Coq au Vin
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Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.
Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn. As with most stews, coq au vin is even better the next day, and it freezes well, too. Serve with buttered egg noodles, mashed potatoes, or a good artisan bread — basically anything to soak up the full-flavored sauce.
Table of Contents
“Oh my goodness, this was off the charts good…We are living in Paris now and I have to say this is better than any other coq au vin we’ve eaten locally. Merci beaucoup!”
What You’ll Need To Make Coq au Vin
- Pancetta: Infuses the dish with a salty, savory depth. Unlike American bacon, which is smoked, pancetta—Italian bacon—is cured with salt and spices before being dried. It’s readily available in most supermarkets, either at the deli counter or pre-cut and packaged in the refrigerated gourmet foods section, offering a convenient shortcut.
- Chicken thighs: While traditional recipes for coq au vin call for a whole cut-up chicken (a coq is an old rooster), I prefer to use only bone-in chicken thighs only. The thighs remain tender and succulent when braised for a long time, whereas white meat tends to dry out.
- Onion and garlic: These aromatics form the flavor foundation for the stew.
- Cognac: A type of French brandy, cognac adds complex flavor (similar to how it used in other French-style dishes like chicken pot pie, steak au poivre, and turkey gravy).
- Red wine: The key ingredient that characterizes Coq au Vin, lending the sauce its signature color and robust, fruity flavor.
- Chicken broth: The savory base of the sauce.
- Tomato paste: Contributes a concentrated burst of umami and acidity, deepening the sauce’s richness.
- Fresh thyme and bay leaf: Infuse the dish with herbal notes.
- Carrots and cremini mushrooms: These classic vegetable additions add sweetness, earthiness, and texture to the dish.
- Butter and all-purpose flour: Combined to form a paste (called beurre manié or kneaded butter) used to thicken the sauce, ensuring it clings to the chicken and vegetables.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, heat the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta (or bacon) and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes.
Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside.
Pour off all but about 2 tablespoons of the fat, then return the pot to the stove and reduce the heat to medium-low. Cook the onions, stirring occasionally, until softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more.
Pour in the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated.
Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt and bring to a boil.
Reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, combine the softened butter and flour.
Mash with a spoon to make a smooth paste. In French, this is called a beurre manié (or kneaded butter). Set aside.
Using a slotted spoon, transfer the cooked chicken to a plate. The wine gives it a purplish hue.
Using a fork and knife, pull the skin off of the chicken (it should slide right off) and discard. The skin has served its purpose by lending flavor to the sauce and protecting the meat from drying out. You don’t have to do remove it, but it’s soggy at this point and I think the dish is more appetizing without it.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste.
Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary. Serve immediately or let cool, chill in the refrigerator, and reheat when ready to serve.
Frequently Asked Questions
The classic choice for coq au vin is a medium-bodied red wine, such as Burgundy or Pinot Noir, but any light or medium-bodied red wine, such as Merlot or Zinfandel, will work. You don’t need to use an expensive bottle; just make sure it’s a wine you’d enjoy drinking—no supermarket cooking wine!
Sure! I don’t include them in this recipe because they can be difficult to find, and I actually prefer the stew without them. If you’d like to add them, brown them in butter and cook them thoroughly before adding them to the finished stew as a garnish.
Absolutely! Coq au vin tastes even better when made ahead, as this allows the flavors to meld and deepen. Prepare the dish up to 2 days in advance, cool it to room temperature, and then store it covered in the refrigerator. Reheat gently on the stove, stirring occasionally, until heated through. For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add right before serving.
Yes, coq au vin freezes very well. Once cooled, transfer the dish to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. When ready to serve, reheat slowly on the stove, stirring occasionally, until it’s heated through.
Video Tutorial
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Coq au Vin
Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.
