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Coq au Vin

Coq au vin is a timeless French dish featuring succulent chicken braised in red wine, complemented by the smoky richness of bacon and earthy flavours of mushrooms.

This classic recipe brings together tender meat, aromatic herbs, and a rich sauce for a truly comforting and indulgent dining experience.

Serves: 6

Prep Time: 30 min

Cooking Time: 1.5 – 2 hours


  • 1.5 kg chicken, cut into pieces
  • 200 g pancetta or bacon, diced
  • 2 red onions, peeled and quartered
  • 200 g mushrooms (ie. Swiss Brown, Portobello), 
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 750 ml red wine (such as merlot or Malbec)
  • 250 ml chicken stock
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
    2 tbsp butter
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish


Step 1: Prepare the Chicken

Season the chicken pieces with salt and pepper.

In a large, deep pan or Dutch oven, heat the butter over medium-high heat.

Brown the chicken pieces in batches until golden brown on all sides. Remove and set aside

Step 2: Cook the Pancetta, Onions, and Mushrooms

In the same pan, add the diced pancetta and cook until crispy. Remove and set aside.

Add the onions to the pan and cook until lightly browned. Remove and set aside.

Add the mushrooms to the pan and cook until they start to release their moisture. Remove and set aside.

Step 3: Make the Sauce

Season the leg of lamb with salt and pepper, or your preferred seasoning blend.

Step 4: Roast the Lamb

In the same pan, add the minced garlic, thyme sprigs, and bay leaves. Cook for 1 minute until fragrant.
Stir in the tomato paste and flour, cooking for another minute.

Slowly pour in the red wine and chicken stock, stirring well to combine.

Return the chicken, pancetta, onions, and mushrooms to the pan. Bring the mixture to a simmer.

Step 4: Simmer the Coq au Vin

Reduce the heat to low and cover the pan. Let the Coq au Vin simmer for about 1.5 to 2 hours, or until the chicken is tender and cooked through.

Occasionally skim off any excess fat that rises to the surface.

Taste and adjust the seasoning with salt and pepper if needed.

Step 5: Serve

Remove the thyme sprigs and bay leaves from the pan.

Garnish the Coq au Vin with freshly chopped parsley.

Serve the Coq au Vin hot with crusty bread, mashed potatoes, or cooked rice.

Enjoy this classic French dish of Coq au Vin, rich in flavors and tender chicken, for a delightful and comforting meal.