Name: Coq au Vin Recipe with Chicken Thighs 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 Tbsp tomato paste; 2 cups dry red wine, such as Pinot Noir or Cotes du Rhone; 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; 3 Tbsp unsalted butter; 3 Tbsp flour; 2 Tbsp chopped fresh parsley, for garnish

There’s something irresistibly cozy about a classic French dish simmering gently on the stove, and this Coq au Vin Recipe with Chicken Thighs Recipe fits that bill perfectly. It’s rich, flavorful, and deeply satisfying – the kind of meal that warms you from the inside out and invites lingering conversations around the dinner table.

A light blue pot filled with a rich brown stew that has seven pieces of cooked meat layered evenly inside. The stew contains slices of orange carrots, brown mushrooms, and small pieces of bacon, all covered in thick gravy. Bright green parsley is sprinkled on top of the meat and vegetables, adding a fresh contrast. Around the pot, there are pieces of bread and a dark blue cloth on a white marbled surface, with two wooden pepper and salt grinders blurred in the background. 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 Recipe with Chicken Thighs Recipe
Top Tip
How to Serve Coq au Vin Recipe with Chicken Thighs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coq au Vin Recipe with Chicken Thighs Recipe

Why You'll Love This Recipe

I’ve been making this Coq au Vin Recipe with Chicken Thighs Recipe for years, and it never fails to impress guests and family alike. It’s an elegant dish that’s easier than it looks, and the use of chicken thighs keeps it juicy and full of flavor without drying out.

Perfectly Tender Chicken: Using chicken thighs means meat that stays moist and tender after slow simmering.
Deep, Complex Flavors: The red wine and herbs build a rich sauce that coats every bite beautifully.
Hands-On But Manageable: You get a few quick searing steps, then let the pot do the work while you relax or prep a side.
Impress Without Stress: This dish looks like you spent hours in the kitchen, but you’ll have plenty of time to sip your wine while it cooks!

A white round pot filled with a rich brown stew, containing seven pieces of browned meat on top, scattered with bright orange carrot slices and dark brown mushroom pieces. The stew looks thick and glossy, garnished with finely chopped green herbs sprinkled all over. A silver spoon is placed inside the pot on the right side, partially submerged in the stew. Around the pot on a white marbled surface, there is a broken piece of golden-brown crusty bread at the bottom and a whole baguette on the left. A small bowl with chopped green herbs and wooden salt and pepper grinders can be seen on the upper left side. A folded blue cloth napkin is visible near the pot’s handle on the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a vital role in building that signature rustic French flavor. I always recommend quality bacon and a good dry red wine since they really make the sauce sing. Also, using fresh herbs takes this from good to unforgettable.

Flat lay of thick slices of raw bacon, eight whole chicken thighs with skin on, a handful of large cremini mushrooms sliced thick, a medium peeled yellow onion diced, four whole garlic cloves unpeeled, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl filled with dark red dry red wine, a small white ceramic bowl of light golden chicken broth, fresh thyme sprigs, fresh rosemary sprigs, three peeled medium carrots cut into chunks, a small white ceramic bowl with unsalted butter, a small white ceramic bowl of all-purpose flour, fresh flat-leaf parsley sprigs, all arranged in perfect symmetry 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 richness and fat to deepen flavor; don’t skip it or use low-quality.
Chicken Thighs: Juicy and forgiving, thighs hold up beautifully to slow cooking.
Mushrooms: Provide earthiness and a meaty texture contrast to the tender chicken.
Onion: Builds natural sweetness as it softens in the sauce.
Garlic: A classic aromatic that adds warmth and depth.
Tomato Paste: Intensifies umami and enriches the sauce’s color.
Dry Red Wine: The star of the dish; choose something you’d enjoy drinking for best results.
Chicken Broth: Adds savory background and thins the sauce just right.
Thyme and Rosemary: Fresh herbs give bright, fragrant notes that balance richness.
Carrots: Add subtle sweetness and a pop of color.
Butter and Flour: Combine to create a luscious roux that thickens the sauce perfectly.
Parsley: Fresh parsley garnish adds a bright touch and color contrast when serving.

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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 sharing how I customize this, and trust me, you can easily tweak it to suit your taste or what’s in your pantry. Sometimes I swap rosemary for tarragon for a subtle anise flavor, or add pearl onions if I want a bit of sweetness and texture.

Variation: I’ve made this dish dairy-free by skipping the butter roux and instead using a cornstarch slurry to thicken the sauce – it’s a handy trick if you need to avoid dairy.
Seasonal Swap: Adding a handful of frozen peas near the end of cooking adds a nice pop of green and freshness in spring.
Vegetarian Version: Though it’s traditionally with chicken, you can try firm tofu or mushrooms as main ingredients with vegetable broth for a plant-based twist.

