Coq au Vin (Chicken Braised in Red Wine)

In coq au vin, chicken is treated as a slow, savoury braise rather than a quick roast or stew. This French classic cooks bone-in pieces gently in red wine with pancetta, mushrooms, pearl onions, carrot, garlic, thyme and bay, creating a sauce that is dark, glossy and deeply aromatic. Browning the chicken and vegetables first gives the finished dish its rounded flavour, while the gentle simmer keeps the meat succulent and tender on the bone. It is the kind of dinner that suits simple sides especially well: mashed potatoes, crusty bread or green beans all make sense alongside the rich wine sauce.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Classic French braise
Flavor profile Rich • Savoury • Wine-braised
Techniques Browning • Gentle simmering • Sauce reduction
Key equipment Dutch oven or large casserole
Cooking style One-pot cooking • Make-ahead friendly • Freezer-friendly
Time commitment Under 2 hours

Why this recipe works

  • Layered savoury depth: Browning the chicken, rendering the pancetta and cooking the vegetables in the same pot builds a deeper base before the wine is added.
  • Gentle braising: A slow, quiet simmer keeps the chicken succulent while allowing the red wine, herbs and pan juices to concentrate into a rounded sauce.
  • Improves with resting: Like many braises, the flavours settle and deepen after chilling, making it well suited to preparing ahead.

Get the most out of this recipe

Ingredient notes

  • Choose a dry red wine: Use a dry red wine you would be happy to drink; overly sweet wine can make the sauce taste heavy once reduced.
  • Bone-in chicken adds body: Bone-in, skin-on thighs give the braise more flavour and help the sauce feel richer as it simmers.
  • Mushrooms matter: Cremini mushrooms bring a deeper, earthier flavour than button mushrooms, though either will work well.

Timing notes

  • Most of the time is hands-off: The active work is mainly browning and building the base; the longer cooking time comes from the gentle braise and final sauce reduction.
  • Serve once the sauce is glossy: After uncovering, simmer just until the sauce lightly thickens and coats the chicken rather than reducing it until dry.
  • Good the next day: The finished braise can be cooled and refrigerated, then reheated gently for a deeper, more settled flavour.

Common mistakes

  • Letting it boil too hard: A vigorous boil can toughen the chicken and make the wine taste sharp; keep the liquid at a very gentle simmer.
  • Crowding the chicken: Brown the chicken in batches so the skin colours properly instead of steaming in the pot.
  • Stopping the sauce too soon: The final uncovered simmer is what gives the sauce its glossy finish, so allow it to reduce before serving.

Serving ideas

  • Mashed potatoes: Buttery mash is a classic partner for catching the rich red wine sauce.
  • Crusty bread: A good loaf works well for a simpler serving style and makes the sauce the focus.
  • Green vegetables: Steamed green beans add freshness and balance to the richness of the braise.

Equipment you'll need

Dutch oven Large pot Tongs Whisk Wooden spoon
Ingredients
Instructions
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  1. Pat the chicken dry, then dust all over with the plain flour, shaking off any excess. Heat the olive oil in a large casserole over medium-high heat.
  2. Brown the chicken in batches, skin-side down first, until deeply golden, about 4 to 5 minutes per side. Transfer to a plate.
  3. Add the pancetta to the pot and cook over medium heat until the fat renders and the pancetta is lightly browned. Add the butter and let it melt.
  4. Add the pearl onions and cook, stirring, until they start to take on colour. Slice the carrots and add them to the pot, then cook for 2 minutes.
  5. Crush the garlic and add it, cooking for 30 seconds until fragrant. Add the mushrooms and cook until they release their moisture and begin to brown.
  6. Pour in the red wine, scraping up any browned bits from the base of the pot. Add the thyme and bay leaves, then bring to a gentle simmer.
  7. Return the chicken and any resting juices to the pot, nestling the pieces into the liquid. Cover and simmer very gently until the chicken is tender and nearly falling off the bone, about 55 to 60 minutes.
  8. Uncover and simmer for 10 to 15 minutes to reduce the sauce until glossy and lightly thickened, turning the chicken once or twice. Remove the thyme sprigs and bay leaves before serving.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Mashed potatoes Crusty bread Steamed green beans

Tips

  • Keep the simmer very gentle: the sauce should barely bubble, which helps the chicken stay succulent and prevents the wine from turning harsh.
  • If you are serving anyone who should avoid alcohol, note that this dish is cooked with a full bottle of wine and will still retain some alcohol after simmering.
  • For a cleaner sauce, skim off any excess fat from the surface during the final reduction.

Substitutions

  • Replace Cremini mushrooms with button mushrooms for a milder flavour.
  • Replace Pancetta with streaky bacon for a similar smoky-salty richness.
  • Replace Olive oil with duck fat for a deeper, more traditional-style richness.

Storage

  • Refrigerate up to 3 days
  • Cool, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, adding a splash of water if the sauce has reduced too far; freeze for up to 2 months and defrost overnight in the fridge before reheating.

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Coq au Vin (Chicken Braised in Red Wine)
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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 50min (30min active)
  • Difficulty: Medium
  • Cuisine: French
  • Allergens:
    Gluten Milk Wheat
With serving suggestions One pot Freezer friendly
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Equipment you'll need

Dutch oven Large pot Tongs Whisk Wooden spoon

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Dry Red Wine

1 cup ≈ 240 ml
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Olive oil

1 cup ≈ 240 ml
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Plain flour

1 cup ≈ 120 g
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Unsalted butter

10 oz ≈ 283 g
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