21 Delicious Coq au Vin Recipes for Every Occasion

You’re in for a treat! Coq au Vin, the classic French comfort dish, gets a modern twist in our roundup of 21 delectable recipes perfect for any occasion. Whether you’re craving a cozy weeknight dinner or planning a special weekend feast, we’ve got a version that’ll make your taste buds sing. Dive in and discover your next favorite way to enjoy this timeless dish!

Classic French Coq au Vin

Sometimes, all you need is a hearty, comforting dish that feels like a warm hug, and for me, that’s Classic French Coq au Vin. I remember the first time I tried it at a small bistro in Paris; the rich, wine-infused sauce and tender chicken left me dreaming about it for weeks. Now, I make it at home whenever I need a little taste of France, and I’ve picked up a few tricks along the way to make it just right.

Ingredients

• 4 slices bacon, chopped
• 3 lbs chicken thighs, bone-in and skin-on
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• 1 cup mushrooms, sliced
• 2 tbsp butter

Instructions

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. Season the chicken thighs with salt and pepper, then dredge in flour, shaking off excess.
3. Heat olive oil in the same pot over medium-high heat. Brown the chicken in batches, about 4 minutes per side, then set aside.
4. Add the onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
5. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot.
6. Stir in the tomato paste, thyme, and bay leaf. Return the chicken and bacon to the pot.
7. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes.
8. In a separate pan, sauté the mushrooms in butter until golden, about 5 minutes.
9. Add the mushrooms to the pot and cook uncovered for an additional 15 minutes, until the sauce thickens.
10. Remove the bay leaf before serving.

Great for a cozy dinner, this Coq au Vin boasts a deep, savory flavor with melt-in-your-mouth chicken. Serve it over mashed potatoes or with a crusty baguette to soak up every last drop of that luxurious sauce.

Coq au Vin with Mushrooms

Growing up, my grandmother’s Coq au Vin was the epitome of comfort food for me, especially during the chilly months. Today, I’m sharing my twist on this classic dish, adding mushrooms for an earthy depth that perfectly complements the rich, wine-infused sauce.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 cups red wine
• 1 cup chicken stock
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the onions and mushrooms, cooking until softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
5. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
6. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pan. Tip: This is where all the flavor is, so don’t skip this step!
7. Add the thyme and bay leaf, then return the chicken to the skillet, skin-side up.
8. Transfer the skillet to the oven and bake uncovered for 45 minutes, or until the chicken is cooked through. Tip: The sauce should be slightly thickened but still liquid enough to spoon over the chicken.
9. Remove the bay leaf before serving.

Luscious and hearty, this Coq au Vin with Mushrooms boasts tender chicken that falls off the bone, enveloped in a velvety sauce. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce.

Red Wine Coq au Vin

Craving something cozy yet sophisticated for dinner? Let me tell you about my latest kitchen adventure with Red Wine Coq au Vin, a dish that’s as fun to make as it is to eat. It’s my go-to when I want to impress without stressing, and the rich flavors always remind me of the first time I tried it at a tiny bistro in Paris.

Ingredients

• 4 slices bacon, chopped
• 3 lbs chicken thighs, bone-in, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• 8 oz mushrooms, quartered
• 2 tbsp butter

Instructions

1. Preheat oven to 350°F.
2. In a large Dutch oven, cook bacon over medium heat until crispy, about 5 minutes. Remove and set aside.
3. Season chicken with salt and pepper, then dredge in flour, shaking off excess.
4. Heat olive oil in the same pot over medium-high heat. Brown chicken in batches, 3-4 minutes per side. Remove and set aside.
5. Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
6. Pour in red wine, scraping up browned bits. Add chicken broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
7. Return chicken and bacon to the pot. Cover and transfer to oven. Cook for 45 minutes.
8. Meanwhile, sauté mushrooms in butter until golden, about 5 minutes. Stir into the pot after the chicken has cooked.
9. Return to oven, uncovered, for 15 more minutes.

Here’s the magic: the chicken becomes impossibly tender, soaking up all that wine-infused goodness. Serve it over mashed potatoes or with a crusty baguette to sop up the sauce—trust me, you’ll want every last drop.

