like a hug from the inside—Traditional French Coq au Vin. You’ll love how the deep, wine-infused flavors meld with tender chicken, creating a dish that’s both rustic and elegant.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry with paper towels
• 1 cup dry red wine, preferably Burgundy, for a robust flavor
• 1 cup chicken stock, homemade or low-sodium for better control over saltiness
• 4 ounces thick-cut bacon, diced into 1/2-inch pieces for a smoky crunch
• 8 ounces cremini mushrooms, halved for earthy depth
• 1 large yellow onion, finely chopped to sweeten the sauce
• 2 cloves garlic, minced for a pungent kick
• 2 tablespoons all-purpose flour, to thicken the sauce beautifully
• 2 tablespoons unsalted butter, for richness
• 1 tablespoon tomato paste, for a hint of sweetness and color
• 1 teaspoon fresh thyme leaves, for aromatic freshness
• 1 bay leaf, to infuse the dish with a subtle herbal note
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, for about 5 minutes per side until golden. Remove and set aside.
4. In the same pot, add the butter, then sauté the onions and mushrooms until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
5. Sprinkle the flour over the vegetables, stirring to coat evenly. This will help thicken your sauce.
6. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pot—this is where the flavor lives!
7. Add the thyme, bay leaf, and return the bacon and chicken to the pot. Bring to a simmer, then cover and transfer to the oven. Braise for 45 minutes until the chicken is tender.
8. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Mmm, the chicken should be fall-off-the-bone tender, with a sauce that’s rich and velvety. Serve it over a bed of buttery mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce.

Coq au Vin with Mushrooms

Now, imagine coming home to a dish that’s both comforting and elegant, without spending all day in the kitchen. Coq au Vin with Mushrooms is your answer, blending tender chicken, earthy mushrooms, and a rich, wine-infused sauce that’s sure to impress.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 cup dry red wine, like Pinot Noir, for depth
• 8 oz cremini mushrooms, sliced thick for meaty bites
• 3 strips thick-cut bacon, chopped into 1/2-inch pieces
• 1 large yellow onion, finely diced for sweetness
• 2 cloves garlic, minced for a pungent kick
• 1 cup chicken stock, low-sodium to control saltiness
• 2 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, for richness
• 1 tbsp fresh thyme leaves, for aromatic freshness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. In a large, oven-safe skillet, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, for about 5 minutes per side until golden. Remove and set aside.
4. In the same skillet, add the diced onion and sliced mushrooms. Cook until the onions are translucent and the mushrooms have browned, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Stir in the minced garlic and thyme, cooking for just 30 seconds until fragrant.
6. Sprinkle the flour over the veggies, stirring to coat evenly. This will help thicken the sauce later.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
8. Add the chicken stock and return the bacon and chicken to the skillet, skin-side up. Bring to a simmer, then cover and transfer to the oven.
9. Braise for 45 minutes, until the chicken is tender and cooked through. Tip: Check halfway through to ensure the liquid is at a gentle simmer.
10. Remove from the oven and let rest for 5 minutes. Stir in the butter for a glossy, rich sauce. Tip: The butter adds a luxurious finish, so don’t skip it!

Get ready to savor the tender chicken, infused with the deep flavors of wine and mushrooms, all brought together with a silky sauce. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop.

Red Wine Coq au Vin

Wondering how to bring a touch of French elegance to your dinner table without spending all day in the kitchen? This Red Wine Coq au Vin is your answer, combining rich flavors and tender chicken for a meal that feels both luxurious and comforting.

