Name: Coq au Vin Chicken in Red Wine Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 2 Chicken Legs; 100g (4oz) Bacon Lardons; 150g (1 Cup) Carrots, sliced; 8-10 Shallots, peeled; 150g (1½-2 Cups) Small Chestnut Mushrooms; 1 Head of Garlic; 1 Bottle (750ml) Red Wine; 175ml (¾ Cup) Chicken Stock; 2 Sprigs Fresh Thyme; ½ teaspoon Black Peppercorns; 2 Bay Leaves; ½ teaspoon Salt; 2 tablespoon Olive Oil; 30g (2 Tbsp) Softened Butter; 1 tablespoon Plain Flour

Oh, if you’ve ever dreamt of a dish that’s both cozy and sophisticated, then you need to try this Coq au Vin Chicken in Red Wine Recipe. It’s one of those classics that never fails to impress but feels totally doable in your own kitchen. The magic really happens when tender chicken legs simmer low and slow in a rich, fragrant red wine sauce with mushrooms, bacon, and shallots—seriously, the flavors just meld beautifully.

What I love about this recipe is how it’s perfect for those slow weekends or dinner parties where you want to impress but not stress. It’s also incredibly flexible—you can make it ahead or double it up with ease, and the leftovers just get better the next day. Plus, you’ll learn some great cooking techniques along the way that’ll totally up your culinary confidence.

Ingredients You’ll Need

Each ingredient plays a key role in building that deep, rich flavor we crave in a Coq au Vin Chicken in Red Wine Recipe. When shopping, look for quality fresh herbs and a good bottle of red wine you’d enjoy sipping—this isn’t the time for something cheap!

Chicken Legs: I prefer bone-in for extra flavor and juiciness.
Red Wine: Use a dry red wine like Pinot Noir or Burgundy for the best sauce.
Carrots: Adds subtle sweetness and depth.
Fresh Thyme: Fresh is best—adds that lovely herby aroma.
Black Peppercorns: Whole ones give a bit of spice as they simmer.
Bay Leaves: Essential for that classic herbal undertone.
Garlic: Roasting whole cloves softens the flavor beautifully.
Salt: Enhances all the other flavors; season wisely.
Olive Oil: Use good quality for browning chicken and veggies.
Chicken Stock: Adds richness to balance the wine.
Softened Butter: For a silky finish to the sauce.
Plain Flour: Helps thicken the sauce just right.
Bacon Lardons: They bring smoky, salty notes that elevate the dish.
Shallots: Their sweetness is perfect for this recipe.
Chestnut Mushrooms: I love their firm texture and earthy flavor.

Variations

I often tweak this Coq au Vin Chicken in Red Wine Recipe slightly depending on seasons or what’s in my pantry. It’s a great base that welcomes a bit of your own spin, so don’t be shy to make it your own!

Variation: I sometimes swap out chicken legs for thighs if I want quicker cooking time without sacrificing juiciness.
Vegetarian Twist: Replace chicken with hearty mushrooms and use vegetable stock to make it veggie-friendly—surprisingly satisfying!
Spicy Kick: Add a pinch of cayenne or some chili flakes for a subtle heat that balances the sweetness.

How to Make Coq au Vin Chicken in Red Wine Recipe

Step 1: Prepare and Sear the Chicken Legs

Start by patting your chicken legs dry with paper towels—this helps you get a beautiful golden brown crust. Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Brown the legs on all sides in batches, avoiding crowding, until the skin is crisp and caramelized. Don’t rush this step; that caramelized surface adds so much flavor to the sauce down the line.

Step 2: Cook Bacon, Shallots, and Mushrooms

In the same pot, add the bacon lardons and cook until crispy, rendering all that savory fat. Then toss in shallots and cook until soft and slightly caramelized. Finally, add the chestnut mushrooms and sauté until they start to brown. This trio builds a flavor base for the iconic sauce, so let each component develop its taste fully.

Step 3: Add Wine, Herbs, and Simmer

Return the chicken legs to the pot. Pour in the whole bottle of red wine along with chicken stock, carrots, thyme sprigs, bay leaves, garlic head (cut in half horizontally), salt, and black peppercorns. Bring to a boil, then reduce to a gentle simmer and cover. Let it cook low and slow for about 1.5 hours, or until the chicken is tender and falls off the bone. The slow simmer lets the flavors meld beautifully—patience here really pays off!