White Wine Coq au Vin

Zesty and rich, this White Wine Coq au Vin is my go-to comfort dish when I want something that feels both luxurious and homely. I remember the first time I tried making it; the kitchen was filled with the most incredible aromas, and my family knew dinner was going to be special.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups dry white wine
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, melt the butter and add the pearl onions and mushrooms. Cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
5. Add the garlic and thyme, cooking for another minute until fragrant.
6. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Return the chicken to the skillet, cover, and transfer to the oven. Bake for 45 minutes, until the chicken is cooked through.
8. Remove from the oven and let rest for 5 minutes before serving.

Hearty and flavorful, this dish pairs beautifully with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce. The chicken is fall-off-the-bone tender, and the sauce has a depth of flavor that’s simply irresistible.

Coq au Vin Blanc

Zesty and comforting, Coq au Vin Blanc is a dish that reminds me of cozy Sunday dinners at my grandmother’s house. It’s a lighter take on the classic Coq au Vin, using white wine for a fresher flavor profile that’s perfect for late summer evenings.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Add pearl onions and mushrooms, sautéing until the onions are translucent and the mushrooms are browned, about 5 minutes.
5. Add minced garlic and thyme, cooking for 1 minute until fragrant.
6. Pour in white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
7. Add chicken broth and bring to a simmer. Return the chicken thighs to the skillet, skin-side up.
8. Transfer the skillet to the oven and bake uncovered for 25 minutes.
9. Remove from the oven and stir in heavy cream. Let it sit for 5 minutes to thicken slightly.

Lusciously creamy with a hint of tang from the white wine, this Coq au Vin Blanc pairs beautifully with crusty bread or over a bed of buttery mashed potatoes. The chicken is fall-off-the-bone tender, and the sauce is rich enough to savor every last drop.

Slow Cooker Coq au Vin

Kicking off the week with a dish that feels like a warm hug, I’m sharing my go-to Slow Cooker Coq au Vin recipe. It’s perfect for those days when you want something hearty without spending hours in the kitchen. Trust me, the slow cooker does all the heavy lifting here.

Ingredients

• 4 slices bacon, chopped
• 3 lbs chicken thighs, skin-on
• 1 cup carrots, diced
• 1 cup pearl onions, peeled
• 2 cloves garlic, minced
• 2 cups red wine
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp thyme, fresh
• 1 bay leaf
• 1 cup mushrooms, sliced
• 2 tbsp flour
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove and set aside, leaving the fat in the skillet.
2. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin side down first, for about 4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the carrots, pearl onions, and garlic. Sauté for 3 minutes until slightly softened.
4. Pour in the red wine and chicken broth, scraping up any browned bits. Stir in the tomato paste, thyme, and bay leaf. Bring to a simmer for 2 minutes.
5. Transfer the vegetable and wine mixture to the slow cooker over the chicken. Cover and cook on low for 6 hours.
6. An hour before serving, add the mushrooms to the slow cooker.
7. In a small bowl, mix the flour and butter to form a paste. Stir this into the slow cooker to thicken the sauce. Cook for the remaining hour.
8. Remove the bay leaf before serving. Garnish with the reserved bacon.

Mmm, the chicken is so tender it falls off the bone, and the sauce is rich with depth from the red wine. Serve it over mashed potatoes or with crusty bread to soak up all that delicious sauce.

Coq au Vin with Bacon

Waking up to the crisp morning air, I couldn’t help but think of the perfect dish to warm the soul—Coq au Vin with Bacon. There’s something about the rich, deep flavors of this classic French dish that feels like a hug on a chilly day. I remember the first time I made it, the kitchen filled with an aroma that promised comfort, and it’s been a favorite ever since.

Ingredients

• 4 slices bacon, chopped
• 3 lbs chicken thighs, skin-on
• 1 cup red wine
• 2 cups chicken broth
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp flour
• 2 tbsp olive oil
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving fat in the pot.
2. Season chicken thighs with salt and pepper. Brown in the bacon fat, skin side down first, for about 5 minutes per side. Remove and set aside.
3. In the same pot, add onions, carrots, and mushrooms. Cook until softened, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies adds depth.
4. Stir in garlic and tomato paste, cooking for 1 minute until fragrant. Sprinkle flour over the veggies and stir to coat.
5. Pour in red wine, scraping the bottom of the pot to deglaze. Add chicken broth, thyme, and bay leaf. Bring to a simmer.
6. Return chicken and bacon to the pot. Cover and simmer on low heat for 45 minutes. Tip: A slow simmer ensures tender chicken.
7. Remove bay leaf. Adjust seasoning with salt and pepper if needed. Tip: Let it sit for 10 minutes before serving to allow flavors to meld.