Ingredients

• 4 bone-in, skin-on chicken thighs (for deep flavor and juicy meat)
• 1 cup dry red wine (like a robust Pinot Noir)
• 1 cup chicken stock (homemade or high-quality store-bought)
• 8 oz cremini mushrooms, sliced (for an earthy depth)
• 4 slices thick-cut bacon, chopped (for a smoky crunch)
• 1 large yellow onion, diced (for a sweet foundation)
• 2 carrots, peeled and sliced into coins (for a pop of color and sweetness)
• 2 cloves garlic, minced (for a pungent kick)
• 2 tbsp all-purpose flour (to thicken the sauce beautifully)
• 2 tbsp unsalted butter (for richness)
• 1 tbsp fresh thyme leaves (for a herby brightness)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for braising.
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
3. Season the chicken thighs with salt and pepper, then brown them in the bacon drippings over medium-high heat, about 4 minutes per side. Remove and set aside.
4. Lower the heat to medium, add the butter, then sauté the onion, carrots, and mushrooms until softened, about 5 minutes. Tip: Don’t rush this step; letting the veggies caramelize slightly builds flavor.
5. Stir in the garlic and thyme, cooking for 1 minute until fragrant. Sprinkle the flour over the veggies, stirring to coat, which will help thicken the sauce later.
6. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
7. Return the chicken and bacon to the pot, bring to a simmer, then cover and transfer to the oven. Braise for 45 minutes, until the chicken is tender and cooked through.
8. Remove from the oven and let rest for 5 minutes. Tip: This allows the flavors to meld and the sauce to thicken slightly.

Zesty and rich, this Red Wine Coq au Vin boasts tender chicken in a velvety sauce with layers of flavor from the wine, bacon, and herbs. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop of that delicious sauce.

White Wine Coq au Vin

Let’s dive into a cozy kitchen adventure with a dish that’s all about rich flavors and tender chicken. You’ll love how the white wine adds a bright twist to the classic coq au vin.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
• 1 cup dry white wine, like a crisp Chardonnay
• 1 cup chicken stock, preferably homemade
• 8 ounces cremini mushrooms, sliced thick
• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, finely diced
• 2 carrots, peeled and cut into 1-inch chunks
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin side down first, for about 5 minutes per side. Remove and set aside.
4. Add the onion, carrots, and mushrooms to the pot. Cook until the vegetables soften, about 5 minutes.
5. Stir in the garlic and flour, cooking for another minute to remove the raw flour taste.
6. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pot.
7. Return the chicken and bacon to the pot. Add the thyme and bay leaf. Bring to a simmer.
8. Cover and transfer to the oven. Bake for 1 hour, until the chicken is tender and cooked through.
9. Remove the bay leaf. Stir in the butter until melted and the sauce is slightly thickened.

Now, the chicken should be fall-off-the-bone tender, with a sauce that’s rich and velvety. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop.

Slow Cooker Coq au Vin

Just imagine coming home to the comforting aroma of slow-cooked chicken, wine, and herbs filling your kitchen. This Slow Cooker Coq au Vin is your ticket to a fuss-free, flavor-packed dinner that feels like a hug in a bowl.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), for rich flavor and tender meat
• 1 cup dry red wine, like a bold Pinot Noir, for depth
• 1 cup chicken broth, low-sodium to control the saltiness
• 8 ounces cremini mushrooms, sliced, for an earthy touch
• 4 slices thick-cut bacon, chopped, for a smoky crunch
• 1 large yellow onion, finely diced, for sweetness
• 2 carrots, peeled and sliced into 1-inch pieces, for a pop of color
• 3 garlic cloves, minced, for a pungent kick
• 2 tablespoons all-purpose flour, for thickening
• 1 tablespoon tomato paste, for a hint of acidity
• 1 teaspoon fresh thyme leaves, for aromatic freshness
• 1 bay leaf, for subtle complexity
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to the slow cooker, leaving the fat in the skillet.
2. Season the chicken thighs with salt and pepper. Brown them in the bacon fat over medium-high heat, 3-4 minutes per side, then place in the slow cooker.
3. In the same skillet, sauté the onion, carrots, and mushrooms until softened, about 5 minutes. Stir in the garlic, flour, and tomato paste, cooking for 1 more minute.
4. Deglaze the skillet with the red wine, scraping up any browned bits. Pour everything into the slow cooker.
5. Add the chicken broth, thyme, and bay leaf to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
6. Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Let it sit for 10 minutes to thicken slightly before serving.

Key to this dish’s charm is the melding of flavors over hours, resulting in fork-tender chicken and a sauce that’s rich with wine and herbs. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop.

