Name: Coq au Vin Chicken Stew with Red Wine Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: French
Ingredients: 6 slices (6 oz) bacon; 8 chicken thighs (3 1/2 to 4 lbs); 8 oz. cremini or white mushrooms, sliced thick; 1 medium yellow onion, diced (1 1/2 cups); 4 garlic cloves, minced (4 tsp); 3 medium carrots, peeled and chopped into 1 inch chunks; 2 cups dry red wine, such as Pinot Noir or Côtes du Rhône; 2 1/2 cups low sodium chicken broth, homemade or store-bought; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; Salt and black pepper to taste; 2 Tbsp chopped fresh parsley, for garnish; 2 Tbsp tomato paste; 3 Tbsp unsalted butter; 3 Tbsp flour

There's something undeniably comforting about a slow-simmered stew that fills your kitchen with warm, rich aromas, and that's exactly what you get with this Coq au Vin Chicken Stew with Red Wine Recipe. It’s a classic French favorite that brings tender chicken, earthy mushrooms, and fragrant herbs together in a luscious red wine sauce that feels like a big cozy hug on a plate.

A large light blue round pot filled with seven brown cooked meat pieces layered with a shiny sauce on top. Inside the sauce, there are orange carrot pieces and slices of brown mushrooms mixed with small bits of cooked bacon. Fresh green chopped herbs are sprinkled over the meat and sauce, adding a bright contrast. The pot is placed on a white marbled surface with a white cloth napkin nearby, and in the background, there are two wooden pepper mills and fresh green parsley. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coq au Vin Chicken Stew with Red Wine Recipe
Top Tip
How to Serve Coq au Vin Chicken Stew with Red Wine Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coq au Vin Chicken Stew with Red Wine Recipe

Why You'll Love This Recipe

Cooking Coq au Vin has always been one of my favorite rituals—there’s something so rewarding about transforming simple ingredients into a dish that tastes like it’s been made with love for hours, even if you’re only putting in half that time.

Deep Flavor Development: The red wine and slow simmering bring out complex, layered flavors that make every bite memorable.
Simple Ingredients, Gourmet Result: You don’t need fancy or hard-to-find items to impress—it’s mostly pantry staples plus some fresh herbs.
Great for Entertaining: This stew can feed a crowd and makes fantastic leftovers that taste even better the next day.
Hands-On Yet Relaxed: You get to enjoy the cooking process, but most of the time the stew just simmers away while you do other things.

A white round pot shows seven pieces of cooked brown meat covered in thick brown sauce, mixed with orange carrot chunks and sliced brown mushrooms. Fresh green chopped herbs are scattered on top of the meat and sauce. The pot sits on a white marbled surface with a silver spoon inside on the right, resting on a folded blue cloth. Two pieces of torn bread and one long bread roll are placed at the bottom. Nearby, a wooden bowl filled with green herbs and two wooden grinders can be seen at the top left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Coq au Vin Chicken Stew with Red Wine Recipe really comes from ingredient harmony. Each component plays a part—from the smoky bacon fat to the bright herbs—making the dish rich and balanced without overwhelming your palate.

Flat lay of six uncooked chicken thighs with skin, six slices of raw streaky bacon, a pile of thickly sliced cremini mushrooms, a medium diced yellow onion, four whole uncracked garlic cloves, a small white bowl with bright red tomato paste, a small white bowl filled with dark red dry red wine, a small white bowl with pale golden chicken broth, three medium peeled and chopped carrots, a few sprigs of fresh green thyme, a few sprigs of fresh rosemary, a small white bowl of unsalted butter, a small white bowl of pale beige flour, and a small heap of chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds a smoky richness and savory depth, plus some rendered fat for browning the chicken and vegetables.
Chicken Thighs: They stay juicy and tender through the long cooking, with plenty of flavor from the skin and dark meat.
Mushrooms: Their earthy flavor complements the wine and herbs, plus they soak up some of that delicious sauce.
Yellow Onion: Brings sweetness and substance to the base.
Garlic: Fresh garlic gives a punchy aroma and taste without overpowering.
Tomato Paste: A little acidity and umami boost to deepen the sauce’s flavor.
Dry Red Wine: The star of the show, adding acidity and richness; Pinot Noir or Côtes du Rhône are excellent go-tos.
Chicken Broth: Adds moisture and a gentle savoriness, balance for the wine.
Fresh Thyme & Rosemary: They enliven the stew with fresh herbal notes, making the dish taste truly special.
Carrots: Sweetness and texture, plus a splash of color that brightens the stew.
Butter & Flour: Pure magic for thickening the sauce and giving it that silky finish.
Fresh Parsley: A fresh, vibrant garnish to finish off the dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this stew based on what’s fresh or what mood I’m in—sometimes I’ll swap fresh rosemary for tarragon or add pearl onions for an extra pop. It’s one of those flexible recipes that really invites your creativity.

Variation: Once, I added a splash of brandy near the end for a deeper flavor kick—it was heavenly and a bit luxurious for a weeknight!
Vegetarian Option: Try substituting chicken for hearty mushrooms, adding white beans for protein, and using vegetable broth for a rich vegan twist.
Make it Lighter: Removing the bacon or using turkey bacon helps reduce fat while still keeping a smoky note.