The chicken falls off the bone, bathed in a sauce that’s rich with the essence of wine and bacon. Serve it over mashed potatoes or with a crusty baguette to soak up every last drop of that glorious sauce.

Coq au Vin with Pearl Onions

Goodness, there’s nothing quite like the rich, comforting flavors of Coq au Vin to make a dinner feel special. I remember the first time I tried making it at home, the aroma filling my kitchen was absolutely divine, and it’s been a favorite ever since.

Ingredients

• 4 chicken thighs
• 2 chicken drumsticks
• 1 cup pearl onions, peeled
• 3 slices bacon, chopped
• 2 cups red wine
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. In a large oven-safe pot, heat 2 tbsp olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Render the bacon fat slowly for maximum flavor.
3. Remove the bacon with a slotted spoon and set aside. In the same pot, brown the chicken thighs and drumsticks on all sides, about 4 minutes per side. Remove and set aside.
4. Add the pearl onions to the pot and sauté until lightly browned, about 3 minutes. Tip: Pearl onions can be a pain to peel, but blanching them in boiling water for 30 seconds makes it easier.
5. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaf, and return the bacon and chicken to the pot.
7. Bring to a simmer, then cover and transfer to the oven. Bake for 1 hour and 15 minutes. Tip: The dish is ready when the chicken is tender and the sauce has thickened slightly.
8. Remove the bay leaf and season with salt and pepper to taste before serving.

Kindly note, the chicken should be fall-off-the-bone tender, and the sauce rich and velvety. Serve it over mashed potatoes or with a crusty baguette to soak up all that delicious sauce.

Coq au Vin with Thyme

Kitchen adventures have led me to some unforgettable dishes, but none quite as comforting as Coq au Vin with Thyme. It’s a dish that reminds me of chilly evenings spent with friends, where the aroma of wine and herbs fills the air, promising a meal that’s both hearty and elegant.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup dry red wine
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat olive oil and butter in a large oven-safe skillet over medium-high heat until the butter is melted and bubbling.
4. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
5. In the same skillet, add pearl onions and mushrooms. Cook for 5 minutes until the onions are slightly caramelized and the mushrooms have released their moisture.
6. Add minced garlic and thyme, cooking for 1 minute until fragrant.
7. Sprinkle flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
8. Pour in the red wine and chicken broth, scraping the bottom of the skillet to loosen any browned bits.
9. Return the chicken thighs to the skillet, skin-side up, and bring the liquid to a simmer.
10. Transfer the skillet to the preheated oven and bake for 45 minutes, until the chicken is cooked through and the sauce has thickened.
11. Remove from the oven and let rest for 5 minutes before serving.

Best enjoyed with a side of crusty bread to soak up the rich, velvety sauce, this Coq au Vin with Thyme is a testament to the magic of slow cooking. The chicken falls off the bone, infused with the deep flavors of wine and thyme, making every bite a luxurious experience.

Coq au Vin with Garlic

Believe it or not, the first time I tried making Coq au Vin with Garlic, I was skeptical about the wine’s role in the dish. But oh, how wrong I was! This classic French dish, with its rich flavors and tender chicken, has become a staple in my kitchen, especially on chilly evenings.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp thyme

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove the chicken and set aside. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the red wine and chicken broth, scraping the bottom of the skillet to loosen any browned bits. Tip: This deglazing step is crucial for building flavor.
6. Return the chicken to the skillet, add the bay leaf and thyme, then bring to a simmer.
7. Cover the skillet and transfer it to the preheated oven. Bake for 45 minutes, or until the chicken is tender and cooked through. Tip: The liquid should be reduced by about half, creating a rich sauce.
8. Remove the bay leaf before serving.

What makes this Coq au Vin with Garlic truly stand out is the melt-in-your-mouth chicken enveloped in a deeply flavorful sauce. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Coq au Vin with Rosemary

Diving into the heart of French cuisine, I stumbled upon a dish that’s as rich in history as it is in flavor—Coq au Vin. There’s something magical about slow-cooking chicken in red wine, especially when rosemary adds its earthy aroma. I remember the first time I made it; the kitchen smelled like a rustic French bistro, and I’ve been hooked ever since.