Ingredients
- 3 tablespoons olive oil, divided
- 4 ounces diced pancetta (or bacon)
- 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
- Salt
- Freshly ground black pepper
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- ¼ cup Cognac
- 2½ cups red wine, preferably Burgundy or Pinot Noir
- 2½ cups chicken broth
- 1½ tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1½ teaspoons sugar
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 3 large carrots, peeled and cut into ½-inch chunks on the bias
- 8 ounces sliced cremini mushrooms
- 4 tablespoons unsalted butter, softened
- 4 tablespoons all-purpose flour
Instructions
- Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
- Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
- Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
- Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
- While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
- Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
- Using a slotted spoon, transfer the cooked chicken to a plate.
- Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
- Using a fork and knife, pull the skin off of the chicken and discard.
- Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
- Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
- Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)
- Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 2 chicken thighs
- Calories: 1,470
- Fat: 99 g
- Saturated fat: 30 g
- Carbohydrates: 32 g
- Sugar: 11 g
- Fiber: 3 g
- Protein: 75 g
- Sodium: 2,139 mg
- Cholesterol: 432 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made Coq au Vin once for my wife and I when I was in law school and it was delicious. I made it again about a year later (from the same recipe) and it was meh, at best, so I gave it up for 30 or so years. But because I’ve never disliked anything I have made from a recipe from this site, I made the coq au vin recipe last weekend. My wife, who never has anything too bad to say about my cooking, whether it is true or not, said “this is good”. A few seconds later she said “this is really good!” I heard more than one “this is really good” from her over the next day or so and I agree. This is really… really … good! Jenn, thank you once again for another great recipe!
Thanks, Jenn! Yum!! Sooooo darn good! I made it for solely my husband and me (but it’s totally company-worthy!) so we could have lots of leftovers. It just got better and better! It’s a foolproof recipe, as is every single recipe I’ve tried from your cookbook.
Your Coq au Vin was the highlight of our winter Sunday, Jenn! Since finding your blog from Pinterest two years ago and then purchasing your wonderful book, I have been so impressed with the consistent ease and excellent outcomes in following your recipes. I even gifted your book to my two God daughters this past Christmas and both of them are loving trying your family friendly recipes. This Coq au Vin was super flavorful and my husband and I can’t wait to have the leftovers! Definitely a keeper recipe! Thanks so much!!
You’re so welcome – thanks for all of your support! ❤️
Amazing. I only had skinless/boneless thighs but otherwise followed the recipe exactly. I made this recipe a day ahead and then added the cooked mushrooms and pancetta after re-heating as directed. I served it with mashed russet potato and a glass of pinot noir (what I used for the recipe). OMG. I wish had a better vocabulary to describe my impression, hahaha… I’m going to “change it up” and make noodles with the leftovers tonight. Thank you, Jenn!
CAN YOU USE BONE-IN SKIN ON CHICKEN BREASTS INSTEAD OF THIGHS?
Hi Melissa, I’ve made this with both breasts and thighs much prefer dark meat here. White meat can be used – you just have to be really careful not to overcook it. Cut the chicken breasts in half so they aren’t too big and reduce the cook time to about 20 minutes (for the first phase). Please LMK how they turn out!
We tried this last night I have made several Coq au Vin recipes in the past and they were great but yours was at another level when you are eating this in amazement you know it’s something special. I would give it a ten but the ratings don’t go that high. Thanks and look forward to the next. Greg
I made this last night, to be served tonight. It is already delicious! Reserved the mushrooms and bacon separately. To serve, buttered long noodles as a nod to Chinese New Year.
Your instructions are easy to follow and straightforward. Time consuming, a little, but worth it. Thanks!
Absolutely delicious and so easy to make! I made 2 batches and glad I did, as my family wanted it again the next night.
Let me echo what most others have said: This was a lot of work AND it was worth it. Totally wonderful and much appreciated by our guests last night. Used thick cut bacon instead of pancetta b/c that’s what I had on hand. Served it with garlic mashed potatoes and a crusty baguette. Finished up with a light dessert of sorbet and macarons. Fab! Looking forward to the leftovers tonight.
So good! Another winner from Jenn’s recipes. Did not have any cognac but it still tasted delicious. This is one of those dishes that tastes great the second day!
