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Coq Au Vin as served, showing the finished dish

Dinner recipe

Coq Au Vin Recipe

A practical, source-aware recipe for coq au vin, with the history kept close to the method.

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Coq Au Vin. Photo: Naotake Murayama / Wikimedia Commons (CC BY 2.0).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Coq Au Vin

A practical, source-aware recipe for coq au vin, with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
5 to 6 Servings
Difficulty
Easy

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 5 skin-on, bone-in chicken legs (thigh and drumstick)
  • Kosher salt and freshly ground black pepper
  • 12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
  • 3 carrots, peeled, chopped
  • 3 celery stalks, minced
  • 1 onion, minced
  • 4 cups dry red wine, such as Burgundy, divided
  • 1/2 cup tomato paste
  • 1 quart low-sodium chicken broth
  • 12 sprigs thyme
  • 6 sprigs rosemary
  • 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

Method

  1. Step 1 for Coq Au Vin, showing the ingredients and preparation at this stage
    Step 1: Step 1 for Coq Au Vin.
    1

    Step 1

    Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.

  2. Step 2 for Coq Au Vin, showing the ingredients and preparation at this stage
    Step 2: Step 2 for Coq Au Vin.
    2

    Step 2

    Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.

  3. Step 3 for Coq Au Vin, showing the ingredients and preparation at this stage
    Step 3: Step 3 for Coq Au Vin.
    3

    Step 3

    Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.

  4. Step 4 for Coq Au Vin, showing the ingredients and preparation at this stage
    Step 4: Step 4 for Coq Au Vin.
    4

    Step 4

    Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.

  5. Step 5 for Coq Au Vin, showing the ingredients and preparation at this stage
    Step 5: Step 5 for Coq Au Vin.
    5

    Step 5

    Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.

  6. Step 6 for Coq Au Vin, showing the ingredients and preparation at this stage
    Step 6: Step 6 for Coq Au Vin.
    6

    Step 6

    Add mushrooms and chicken to sauce. DO AHEAD Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This dinner builds on the history of from jungle fowl to the world's most eaten meat, linking the dish to chicken’s longer story in food culture.

Explore the ingredients

Chicken history

Trend and context sources

  1. [1]Original Coq Au Vin recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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