Name: Coq au Vin Chicken Stew 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; Salt and black pepper to taste; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 Tbsp chopped fresh parsley for garnish; 2 Tbsp tomato paste; 3 Tbsp unsalted butter; 3 Tbsp flour

There’s just something magical about the rich, deep flavors of a hearty Coq au Vin Chicken Stew Recipe that makes it worth every minute spent in the kitchen. This classic French stew, with tender chicken braised in red wine and aromatic herbs, fills your home with a cozy warmth you’ll want to savor time and again.

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 Recipe
Top Tip
How to Serve Coq au Vin Chicken Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coq au Vin Chicken Stew Recipe

Why You'll Love This Recipe

I genuinely love sharing this Coq au Vin Chicken Stew Recipe because it’s a dish that feels both sophisticated and comforting. It’s the kind of recipe that makes a regular weeknight dinner feel like a special occasion without needing fancy ingredients or techniques.

Classic French Flavor: The slow simmer in red wine creates that signature deep, luscious taste that’s irresistible.
Simple Ingredients, Big Impact: You don’t need to hunt down rare items—just good-quality basics to make magic happen.
One-Pot Wonder: Easy cleanup and everything in one place means less fuss and more time savoring the stew.
Perfect for Sharing: It’s a generous recipe that’s great for family dinners or cozy gatherings with friends.

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

This Coq au Vin Chicken Stew Recipe relies on a harmonious blend of fresh herbs, rich wine, and simple proteins that complement each other beautifully. Here’s what you’ll want to look for at the market, and why each ingredient matters.

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 smoky depth and renders fat to cook the chicken and vegetables, infusing amazing flavor.
Chicken thighs: Perfect for stew due to their tenderness and ability to stay juicy during slow cooking.
Mushrooms: Bring earthiness and a meaty texture that pairs beautifully with the wine sauce.
Yellow onion: Adds sweetness and body when sautéed gently.
Garlic: A punch of aroma and flavor that elevates the dish.
Tomato paste: Balances acidity and enriches the sauce’s color and flavor.
Dry red wine: The star ingredient that tenderizes the meat and creates that signature stew taste—Pinot Noir is my personal favorite.
Chicken broth: Keeps the stew comforting and hearty without overpowering the wine’s character.
Fresh thyme and rosemary: Fragrant herbs that lift the entire dish with herbal notes.
Carrots: Add subtle sweetness and texture, perfectly balancing the savory sauce.
Butter and flour (for roux): Create a silky sauce that clings to every bite.
Fresh parsley: Brightens up the final dish with a pop of freshness and color.

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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

This recipe is a fantastic base that you can tweak to suit your tastes or what's on hand. I often experiment with adding a splash of brandy for a little extra warmth or swapping cremini mushrooms for shiitake for a different earthy note.

Variation: I once made this stew with drumsticks instead of thighs—just as tender, but a little more budget-friendly and super flavorful.
Dietary swaps: For a lower-fat version, try skinless chicken thighs and reduce the bacon to a sprinkle of smoked paprika for that smoky vibe.

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

Step 1: Rendering the Bacon and Sealing Flavor

Start by heating your large pot over medium heat and crisping up the bacon. The goal here is to get it just right—crispy but not burnt—and then set it aside. Don’t toss the flavorful fat left behind; that’s your cooking base for the chicken and mushrooms ahead.

Step 2: Searing the Chicken Thighs

Pat the chicken thighs dry—this step can’t be skipped because wet chicken won’t brown well. Season with salt and pepper, then add to the hot bacon fat skin side down. Let them sear undisturbed for about 4 minutes until beautifully golden, then flip for another 2-3 minutes. Work in batches if needed, to keep a good sear and avoid crowding, then rest the chicken on a plate.

Step 3: Building the Flavor Base

Turn the heat to medium and toss in the mushrooms to soak up the fat and brown lightly for about 3 minutes. Add the diced onion and sauté until translucent, then garlic for a quick 30 seconds to bring out its aroma without burning. Stir in the tomato paste and cook for another 30 seconds. This creates a rich, concentrated base that flavors the whole stew.

