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 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 2 Tbsp chopped fresh parsley, for garnish; 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; Salt and black pepper to taste; 2 Tbsp tomato paste; 3 Tbsp unsalted butter; 3 Tbsp flour

There’s something so comforting about rich, slow-cooked meals, and this Coq au Vin Recipe with Chicken Thighs Recipe fits the bill perfectly. Tender chicken thighs bathed in a luscious red wine sauce make for a dish that’s both rustic and elegant — perfect for a cozy dinner or impressing guests.

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 made this Coq au Vin Recipe with Chicken Thighs Recipe countless times, and what keeps me coming back is how the flavors deepen over time. It’s not just about the end result, but the wonderful aroma filling your kitchen as it simmers away.

Simple, flavorful ingredients: You don’t need fancy extras — just classic pantry staples that transform into a gourmet meal.
Perfectly tender chicken thighs: Using thighs keeps the meat juicy and rich, unlike lean breasts that can dry out.
Versatile and forgiving: This recipe lets you swap herbs or veggies to suit your pantry or taste without losing the essence.
Make-ahead magic: It actually tastes better the next day, so you can prepare in advance and relax when guests arrive.

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

Every ingredient in this Coq au Vin Recipe with Chicken Thighs Recipe plays a vital role. From the savory bacon fat that flavors the chicken to the fresh herbs that brighten the deep wine sauce, each component layers upon the next for complexity and balance.

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: Renders smoky fat that infuses the dish with amazing depth; don’t skip it!
Chicken thighs: Juicy and forgiving, these hold up beautifully to slow cooking.
Cremini mushrooms: Add earthy umami and a meaty texture that complements the chicken.
Yellow onion: Sweetens as it cooks and builds a savory base flavor.
Garlic: Just a pinch amps up the aroma and taste without overpowering.
Tomato paste: Adds a subtle tang and helps thicken the sauce naturally.
Dry red wine: Pinot Noir or Côtes du Rhône work wonderfully to tenderize the meat and infuse rich, fruity notes.
Chicken broth: Creates a silky sauce, so go for low sodium to control saltiness.
Fresh thyme and rosemary: These herbs bring a lovely woodsy fragrance that brightens the stew.
Carrots: Provide sweetness and a pop of color, balancing the savory flavors.
Butter and flour: Combined to make a roux for thickening your sauce to that perfect clingy texture.
Fresh parsley: Sprinkled over the top just before serving for freshness and vibrancy.

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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 like to tweak this Coq au Vin Recipe with Chicken Thighs Recipe depending on the season or what’s in my fridge. It’s such a forgiving dish that you can easily swap herbs or add a splash of brandy for an extra kick. Feel free to play around with the veggies too — I sometimes stir in pearl onions or even parsnips when I want a little sweetness.

Mushroom swap: I’ve used shiitake or portobello mushrooms when creminis weren’t available — just slice thick to keep that meaty bite.
Wine alternative: If you prefer a lighter sauce, substitute part of the red wine with chicken stock but stick with at least a cup of wine for flavor.
Herb changes: Try adding a bay leaf or a sprig of tarragon for a new aroma dimension.
Make it gluten-free: Use cornstarch in place of flour for thickening, and it works beautifully.

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

Step 1: Crispy Bacon and Golden Chicken

Start by cooking the bacon in a large heavy pot over medium heat until it’s just crisp but not burnt. The bacon fat left behind will be your flavor base. Next, pat the chicken thighs dry — this is key to getting a beautiful golden sear — then season them with salt and pepper. Sear the thighs skin-side down in batches, aiming for a deep golden color that locks in juices. This step sets the stage for tender, flavorful chicken every time.

Step 2: Building the Base Flavor

After moving the chicken off the heat, toss in the mushrooms and sauté until they release their moisture and start turning golden. Add the diced onions and cook until translucent, followed by garlic for just 30 seconds to avoid bitterness. Stir in tomato paste, which adds richness and depth, cooking it out briefly before adding the liquid.

