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    Home / Dinner / Coq au Vin

    Coq au Vin

    Coq au Vin is the Burgundian braise that turns a simple chicken into something glorious: pieces simmered in full-bodied red wine with lardons, pearl onions, and mushrooms until the sauce is deep, glossy, and rich.

    ⏱ 30 minPrep time
    🔥 1 hr 15 minCook time
    🍽 6Servings
    🏷 DinnerCategory
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    Coq au Vin is the Burgundian braise that turns a simple chicken into something glorious: pieces simmered in full-bodied red wine with lardons, pearl onions, and mushrooms until the sauce is deep, glossy, and rich. It is peasant cooking elevated to a classic.

    Traditionally made with a rooster and the region’s wines, it now starts with an everyday chicken but keeps all the soul. Serve over buttered noodles or with crusty bread to mop up every last drop of the wine-dark sauce.

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    Step by stepInstructions

    1. Marinate the chicken in the red wine overnight in the refrigerator, if time allows.
    2. Cook the lardons until crisp, then brown the chicken pieces in batches in the rendered fat.
    3. Soften the chopped onion, carrots, and garlic, then stir in the flour and tomato paste.
    4. Return the chicken, pour in the wine and stock, and add the thyme and bay leaf. Cover and simmer 45 minutes.
    5. Sauté the pearl onions and mushrooms in butter and add them to the pot; cook 15 minutes more.
    6. Uncover and simmer until the sauce thickens slightly, then season with salt and pepper.

    💡 Chef tips & storage

    Use a full-bodied red — the wine becomes the sauce, so drink the same bottle at the table. This dish is even better made a day ahead.

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    Recipe details

    Prep30 min
    Cook1 hr 15 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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