Coq au Vin, a French classic, is the ultimate comfort food with a hint of elegance. Traditionally made with chicken braised in red wine, it is the perfect dish to share with a loved one on a romantic winter evening, bringing warmth and richness to the table.

Let me tell you about how I discovered this delicious dish.

Gail and I have traveled the globe, but nothing has captured our attention quite like Paris. One winter evening, we found ourselves dining on a riverboat drifting down the Seine, enjoying classic French dishes that felt both luxurious and comforting. The most memorable part of that meal was a pot of Coq au Vin – tender chicken braised in wine with vegetables that made us fall in love with French cooking all over again. This dish has since become our go-to for special occasions, and I’m excited to share this version that brings a little of that Parisian bistro experience to your own table.

There’s something deeply satisfying about the alchemy of Coq au Vin – the way humble chicken thighs transform into something sublime when slowly braised in wine. This dish tells the story of French countryside cooking at its finest, born from the practical need to tenderize tough old roosters (coq) in whatever wine (vin) was on hand. Legend has it that Julius Caesar himself was served this dish by the Gauls, though I suspect their version was a bit more rustic than what we enjoyed floating down the Seine.

What makes this dish so magical is the slow marriage of flavors. The bacon renders its smoky essence into the pan, creating the perfect foundation. When you nestle those golden-brown chicken thighs back into the wine-dark sauce, something beautiful happens. The Burgundy – or whatever good dry red wine you have – doesn’t just add flavor; it becomes the soul of the dish, mellowing and deepening as it mingles with the chicken’s natural juices.

The vegetables play their own supporting roles beautifully. The onions become sweet and translucent, almost melting into the sauce, while the carrots add little jewels of color and a gentle earthiness. Those cremini mushrooms, sautéed separately until they’re golden and slightly caramelized, bring a meaty richness that makes each bite more complex than the last.

As the dish simmers away – filling your kitchen with aromas that would make any Parisian bistro jealous – the sauce slowly thickens and concentrates. The fresh thyme releases its piney fragrance, and that single bay leaf works its subtle magic. By the time it’s ready, you have a sauce so deeply flavored and velvety that it practically begs to be soaked up with crusty bread or spooned over creamy mashed potatoes.

This scaled-down version serves two perfectly, making it ideal for an intimate dinner when you want to feel transported. Every forkful brings back memories of that evening on the Seine – the gentle lapping of water against the boat, the twinkling lights of the city, and the way good food and good company can create moments that last a lifetime.

Coq au Vin for Two

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic French dish that’s perfect for a cozy, romantic dinner. This rich and savory stew features tender chicken thighs braised in a robust red wine sauce with smoky bacon, caramelized onions, carrots, and mushrooms. The flavors are enhanced with fresh thyme and bay leaf, and the dish is garnished with fresh parsley for a touch of elegance. Serve with crusty bread or mashed potatoes to soak up the delicious sauce.

• Author: Don Nicholas
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: Serves 4-6
• Category: Entrées

Ingredients

• 2 bone-in chicken thighs
• 1 cup red Burgundy wine (or any dry red wine)
• 1/2 cup chicken broth
• 2 strips of bacon, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and sliced
• 1 sprig of fresh thyme
• 1 bay leaf
• 1/2 cup cremini mushrooms, sliced
• 1 tbsp tomato paste
• 1 tbsp flour
• Salt and pepper, to taste
• 1 tbsp butter
• Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pan, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
2. Season the chicken thighs with salt and pepper. Brown the chicken in the bacon fat on both sides, about 5 minutes per side. Remove and set aside.
3. In the same pan, sauté the onion, garlic, and carrot until softened, about 5 minutes.
4. Stir in the flour and tomato paste, cooking for 1-2 minutes.
5. Pour in the red wine, scraping up any browned bits from the pan. Add the chicken broth, thyme, and bay leaf. Bring to a simmer.
6. Return the chicken thighs and bacon to the pan, cover, and let simmer on low heat for 30-40 minutes, or until the chicken is tender.
7. In a separate pan, melt the butter and sauté the mushrooms until golden, about 5 minutes. Add them to the Coq au Vin during the last 10 minutes of cooking.
8. Remove the thyme sprig and bay leaf before serving. Garnish with fresh parsley.

Notes

• Preparation: ~20-30 minutes (chopping vegetables, cutting chicken, and preparing ingredients)
• Marinating (optional): 2-24 hours (if you choose to marinate the chicken in wine beforehand)
• Searing the chicken: ~10 minutes
• Cooking vegetables: ~10 minutes

Serving Suggestions: Serve with a crusty French baguette to soak up the rich sauce, and simple green beans sautéed with butter for a light, refreshing side.

Beverage Pairing: A glass of red Burgundy perfectly complements the dish, but for those who prefer a non-alcoholic option, a sparkling apple cider adds a refreshing twist.

If you try this recipe, let me know what you think!