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Coq au Vin

Recipe by Bon Appétit on YouTubeAdded 3 November 2026.

30 minutes to prep, 3 hours to cook. A classic French comfort dish, Coq au Vin features tender chicken braised in red wine with aromatic vegetables, smoky bacon, and earthy mushrooms. The slow‑cooked sauce becomes a glossy, rich glaze that coats each piece, making it perfect for a cozy dinner or a special gathering.

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Method

  1. Marinate the chicken pieces in red wine with shallots, carrot, celery, thyme, bay leaf, and garlic; cover and refrigerate overnight.

  2. Pat the marinated chicken dry and season with salt.

  3. Heat neutral oil in a large pot over high heat and sear the chicken pieces skin‑side down until deeply browned; set aside.

  4. Deglaze the pot, add butter, then sweat the aromatics and tomato paste until the paste sticks to the vegetables.

  5. Add cognac and flambé, then return the reduced red wine to the pot and reduce by half.

  6. Return the chicken to the pot, add enough chicken stock to partially cover the pieces, and bring to a simmer.

  7. Cover and transfer to a 300°F (300°F) oven; braise for 1½–2 hours until the meat falls off the bone.

  8. While the chicken braises, render the bacon in a cold pan, then add pearl onions and a splash of water to glaze them; set aside.

  9. Sauté the mushrooms in oil until golden and caramelized; set aside.

  10. When the chicken is done, remove it and keep warm; strain the braising liquid, return it to the pot, and reduce to a silky glaze.

  11. Finish the sauce by whisking in butter gradually, then add a splash of cherry vinegar, black pepper, and adjust seasoning.

  12. Return the chicken to the sauce, add the bacon, glazed onions, and mushrooms, and warm through.

  13. Garnish with chopped fresh parsley and serve with toasted sourdough, mashed potatoes, or pasta.

Tips while you cook

Dry chicken before seasoning
Pat the marinated chicken dry before adding salt.
Deglaze before adding aromatics
Deglaze the pot first to capture browned bits, then add butter and sweat the vegetables.
Render bacon in a cold pan
Start bacon in a cold pan and render slowly before adding the onions.
Reduce sauce before finishing
Strain and reduce the braising liquid to a silky glaze before whisking in butter.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Bon Appétit’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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