Ingredients

• 4 chicken thighs
• 2 cups red wine
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 sprigs rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp flour

Instructions

1. Heat olive oil and butter in a large Dutch oven over medium-high heat until the butter is melted.
2. Season chicken thighs with salt and pepper, then brown them in the Dutch oven for 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until softened, about 5 minutes. Tip: Scrape the bottom to release the flavorful bits.
4. Sprinkle flour over the vegetables, stirring to coat evenly, and cook for 1 minute.
5. Pour in red wine and chicken broth, bringing the mixture to a simmer. Add rosemary sprigs.
6. Return the chicken to the pot, cover, and simmer on low heat for 45 minutes. Tip: The liquid should barely bubble.
7. After 45 minutes, uncover and simmer for another 15 minutes to thicken the sauce. Tip: The chicken should be tender and easily pull apart.
8. Remove rosemary sprigs before serving.

Gloriously tender, the chicken falls off the bone, bathed in a velvety wine sauce that’s deepened with rosemary. Serve it over mashed potatoes or with crusty bread to soak up every last drop of that rich sauce.

Coq au Vin with Brandy

Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly when I turn to this classic Coq au Vin with Brandy, a dish that’s as rich in flavor as it is in history. It’s my go-to for impressing guests or treating myself to a little luxury on a quiet night.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1/4 cup brandy
• 1 cup chicken stock
• 1 tbsp olive oil
• 1/2 lb mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the onions and mushrooms. Cook until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
5. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
6. Pour in the brandy, carefully igniting it to flambé (optional but recommended for depth of flavor). Let the flames die down naturally.
7. Add the red wine, chicken stock, thyme, and bay leaf. Bring to a simmer.
8. Return the chicken to the skillet, cover, and transfer to the oven. Bake for 45 minutes.
9. Remove the bay leaf before serving. Tip: For a thicker sauce, simmer on the stove for a few extra minutes after baking.

This Coq au Vin with Brandy emerges from the oven with tender chicken that falls off the bone, bathed in a sauce that’s deep, complex, and slightly sweet from the brandy. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that glorious sauce.

Coq au Vin with Cognac

Coq au Vin with Cognac is a dish that takes me back to my first culinary class in France, where the rich aromas of wine and herbs filled the air. Combining tender chicken, robust red wine, and a splash of cognac, this recipe is a celebration of flavors that’s perfect for a cozy dinner.

Ingredients

• 4 chicken thighs
• 2 chicken drumsticks
• 1 cup all-purpose flour
• 4 slices bacon, chopped
• 1 cup pearl onions, peeled
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups red wine
• 1/4 cup cognac
• 2 cups chicken stock
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs and drumsticks with salt and pepper, then dredge in flour, shaking off excess.
3. Heat olive oil in a large oven-proof skillet over medium heat. Add the chicken and brown on all sides, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the chopped bacon and cook until crispy. Remove and set aside, leaving the fat in the skillet.
5. Add the pearl onions and mushrooms to the skillet, sautéing until the onions are translucent and the mushrooms are browned, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the cognac and carefully ignite to flambé, allowing the alcohol to burn off. Tip: Stand back when igniting to avoid any flames.
8. Add the red wine, chicken stock, tomato paste, thyme, and bay leaf, stirring to combine.
9. Return the chicken and bacon to the skillet, bringing the mixture to a simmer.
10. Cover and transfer to the preheated oven. Bake for 1 hour, until the chicken is tender and the sauce has thickened.
11. Remove the bay leaf before serving. Tip: For an extra layer of flavor, let the dish rest for 10 minutes after baking.

Velvety and rich, this Coq au Vin with Cognac boasts a deep, complex flavor profile that’s both comforting and sophisticated. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of the luxurious sauce.

Coq au Vin with Herbs de Provence

Unbelievable how a classic French dish can transport you straight to the countryside with just one bite. I remember the first time I tried Coq au Vin; it was a chilly evening, and the rich, herb-infused aroma filled my kitchen, promising comfort. Now, it’s my go-to for impressing guests or treating myself to a fancy dinner at home.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp Herbs de Provence
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the chicken thighs skin-side down for 5 minutes until golden brown, then flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, add diced carrots and onions, cooking until softened, about 5 minutes.
6. Add minced garlic and tomato paste, stirring for 1 minute until fragrant.
7. Sprinkle flour over the vegetables, stirring to combine, then slowly pour in red wine and chicken broth, scraping up any browned bits.
8. Stir in Herbs de Provence and bring the mixture to a simmer.
9. Return the chicken thighs to the skillet, skin-side up, and transfer to the oven.
10. Bake uncovered for 45 minutes until the chicken is cooked through and the sauce has thickened.
11. Let rest for 5 minutes before serving.