Step-by-Step: How I Make Coq au Vin Chicken Stew with Red Wine Recipe

Step 1: Crisp up the bacon and prepare your chicken

Start by gently frying bacon slices in your pot over medium heat until they’re just crisp. Don’t rush this step — that bacon fat is going to coat everything with so much flavor later on. Once cooked, scoop the bacon out and let it drain on a paper towel. Then, dry your chicken thighs thoroughly with paper towels — this is key because wet chicken won’t brown properly. Season with salt and pepper, then sear the thighs skin-side down in the bacon fat until golden and delicious. That crispy skin and fond stuck to the pan are gold for your stew’s depth!

Step 2: Build your flavor base with veggies and tomato paste

In the same pot, toss in your sliced mushrooms. Let them cook undisturbed for a couple minutes to get some color before stirring. Then, add the diced onions and sauté until soft and fragrant. Garlic goes in last to avoid burning—just 30 seconds until you catch that rich aroma. Stir in the tomato paste to deepen the flavors and let it cook a bit before you add the liquids.

Step 3: Pour in the red wine and broth, add herbs, then simmer

Deglaze the pot with your red wine, scraping up all those tasty browned bits stuck to the bottom. That’s where the magic hides! Once combined, add the chicken broth along with the fresh thyme and rosemary. Bring it all to a simmer, then let it bubble gently on low heat for about 10 minutes to concentrate those flavors.

Step 4: Return chicken and carrots, then slow cook

Put your browned chicken and chopped carrots back into the pot. Give it a good stir to combine. Cover and let everything simmer slowly for 45 minutes, stirring gently halfway through to make sure nothing sticks or burns. This slow cooking tenderizes the meat and lets the flavors meld beautifully.

Step 5: Thicken the sauce and finish up

In a separate small saucepan, melt butter and whisk in the flour to create a roux. Cook it for about 1 ½ minutes to get rid of the raw flour taste. Then, slowly whisk in about 1 ½ cups of liquid from the stew until the sauce thickens smoothly. Pour this luscious mixture back into the main pot along with your crispy bacon, stirring everything together. Your stew is now velvety, flavorful, and perfectly rustic.

Top Tip

I’ve learned a few little tricks that totally elevate this classic stew—trust me, they make your Coq au Vin taste like it’s come straight from a French countryside bistro!

Pat Chicken Dry: This ensures you get a gorgeous golden crust instead of steaming the meat in the pan.
Don’t Skip Deglazing: Scrape all those caramelized bits loose; that’s pure flavor packed into your sauce.
Use Fresh Herbs: Don’t rely just on dried — fresh rosemary and thyme add brightness and depth that dried herbs can’t replicate.
Simmer Low and Slow: A gentle simmer keeps chicken tender and juicy and lets flavors develop fully without toughening the meat.

How to Serve Coq au Vin Chicken Stew with Red Wine Recipe

Garnishes

I always sprinkle plenty of fresh chopped parsley on top just before serving—it adds a fresh, vibrant color and that lovely herbal brightness that cuts through the richness. Sometimes I even toss a few fresh thyme sprigs on for that rustic look.

Side Dishes

This stew pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or crusty French bread to soak up every last drop of sauce. When I want to keep it light, I love serving it with a simple green salad dressed in lemon vinaigrette.

Creative Ways to Present

For a special dinner, I like serving individual portions in small cast iron skillets or rustic ceramic bowls. Adding a sprig of fresh herb on top with a light drizzle of good olive oil makes it feel like you’re dining in a French bistro. Pair with a glass of the same red wine you cooked with to bring it all full circle!

Make Ahead and Storage

Storing Leftovers

Leftover Coq au Vin is one of those dishes that actually tastes better the next day since the flavors have had even more time to marry. I store leftovers in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before refrigerating to maintain quality.

Freezing

When I want to prep ahead, I freeze this stew in portion-sized containers. It freezes beautifully without losing texture or flavor. Just thaw overnight in the fridge before reheating.

Reheating

I like to gently reheat leftovers over low heat on the stove to keep the chicken tender and prevent the sauce from separating. Add a splash of broth or water if the sauce feels too thick. Microwave works in a pinch but watch the timing closely.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, thighs are preferred because they stay more tender and moist during the long cooking process. Breasts can dry out or become tough if overcooked in this stew.

What type of red wine is best for Coq au Vin Chicken Stew with Red Wine Recipe?

Look for a dry red wine with medium body, like Pinot Noir or Côtes du Rhône. Avoid cooking wines or anything too sweet to keep the flavor balanced and authentic.

How long can I store leftover Coq au Vin?

Stored properly in an airtight container in the refrigerator, leftovers will keep well for 3 to 4 days. For longer storage, freezing is best.

Can I prepare Coq au Vin in a slow cooker?

Yes! Brown the chicken and bacon first on the stove, then transfer ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for about 4 hours, adding the thickening roux toward the end.

Final Thoughts

Honestly, there’s something so satisfying about making a dish like this Coq au Vin Chicken Stew with Red Wine Recipe from scratch; it’s part ritual, part magic. Sharing this stew with friends or family always feels special—it’s a dish that invites slow conversations and smiles, the kind of meal that sticks with you long after the last bite. Give it a go—you’ll gain a new favorite for cozy nights and impressive dinners alike!