Coq au vin is a classic French dish that translates to “rooster in wine.” It is a rich, flavorful stew made primarily with chicken (originally an older rooster, which is tougher and benefits from long cooking), red wine, lardons (small strips or cubes of pork fat, often from bacon), mushrooms, onions, garlic, and sometimes carrots. The dish is traditionally slow-cooked to allow the flavors to meld together and the chicken to become tender.


  • Chicken: Typically a whole chicken cut into parts or chicken thighs and legs.
  • Red Wine: Burgundy wine is most commonly used, though other red wines can be substituted.
  • Lardons: Small pieces of pork fat or bacon that add a smoky, rich flavor.
  • Mushrooms: Sliced and sautéed to add depth to the dish.
  • Onions and Garlic: Essential aromatics that form the flavor base.
  • Carrots: Optional, but add sweetness and color.
  • Herbs: Thyme, bay leaves, and sometimes parsley are used for seasoning.
  • Broth: Chicken or beef broth is often added for additional depth.


  1. Marinating: The chicken is often marinated in red wine with herbs and aromatics to infuse flavor.
  2. Browning: The chicken pieces are browned in a pan with the lardons to develop a deep, savory flavor.
  3. Sautéing: Mushrooms, onions, and garlic are sautéed until tender.
  4. Simmering: The chicken is then combined with the wine, broth, sautéed vegetables, and herbs, and simmered slowly until the meat is tender and the flavors are well-blended.
  5. Thickening: The sauce is often thickened at the end, sometimes with a beurre manié (a paste of butter and flour) or by reducing the liquid.


Coq au vin is typically served hot, often accompanied by crusty bread, mashed potatoes, or noodles to soak up the flavorful sauce. It is a comforting and hearty dish, perfect for a special occasion or a cozy meal.

Image from Wikipedia