Step 4: Finish the Sauce

Once the chicken is tender, remove it along with the veggies and herbs to a plate. To thicken the sauce, whisk softened butter and plain flour into a smooth paste (called a beurre manié) and stir it into the simmering liquid. Cook for a few more minutes until the sauce coats the back of a spoon. This step gives the sauce a luscious, velvety texture you’re going to love.

How to Serve Coq au Vin Chicken in Red Wine Recipe

A rustic shallow beige bowl holds a rich dark brown roasted chicken leg on top of a mix of small onions, sliced carrots, and mushrooms. To the side, there is a smooth mound of creamy pale yellow mashed potatoes. The dish is garnished with bright green chopped parsley scattered over the meat and vegetables. The bowl sits on a white marbled surface with a blue cloth napkin visible in front of it, along with a fork and knife at the bottom left of the frame. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh parsley over the dish for a pop of color and brightness that cuts through the rich sauce. Sometimes, I’ll add a few thyme leaves straight from the sprigs to reinforce that herby aroma. It’s simple but really lifts the presentation and flavor.

Side Dishes

This recipe shines alongside buttered egg noodles or creamy mashed potatoes, which soak up every bit of that delicious red wine sauce. You can’t go wrong with some crusty French bread too, perfect for mopping up the last drops.

Creative Ways to Present

For dinner parties, I like plating one chicken leg per person on a wide shallow bowl with generous spoonfuls of veggies and sauce. Garnish with a sprig of thyme and a swirl of buttered herbs on the side. It looks rustic yet elegant, and everyone loves how it feels like a fancy French bistro meal at home.

Make Ahead and Storage

Storing Leftovers

After your meal, let the Coq au Vin cool completely, then transfer it to an airtight container. I keep leftovers in the fridge for up to 3 days, and honestly, the flavors become even deeper after resting overnight.

Freezing

If you want to save some for later, this recipe freezes wonderfully. Portion it into freezer-safe containers, leaving some headspace for expansion. It’ll keep well for up to 3 months—perfect for those busy nights when you want a comforting homemade meal without the prep.

Reheating

Reheat gently on the stovetop over low heat to avoid drying out the chicken. If reheating from frozen, thaw overnight in the fridge before warming. Stir the sauce occasionally, adding a splash of stock or water if it gets too thick. This keeps every bite tender and saucy.

FAQs

Can I use other cuts of chicken for the Coq au Vin Chicken in Red Wine Recipe?

Absolutely! While chicken legs are great for their flavor and moisture, you can use thighs or even a whole cut-up chicken. Just adjust the cooking time accordingly—thighs are quicker, and whole cuts may take a bit longer. The key is low and slow cooking to tenderize and infuse the flavors.
What kind of red wine is best for this recipe?

I recommend a dry red wine such as Pinot Noir, Burgundy, or Merlot for this recipe. Avoid heavy or overly tannic wines—something medium-bodied with good acidity will create the best balance in the sauce.
Is it okay to use a slow cooker for Coq au Vin Chicken in Red Wine Recipe?

Definitely! After browning the chicken and cooking the veggies, transfer everything to a slow cooker, add wine and herbs, and cook on low for 4-6 hours. Just finish by thickening the sauce on the stove before serving for the best results.
Can this recipe be made gluten-free?

Yes! Swap the plain flour for a gluten-free alternative like cornstarch or rice flour to thicken your sauce. Just mix with a little butter or water to avoid lumps and add near the end of cooking.
How long should I marinate the chicken in wine?

While traditional Coq au Vin sometimes calls for marinating the chicken in wine, this particular recipe skips marination because the slow cooking process allows the chicken to absorb plenty of flavor. However, if you like, you can marinate chicken legs for a few hours or overnight for an even deeper taste.

Final Thoughts

This Coq au Vin Chicken in Red Wine Recipe feels like a hug on a plate—rich, comforting, and filled with layers of flavor that make every bite memorable. It’s one of those dishes that turns an ordinary evening into something special without demanding hours of active cooking. I hope you’ll give it a try soon and discover, like I did, how rewarding it feels to master a classic French dish right in your own kitchen.