Coq au Vin Blanc

Ready to dive into a dish that’s as comforting as it is elegant? Coq au Vin Blanc transforms simple ingredients into something extraordinary, perfect for when you’re craving a touch of French flair without leaving your kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
• 2 tablespoons unsalted butter, creamy and rich
• 1 cup dry white wine, crisp and aromatic
• 1 cup chicken stock, homemade if possible
• 8 ounces cremini mushrooms, sliced thick for earthy depth
• 2 large carrots, peeled and chopped into rustic chunks
• 3 cloves garlic, minced for a pungent kick
• 1 tablespoon fresh thyme leaves, fragrant and slightly lemony
• 1 teaspoon kosher salt, for seasoning
• 1/2 teaspoon freshly ground black pepper, for a bit of heat

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. In a large, oven-safe skillet, melt the butter over medium heat until it’s frothy and golden.
3. Add the chicken thighs, skin side down, and cook for 5-7 minutes until the skin is crispy and golden brown. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan to get that perfect sear.
4. Remove the chicken and set aside. In the same skillet, add the mushrooms and carrots, sautéing until they start to soften, about 5 minutes.
5. Stir in the garlic and thyme, cooking for just 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
6. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. These bits are flavor gold.
7. Return the chicken to the skillet, skin side up, and bring the liquid to a simmer.
8. Cover the skillet and transfer it to the oven. Braise for 45 minutes, until the chicken is tender and cooked through. Tip: The liquid should be bubbling gently, not boiling.
9. Remove from the oven and let it rest for 5 minutes before serving.

Serve this Coq au Vin Blanc over a bed of buttery mashed potatoes or crusty bread to soak up the luxurious sauce. The chicken will be fall-off-the-bone tender, with a sauce that’s rich, slightly tangy from the wine, and packed with earthy flavors from the mushrooms and thyme.

Coq au Vin with Bacon

Hey, you’re in for a treat with this classic Coq au Vin, but we’re kicking it up a notch with crispy bacon. It’s the ultimate comfort food that feels fancy without the fuss.

Ingredients

• 4 slices of thick-cut bacon, chopped into bite-sized pieces
• 3 lbs of chicken thighs, skin-on for that golden crisp
• 1 cup of dry red wine, something bold and fruity
• 2 cups of chicken stock, rich and savory
• 1 cup of pearl onions, peeled and left whole
• 8 oz of cremini mushrooms, sliced thick for meaty bites
• 3 cloves of garlic, minced to release their pungent aroma
• 2 tbsp of all-purpose flour, for thickening the sauce
• 2 tbsp of unsalted butter, for a silky finish
• 1 tbsp of fresh thyme leaves, for a hint of earthiness
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 350°F to get it ready for slow cooking.
2. In a large Dutch oven, cook the bacon over medium heat until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
3. Season the chicken thighs with salt and pepper, then brown them in the bacon fat, skin-side down first, for about 5 minutes per side. Remove and set aside.
4. Add the pearl onions and mushrooms to the pot, sautéing until the mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken stock, thyme, and return the bacon and chicken to the pot.
7. Cover and transfer to the oven. Bake for 45 minutes, until the chicken is tender and the sauce has thickened.
8. Remove from the oven and stir in the butter for a glossy, rich sauce. Tip: Let it rest for 10 minutes before serving to allow the flavors to meld.

After baking, the chicken is fall-off-the-bone tender, and the sauce is deep with the flavors of wine and bacon. Serve it over mashed potatoes or crusty bread to soak up every last drop.

Coq au Vin with Pearl Onions

Here’s a classic French dish that’s surprisingly easy to whip up in your own kitchen. Coq au Vin with Pearl Onions is all about tender chicken, rich wine, and those sweet little onions that just pop in your mouth.