Step 4: Wine, Broth, and Herbs Join the Party

Pour in the red wine, scraping up all those browned bits on the bottom—the real flavor gold. Follow with the chicken broth, thyme, and rosemary. Bring it all to a gentle simmer, then lower the heat to keep it steady for 10 minutes. This step lets the alcohol mellow and the flavors meld beautifully.

Step 5: The Slow Simmer that Makes the Magic

Return the chicken to the pot along with the carrot chunks, stirring to combine. Cover and let everything simmer gently for 45 minutes. Check once halfway through to give it a gentle stir, making sure the chicken stays submerged and tenderizes evenly. Patience here is key—you’re locking in all those wonderful scents and textures.

Step 6: Thickening the Sauce and Final Touches

In the last few minutes, melt butter over medium heat in a separate saucepan and whisk in the flour, cooking for about 1 ½ minutes to make a roux. Gradually ladle 1 ½ cups of the stew liquid into the roux while whisking constantly—this avoids lumps and thickens the sauce quickly. Pour this back into your pot along with the reserved bacon and stir it all together. Sprinkle fresh parsley over the top and you’re ready to serve.

Top Tip

From my many attempts at this Coq au Vin Chicken Stew Recipe, I’ve learned a few key things that really elevate the dish. These tips will save you time and ensure your stew turns out rich and perfectly textured every time.

Pat Dry, Always: Dry chicken sears better, creating that beautiful golden crust that adds flavor and texture.
Don’t Rush the Simmer: Lower heat and patience develop depth—you won’t regret waiting the extra 45 minutes.
Deglaze with Care: Scrape up those browned bits when adding wine; they’re flavor-packed gems that make the sauce luscious.
Thickening Magic: Whisk broth into your roux slowly to avoid lumps and get the perfect velvety finish.

How to Serve Coq au Vin Chicken Stew Recipe

Garnishes

I always finish this dish with a generous sprinkle of fresh chopped parsley. It adds not only a vibrant pop of color, but a fresh contrast that brightens up the rich, wine-laden stew beautifully. If I’m feeling extra fancy, a drizzle of good olive oil or a few thyme sprigs on top works wonders too.

Side Dishes

My go-to sides are crusty French bread or buttery mashed potatoes—they soak up every drop of the luscious sauce. Sometimes, I pair it with simple green beans or a light mixed salad to balance the richness of the stew.

Creative Ways to Present

For special occasions, I like serving this Coq au Vin Chicken Stew Recipe in shallow earthenware bowls with a sprig of herbs perched on top. It adds rustic charm and makes the meal feel extra inviting. I’ve also plated it over creamy polenta for a bit of Italian flair that guests adored.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Coq au Vin Chicken Stew Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers are a bonus treat! Just make sure to cool it before refrigerating to keep it fresh longer.

Freezing

This stew freezes really well. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for the best texture and flavor retention.

Reheating

For reheating, I prefer warming on the stove over low heat, stirring gently until heated through. This keeps the chicken tender and the sauce silky—microwaving sometimes makes the meat a bit rubbery, so stovetop is my top tip for leftovers.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Coq au Vin Chicken Stew Recipe?

While you can use chicken breasts, they’re leaner and can dry out during the long simmer. Thighs are preferred because they stay moist and tender throughout the cooking process.

What kind of wine should I choose for Coq au Vin?

A dry red wine like Pinot Noir or a Rhône blend works best because it adds depth without overpowering. Avoid wines labeled as "cooking wine" as they tend to have additives and less flavor.

Can I prepare this stew a day ahead?

Absolutely! In fact, letting the stew sit overnight allows the flavors to meld even more beautifully. Just reheat gently on the stove before serving.

How do I thicken the sauce if it’s too watery?

You can make a quick roux with butter and flour as described in the recipe or whisk in a slurry of cornstarch and water. Add slowly while simmering until you reach your desired thickness.

Final Thoughts

This Coq au Vin Chicken Stew Recipe holds a special place in my heart because it beautifully blends comfort with elegance in a way that’s surprisingly easy to achieve. It’s the kind of dish I love making when I want to impress without stress, and I have no doubt you’ll enjoy crafting it as much as eating it. So pull out that bottle of red wine and get cooking—you’ve got a delicious meal ahead!