Jen, this dish was just amazing! I swear… I have yet to find one of your dishes that wasn’t a family favorite. I will add a bit more pancetta next time, because… bacon… and the only other twist I made was using baby bellas because I love their flavor. This became a thick, rich silky stew that nailed it. I had never seen making a “roux paste”. That worked quite well. Now we are fighting over who gets the left-over gravy to pour over baked potatoes tonight!
Thank you for all these amazing recipes!
It did take quite a bit of time to make but it is the best coq au vin I have ever made! I did increase the amount of carrots and mushrooms and added the pearl onions after sautéing them in butter. Served it with boiled potatoes and beet salad. Everyone loved it! Thanks again Jenn!
Made the recipe last night. The sauce was amazing but I added chicken legs to the thighs and my chicken was undercooked… I followed the recipe to the tee…where did I go wrong?
Hi Jane, Did you increase the total amount of meat? If so, it would take longer to cook.
This was an awesome dish! Wish it wasn’t quite so labor intensive though, but worth it!
We made the Coq au Vin tonight and it was perfectly marvelous! I had to substitute prosciutto for pancetta because that is what was available in our smaller midwestern town but the dish was delicious!
French cuisine has always been one of the best cuisines in the world and I’m sure with your talent, skills, it’d probably be the only best!👍
Thanks for the kind words Sean — hope you enjoy if you make it! 🙂
Thank you for this recipe! Followed exactly and WOW! HOME RUN! Jenn, you never fail to impress me!
Hi, Jen. I haven’t made this yet, but it sounds so delicious! Unless I’ve missed something in reading through the recipe, you remove the skin but leave the meat on the bone. Would it be ok the remove the meat from the bone before serving? Your recipes are fabulous! Thank you!!
Hi Dee, It’s perfectly fine to remove the meat from the bone at the same time you remove the skin. Hope you enjoy it!
Another fabulous dinner. You are one of the top Pinterest cooks! Always perfect. Thanks for so many delicious dishes
You’re so welcome! 💓
Hi Jenn!
Thank you for another amazing recipe! It popped into my inbox on Thursday and that was Friday sorted 🙂 I had never used (or heard of) the beurre manié technique before, and it worked a treat. There was a deep, umami flavour to the dish, and the final addition of the lardons and mushrooms was exquisite. And the little bit that was left over was just as good the day after. Well done Jenn.
A perfect football Sunday dinner. It does take time but we’ll worth the effort. Recipe is easy to follow with every day ingredients. Delicious combination of flavors.
This was beyond amazing! The flavors were outstanding & I received a double thumbs up from all 3 of my kids. My husband loved it too!
I made this today and it was very , very good! You are my go to for recipes and when I saw this I just had to make it!!! So happy I did , it’s a winner! Thank you Jen got making me a great cook!
I have been eating coq au vin since I was a child and have been making it with different recipes since I became an adult (many decades ago). This is it! Best ever!
My husband is going out of town for the week so I prepped everything last night and cooked mid-morning so it was ready for lunch. What a delicious way to start a long week for him!
My son and daughter in law will be coming by tonight after their honey moon and I’ll send them home with the leftovers!
Delicious, delicious!
I’m looking forward to making it again soon.
Thank you!
Hi Jen,
Would white wine work? If yes how much? I am really enjoying your recipes. I have made tons of them and have not been disappointed. Keep those recipes coming😁
Hi Janelle, The taste will be different but I do think white wine would work well (same amount). Please LMK how it turns out!
I made this dish today and it was delicious. Even my husband raved about how delicious it was. Served it with mashed cauliflower and sautéed green beans. Thank you Jenn!!
This 86 year old foodie has never eaten Coq Au Vin and it was on my bucket list. so…with bad weather coming, I did my shopping yesterday and spent hours in the kitchen today. Jenn, it is incredible, one of the best things I’ve ever made. Used a good pinot noir and Courvoisier. Made exactly as written with the addition of some sauteed pearl onions Removing the chicken skin is ingenious. My only problem was lifting the full Le Cruset pot from the stove…too heavy for me. Good thing I live in an apartment building with an around the clock doorman. (Gave him a taste of the sauce and he swooned.) Serving it tomorrow with the roasted beet salad. Reheating, which is easier, stove top or 275 degree oven? I can hardly wait to eat it
So glad it turned out well, Carol! I think it’s easiest to reheat on the stovetop. 😊
finally making for company and want to check my timing for reheating so that the noodles will be ready when the chicken is hot…how long should it take
Hi Carol, It’s hard to give an exact number, but I would guess that it might take about 5 – 10 minutes over medium heat. Please LMK how it turns out!
