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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Perfect. Every time. I trust Jen’s recipes so much that I make them for friends and family events knowing that they will be just delicious and the talk of the dinner. There is a difference in food that is eaten at a dinner and food that IS the dinner. Jen’s recipes are the centerpiece.
Amazing recipe!
I made this for a French Theme Birthday Party; everyone loved the dish . We served it over wide egg noodles. I followed the recipe exactly only change -I I used vermouth when I realized I had no cognac. I used fresh thyme and did not have to use any other seasoning at the end . I used a Pinot Noir wine – I used 12 thighs and 1-1/2 the recipe. Delicious!
Thank you for a perfect recipe!
I made this a few weeks ago and was blown away by how great it tastes and presents! I am now making it for a crowd where there is a gluten allergy so can’t use the flour. I’ve been told I can substitute cornstarch but I’m not sure what the ratio would be to the butter? I will finish with your lemon mousse recipe because every recipe from Jenn has been do-able and delicious! Thanks 😊
Suzanne, So glad you like the recipes! You can use gluten-free flour. If you’d prefer to use cornstarch, 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.
Hi – I have not made this before, but have full faith in your recipes. Dinner party for 8 coming up and I plan to cook 1.25 times the ingredients. Will a 5 quart pot still work? Appreciate your advice!
Hi Sally, I think it will fit but it will definitely be tight! Hope everyone enjoys 🙂
I love all your recipes! I’m planning to make this for tomorrow’s dinner. Can I omit cognac and just use red wine?
Yes that’s fine, Kathy. So glad you enjoy the recipes!
This was delicious. I have tried a number of Coq au Vin recipes including one from a well known bistro in St. Helena and this is by far better and easier. Made it a day ahead for stress free entertaining the next. Excellent!
Also made the chipolte chicken quesadillas this week from your new book X2. Terrific!
I am giving the book to my daughters for Xmas.
Thank you Jen.
💕
Can I make this the day before and reheat?
Definitely! See the bottom of the recipe for Make-Ahead instructions. Hope you enjoy!
This was fantastic! I’d never seen the paste technique for thickening. The sauce was flavorful and silky smooth. I did make one substitution – I used a duck confited leg instead of the pancetta (I don’t eat pork) and a little added duck fat. I just can’t get over how much I loved this!! I will most definitely be making this again.
Now I’m going to research your other recipes and books. Thank you for this excellent recipe!
Hi! I had the fire on low for 30 mins to cook the chicken and carrots but it actually ended up taking 1hr for the carrots to soften. I thought the chicken must be done by now but when I cut it open at the end, it was a little pink/red towards the bone. Can I cook it further when I reheat from the fridge and how long would you recommend? Thank you!
Yes, you can definitely cook it further. I’d probably let it go for about 15 minutes and then check the chicken to make sure it’s cooked through.
Hi Jenn, my husband hates dark meat but I know it is more flavorful than white. Other than that, is there any reason why you can’t substitute with bone-in breast?
Hi Amy, You can use chicken breasts; the cook time should be about the same but you just have to be more careful about overcooking them. Please LMK how it turns out with breasts. 🙂
Tried this tonight. Followed the recipe carefully. Was really lovely and a hit with the family. I’ve been asked to make it again. The butter and flour thing is a good technique to know. does it work generally as a thickener?
Glad your family enjoyed it! Yes, the flour/butter mixture works well as a thickener in other gravies/sauces as well.
Fantastic. Was a hit with my guests and will make again.
I made this by the recipe and served it with buttered egg noodles on girls card night to my “foodie” daughter and my 22 year old granddaughter, who’s father is a manager of a well known restaurant in our area. They took a couple of bites looked at me wide eyed and said “This is amazing, delicious, savory and the best thing you have EVER made!!”. I loved it, too! I really enjoyed making it and it was worth the time. My daughter and I love Once Upon a Chef, thanks Jennifer! My granddaughter will be getting your cook book for Christmas.
💗
This was such an amazing recipe! I followed it exactly but I did add pearl onions because I saw them at the store when shopping for the rest of the items. I boiled them unpeeled for a few minutes and then peeled and added to the pot with the carrots. Probably the best recipe I’ve ever made and will definitely be making it again!!!!
This was delicious! I didn’t have cognac so I used brandy, other than that I followed the directions to a T. My husband doesn’t like dark meat and tried it and said he would eat it because t was so good. It’s definitely company worthy!
