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French

Coq au vin

Non-vegetarian

Chicken braised in red wine with bacon, mushrooms, shallots and herbs until the sauce is dark and glossy. Traditionally made with an old rooster; chicken thighs work beautifully at home.

Coq au vin is a French stew from France, ready in about 1 hour 35 minutes and made with chicken pieces, skin-on and dry red wine. It serves 4 and is rated intermediate to cook.

Start cooking
A serving of Coq au vin
Photo: Beck from East Midlands, United Kingdon / Wikimedia Commons · CC-BY-2.0
Prep
20 min
Cook
1 h 15 min
Total
1 h 35 min
Serves
4
Level
Intermediate
Calories
773

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Season the chicken. In a casserole, fry the lardons until crisp and lift out. Brown the chicken skin side down in the fat until deep golden, turn and brown the other side, then set aside.

    Food safety: Wash hands and surfaces after handling raw chicken.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Add the butter (opens in a new tab) and brown the shallots (opens in a new tab) and mushrooms (opens in a new tab). Stir in the garlic (opens in a new tab) and flour and cook for a minute.

    • 8 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Gradually stir in the wine and stock, then return the chicken and bacon (opens in a new tab) with the thyme (opens in a new tab) and bay. Bring to a simmer.

    • 5 min
    • medium heat

  4. Step 4

    Cover and cook gently until the chicken is very tender, then uncover and simmer for 10 minutes to reduce the sauce. Scatter with parsley (opens in a new tab).

    • 50 min
    • low heat

    Food safety: Chicken should reach 74 °C at the bone.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Burgundy, France · Commonly attributedAssociated with Burgundy, though wine-braised chicken is made in many French regions.More food from France
Dish
Dinner · Stews & braises · Main courses
Cooking method
Braised, Pan-fried
Taste
rich, savoury, herby, umami
Diet
No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Beef-free · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
One-pot · Make-ahead · Freezer-friendly
Cook more with
Chicken pieces, skin-on · Dry red wine · Bacon · Butter · Shallot · Mushrooms
Techniques
Pan-frying · Simmering · Braising · Reduction

Allergens

  • Contains: Milkfrom butter
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Celeryfrom chicken stock
  • Contains: Sulphitesfrom dry red wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

773 kcal per serving

Calculated

1 serving ≈ 530 g · recipe makes 4

Where the energy comes from

  • Protein 26%
  • Carbohydrate 12%
  • Fat 61%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy773 kcal146 kcal
Protein44.4 g8.4 g
Carbohydrate21.1 g4 g
Net carbohydrate18.3 g3.4 g
Sugars7.7 g1.4 g
Added sugars0 g0 g
Fibre2.8 g0.5 g
Fat46.4 g8.8 g
Saturated fat15.9 g3 g
Trans fat——
Cholesterol178 mg34 mg
Sodium1220 mg230 mg
Salt equivalent3.1 g0.6 g
Vitamins & minerals per serving
Potassium
1044 mg
Calcium
68 mg
Iron
3.8 mg
Magnesium
79 mg
Vitamin A (RAE)
133 µg
Vitamin C
10 mg
Vitamin D
0.6 µg
Vitamin B12
0.8 µg
Folate (DFE)
58 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Marinating the chicken in the wine overnight (in the fridge) deepens the colour and flavour.

Common mistakes

  • Boiling the wine hard once the chicken is in, which toughens the meat; keep it at a lazy simmer.

Serve with

  • Serve with boiled potatoes, mash or crusty bread.

Storage

  • Keeps 3 days in the fridge or 3 months frozen.

Reheating

  • Reheat gently, covered, until piping hot.

Variations

  • Coq au Riesling (France): The Alsatian version uses white Riesling and a finish of cream.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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