Coq au Vin
Chicken legs braised with bacon, mushrooms, and red wine until tender, with a dark sauce for potatoes.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 1 hour 45 min.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Coq au Vin recipe takes 1 hour 45 minutes and serves 6. Chicken legs are browned in bacon fat, then braised with red wine, carrots, and mushrooms until the meat is tender and the sauce is dark and glossy.
Helpful guides
Instructions
Pat the chicken legs dry and season with the salt and pepper. Dry skin browns properly and gives the finished stew its color.
Cook the bacon in a wide Dutch oven over medium heat 5 minutes until crisp, then lift it out and leave the fat behind. Bacon fat carries smoke and salt through the whole pot.
Brown the chicken skin side down in that fat, about 5 minutes per side, then set it aside and add the oil if the pan looks dry. Starting skin side down renders the fat and keeps the skin from sticking.
Cook the onion and carrots in the same pot 6 minutes, then add the garlic and flour and stir 1 minute so the flour coats the vegetables. The flour thickens the sauce as the wine reduces.
Pour in the wine and broth, scrape the bottom of the pot, and return the chicken and bacon. Simmer covered 45 minutes; a bare simmer keeps the chicken juicy instead of shredding it.
Add the mushrooms and simmer uncovered 20 minutes, until the sauce coats a spoon and the thickest part of a leg reads 165 degrees F.
Rest the pot 10 minutes off the heat and skim any fat from the surface. Serve with boiled or mashed potatoes.
Troubleshooting — fixes, not repeats
- If the sauce is thin, lift out the chicken and boil the liquid 5 minutes before serving.
- If the wine tastes harsh, simmer it 5 minutes before the chicken goes back in so the alcohol cooks off.
- If the chicken skin sticks, it is not browned yet; give it another minute before lifting.
- If you want deeper color, brown the mushrooms in a separate pan and stir them in at the end.
Make it your way
- Old Dhaka style: Pearl onions can replace half the chopped onion for a more traditional garnish.
- For a white wine version, use 2 cups of dry white wine and 1 cup of broth and stir in 1/2 cup of cream at the end.
- For a slow cooker pot, brown the chicken and bacon first, cook on low 5 hours, and add the mushrooms in the last 30 minutes.
- For a faster version, use 3 lb of bone-in thighs and simmer 35 minutes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Refrigerate up to 4 days in a sealed container; the sauce thickens when cold, so reheat it with a splash of broth.
This braise freezes well for up to 3 months, and the flavor deepens after a day in the fridge.
FAQ
What internal temperature should the chicken reach?
165 degrees F in the thickest part of the leg, measured away from the bone. Rest 5 minutes before serving so the juices settle.
Can I use chicken breasts?
Yes, but add them later. Simmer the legs 25 minutes, then add the breasts and cook 25 minutes more so they do not dry out.
Is the alcohol cooked off?
Most of it after 65 minutes of simmering, though not all. If you avoid alcohol, use 3 cups of broth with 1 tablespoon red wine vinegar.