Dinner

Coq au Vin

Coq au vin is a rustic French braise of chicken joints in red wine with mushrooms, bacon and silverskin onions. The bird becomes tender and full-flavoured as it simmers in the wine sauce, which reduces to a glossy, savoury coating. It is a restaurant-quality dish that is surprisingly straightforward to cook at home.

648cal per serving 39gprotein 22gcarbs 35gfat 20min prep 75min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Coq au Vin — common questions

Can I make coq au vin ahead?

Yes, it actually improves if made 1–2 days in advance. Cool, cover and refrigerate, then gently reheat in a 160°C oven for 25–30 minutes until hot throughout. This gives the flavours time to meld.

What if I do not have red wine?

Use dry white wine or cider instead, though the flavour will be lighter and less deep. You can also use half the wine and replace the rest with extra stock if you prefer.

The sauce seems too thin—how do I thicken it?

The most common mistake is not reducing the sauce enough. If necessary, make a beurre manié (equal parts butter and flour mixed into a paste), whisk it into the simmering sauce and cook for 2–3 minutes until glossy and thickened.

Can I make this in a slow cooker?

Yes, brown the chicken and bacon in a pan first, then transfer everything to a slow cooker on low for 6–8 hours, or high for 3–4 hours. Do not add extra liquid; the chicken will release moisture and over-dilute the sauce.

What should I serve with coq au vin?

Serve with creamy mashed potatoes, egg noodles or crusty bread to soak up the sauce. A simple green salad alongside is traditional.

Can I freeze coq au vin?

Yes, cool completely, transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in a 160°C oven for 30–40 minutes until hot throughout.