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

Step 1: Crisp the Bacon and Sear the Chicken

Start by rendering the bacon in a large pot over medium heat until it’s just crisp. This adds incredible depth right from the start. Drain the bacon on paper towels and pop it in the fridge so it doesn’t get soggy before serving. Leave all that delicious bacon fat in the pot – it’s liquid gold. Next, pat your chicken thighs really dry with paper towels – this step is crucial to getting a nice golden brown sear rather than steaming the chicken. Season them well with salt and pepper, then sear skin-side down until you see a deep golden crust forming, about 4 minutes. Flip and brown the other side for another 2-3 minutes. Do this in batches if necessary and keep the seared chicken on a plate off to the side. This searing locks in juices and builds flavor.

Step 2: Build the Flavor with Vegetables and Wine

Without cleaning the pot, toss in your mushrooms and sauté for about 3 minutes until they start releasing their juices. Add the onions next and cook until they soften – another 3 minutes or so. Then the garlic goes in, but only for about 30 seconds, just until fragrant. Stir in tomato paste and cook it out for 30 seconds as well, which really blooms its flavor. Now pour in your red wine, scraping up all those lovely browned bits stuck to the pot. This deglazing step is what makes this dish so special. Stir in the chicken broth, thyme, and rosemary, and let it come to a gentle simmer. Lower the heat and simmer for about 10 minutes to let the flavors marry.

Step 3: Simmer the Chicken and Carrots

Return all your seared chicken thighs to the pot along with chopped carrots. Give everything a good stir, cover the pot, and let it simmer gently for 45 minutes. Halfway through, give it a gentle stir to keep things cooking evenly. This slow simmer is where the chicken gets fall-apart tender and absorbs all those amazing flavors.

Step 4: Thicken the Sauce and Finish

In the last few minutes of simmering, melt butter in a small saucepan over medium heat and whisk in flour. Cook and stir this roux for about a minute and a half until it smells nutty and has a pale golden color. Slowly ladle about 1½ cups of the hot cooking liquid from the pot into your roux while whisking constantly – this prevents lumps and creates a silky sauce. Pour this thickened mixture right back into the pot with the chicken, add the crisped bacon, and stir everything together. The sauce should now be glossy and velvety, coating every tender piece of chicken beautifully. Garnish with fresh chopped parsley before serving.

Top Tip

After making this Coq au Vin Recipe with Chicken Thighs Recipe several times, I’ve learned a few tricks that really take it to the next level and simplify the process. These tips come from real kitchen wins and some lessons learned the hard way.

Dry the Chicken Thoroughly: I can’t stress enough how much better the chicken sears when the skin is dry; it results in beautiful browning and crisp skin.
Don’t Rush the Simmer: Low and slow is your friend. Rushing this step can leave the chicken tough and the flavors underdeveloped.
Use a Good Red Wine: I always pick a wine I enjoy drinking – it really shows in the finished dish.
Make the Roux Carefully: Whisk constantly while adding the liquid to your butter-flour mixture; this keeps your sauce lump-free and silky smooth.

How to Serve Coq au Vin Recipe with Chicken Thighs Recipe

Garnishes

I always finish with a generous sprinkle of fresh parsley – it brightens the rich sauce with a little color and fresh herbal note. Sometimes I add a few thyme sprigs on top for that extra rustic touch, especially if serving guests.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes to soak up all that gorgeous sauce. I also love a simple buttered green bean side or lightly roasted root vegetables alongside for balance.

Creative Ways to Present

For a special occasion, I’ve served Coq au Vin in individual mini cocottes or heavy ramekins—each guest gets their own cozy pot of goodness! Garnishing with a sprig of fresh rosemary and a swirl of sauce makes it look so elegant and inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so don’t be afraid to make it ahead—it’s even better the next day!

Freezing

I’ve frozen Coq au Vin without any trouble by cooling it completely, then storing in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm gently in a saucepan over low heat, stirring occasionally until heated through. Adding a splash of broth or wine can help loosen the sauce if it thickened too much during storage.

Frequently Asked Questions:

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

You can use chicken breasts, but be aware they tend to dry out more easily during the long simmer compared to thighs. If you prefer breasts, consider reducing cooking time and poaching gently to keep them moist.

What’s the best kind of wine to use in Coq au Vin?

A dry red wine like Pinot Noir or a Côtes du Rhône works beautifully. Pick a wine you enjoy drinking, as its flavors show through in the sauce. Avoid cooking wines or anything too sweet.

Can I make Coq au Vin in a slow cooker?

Yes! Brown the bacon and chicken first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or until chicken is tender. Make the roux and thicken the sauce just before serving.

What’s the secret to thickening the sauce perfectly?

Making a roux with butter and flour and whisking in some of the hot cooking liquid before adding it back to the pot ensures a smooth, glossy sauce without lumps. Patience while whisking is key!

Final Thoughts

Honestly, this Coq au Vin Recipe with Chicken Thighs Recipe holds a special place in my heart—and kitchen—because it turns humble ingredients into an unforgettable experience. It’s a perfect dish for weeknight dinners when you want something comforting, or for dinner parties when you need a dish that impresses without stress. Give it a try, and I promise you’ll be hooked, just like me!