Would this work with skinless chicken thighs?
Technically it would, but you’d skip the browning step for the chicken. (You will get a much richer flavor in the finished dish if you use skin-on thighs and remove the skin before serving.)
Loved it
I just made this exactly as written and it was so delicious. I feel like a French cooking genius! Thanks for sharing.
Is a good Scotch a possible sub for Cognac?
No, I wouldn’t recommend scotch here (but you can just leave the Cognac out if you don’t have it). Hope you enjoy!
Will using boneless chicken thighs diminish the flavor?
The bones do add a lot so, yes, it will have an impact on the finished dish. Also, you won’t need to cook the chicken as long so it won’t get quite as infused with the other flavors. Last, it’s pretty hard to find boneless chicken thighs that have skin on them.
Hi Jen – I’m looking forward to making this recipe this weekend! Quick question: you state in the recipe that you should brown half the chicken, but you don’t then reference browning the other half. Is there a reason not to brown all of the pieces of chicken? Thanks for the help!
That was a mistake, Meg – – thank you for catching that and letting me know. It’s fixed! 🙂
I thought I ruined my dinner when I put the wrong amount of vinegar in but it was still fantastic!!!! I made the roasted beet salad & chocolate mousse for dessert. Everyone loved it!!! I’ll definitely make this again!
If you’re going to remove the skin before serving, why bother browning it? Why not remove it before browning, and brown the skinless thighs? It seems cooking the chicken with the skin on would just add to the fat in the dish for no apparent benefit. That being said (asked), the recipe looks delicious! I can’t rate the recipe because I haven’t made it yet. Waiting for some definitive answer re to skin or not to skin the thighs. I enjoy so many of your recipes and the web site. Keep ’em coming!
Hi Barbara, Great question – I like to brown the skin-on chicken to render the fat, and then use the fat to cook the onions and garlic. This adds lots of flavor. Leaving the skin on during the cooking process also adds flavor to the sauce. Once the chicken braises for a long time, the skin gets very soggy (there’s really no way to keep it crisp) so I think the dish is more appetizing without it. Since the fat from the skin is rendered in the beginning and any excess fat is discarded before cooking the onions and garlic, the sauce really isn’t greasy. Hope that clarifies!
Yup! Thanks. Can’t wait to try it.
Could you omit the mushrooms? Making for a family member that does not like them. Would substitute peas or another vegetable.
Sure, Kaylie – peas would work. Enjoy!
Do you have the nutrition info on this recipe?
Hi Nancy, I didn’t include nutritional info for this recipe because there were a number of variables (i.e., using some but not all of the pancetta fat, removing the chicken skin after cooking) that made me concerned that the information I provided wouldn’t be accurate.
Can you use breasts instead of thighs?
Hi Jane, I have made it both ways and much prefer to use dark meat. However, white meat can be used – you just have to be really careful not to overcook it. Cut the chicken breasts in half so they aren’t enormous and reduce the cook time to about 20 minutes (for the first phase).
Good, no pearl onions! I can’t handle squishing one of those in my mouth. Just doesn’t work for me. Now regular onions? Ah, they’re fine!
Could you substitute the wine with all chicken stock or half chicken half beef?
Hi Stephanie, while you could substitute the wine with chicken or beef broth, the dish will taste very different. (Coq au Vin literally means chicken in wine.) The dish will still be good but will have a significantly different flavor and color. Please LMK how it turns out if you try it this way!
Hi Jenn: Will brandy work?
Yep (brandy and Cognac are the same thing – Cognac just gets its name as it’s made in the Cognac region of France).
Hi Jenn, Im excited To try this recipe, I did inquire a few months ago if you had this recipe, Im so glad you followed up and shared it. Thanks
Hope you enjoy!