Ingredients

• 4 bone-in, skin-on chicken thighs (for that juicy, flavorful bite)
• 1 cup dry red wine (something bold and fruity to deepen the sauce)
• 1 cup chicken stock (homemade or high-quality store-bought for the best flavor)
• 1 cup pearl onions (peeled, because nobody likes that extra work at the table)
• 2 tbsp unsalted butter (rich and creamy to sauté those onions to perfection)
• 2 tbsp all-purpose flour (for thickening the sauce just right)
• 3 garlic cloves (minced, because garlic makes everything better)
• 1 tsp fresh thyme leaves (for a hint of earthy freshness)
• Salt and freshly ground black pepper (to season everything beautifully)

Instructions

1. Preheat your oven to 350°F. It’s the perfect temp for slow-cooking the chicken to tenderness.
2. In a large oven-safe skillet, melt the butter over medium heat. Add the pearl onions and sauté until they’re golden and slightly caramelized, about 5 minutes. Tip: Keep the heat medium to avoid burning the butter.
3. Sprinkle the flour over the onions, stirring constantly for about 1 minute to cook off the raw flour taste.
4. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold!
5. Add the chicken thighs, garlic, and thyme to the skillet. Season generously with salt and pepper.
6. Bring the mixture to a simmer, then cover and transfer to the oven. Bake for 45 minutes, until the chicken is fork-tender.
7. Tip: Let it rest for 5 minutes after baking. The flavors meld together beautifully.
8. Serve hot, with the sauce spooned over the chicken. Tip: A crusty baguette on the side is perfect for soaking up that delicious sauce.

The chicken falls right off the bone, and the sauce is a deep, wine-infused wonder. Those pearl onions? They’re like little bursts of sweetness in every bite. Perfect for a cozy dinner that feels a bit fancy without the fuss.

Coq au Vin with Thyme

Oh, you’re in for a treat with this classic French dish that’s perfect for impressing guests or treating yourself to a cozy night in. Coq au Vin with Thyme is all about tender chicken, rich flavors, and that unmistakable aroma that fills your kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (for that juicy, flavorful bite)
• 2 cups dry red wine (a bold Cabernet works wonders)
• 1 cup chicken stock (homemade or high-quality store-bought)
• 8 oz cremini mushrooms, sliced (they add an earthy depth)
• 4 slices thick-cut bacon, diced (for a smoky, crispy texture)
• 1 large yellow onion, finely chopped (sweet and aromatic)
• 2 carrots, peeled and sliced into coins (for a touch of sweetness)
• 3 cloves garlic, minced (because garlic is life)
• 2 tbsp all-purpose flour (to thicken the sauce just right)
• 2 tbsp unsalted butter (rich and creamy)
• 1 tbsp fresh thyme leaves (for that herby brightness)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for braising.
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Season the chicken thighs with salt and pepper, then brown them in the bacon fat, skin-side down first, for about 5 minutes per side. Remove and set aside.
4. In the same pot, add the butter, onions, carrots, and mushrooms. Cook until the vegetables are softened, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies builds flavor.
5. Stir in the garlic and flour, cooking for another minute to remove the raw flour taste.
6. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pot. Add the thyme, bacon, and chicken back in, bringing everything to a simmer.
7. Cover and transfer to the oven. Braise for 45 minutes, or until the chicken is tender and cooked through. Tip: Check at the 30-minute mark to ensure it’s not drying out.
8. Remove from the oven and let it rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Finally, serve this hearty Coq au Vin over a bed of creamy mashed potatoes or crusty bread to soak up all that delicious sauce. The chicken will be fall-off-the-bone tender, and the sauce, rich with the depth of wine and thyme, is absolutely irresistible.

Coq au Vin with Garlic

Guess what? There’s nothing quite like the comforting embrace of a classic Coq au Vin with Garlic to make your evening special. This dish is a hearty, flavor-packed journey that’s surprisingly simple to whip up.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 1 cup dry red wine, robust and full-bodied
• 1 cup chicken stock, rich and homemade if possible
• 4 cloves garlic, minced to release their aromatic punch
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp all-purpose flour, finely sifted
• 1 tsp fresh thyme leaves, fragrant and slightly woody
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for slow cooking.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. In a large oven-safe skillet, melt the butter over medium heat until it’s frothy and golden.
4. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is crispy and golden brown. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan to get that perfect sear.
5. Remove the chicken and set aside. In the same skillet, add the minced garlic and thyme, sautéing for about 1 minute until fragrant.
6. Sprinkle the flour over the garlic and thyme, stirring quickly to form a roux. Cook for 2 minutes to remove the raw flour taste.
7. Slowly pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
8. Return the chicken to the skillet, skin-side up, and bring the liquid to a simmer.
9. Cover the skillet and transfer it to the preheated oven. Bake for 45 minutes, until the chicken is tender and cooked through. Tip: Check at 30 minutes to ensure it’s not drying out.
10. Remove from the oven and let it rest for 5 minutes before serving.

