Easy Chicken Coq Au Vin

A bowl of chicken coq au vin over mashed potatoes.

Learn how to make a French chicken coq au vin recipe with extra veggies in one pan for a hearty meal that’s ready to eat in about an hour!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: French

Keyword: chicken coq au vin, coq au vin, coq au vin recipe

Method: Stove Top

Servings: servings

Equipment

1 Large Dutch Oven

Ingredients

4 oz pancetta or 4 oz thick cut bacon diced
2 lbs boneless skinless chicken thighs
1 yellow onion chopped
1 shallot chopped
3 large carrots peeled and chopped
2 celery stalks chopped
1 leek
16 oz white mushrooms sliced
6 garlic cloves minced or 2 tbsp minced garlic
2 cups red wine chianti classico OR pinot noir, but any type of burgundy should be great
1 cup chicken broth
1 tbsp tomato paste
1 bay leaf
10 fresh thyme sprigs or 1 tbsp dried thyme
Salt and pepper
1/4 cup chopped parsley*

Instructions

Heat dutch oven on medium heat. Add the bacon and cook until browned, about 5-7 minutes. Remove the cooked bacon to a paper-towel lined plate to absorb grease. Do not remove the grease from the dutch oven!
4 oz pancetta or 4 oz thick cut bacon
Pat the chicken dry and season generously with salt and pepper on both sides. Place the chicken in the dutch oven with bacon grease, cooking for 4-5 minutes on each side, until browned. Remove the chicken to the plate with the bacon.
2 lbs boneless skinless chicken thighs
Add the onion, shallots, carrots, and celery, cook until tender, about 5 minutes.
1 yellow onion, 1 shallot, 3 large carrots, 2 celery stalks
Add leek and mushrooms, cook for an additional 5 minutes.
1 leek, 16 oz white mushrooms
Add garlic, cook for 1 minute until fragnant.
6 garlic cloves
Add red wine, chicken broth, tomato paste, bay leaf, sprigs of thyme, 1/2 tsp salt, and 1/2 tsp pepper. Stir then place chicken on top of mixture. Bring to a boil then reduce heat to low and simmer for 25-30 minutes, until chicken is cooked through.
2 cups red wine, 1 cup chicken broth, 1 tbsp tomato paste, 1 bay leaf, 10 fresh thyme sprigs or 1 tbsp dried thyme, Salt and pepper
Once cooked, discard bay leaf and thyme sprigs. Add additional salt and pepper to taste. Stir in cooked bacon and parsley.
1/4 cup chopped parsley*
Serve alone or over mashed potatoes.

Video

https://lexiscleankitchen.com/wp-content/uploads/2025/01/coq-au-vin-square.mov

Notes

Chicken: Boneless skinless chicken thighs are our go-to, but you can also substitute chicken drumsticks if preferred. Dark meat works best. So, we don’t recommend using white meat like chicken breasts. They tend to become a little too dry!
Pancetta: Traditional coq au vin recipes use pancetta, but we find that prosciutto or thick-cut bacon works just as well.
Red Wine: A must in any good coq au vin recipe! We’ve tested this recipe with Chianti Classico, Pinot Noir, Bordeaux, and even Merlot, but any red wine you like best will taste great.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days, or freeze for up to 3 months! Thaw frozen chicken coq au vin in the fridge overnight.

Nutrition