Zesty and rich, this Coq au Vin with Herbs de Provence is a masterpiece of flavors, with the chicken so tender it falls off the bone. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Coq au Vin with Root Vegetables

Unbelievable as it may seem, I stumbled upon the most comforting Coq au Vin recipe during a chilly autumn visit to a friend’s countryside home. The rich, wine-infused chicken paired with earthy root vegetables was a game-changer for my winter dinner rotations.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 cup carrots, diced
• 1 cup parsnips, diced
• 1 cup turnips, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the onion, garlic, carrots, parsnips, and turnips. Cook until the vegetables begin to soften, about 5 minutes.
5. Stir in the tomato paste, thyme, and bay leaf, cooking for another minute until fragrant.
6. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Return the chicken to the skillet, skin-side up, and bring the liquid to a simmer.
8. Transfer the skillet to the preheated oven and bake, uncovered, for 45 minutes, or until the chicken is cooked through and the sauce has reduced slightly.
9. Remove the bay leaf before serving.

Flavorful and hearty, this Coq au Vin with Root Vegetables is a rustic dish that’s perfect for sharing. The chicken becomes incredibly tender, soaking up all the rich, wine-infused sauce, while the root vegetables add a sweet, earthy balance. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of sauce.

Coq au Vin with Potatoes

Kicking off the week with a dish that feels like a warm hug, Coq au Vin with Potatoes is my go-to comfort food when the weather starts to turn. There’s something about the rich, wine-infused sauce paired with tender potatoes that makes every bite feel like a celebration.

Ingredients

• 4 chicken thighs
• 2 cups red wine
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 potatoes, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp flour
• 2 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same skillet, add butter, onion, and garlic. Cook until softened, about 3 minutes.
4. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
5. Slowly pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pan. Tip: This deglazing step adds incredible depth to the sauce.
6. Return chicken to the skillet, add potatoes, and bring to a simmer. Cover and cook on low heat for 45 minutes, or until chicken is cooked through and potatoes are tender. Tip: Check the sauce consistency; if it’s too thin, simmer uncovered for a few more minutes.

Rich and hearty, this Coq au Vin with Potatoes boasts a velvety sauce that clings to every piece of chicken and potato. Serve it over a bed of creamy polenta for an extra indulgent twist.

Coq au Vin with Carrots

Perfect for a cozy dinner, this Coq au Vin with Carrots recipe is a dish I turn to when I want something hearty yet elegant. It’s a classic that never fails to impress, with its rich flavors and tender chicken. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a favorite.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 cup carrots, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the chicken thighs skin-side down for 5 minutes until golden brown, then flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, add the diced onion and sliced carrots. Cook for 5 minutes until softened.
6. Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
7. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Add the thyme and bay leaf, then return the chicken thighs to the skillet.
9. Bring to a simmer, then cover and transfer to the preheated oven.
10. Bake for 45 minutes until the chicken is tender and cooked through.
11. Remove the bay leaf before serving.

Comforting and rich, this Coq au Vin with Carrots is best served over mashed potatoes or with a crusty baguette to soak up the delicious sauce. The carrots add a subtle sweetness that balances the depth of the wine, making every bite a delight.

Coq au Vin with Celery

After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a hearty Coq au Vin to bring warmth to the soul. I remember the first time I tried adding celery to this classic dish; it was a game-changer, adding a subtle crunch and freshness that balanced the rich flavors perfectly.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1 cup chicken broth
• 1/2 cup all-purpose flour
• 3 tbsp olive oil
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup pearl onions, peeled
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the celery, carrots, and pearl onions. Cook until slightly softened, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the red wine and chicken broth, scraping the bottom of the skillet to loosen any browned bits.
7. Return the chicken thighs to the skillet, add the thyme and bay leaf, and bring to a simmer.
8. Cover the skillet and transfer to the preheated oven. Bake for 45 minutes, or until the chicken is cooked through.
9. Remove the thyme sprigs and bay leaf before serving.

