Coq Au Vin

Growing up, this meal was one of my favorites. My dad, who discovered cooking in his 40’s enjoyed making this one. He got so much pleasure out of presenting such an impressive meal.  He never disappointed. It takes some time to make, but it is not hard to do, so I will give it a shot for my first official Sunday Dinner in a while. We will set the dining room table, pour some wine and have a traditional Sunday Dinner for this one.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. – Julia Child


Coq Au Vin

The traditional French Coq Au Vin, which is basically a chicken in red wine sauce, is so impressive but not that hard to make. There are just a lot of steps, but not hard steps. The final product is so worth it.
Prep Time 4 hours
Cook Time 1 hour
Course dinner, Main Course
Cuisine French


  • 1/4 lb. butter
  • 12 tiny pearl onions
  • 1/4 lb. bacon strips cut into 1-inch pieces
  • 4 lbs. cut up chicken With bone, but I do add in a few pieces of boneless chicken also.
  • 1/2 lb. white mushrooms sliced
  • 1 clove garlic diced
  • 1/2 cup flour can substitute corn starch to make gluten free
  • 2 1/2 cups Chicken Stock
  • 1/3 cup brandy I tend to add a little more, I am heavy handed
  • 1 1/2 cups red wine A good burgundy works best and yes I usually add more than this.
  • 1/4 tsp. dried thyme
  • 1/2 tsp. Herbs de Provence
  • 1 bay leaf
  • Salt and Pepper to taste


  • Heat 4 tbsp. butter in heavy pan (I use a french dutch oven).
  • Add bacon and cook until crisp. Remove bacon from pan and put aside for later.
  • Add onions and cook until lightly browned. Remove and put aside for later.
  • Add the chicken to the pan drippings and cook until well browned on all sides. Now set the chicken aside also.
  • Add mushrooms and garlic to pan, cook until mushrooms are wilted. Remove from pan.
  • Add remaining butter to pan drippings. Remove pan from heat and gradually stir in flour (or corn starch) until golden brown.
  • Slowly add chicken stock, stirring constantly until well blended.
  • Return to heat, stir until sauce thickens.
  • Add brandy, red wine, thyme, Herbs de Provence and bay leaf.
  • Add chicken and veggies (If needed transfer to a deeper pot). Cover and bring to a boil.
  • Reduce heat, simmer 30 minutes or until chicken is fork tender. Season with salt and pepper. Remove bay leaf.
  • Alternative Final stage: Add to roasting pan and cover. Cook in 400 degree oven for 40 minutes until chicken is fork tender.


Serve over mashed potatoes, egg noodles or even rice. My favorite is egg noodles or rice for a gluten free alternative. 
It is even better the next day!
Allergens: Gluten (but can be made gluten free), Garlic 
Keyword chicken