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Coq au Vin (Chicken Braised in Red Wine)

Coq au Vin

Coq au Vin is a classic French stew in which chicken is braised slowly in red wine to yield a rich sauce. Sliced or baby carrots and potato chunks can be added to this, if desired.

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  • 1 chicken, cut into 9 pieces
  • 2 tablespoons unsalted butter
  • 10 ounces pearl onions, peeled
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken stock
  • 1 bouquet garni (parsley, thyme, bay leaves), (garlic optional)
  • 1/2 pound whole button mushrooms
  • 2 cups red wine (Pinot Noir, Burgundy, etc.)
  • Salt, pepper
  • 1 tablespoon red wine vinegar


  1. Brown the chicken in the butter in a frying pan over moderate heat.
  2. Place chicken in a heavy casserole.
  3. Brown the onions and bacon in the frying pan and add to the chicken.
  4. Remove all but 2 tablespoons fat from the pan.
  5. Add the flour and stir well.
  6. Add chicken stock, bouquet garni, mushrooms, wine, salt and pepper. Stir and pour over the chicken. Cover and simmer for 30 minutes.
  7. Add the red wine vinegar.
  8. Reduce the sauce before serving.

Serves 4.