Once you return the chicken to the pot, could it be placed in the oven to continue the rest of cooking? At what temperature, and covered or uncovered?
Hi Dianne, While technically you could, there are still a lot of steps involved after you add the chicken back to the pot so I’m not sure it makes much sense.
Hi Jenn! I am planning on making this recipe for company this week. I would like to substitute rendered duck fat for the rendered pork fat. First question, what do you think of that idea? Second question, if you like that idea, how much duck fat would I use? Looking VERY forward to trying this recipe…I’m making all the recommended sides too (mashed potato/green beans). I tell everyone about your recipes…I talk about you as if we’re old friends…and when your recipes get rave reviews (which is all the time) I give you all the credit! Thanks so much!
Hi Adria, I think using rendered duck fat should be fine and I’d suggest about 2 tablespoons. Also, so glad you like the recipes (and I appreciate you spreading the word about them)! 💗
Just made this…soooo good, and not too difficult if you have everything ready to go.
Thank you Jenn for making recipes this successful for amateur cooks like me.
My sister and her husband will have a great tomorrow!!
Hi Jenn,
I made your Coq au Vin tonight. It takes a little effort but it’s fun and the end result is so worth the time. Absolutely delicious! My husband has already told me that he wants the leftovers for dinner tomorrow night. Thanks for another amazing recipe!
Amazing!
Can turkey bacon be substituted for the pancetta? I do not eat pork. thanks!
Yep 🙂
Sure — you could also just omit the pancetta — it will still have plenty of flavor. Enjoy!
Is there a substitute for the butter in kneaded butter? I’m trying to not mix milk and meat. Thanks!
Hi Judy, You could get away with using a non-dairy butter (as long as it comes in stick-form). Hope you enjoy!
Followed recipe exactly and was delicious!!!
I cooked this recipe this evening. We didn’t have cognac so left that out. We did use small portions of chicken breast along with the skin on thighs. We skipped frying mushrooms and just put them in with the chicken to cook.
It was amazing. Xxx
Jenn, I used your latest cookbook to make this fantastic recipe yesterday. I cooked late, so I refrigerated as you directed. Had it this evening for dinner and oh, my, goodness! The flavors are incredible! Thank you so much!
Love your recipes! The photo of this recipe looks so good I have to try it. But my husband isn’t a mushroom person so could you suggest another vegetable that would work well? Thanks!
So glad you like the recipes! I think eggplant or bell peppers would work as a substitute for the mushrooms (or you could just omit them). Please LMK what you go with and how it turns out!
My husband has alpha gal which means he cannot eat beef, pork, or any other red meat. I know turkey bacon is a poor substitute for pancetta bur it seems that might be my only choice. Do you have any suggestions? The recipe sounds fabulous. I’ve prepared many of your recipes and they’ve all been great successes.
Hi Connie, Turkey bacon would work here. You could also just omit the pancetta. (It will still be delicious.) Hope you enjoy!
We made this, and it was OUTSTANDING! Didn’t change a thing. Love your recipes, Jenn, and we have your cookbooks too. Always a hit! 😊
Hello, I don’t keep cognac in the house. Do you think it would be ok to substitute dry sherry, or is it better to just leave it out? Thank you.
Hi Steve, It will give the dish a different flavor, but it will work. You can also just omit it. Hope you enjoy!
Nutrition information?
Hi Vera, 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.
Question: we really only like boneless chicken breasts. This sounds delicious could I use only boneless chicken breasts? If so what would you do differently
PS I love your recipes
Hi Cheryl, I don’t recommend it for this recipe – so sorry!
This was insanely good!!! I served it over buttered egg noodles and it was absolutely delicious. Definitely a meal worth the time it takes to make it!
