What wine is best for coq au vin?

A dry Burgundy (Pinot Noir), or another medium-bodied red.

Yes; it keeps 3 days and the flavor improves.

Coq au Vin

Chicken thighs and drumsticks braised in red wine with bacon, mushrooms and pearl onions until tender, in a rich, glossy sauce. A Burgundy classic. Serves 6.

Gluten-free with swaps Low-carb High-proteinNo added sugarFreezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 30 min
Cook 1 hr 30 min
Total 2 hr
Yield 6 servings
Level Intermediate

Updated November 4, 2026

Dutch oven of coq au vin with chicken, pearl onions, mushrooms and bacon in red wine sauce

Coq au vin, chicken in wine, is a slow braise from Burgundy. Bone-in chicken is browned and simmered in red wine with bacon, mushrooms and pearl onions until the meat is tender and the sauce deep and glossy.

Like most braises it is even better the next day. Serve with mashed potatoes or crusty bread.

Ingredients

3 1/2 pounds bone-in chicken thighs and drumsticks
Salt and black pepper
6 ounces thick-cut bacon, cut in strips
8 ounces cremini mushrooms, quartered
10 ounces frozen pearl onions, thawed
2 carrots, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 bottle (750 ml) dry red wine, such as Pinot Noir
1 cup chicken broth
2 sprigs thyme
2 bay leaves
2 tablespoons butter
Chopped parsley

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

Dutch oven
slotted spoon

Instructions

Brown the bacon and chicken. Heat the oven to 325°F. Cook the bacon in a Dutch oven until crisp; remove. Season the chicken and brown in the fat in batches, skin side first. Set aside.
Vegetables. Brown the mushrooms and pearl onions in the pot, then the carrots and garlic. Stir in the tomato paste and flour for 1 minute.
Braise. Gradually stir in the wine and broth, add the thyme and bay leaves, return the chicken and bacon, bring to a simmer, cover and braise in the oven 1 hour, until tender (175°F in the thighs).
Finish. Remove the chicken. Simmer the sauce on the stove until it coats a spoon, swirl in the butter and season. Return the chicken and sprinkle with parsley.

Nutrition per serving (estimated)

740Calories

16 gCarbohydrates

2 gFiber

14 gNet carbs

38 gProtein

47 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Budget-friendly Gluten-free with swapsNo added sugar

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Food safety: chicken is done at 165°F in the thickest part.
Use a wine you would drink; it becomes the sauce.
Thighs and drumsticks stay juicier than breasts in a long braise.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days; it is better the next day. Freeze up to 3 months. Reheat gently on the stove, covered, until hot through.

Questions about this recipe

What wine is best for coq au vin?: A dry Burgundy (Pinot Noir), or another medium-bodied red.
Can I make it ahead?: Yes; it keeps 3 days and the flavor improves.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

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