The chicken emerges succulent, with a sauce that’s deeply flavorful and velvety. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop of that glorious sauce.

Coq au Vin with Rosemary

Craving something cozy yet elegant for dinner? Coq au Vin with Rosemary is your go-to, blending tender chicken, robust red wine, and aromatic herbs into a dish that feels both rustic and refined.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 2 cups full-bodied red wine, like Pinot Noir
• 1 cup rich chicken stock
• 8 oz cremini mushrooms, sliced thick
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, finely diced
• 2 carrots, peeled and chopped into 1-inch pieces
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F.
2. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season chicken thighs with salt and pepper. Brown in the same pot, skin-side down first, until golden, about 5 minutes per side. Remove and set aside.
4. In the remaining fat, sauté onions, carrots, and mushrooms until softened, about 5 minutes. Add garlic and rosemary, cooking until fragrant, 1 minute.
5. Sprinkle flour over veggies, stirring to coat. Slowly pour in wine and stock, scraping up any browned bits. Tip: This deglazing step is key for flavor!
6. Return chicken and bacon to the pot. Bring to a simmer, then cover and transfer to the oven. Bake until chicken is tender, about 1 hour.
7. Remove from oven. Stir in butter for a silky sauce. Tip: Let it rest for 10 minutes; the flavors meld beautifully.
8. Season to taste with salt and pepper. Serve hot, garnished with extra rosemary if desired. Tip: Perfect over creamy mashed potatoes or crusty bread to soak up the sauce.

Rich and hearty, this Coq au Vin boasts fall-off-the-bone chicken in a velvety, herb-infused sauce. The rosemary adds a piney freshness that cuts through the richness, making each bite unforgettable.

Coq au Vin with Brandy

Coq au Vin with Brandy is the ultimate comfort dish that brings a touch of French elegance to your dinner table. Imagine tender chicken, slow-cooked in a rich, velvety sauce with a hint of brandy—it’s a game-changer for your weeknight meals.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 cup dry red wine, full-bodied and robust
• 1/4 cup brandy, smooth and aromatic
• 1 cup chicken stock, homemade or low-sodium
• 8 oz cremini mushrooms, sliced thick for meaty texture
• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, diced into 1/2-inch pieces
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 3 garlic cloves, minced finely for pungent kick
• 2 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp fresh thyme leaves, fragrant and earthy
• 1 bay leaf, for subtle depth
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, for 5 minutes per side. Remove and set aside.
4. In the same pot, add the diced onion, carrots, and mushrooms. Cook until softened, about 5 minutes, stirring occasionally.
5. Stir in the minced garlic and flour, cooking for 1 minute to remove the raw flour taste.
6. Pour in the red wine and brandy, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
7. Add the chicken stock, thyme, bay leaf, and reserved bacon. Bring to a simmer.
8. Return the chicken thighs to the pot, cover, and transfer to the oven. Bake for 1 hour, until the chicken is tender and cooked through.
9. Remove the bay leaf and stir in the butter until the sauce is glossy and slightly thickened.

Delight in the deep, complex flavors of this Coq au Vin with Brandy, where the chicken falls off the bone and the sauce is irresistibly rich. Serve it over a bed of buttery mashed potatoes or alongside crusty bread to soak up every last drop.

