Okay, so, Coq au Vin. Don’t let the fancy French name scare you! It’s basically chicken braised in red wine, and it sounds way more complicated than it is. Seriously, this Easy Coq au Vin Recipe is my secret weapon for impressing people without actually, you know, trying to impress them. It’s cozy, it’s rich, and it makes your house smell like a French bistro (minus the cigarette smoke, hopefully).

My husband, bless his heart, thinks I’m a culinary genius whenever I make this. Which is hilarious because half the time I’m just throwing things in the pot and hoping for the best. One time, I accidentally used balsamic vinegar instead of red wine vinegar… Disaster averted (sort of) with a healthy glug of red wine. Now, it’s a family-night staple. Last Tuesday we even had some friends over and the kids all ran around while we ate this. It felt like a real grown-up moment, honestly.

Why You’ll Love This Easy Coq au Vin Recipe

It’s easier than doing taxes. Seriously. Less paperwork, more wine.
Makes you feel fancy AF without needing a Michelin star (or even clean fingernails, let’s be real).
One-pot wonder. Less dishes. Enough said.
Perfect for a chill night in. With sweatpants and Netflix, obviously.
Impresses dates, parents, frenemies. Basically anyone you want to think you’re a domestic god/goddess.

How to Make It

Alright, so first things first, you gotta chop up some bacon. Or pancetta, if you’re feeling fancy. I usually just use bacon because, well, bacon. Throw that into a big pot or Dutch oven and get it sizzling. Crispy is the name of the game here, people!

Now, take your chicken pieces (I like thighs, they stay nice and juicy) and season them with salt and pepper. Don’t be shy! Then, dredge them in flour. This helps thicken the sauce later, but honestly, sometimes I forget this step and it’s still delicious. Just sayin’.

Brown the chicken in the bacon fat. Don’t overcrowd the pot, do it in batches. You want that nice golden crust, not steamed chicken. Trust me on this one. Take the chicken out and set it aside.

Next, toss in some chopped onions, carrots, and celery. Let them soften up a bit in all that glorious bacon-chicken fat. Add some garlic. Because garlic makes everything better.

Pour in a splash of red wine vinegar (the right vinegar this time!). Scrape up all those yummy browned bits from the bottom of the pot. That’s where the flavor is, baby!

Now, pour in a whole bottle of red wine. Seriously, a whole bottle. Don’t use the cheap stuff you wouldn’t drink, but don’t break the bank either. Something decent will do. Add some chicken broth, a bay leaf, and some thyme.

Put the chicken back in the pot, bring it to a simmer, then cover it and let it cook for like, an hour and a half. Or until the chicken is falling off the bone tender. Seriously, you want it melt-in-your-mouth amazing.

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While that’s happening, sauté some mushrooms in butter. Add them to the pot in the last 30 minutes of cooking. And if you’re feeling extra fancy, throw in some pearl onions. I usually skip these because I can never find them at the grocery store.

Before serving, thicken the sauce with a little beurre manié (equal parts butter and flour mixed together). Stir it in and let it simmer until the sauce is nice and thick.

Serve hot, with a side of mashed potatoes or crusty bread for soaking up all that delicious sauce.

Ingredient Notes

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Chicken Thighs: Bone-in, skin-on are the way to go. They get super tender and flavorful. If you use chicken breasts, just don’t overcook them, or they’ll be dry as the Sahara.
Red Wine: Don’t use the absolute cheapest stuff, but no need to pull out the fancy Bordeaux. A Pinot Noir or Burgundy works great. If you don’t drink alcohol, try a dealcoholized red wine – or sub in extra chicken broth with a splash of red wine vinegar for the tang.
Bacon: Okay, can we agree that bacon makes everything better? If you’re vegetarian, you can skip it, but honestly, you’re missing out. Maybe use some smoked paprika for that smoky flavor?
Mushrooms: Cremini or white button mushrooms are fine. I’ve even used those weird exotic mushroom mixes when I’m feeling adventurous. Just slice ’em up and throw ’em in.
Pearl Onions: I skip these half the time. If you can find them, great! If not, just use a regular onion. No biggie.
Thyme: Fresh thyme is best, but dried is fine in a pinch. Just use less of the dried stuff, it’s more potent.
Bay Leaf: Don’t forget to take it out before serving! Nobody wants to choke on a bay leaf.
Flour: All-purpose is fine. This is for thickening the sauce, so don’t skip it. Unless you’re gluten-free, then use a gluten-free blend.
Chicken Broth: Low-sodium is always a good idea, so you can control the salt.
Red Wine Vinegar: It adds a tang, don’t skip this one. I tried it with balsamic once… didn’t love it.

Recipe Steps:

Cook bacon in a large pot until crispy; set bacon aside.
Season and flour chicken pieces.
Brown chicken in bacon fat; remove and set aside.
Sauté onions, carrots, and celery until softened. Add garlic.
Deglaze the pot with red wine vinegar, scraping up browned bits.
Pour in red wine and chicken broth; add bay leaf and thyme.
Return chicken to the pot, simmer covered for 1.5 hours.
Sauté mushrooms in butter.
Add mushrooms to the pot for the last 30 minutes of cooking.
Thicken sauce with beurre manié until desired consistency.
Serve hot.

What to Serve It With

Mashed potatoes are a classic. Crusty bread for soaking up the sauce is essential. Roasted vegetables are a good shout. Or honestly, just eat it straight from the pot with a spoon. No judgment here.

Tips & Mistakes

Don’t overcrowd the pot when browning the chicken. Seriously, this is important.
Taste as you go. Adjust the seasonings to your liking.
Don’t be afraid to add more wine. If the sauce is too thick, add a splash of wine or chicken broth.
Don’t forget to take out the bay leaf! I’ve done this before, and it’s not fun.
If you burn the garlic, start over. Burnt garlic is the worst.
If you add too much salt, throw in a peeled potato. It’ll absorb some of the salt.
Don’t rush the simmering. The longer it simmers, the better it tastes. It’s one of those things that just gets better with time.

Storage Tips

Store any leftovers in an airtight container in the fridge. It’ll keep for about 3 days. Reheat it on the stove or in the microwave. And listen, cold Coq au Vin for breakfast? Don’t knock it ’til you try it. No shame in my game!

Variations and Substitutions

Vegetarian? Use mushrooms instead of chicken. Or tofu, if you’re into that sort of thing.
Out of red wine? Chicken broth with a splash of red wine vinegar will do in a pinch.
No bacon? Skip it, or use pancetta if you’re feeling fancy.
Hate mushrooms? Leave ’em out. No biggie.
Forgot the carrots? Eh, it’ll be fine.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free flour for dredging the chicken. I’ve done it, no problem.

Do I have to use bone-in chicken?

Nah, boneless works too, but bone-in is just way more flavorful.

Can I use canned mushrooms instead of fresh?

I wouldn’t. Canned mushrooms are kinda sad. But if that’s all you got, drain them really well.

How long does this keep in the fridge?

About 3 days, but it never lasts that long in my house!

What if I skip the red wine vinegar?

It’ll still be good, but it will be missing that tang and richness. Try it with a splash of lemon juice.

Easy Coq au Vin Recipe

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