There’s just something so cozy and soulful about a braise like this Coq au Vin Recipe with Chicken Thighs Recipe. The tender chicken, rich red wine sauce, and earthy mushrooms come together in a way that makes any day feel special. Plus, using chicken thighs really amps up the flavor and juiciness – trust me, you’ll want to make this one again and again.

A large light blue round pot filled with seven brown cooked meat pieces layered with a shiny sauce on top. Inside the sauce, there are orange carrot pieces and slices of brown mushrooms mixed with small bits of cooked bacon. Fresh green chopped herbs are sprinkled over the meat and sauce, adding a bright contrast. The pot is placed on a white marbled surface with a white cloth napkin nearby, and in the background, there are two wooden pepper mills and fresh green parsley. 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’ll be honest, I’ve tried Coq au Vin before using chicken breasts, but nothing beats the rich, moist texture of thighs in this classic dish. This recipe is a celebration of slow-cooked flavors made approachable. If you’ve got time to let it simmer, the results absolutely pay off.

Easy to Follow: The steps are straightforward, even if you’re new to braising, so you’ll feel confident every step of the way.
Flavor Packed: Using chicken thighs and bacon makes the dish incredibly savory and satisfying.
Perfect for Any Occasion: Whether you want an impressive dinner or a comforting meal after a long day, it fits beautifully.
Great Make-Ahead Option: The flavors develop even more when you let it rest overnight, so it’s ideal for planning ahead.

A white round pot shows seven pieces of cooked brown meat covered in thick brown sauce, mixed with orange carrot chunks and sliced brown mushrooms. Fresh green chopped herbs are scattered on top of the meat and sauce. The pot sits on a white marbled surface with a silver spoon inside on the right, resting on a folded blue cloth. Two pieces of torn bread and one long bread roll are placed at the bottom. Nearby, a wooden bowl filled with green herbs and two wooden grinders can be seen at the top left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is a star, from the smoky bacon fat that starts the savory base, to the fresh herbs that add a lift of brightness. Choosing quality wine really makes a difference, so don’t skip on a decent bottle you’d enjoy drinking.

Flat lay of six uncooked chicken thighs with skin, six slices of raw streaky bacon, a pile of thickly sliced cremini mushrooms, a medium diced yellow onion, four whole uncracked garlic cloves, a small white bowl with bright red tomato paste, a small white bowl filled with dark red dry red wine, a small white bowl with pale golden chicken broth, three medium peeled and chopped carrots, a few sprigs of fresh green thyme, a few sprigs of fresh rosemary, a small white bowl of unsalted butter, a small white bowl of pale beige flour, and a small heap of chopped fresh green parsley placed 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 fat for a flavorful cooking base and adds smoky depth.
Chicken thighs: More forgiving than breasts; stay juicy and add rich flavor.
Mushrooms: Their earthiness complements the wine beautifully.
Yellow onion: Sweet and aromatic, it forms the sauce’s foundation.
Garlic: Adds punch and complexity without overpowering.
Tomato paste: Provides richness and subtle sweetness to balance the wine.
Dry red wine: Key to that classic Coq au Vin flavor; Pinot Noir or Côtes du Rhône work great.
Chicken broth: Melts all ingredients together and makes the sauce luscious.
Fresh thyme and rosemary: Herbaceous accents that brighten long-cooked flavors.
Carrots: Bring a touch of sweetness and texture.
Butter and flour: Form a silky roux to thicken the sauce perfectly.
Fresh parsley: For a fresh finish and color pop.

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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

This Coq au Vin Recipe with Chicken Thighs Recipe is one I like to get playful with, depending on the season and what I have on hand. It’s a fantastic base for your own twist, and you’ll enjoy seeing how easy it is to make it your own.

Vegetable Swap: I’ve swapped carrots for pearl onions sometimes, and it gives a lovely burst of sweetness and texture.
Wine Variation: Using a lighter red like Pinot Noir keeps it delicate, but a bolder Rhône blend adds earthier complexity.
Mushroom Mix: Feel free to add shiitake or portobello for a richer mushroom flavor experience.
Diet-Friendly: I’ve made this with skinless thighs for a leaner option without losing much flavor.

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

Step 1: Render the Bacon and Sear the Chicken

Start by heating a large pot over medium heat and cooking the bacon until it’s just crisp. Don’t rush this because that bacon fat is the flavor goldmine for your dish. Once cooked, remove the bacon and leave the rendered fat behind. Pat your chicken thighs dry with paper towels – this step is key to getting a nice golden crust. Season well, then brown the chicken skin-side down first, around 4 minutes, until it’s beautifully caramelized. Flip and cook for another 2-3 minutes. Work in batches if necessary to avoid overcrowding.

