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Perfect French Coq au Vin Recipe Easy Classic Braised Chicken

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A classic French braised chicken dish simmered in red wine with mushrooms, pearl onions, and fresh herbs, delivering rich, soulful flavors perfect for cozy dinners.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken thighs and drumsticks (preferably organic or free-range)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil or unsalted butter (for browning)
  • 2 cups full-bodied red wine (Burgundy or Pinot Noir recommended)
  • 1 cup low-sodium chicken broth
  • 2 tbsp tomato paste
  • 8 oz cremini or button mushrooms, cleaned and halved
  • 20 pearl onions, peeled
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 4–5 fresh thyme sprigs
  • 2 bay leaves
  • 1–2 tbsp all-purpose flour (to thicken sauce)
  • 2 tbsp unsalted butter (for enriching the sauce)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat chicken pieces dry with paper towels, then season generously with salt and pepper. (10 minutes)
  2. Heat olive oil or butter in a Dutch oven over medium-high heat. Brown chicken skin-side down in batches until golden and crisp, about 5 minutes per side. Remove and set aside. (15 minutes)
  3. In the same pot, add carrots, celery, and pearl onions. Cook until softened, about 8 minutes, stirring occasionally. Add mushrooms and garlic in the last 3 minutes. (10 minutes)
  4. Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up browned bits from the pot’s bottom. (5 minutes)
  5. Return chicken to the pot. Add chicken broth, thyme, and bay leaves. The liquid should almost cover the chicken but not fully submerge it. Bring to a gentle simmer. (5 minutes)
  6. Cover pot and transfer to a preheated oven at 325°F (160°C). Braise for 1 to 1.25 hours until chicken is tender and falling off the bone. (60-75 minutes)
  7. Remove chicken and vegetables to a warm plate. Strain sauce if desired. Return sauce to stove, whisk in flour mixed with a little water to thicken, then stir in butter. Season with salt and pepper to taste. (10 minutes)
  8. Pour sauce over chicken and garnish with chopped parsley. Serve with creamy mashed potatoes or crusty bread.

Notes

If sauce is too thin after braising, simmer uncovered on stovetop to thicken. Use good quality red wine for best flavor. Blanch pearl onions in boiling water for 1-2 minutes to peel easily. Adjust oven time as needed since ovens vary. For gluten-free, substitute flour with cornstarch or almond flour; for dairy-free, replace butter with vegan margarine or olive oil.

Nutrition

Keywords: Coq au Vin, French chicken recipe, braised chicken, classic French dish, red wine chicken, comfort food, easy coq au vin

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