Step 3: Deglazing and Simmering

Pour in the red wine and use a wooden spoon to scrape up those lovely browned bits stuck on the bottom – that’s where most of the deep flavor lives. Stir in chicken broth, fresh herbs, and bring everything to a gentle simmer. Let it bubble softly for about 10 minutes so the flavors meld before reintroducing the chicken and carrots for a long, slow cook.

Step 4: Thickening and Finishing Touches

While the chicken finishes cooking, whisk together a simple roux with butter and flour in a small pan. Gradually add some of the cooking liquid while whisking to form a silky, thickened sauce. Pour this back into the pot along with the reserved bacon, stirring gently to combine. Finish with a fresh sprinkle of parsley for a pop of color and brightness.

Top Tip

From my many attempts with this dish, a few tricks make all the difference. That golden sear on the chicken and scraping the bottom of the pot after deglazing lock in tons of flavor you don’t want to miss.

Pat the chicken dry: Moisture is enemy number one when searing. Dry skin crisps up beautifully and seals in juices.
Don’t rush the wine simmer: Letting the wine reduce slightly before adding broth concentrates the flavor and burns off any harsh alcohol notes.
Use fresh herbs: Fresh thyme and rosemary bring an aromatic brightness that dried herbs just can’t match in this recipe.
Reserve the bacon: Adding crispy bacon at the end keeps its texture intact so it doesn’t get soggy in the sauce.

How to Serve Coq au Vin Recipe with Chicken Thighs Recipe

Garnishes

I love finishing this dish with a generous sprinkle of freshly chopped parsley. It adds a fresh green pop that livens up every bite. Sometimes I fold in a little lemon zest to brighten things even more, especially when serving in winter months.

Side Dishes

This coq au vin pairs beautifully with buttery mashed potatoes to soak up every bit of sauce. Rustic French bread or crusty baguette are must-haves for mopping the plate. For veggies, I usually keep it simple — a green salad or steamed green beans for a fresh contrast.

Creative Ways to Present

For special occasions, I like to plate the chicken thigh over a creamy polenta or wild mushroom risotto instead of potatoes. You can also serve it family-style in a big rustic cast iron pot, letting everyone dig in while sharing stories. It’s such a warm, inviting dish that suits communal dining perfectly.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge. The dish keeps wonderfully for about 3-4 days, and the flavors only get richer. Just be sure to reheat gently to avoid drying out the chicken.

Freezing

Frozen coq au vin is a lifesaver on busy days. Freeze it in portioned containers, and when you’re ready, thaw overnight in the fridge. The sauce holds up beautifully with freezing, so this recipe is a great candidate for batch cooking.

Reheating

The best way I’ve found to reheat leftovers is gently on the stovetop over low heat with a splash of broth or water if the sauce has thickened too much. This keeps the chicken moist and the sauce silky without breaking or drying out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, they tend to dry out during the long cooking time of coq au vin. Chicken thighs are preferred here because they stay juicy and tender throughout the slow simmering process.

What type of red wine works best for coq au vin?

A light to medium-bodied dry red wine like Pinot Noir or Côtes du Rhône is ideal. These wines bring fruitiness and acidity without overpowering the chicken. Avoid cheap cooking wines, which can introduce off-flavors.

Can I make this recipe in a slow cooker?

Yes! After searing the bacon and chicken and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 5-6 hours or until the chicken is tender. Thicken the sauce at the end with a roux or cornstarch slurry if needed.

How do I thicken the sauce if it’s too thin?

Making a roux with butter and flour is the classic method, but you can also whisk in a cornstarch slurry (cornstarch mixed with cold water) toward the end of cooking. Just add a little at a time, stirring until it reaches your desired consistency.

Final Thoughts

This Coq au Vin Recipe with Chicken Thighs Recipe has earned a permanent spot in my recipe rotation because it’s truly comfort food done right. It’s the kind of meal that makes your home feel cozy, impresses without stress, and tastes like you spent all day slaving away — even when you didn’t. I encourage you to give it a try; it’s rewarding, delicious, and your taste buds will thank you.