Step 2: Build the Flavor Base

Next, toss in the mushrooms and sauté until they start to release their juices, about 3 minutes. Follow with diced onion for another 3 minutes until translucent and fragrant. Add the garlic last and cook just 30 seconds – you want it fragrant but not burnt. Stir in your tomato paste and cook briefly to deepen its flavor. This whole step layers those amazing aromas that are the heart of Coq au Vin.

Step 3: Deglaze and Simmer

Pour in that lovely red wine and stir well, scraping up all those browned bits stuck to the pot—they’re packed with flavor. Next, add chicken broth along with the fresh thyme and rosemary. Bring it all to a simmer, then lower the heat to let it gently bubble away for 10 minutes – this reduces the wine and blends those flavors beautifully.

Step 4: Add Back Chicken and Carrots, Slow Cook

Return the seared chicken thighs to the pot along with the carrots. Give everything a gentle stir, cover the pot, and let it all simmer on low for about 45 minutes. Check halfway through to give it a gentle stir and make sure the chicken isn’t sticking. At this point, your house will smell like heaven.

Step 5: Thicken and Finish with Bacon and Parsley

In the final few minutes, melt butter in a small saucepan over medium heat, then whisk in flour to make a roux—cooking it for about 1.5 minutes to get rid of the raw flavor. Gradually whisk in about 1.5 cups of the hot cooking liquid from your chicken pot, stirring constantly until thickened. Pour this velvety mixture back into the main pot, toss in the crisped bacon, and stir gently to coat. Sprinkle with fresh parsley right before serving for a bright, fresh touch.

Top Tip

I’ve found that taking my time in the early steps really transforms this Coq au Vin Recipe with Chicken Thighs Recipe. Those browned bits and proper searing add so much depth. Here are a few things I wish I’d known when I first made it:

Dry the Chicken Thoroughly: Wet chicken steams instead of browns, so pat it down well before searing.
Don’t Rush the Roux: Cooking the butter and flour helps avoid a raw flour taste and ensures a silky finish.
Scrape the Pan Well: Those browned bits stuck on the bottom are packed with flavor; don’t skip scraping them up when adding the wine.
Use a Good Wine You Enjoy: Since wine is a star ingredient, choosing one you like sipping makes the flavor really shine.

How to Serve Coq au Vin Recipe with Chicken Thighs Recipe

Garnishes

I swear by a generous sprinkle of fresh parsley—it adds a fresh burst of color and brightness right before digging in. Sometimes, I’ll even add a few thyme sprigs on top for a fancy touch if I’m serving guests.

Side Dishes

This Coq au Vin pairs beautifully with buttery mashed potatoes or creamy polenta to soak up all that luscious sauce. If you’re in the mood for something green, a crisp green bean almondine or steamed broccolini works perfectly to balance richness.

Creative Ways to Present

For dinner parties, I like to serve it in shallow bowls with plenty of sauce spooned over. You can also plate the chicken over a bed of sautéed spinach or wild rice for an elegant presentation. When made ahead, just reheat gently and garnish fresh to impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it actually tastes better the next day! Just give it a gentle reheat on the stovetop so it warms evenly without drying out the chicken.

Freezing

This recipe freezes surprisingly well. I let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently to keep the texture spot-on.

Reheating

Reheat on the stovetop over low heat, covered, stirring occasionally. Adding a splash of broth or water helps loosen the sauce if it’s thickened too much. Avoid the microwave if you can, as it sometimes makes the chicken firmer rather than tender.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Coq au Vin Recipe with Chicken Thighs Recipe?

You can, but chicken breasts tend to dry out more easily in slow cooking. Thighs stay juicy and tender, which is why they're preferred for this recipe. If you use breasts, consider reducing cooking time and keeping an eye on moisture.

What type of red wine is best for Coq au Vin Recipe with Chicken Thighs Recipe?

A dry red wine like Pinot Noir or a Côtes du Rhône works great due to their balanced acidity and fruitiness. Avoid overly tannic or oaky wines as they can overpower the dish's delicate flavors.

Can I make this recipe in a slow cooker?

Yes, though I prefer stovetop for better control of browning and texture. To use a slow cooker, brown the bacon and chicken first, then transfer all ingredients and cook on low for 4-6 hours. Add the roux towards the end to thicken.

How do I store and reheat leftovers of Coq au Vin Recipe with Chicken Thighs Recipe?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep the sauce silky. Avoid microwaving if possible, since it can dry out the chicken.

Final Thoughts

This Coq au Vin Recipe with Chicken Thighs Recipe has become a staple in my kitchen when I want something that feels both fancy and homey. It’s the kind of dish that welcomes friends with warmth and invites second helpings. I hope you’ll give it a try and make it your own - I promise it’s worth every minute of that slow-simmered love.