Coq au Vin with Cognac

Warm up your kitchen with this classic Coq au Vin with Cognac, a dish that’s as rich in flavor as it is in history. You’ll love how the deep, savory notes of the wine and cognac meld with tender chicken for a meal that feels both luxurious and comforting.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 1 cup dry red wine, full-bodied and fruity
• 1/4 cup cognac, smooth and aromatic
• 1 cup chicken stock, rich and homemade if possible
• 8 oz cremini mushrooms, sliced thick for meaty texture
• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, finely diced for sweet depth
• 2 carrots, peeled and cut into 1-inch chunks
• 2 cloves garlic, minced to release pungent aroma
• 2 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, for richness
• 1 tbsp fresh thyme leaves, for herbal brightness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, for about 5 minutes per side until golden. Remove and set aside.
4. In the same pot, add the diced onion, carrot chunks, and minced garlic. Cook until softened, about 5 minutes, scraping up any browned bits for extra flavor.
5. Sprinkle the flour over the vegetables, stirring to coat, then slowly whisk in the red wine, cognac, and chicken stock to create a smooth sauce.
6. Return the chicken and bacon to the pot, adding the mushrooms and thyme. Bring to a simmer, then cover and transfer to the oven. Braise for 45 minutes until the chicken is tender.
7. Remove from the oven and stir in the butter for a silky sauce. Adjust seasoning with salt and pepper if needed.

Come serve this Coq au Vin with a crusty baguette to soak up the velvety sauce, or over a bed of buttery mashed potatoes for ultimate comfort. The chicken falls off the bone, and the sauce is a perfect balance of rich and bright, thanks to the cognac and thyme.

Coq au Vin with Herbes de Provence

Coq au Vin with Herbes de Provence is the kind of dish that turns a regular dinner into a special occasion. Imagine tender chicken, slow-cooked in a rich, wine-infused sauce with a bouquet of aromatic herbs—it’s comfort food with a French twist.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 2 cups dry red wine, robust and fruity
• 1 cup chicken stock, homemade if possible
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 cup pearl onions, peeled
• 8 oz cremini mushrooms, halved if large
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter, cold and cubed
• 2 tbsp herbes de Provence, fragrant and earthy
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, for about 5 minutes per side. Remove and set aside.
4. In the same pot, add the pearl onions and mushrooms. Cook until the mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
5. Stir in the garlic, tomato paste, and herbes de Provence. Cook for 1 minute until fragrant.
6. Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pot.
7. Return the chicken and bacon to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 1.5 hours, or until the chicken is very tender.
8. Remove the pot from the oven. Skim off any excess fat from the surface. Stir in the cold butter until the sauce is glossy. Tip: The butter adds a luxurious finish to the sauce.
9. Garnish with fresh parsley before serving. Tip: Let the dish rest for 10 minutes before serving to allow the flavors to meld.

Just like that, you’ve got a dish where the chicken falls off the bone, and the sauce is deep with the flavors of wine and herbs. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop.

Coq au Vin with Red Potatoes

Warm up your kitchen with this classic Coq au Vin, a dish that’s as comforting as it is elegant. You’ll love how the tender chicken and red potatoes soak up the rich, wine-infused sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 cup dry red wine, like Pinot Noir
• 1 cup low-sodium chicken broth, simmering
• 1 lb small red potatoes, halved
• 2 tbsp unsalted butter, cold and cubed
• 1 tbsp all-purpose flour
• 1 large carrot, peeled and diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 2 tbsp extra virgin olive oil, for searing

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs generously with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the carrot and garlic. Cook until fragrant, about 1 minute.
5. Sprinkle flour over the vegetables, stirring to coat. Cook for another minute to remove the raw flour taste.
6. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it reduce by half, about 3 minutes.
7. Add the chicken broth, thyme, and bay leaf. Bring to a simmer.
8. Return the chicken to the skillet, nestling it among the potatoes. Cover and transfer to the oven. Bake for 45 minutes, or until the chicken is cooked through and the potatoes are tender.
9. Remove the skillet from the oven. Stir in the cold butter until the sauce is glossy and slightly thickened.
10. Discard the bay leaf before serving.

