Miley Coq Au Vin French Chicken Stew is a rich and aromatic dish of tender bone-in thighs, smoky bacon, carrots, mushrooms, and fresh thyme, braised in a glossy red wine sauce. This stew is warmth in every spoonful!
Coq Au Vin is one of my go-to’s when I’m craving a quiet evening of cooking that feels like self-care but results in something elegant.
This recipe focuses on the traditional one-pot method, taking a moment to really brown the chicken and vegetables to build deep, layered flavor with very little stress.
Since I love recipes that turn simple ingredients into something special, I return to this dish often for dinner parties or cozy nights, especially since the flavors deepen even more the next day.
- Perfect Heat Distribution: Made of thick gauge aluminum, the non-stick stockpot provides even heat conduction and preven…
- Effortless Cleanup: 10.5 qt stockpot with nonstick coating black interior makes food release and cleaning easy
- Keep Cool Handles: Handles stay cool and are riveted for strength and durability
Why You’ll Love This Recipe
This French chicken stew delivers deep flavor with very little stress. The long simmer builds richness while the steps stay clear and approachable.
Rich and cozy: The wine based sauce turns silky and full of flavor as it cooks.
Tender chicken: Slow cooking keeps the meat juicy and easy to pull apart with a fork.
Simple ingredients: Everything comes together with items found in most kitchens.
One pot comfort: The entire dish cooks in one pot for easy cleanup.
Dinner party ready: It looks impressive yet feels relaxed and homey.
Great leftovers: The flavors deepen even more the next day.
Ingredients
For the Stew:
- 4 bone in chicken thighs
- 2 tablespoons olive oil
- 4 ounces bacon, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 2 cups red wine
- 1 cup chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 ounces mushrooms, halved
- Salt to taste
- Black pepper to taste
- Fresh parsley for serving
Step by Step Instructions
1. Brown the Chicken
Start by seasoning the chicken thighs with salt and black pepper. Heat olive oil in a large heavy pot over medium heat. Place the chicken skin side down and cook until the skin turns golden and crisp. Flip and cook briefly on the other side. Remove the chicken and set it aside. This step adds flavor to the entire stew.
2. Cook the Bacon and Vegetables
Add the chopped bacon to the same pot. Cook until the fat renders and the bacon turns lightly crisp. Stir in the onion and carrots, cooking until softened and slightly golden. Add the garlic and cook just until fragrant, stirring so nothing burns.
3. Build the Base
Stir the tomato paste into the vegetables and let it cook for a minute to deepen the flavor. Sprinkle the flour over the mixture and stir well. This thickens the stew later and gives the sauce a smooth texture.
4. Add Wine and Stock
Slowly pour in the red wine while stirring to loosen any browned bits from the bottom of the pot. Let it simmer for a few minutes so the alcohol cooks off. Add the chicken stock, thyme, and bay leaf, stirring gently to combine everything.
5. Simmer the Stew
Return the chicken to the pot, nestling it into the sauce. Reduce the heat to low, cover, and let it simmer gently for about 45 minutes. The chicken cooks through and the sauce thickens as it bubbles slowly.
6. Finish with Mushrooms
Add the mushrooms during the last 15 minutes of cooking. Stir gently and continue simmering uncovered so the sauce concentrates and turns glossy. Taste and adjust seasoning before serving.
Tips and Variations
- Flavor boost: Use a wine you enjoy drinking since it shapes the final taste.
- Deeper color: Let the vegetables brown slightly before adding liquid.
- Lighter version: Remove the chicken skin before serving to cut richness.
- Extra herbs: Add fresh thyme at the end for a brighter finish.
- Make ahead: This stew tastes even better after resting overnight in the fridge.
Serving Suggestions
Coq Au Vin French Chicken Stew pairs beautifully with simple sides that soak up the sauce. Serve it over creamy mashed potatoes, buttered noodles, and also crusty bread for dipping. A simple green salad with light dressing balances the richness of the stew perfectly.
When I serve this for guests, I bring the pot straight to the table. The deep color and aroma always draw everyone in, and it feels warm and inviting without needing fancy plating.
Frequently Asked Questions
Can I use boneless chicken?
Yes, though bone in pieces give more flavor and stay juicier during long cooking.
What wine works best?
A dry red wine with moderate body works well and keeps the sauce balanced.
Can I make this ahead of time?
Absolutely. The stew improves after a night in the fridge.
How do I store leftovers?
Store in an airtight container in the fridge for up to three days.
Can I freeze it?
Yes, let it cool fully then freeze for up to two months. Thaw overnight before reheating.
Final Thoughts
Coq Au Vin French Chicken Stew brings together comfort, depth, and simplicity in one pot. The tender chicken, rich sauce, and gentle herbs create a meal that feels slow and thoughtful without complicated steps.
I love how this dish fits both quiet nights and special dinners. With a little time and care, it turns into something truly memorable that always feels worth making again.
Coq Au Vin French Chicken Stew Classic Comfort Recipe
Ingredients
For the Stew:
- 4 bone in chicken thighs
- 2 tablespoons olive oil
- 4 ounces bacon chopped
- 1 onion diced
- 2 carrots sliced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 2 cups red wine
- 1 cup chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 ounces mushrooms halved
- Salt to taste
- Black pepper to taste
- Fresh parsley for serving
Instructions
- Brown seasoned chicken in olive oil and set aside.
- Cook bacon, onion, carrots, and garlic in the same pot.
- Stir in tomato paste and flour, then add wine and stock.
- Return chicken and simmer until tender, adding mushrooms near the end.