Hi Jenn: will brandy work as I have no Cognac?
Yep (brandy and Cognac are the same thing – Cognac just gets its name as it’s made in the Cognac region of France). Hope you enjoy!
Hi, Jen – I just wanted to say “thank you!” for specifying the thyme in tablespoons of leaves instead of by sprigs. I never know how much thyme is in a “typical” sprig, so stripping the leaves and measuring with a spoon is far more exact, and reassuring. Thank you.
I don’t have brandy. Is there a substitute or could it be omitted?
It’s fine to omit it, Julie. Enjoy!
Will the recipe still be good if I don’t use the Cognac? Hate to buy a bottle just for one recipe.
Thanks.
Kathy
Yep, perfectly fine to leave it out. 🙂
One thing I do is go to a local store like BevMo and buy the small bottles of liquor if I need only a small amount for cooking. They’re the size of what you get in the hotel. Wine also comes in 1/2 bottle sizes, I do cook enough that I usually have a full bottle of at least one red and one white at home along with sake and Chinese rice wine for Asian recipes.
Ah, one of my wife’s favorite winter-time meals. She refers to it affectionately as “coco chicken”, and we always freeze a few servings for later use.
Your recipe is a bit different from others that I’ve followed in the past, with the additions of cognac, balsamic vinegar, and sugar. I’ll look forward to giving it a try.
This looks delicious…..I am not a fan of dark meat. Do you think it would be ok to use chicken breasts or would it ruin the recipe?
Hi Maura, I have made it both ways and much prefer to use dark meat. However, white meat can be used – you just have to be really careful not to overcook it. Cut the chicken breasts in half so they aren’t enormous and reduce the cook time to about 20 minutes (for the first phase).
Jenn this looks so good and I can’t wait to make it tonight. We don’t eat pork, so would you please suggest an alternative to the pancetta? Would turkey bacon or chicken sausage chorizo work?
P.S I have said this many times, but you are amazing and your recipes are 100% delicious and easy to follow. I can’t begin to tell you how many of your recipes I have shared and passed on to friends and family . Your creativity and talent is an inspiration !
Thank you, Sameera — so happy you enjoy the recipes! Turkey bacon should work nicely. You could also just omit the pancetta; it will still be delicious.
Any changes if I want to use a whole chicken, they are on sale this week.
Hi Laurel, If you want to include breasts, cut them in half so they aren’t huge and remove them from the stew after about 20 minutes so they don’t overcook.
Jenn-This looks good but my husband does not eat any red meat so I would like to try it without the Pancetta. Do you think that would be a problem or should I substitute anything for it? Thanks! Kathy
Hi Kathy, It will still be delicious without the pancetta – just leave it out and use the first tablespoon of oil to brown the chicken. Hope you enjoy it!
Could cornstarch be used instead of flour to thicken the sauce for gluten free eaters? If so, how much?
Sure, Jane – I’d start with 1 tablespoon of cornstarch dissolved in 1 tablespoon cold water. You may need up to 2 tablespoons but I’d add it little by little. Hope that helps and please LMK how it turns out. 🙂
If you don’t like the different texture that cornstarch gives to sauces, my favourite gluten-free thickener is sweet rice flour. It’s called “sweet” not because it has sugar in it or is particularly sweet itself, but because this type of rice is traditionally used in the Orient to make sweets (desserts), apparently. It can be substituted for wheat flour on a one-to-one basis (one tablespoon of all purpose flour = 1 tablespoon of sweet rice flour). I actually prefer it as a thickener and use it all the time even when I don’t need a gluten-free gravy or sauce. It works exactly the same as all-purpose flour but seems less prone to lumping. You can find it in health food stores or bulk food stores if your regular grocery store doesn’t carry it. (It is also good as a replacement for flour in coating foods for frying etc.)
I’m making your coq au vain & I just put in 2 T of balsamic instead of 2tsp. If you see this what should I do
Hi Gina, I would just proceed with the recipe – if it tastes too acidic at the end, you can add more chicken broth to fix it. (Keep in mind that you may need more of the butter/flour paste if you add a lot of liquid to the sauce.)