Summary: Chicken braised slowly in red wine with bacon, onions, and mushrooms. Ready in 2.5 hours, serves 6.
Cooked this recipe? Share your result with the community.
Category: Poultry, French Cuisine
Success rate: not rated yet % of users mastered this recipe
Quick overview
- Dish: Coq au Vin
- Category: Poultry, French Cuisine
- Cuisine: French
- Main ingredient: Free-range chicken, 1.8 kg (jointed into 8 pieces)
- Guide: 12 Most Famous French Dishes
- Total time: 150 minutes (30 min prep + 120 min cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 320 g)
- Key technique: Slow braising
- Preparation types: Braising, searing
- Dietary info & allergens: Contains dairy, sulphites
- Suitable for: Dinner, Sunday lunch
- Nutritional values (per serving): 480 kcal, Protein: 38 g, Fat: 26 g, Carbs: 10 g
- Storage: 3 days in fridge, 3 months in freezer
- Pairing: Red Burgundy, Pinot Noir, sparkling water
- In short: Chicken braised in red wine until tender – a French classic.
- Last updated: 24. 9. 2026
WAGUU says: “The chicken should fall off the bone. If it does not, it needs more time.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 120 minutes |
| Temperature: | 160 °C (oven) |
| Servings: | 6 |
At a glance
Chicken braised in red wine with smoky bacon, sweet onions, and earthy mushrooms. A dish that makes the whole kitchen smell like a French bistro.
Ingredients
Base servings: 6 • Portion weight: 320 g
| Ingredient | Amount | Quality |
|---|---|---|
| Free-range chicken | 1800 g | Jointed into 8 pieces |
| Dry-cured streaky bacon | 200 g | Cut into lardons |
| Brown onions | 2 pieces | Medium, finely chopped |
| Carrots | 2 pieces | Medium, sliced |
| Garlic | 3 cloves | Crushed |
| Plain flour | 2 tbsp | For dusting |
| Red Burgundy wine | 750 ml | Pinot Noir or similar |
| Chicken stock | 300 ml | Good quality |
| Tomato purée | 1 tbsp | Double concentrate |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Bay leaves | 2 pieces | Dried |
| Chestnut mushrooms | 250 g | Cleaned, quartered |
| Pearl onions | 200 g | Peeled |
| Butter | 50 g | Unsalted |
| Cognac | 50 ml | Or brandy |
| Fine sea salt | 1 tsp | To taste |
| Black peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- One pot: Everything cooks in one casserole dish. Less washing up, more flavour.
- Better the next day: Like all braises, it improves overnight. Make it ahead for a stress-free dinner.
- Impressive but simple: It looks and tastes like a restaurant dish, but the technique is straightforward.
Why it works: The slow braise at 160 °C breaks down the chicken’s connective tissue, making it tender. The wine’s acidity balances the richness of the bacon and butter.
Recipe overview
Prep: 30 min | Cook: 120 min | Difficulty: Medium | Servings: 6 | Type: Main | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Preparation – 20 min
Equipment: Chopping board, knife, kitchen paper
1. Pat the chicken pieces dry with kitchen paper. Season with salt and pepper. Cut the bacon into lardons. Chop the onions and carrots. Crush the garlic.
VKB: Chicken is dry to the touch. Vegetables are evenly chopped.
Before you continue:
Do not wash the chicken. Washing spreads bacteria and prevents proper browning. Pat it dry instead.
Phase 2: Searing – 15 min
Equipment: Heavy casserole dish, tongs
2. Heat the casserole dish over medium-high heat. Add the bacon and fry until golden and crisp. Remove with a slotted spoon and set aside. In the same fat, sear the chicken pieces in batches until browned on all sides. Remove and set aside with the bacon.
VKB: Chicken is golden brown on all sides. Bacon is crisp.
Before you continue:
Sear the chicken in batches. If you overcrowd the pan, the chicken steams instead of browning.
Phase 3: Building the base – 10 min
Equipment: Casserole dish, wooden spoon
3. Add the onions and carrots to the casserole dish. Cook for 5 minutes until softened. Add the garlic and tomato purée. Cook for 1 minute. Sprinkle with flour and stir well. Cook for 2 minutes to remove the raw flour taste.
VKB: Vegetables are soft. Flour is absorbed and no raw taste remains.
Before you continue:
Do not let the flour burn. Stir constantly and reduce the heat if needed.
Phase 4: Braising – 90 min
Equipment: Oven, casserole dish with lid
4. Return the chicken and bacon to the casserole dish. Add the wine, stock, thyme, and bay leaves. Bring to a simmer on the hob. Cover with a lid and transfer to the oven. Cook at 160 °C for 1.5 hours, until the chicken is tender and cooked through.
VKB: The chicken is tender and falls off the bone. The sauce is dark and glossy.
Before you continue:
Keep the liquid at a gentle simmer, not a rolling boil. Boiling makes the chicken tough.
Phase 5: Mushrooms and onions – 15 min
Equipment: Frying pan
5. While the chicken braises, heat the butter in a frying pan. Add the pearl onions and cook until golden. Remove and set aside. In the same pan, fry the mushrooms until browned. Set aside.