Every bite of this Coq au Vin with Celery is a melody of flavors, with the tender chicken falling off the bone and the vegetables soaked in the rich, wine-infused sauce. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Coq au Vin with Leeks

Nothing brings back memories of my grandmother’s kitchen quite like the rich, comforting aroma of Coq au Vin simmering on the stove. This version, with its tender leeks melting into the sauce, is a twist on the classic that I’ve come to adore on chilly evenings.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups dry red wine
• 1 cup chicken stock
• 2 leeks, white and light green parts only, sliced into 1/2-inch rounds
• 4 slices bacon, chopped
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp thyme leaves
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
3. Season chicken thighs with salt and pepper. Brown them in the bacon fat, skin side down first, for about 5 minutes per side. Remove and set aside.
4. In the same pot, melt butter over medium heat. Add leeks and garlic, sautéing until soft, about 3 minutes. Sprinkle flour over the leeks, stirring to coat evenly.
5. Pour in red wine and chicken stock, scraping the bottom of the pot to loosen any browned bits. Add thyme, bay leaf, and the reserved bacon. Bring to a simmer.
6. Return chicken to the pot, cover, and transfer to the oven. Cook for 45 minutes, or until the chicken is tender and cooked through.
7. Remove bay leaf before serving. For an extra touch of elegance, garnish with fresh thyme leaves.

The chicken falls off the bone into a velvety sauce, with the leeks adding a subtle sweetness that balances the wine’s depth. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop.

Coq au Vin with Shallots

Perfect for a cozy dinner, Coq au Vin with Shallots is a dish that brings warmth to any table. I remember the first time I tried it; the rich flavors and tender chicken made it an instant favorite in my household.

Ingredients

• 4 chicken thighs
• 2 cups red wine
• 1 cup chicken broth
• 8 shallots, peeled
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp flour

Instructions

1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
5. In the same skillet, add butter, shallots, and garlic. Cook until shallots are softened, about 3 minutes.
6. Sprinkle flour over the shallots and stir to combine, cooking for 1 minute.
7. Slowly pour in the red wine and chicken broth, stirring constantly to avoid lumps.
8. Add thyme and bring the mixture to a simmer.
9. Return the chicken thighs to the skillet, cover, and transfer to the oven.
10. Bake for 45 minutes, or until the chicken is cooked through and tender.
11. Tip: For a richer sauce, let it reduce on the stove for a few extra minutes after baking.
12. Tip: Pair this dish with crusty bread to soak up the delicious sauce.
13. Tip: If you prefer a smoother sauce, strain it before serving.

The chicken comes out incredibly tender, falling off the bone, while the shallots add a subtle sweetness to the robust wine sauce. Serve it over mashed potatoes or alongside a crisp green salad for a complete meal.

Coq au Vin with Wild Mushrooms

After a chilly evening walk through the farmer’s market, nothing warms the soul quite like a hearty Coq au Vin. I remember the first time I tried this classic French dish; the rich, velvety sauce and tender chicken left me utterly speechless. Now, it’s my go-to comfort food for impressing guests or treating myself on a lazy Sunday.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups red wine
• 1 cup chicken stock
• 8 oz wild mushrooms, sliced
• 4 slices bacon, chopped
• 1 onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.
2. In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
3. Season chicken thighs with salt and pepper. Brown them in the bacon fat, skin side down first, for about 5 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrots, and garlic. Cook until softened, about 5 minutes. Tip: Scrape the bottom of the pot to incorporate the flavorful bits.
5. Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute to remove the raw flour taste.
6. Slowly pour in red wine and chicken stock, stirring constantly to avoid lumps. Add thyme and bay leaf.
7. Return the chicken and bacon to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 45 minutes.
8. Remove the pot from the oven. Stir in wild mushrooms. Tip: For an earthy flavor, use a mix of mushrooms like chanterelles and morels.
9. Return to the oven, uncovered, for another 15 minutes until the mushrooms are tender and the sauce has thickened slightly.
10. Discard the bay leaf before serving. Tip: Let the dish rest for 10 minutes to allow the flavors to meld beautifully.

Unbelievably tender, the chicken falls off the bone, mingling with the earthy mushrooms and robust wine sauce. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of that luxurious sauce.

Conclusion

Tantalizing and diverse, our roundup of 21 Coq au Vin recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a curious newcomer, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop us a comment below! Loved our collection? Share the joy by pinning this article on Pinterest for your fellow food enthusiasts to discover. Happy cooking!