# Coq Au Vin Recipe
Canonical URL: https://thefoodthatshapedus.com/recipes/coq-au-vin
Publication state: published
Updated: 2026-08-02
Primary keyword: coq au vin recipe
A practical, source-aware recipe for coq au vin, with the history kept close to the method.
## Timing and Yield
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Yield: 5 to 6 Servings
## 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: 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.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/coq-au-vin-step-1.webp
   Image description: Step 1: Step 1 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.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/coq-au-vin-step-2.webp
   Image description: Step 2: Step 2 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.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/coq-au-vin-step-3.webp
   Image description: Step 3: Step 3 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.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/coq-au-vin-step-4.webp
   Image description: Step 4: Step 4 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.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/coq-au-vin-step-5.webp
   Image description: Step 5: Step 5 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.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/coq-au-vin-step-6.webp
   Image description: Step 6: Step 6 for Coq Au Vin.
## Storage
Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.
## History Context
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.
## Primary Image
- URL: https://thefoodthatshapedus.com/images/recipes/variants/coq-au-vin/coq-au-vin-og.webp
- Description: Coq Au Vin. Photo: Naotake Murayama / Wikimedia Commons (CC BY 2.0).
- Status: editorial-placeholder
## Sources
1. Original Coq Au Vin recipe. Bon Appétit. https://www.bonappetit.com/recipe/coq-au-vin