You’ll love the melt-in-your-mouth chicken and the way the potatoes have absorbed all the delicious flavors. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Coq au Vin with Carrots

Just imagine coming home to the comforting aroma of Coq au Vin simmering on the stove, its rich flavors melding together perfectly. You’re in for a treat with this classic French dish, simplified for your weeknight dinner yet bursting with depth and warmth.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 cup dry red wine, full-bodied and fruity
• 1 cup chicken stock, low-sodium and rich
• 4 medium carrots, peeled and sliced into 1-inch pieces, sweet and crisp
• 1 small yellow onion, finely diced, for a subtle sweetness
• 2 cloves garlic, minced, for a pungent kick
• 2 tbsp unsalted butter, for a creamy finish
• 1 tbsp all-purpose flour, for thickening
• 1 tbsp fresh thyme leaves, for an herby aroma
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. In a large oven-safe skillet, melt the butter over medium heat until foamy.
4. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
5. In the same skillet, add the diced onion and minced garlic, sautéing until soft, about 2 minutes.
6. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
7. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pan.
8. Add the carrots, thyme, and return the chicken to the skillet, skin-side up.
9. Bring to a simmer, then cover and transfer to the oven. Braise for 45 minutes until the chicken is tender.
10. Remove from the oven and let rest for 5 minutes before serving.

Perfectly tender chicken falls off the bone, surrounded by carrots that have soaked up all the wine-infused goodness. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop of that rich sauce.

Coq au Vin with Green Beans

Zesty and comforting, this Coq au Vin with Green Beans is your ticket to a cozy night in. You’ll love how the rich flavors meld together, creating a dish that’s both hearty and elegant.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 cup dry red wine, full-bodied and robust
• 1 cup chicken stock, homemade or low-sodium
• 8 oz cremini mushrooms, sliced thick for meaty texture
• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, finely diced for sweetness
• 2 cloves garlic, minced for a pungent kick
• 1 tbsp tomato paste, concentrated for depth
• 1 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, for richness
• 1 lb fresh green beans, trimmed and halved
• 1 tsp fresh thyme leaves, for aromatic freshness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, for about 5 minutes per side. Remove and set aside.
4. In the same pot, add the diced onion and minced garlic, sautéing until soft, about 3 minutes. Tip: Scrape up any browned bits for extra flavor.
5. Stir in the tomato paste and flour, cooking for 1 minute to remove the raw flour taste.
6. Pour in the red wine and chicken stock, bringing to a simmer. Add the thyme, mushrooms, and reserved bacon.
7. Return the chicken to the pot, cover, and transfer to the oven. Braise for 45 minutes, until the chicken is tender.
8. Meanwhile, blanch the green beans in boiling salted water for 2 minutes, then shock in ice water to retain their vibrant color and crispness.
9. Once the chicken is done, stir in the butter for a silky sauce. Tip: Adjust seasoning with salt and pepper if needed.
10. Serve the Coq au Vin over a bed of the blanched green beans, ensuring each plate gets plenty of sauce. Tip: Garnish with additional thyme for a fresh finish.

Delight in the tender chicken, enveloped in a sauce that’s deep and complex, with green beans adding a crisp contrast. Perfect for sharing, this dish pairs wonderfully with crusty bread to soak up every last drop of sauce.

Coq au Vin with a Twist of Orange

Hey, you’re going to love this twist on a classic. Coq au Vin gets a bright, citrusy upgrade with orange, making it perfect for those nights when you want something comforting yet a bit unexpected.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 1 cup dry red wine, robust and full-bodied
• 1 large orange, zest finely grated and juiced
• 2 tbsp rich extra virgin olive oil
• 1 cup pearl onions, peeled and halved
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 cup chicken stock, low-sodium and homemade if possible
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs generously with salt and pepper.
3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the pearl onions and mushrooms. Cook until the onions are translucent and the mushrooms have browned, about 5 minutes.
5. Stir in the garlic and flour, cooking for 1 minute until fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
7. Add the chicken stock, orange zest, orange juice, thyme, and bay leaf. Bring to a simmer.
8. Return the chicken to the skillet, skin-side up. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through.
9. Remove the thyme sprigs and bay leaf before serving.

Rich in flavor with a velvety sauce, this dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up every last drop. The orange adds a subtle brightness that lifts the deep, wine-infused flavors, making each bite a delightful surprise.

Conclusion

You’ve just explored a treasure trove of 18 Classic Coq au Vin recipes, each offering a unique twist on this beloved dish. Whether you’re a seasoned chef or a curious newcomer, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one stole your heart—drop a comment below and don’t forget to share your culinary journey with friends by pinning this article on Pinterest!

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