VKB: Onions are golden. Mushrooms are browned and have released their moisture.
Before you continue:
Do not wash the mushrooms. Clean them with a brush or damp cloth. Washing makes them soggy.
Phase 6: Finishing – 5 min
Equipment: Casserole dish, spoon
6. Remove the casserole dish from the oven. Add the mushrooms, pearl onions, and cognac. Stir gently. Taste and adjust the seasoning. If the sauce is too thin, reduce it on the hob for a few minutes. Serve with mashed potatoes, crusty bread, or buttered noodles.
VKB: The sauce coats the back of a spoon. The chicken is tender. The mushrooms and onions are heated through.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy casserole dish | 4–5 litres | Dutch oven | Thin pot burns the bottom |
| Frying pan | 28 cm | Sauté pan | Overcrowding steams the food |
| Chopping board | Large | Any flat surface | Cross-contamination if not cleaned |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 150 kcal | 480 kcal | 2880 kcal |
| Fat | 8.1 g | 26 g | 156 g |
| of which saturates | 3.1 g | 10 g | 60 g |
| Carbohydrates | 3.1 g | 10 g | 60 g |
| of which sugars | 1.6 g | 5 g | 30 g |
| Protein | 11.9 g | 38 g | 228 g |
| Salt | 0.5 g | 1.6 g | 9.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a free-range chicken for the best flavour. The meat is firmer and more flavourful.
- Tip 2: Marinate the chicken in the wine overnight. The wine penetrates the meat and deepens the flavour.
- Tip 3: Do not skip the cognac. It adds warmth and complexity to the sauce.
- Tip 4: If the sauce is too thin, remove the lid and reduce on the hob for 5–10 minutes.
Scientific background
The slow braise at 160 °C breaks down the chicken’s connective tissue, making it tender. The wine’s acidity helps this process by breaking down the meat fibres. The bacon and butter add richness and depth.
Fine Dining – Professional techniques
- Plate composition: Place a piece of chicken in the centre of a warm plate. Spoon the sauce over. Arrange the mushrooms and pearl onions around.
- Texture contrast: Serve with a crisp potato galette or toasted sourdough for crunch.
- Temperature contrast: Add a spoonful of cold crème fraîche on top just before serving.
- Aromatic additions: Grate a little orange zest over the dish before serving.
Sensory radar
- Appearance: Deep ruby-brown sauce, glossy and rich. The chicken is golden and tender.
- Aroma: Red wine, thyme, bacon, and slow-cooked chicken.
- Taste: Deep, savoury, with the acidity of the wine cutting through the richness.
- Texture: The chicken is fork-tender. The sauce is velvety. The mushrooms are meaty.
Pairing
- Wine: Red Burgundy (Pinot Noir) – the same wine used in the dish. A good match.
- Beer: A Belgian dubbel or a dark ale.
- Non-alcoholic: Sparkling water with a slice of orange.
Different variations
- Coq au Riesling: Use white wine and add cream at the end. Lighter but still rich.
- Coq au Vin with olives: Add black olives and a little orange zest at the end. A Provençal twist.
Allergens and dietary information
Contains: Dairy, sulphites • Gluten: Contains gluten (flour) • Not suitable for: Gluten-free, lactose-free
Suitable for
Dinner, Sunday lunch, special occasions, meal prep
Substitution catalogue
- Chicken: Free-range chicken, or chicken thighs and drumsticks
- Red Burgundy: Any dry red wine – Pinot Noir, Merlot, or Cabernet Sauvignon
- Pearl onions: Shallots, quartered
- Bacon: Pancetta or smoked streaky bacon
FAQ
Can I make this ahead of time?
Yes. Make it a day ahead and reheat gently on the hob. The flavour improves overnight.
Can I use chicken breasts instead of a whole chicken?
Yes, but reduce the cooking time. Breasts dry out quickly. Use thighs and drumsticks for the best results.
Can I use a slow cooker?
Yes. After searing the chicken and building the base, transfer everything to a slow cooker. Cook on low for 4–6 hours.
Why is my sauce thin?
The flour may not have cooked properly, or the lid was not tight enough. Remove the lid and reduce on the hob for 5–10 minutes.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe but use two casserole dishes. Do not overcrowd. 10+ people: Make two batches on separate days. Reheat gently on the hob.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Gently on the hob, adding a splash of stock if needed.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
More recipes from this article
Guide: 12 Most Famous French Dishes
More recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, methods, and nutritional values.
Photo gallery from the process
Community photos: Cook, photograph, and share your result.
You can upload photos in the comments below or send them by email.
Did you film a video of our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we will publish it and help promote you and your content.
Most common mistakes
- Not searing the chicken properly – Searing builds flavour. Pat the chicken dry and use a hot pan.
- Using the wrong wine – Use a dry red wine you would drink. Cheap wine makes a cheap sauce.
- Boiling instead of simmering – A rolling boil makes the chicken tough. Keep it at a gentle simmer.
- Skipping the cognac – It adds warmth and complexity. Do not leave it out.