RE : Your comment that Coq = old rooster……Once upon a time, I got it my mind that this recipe was probably a way to make use of the meat of a rooster, which would be very tough. (I have seen some recipes that call for marinating the bird in red wine for a day…. I think to soften the meat…..) So, I went to a very well known poultry shop near us, where we had bought fresh turkey, chicken, duck, etc. I told the person behind the counter what I wanted, ie, a rooster. He paused and mused a few seconds, then nodded his head and said “rooster, roaster..”, “the roasters are roosters and the fryers are hens.”, with a smile. I swallowed my shock, and simply asked to speak with one of the owners, who explained to me that “the way we raise them these days, we don’t know which are the males and which are the females.” I don’t think I bought anything that day, (I have since) but I was shocked!! I am guessing that the use of hormones or other additives play such a roll in the production of chicken that we have lost that good old sex appeal! Or, maybe they just castrate the males, I don’t know. My question is, would you ever make this dish with an actual rooster? I know of a very few poultry shops where I could actually get one. It would be fun to see what the original (“historically informed”?) preparation tased like !! Thank you again for a great website!! Jack
That’s a funny story! I’ve never made it with rooster and I’m not sure how it would turn out. Considering this recipe is a bit of an undertaking, I’d probably stick with the thighs. 🙂
Hello,
I’m going to be making this recipe in a couple of days (Saturday, May 14th) and I’m wondering if I can substitute cooking sherry for the cognac?
Many thanks!
Hi Chris, I wouldn’t recommend cooking sherry for this. I stay away from cooking wines as they have a lot of additives and salt and can impact the flavor of the dish. The cognac adds depth of flavor to the dish but if you don’t have it on hand, you can omit it. Hope that helps!
Hi Jenn, I appreciate your speedy response! I’ll omit. 🙂
Hello Jenn,
I really enjoyed making this. Two questions, first what if I used another 2.5 cups of wine instead of the broth, would I need any changes to the other ingredients? Would you recommend? Second, I have seen other recipes that call for a long slow cook. Any thoughts here? I guess that’s more than two questions…
Thanks, Keith
Hi Keith, if you use additional wine instead of broth, you wouldn’t need to make any additional changes. Keep in mind that the sauce will taste very wine-y, and this recipe already cooks kind of slow and low and I don’t think you need to go any slower as the flavors really have a chance to develop fully in the time provided in the recipe. Hope that helps!
Hello Jenn,
Thank you again for your advice and taking the time to respond to everyone. As mentioned, I tried the recipe using broth, cooking as described in one day. Next, the only change made was substituting the broth quantity for wine, using the storage over night, and finishing the next day with mushrooms/pancetta added before serving as you recommended. Absolutely, both were worth every minute of work and every bite taken. It was a bit embarrassing to receive so many compliments. Leftovers are incredible.
Best, Keith
Thanks for the update, Keith, and so glad came out well with your tweaks. And you comment about getting so many compliments made me laugh! 🙂
Hi Jenn,
Can I add the mushrooms earlier? I’m trying to make this ahead of time.
Thanks,
Trish
They’re best if the mushrooms and pancetta and stored separately and added right before serving, but it’s doable to add them ahead. Hope you enjoy!
Hi Jenn, looking forward to making this – can I substitute the chicken thighs with a whole chicken without making other changes?
Hi Qian, Yes, it’s fine to use a cut up chicken here. Just keep an eye on the white meat to make sure it doesn’t overcook. Please LMK how it turns out!
This was well worth the two hour effort. Wow. Such flavor!
I have just sent a comment on your fantastic recipes, I forgot to ask if you have one for lamb shanks. If you have could you send, many thanks
Hi Derek, As of now, I don’t have a proven recipe of my own for lamb shanks – I’m sorry! I’ll have to add that to my list of recipes to potentially develop. Thanks for the suggestion as I’m always looking for new inspiration!
I have now tried both Coq au vin and beef stew, absolutely fantastic both, keep sending recipes on line, they have been the BEST ever. Thank you
How much cognac wine balsamic vinegar do I add?
Hi Margaret, you’ll need 1/4 cup cognac. Hope you enjoy!
This was one of the best meals I’ve made. The chicken and vegetables were so tender, and the flavor was outstanding! I absolutely love the idea of the beurre manié. This is a five star recipe, packed with flavor and ideal as leftovers.
105 minutes cooking time? No way. I do 35 minutes– 10 minutes to brown thights and drumsticks, 20-25 minutes to simmer it in the flavored red wine, then serve as a soup with big pieces of chicken in it.
***** for the stuff in it, * for the cooking process.
Hi Jen, this looks yummy and it’s make ahead. I’m going to serve 8 people. Would just doubling the recipe work? Thank you
Sure – you’ll likely have leftovers if you double it (but reheats nicely) so you could get away with making 1.5 times the recipe. Hope everyone enjoys!
WOW! Made this tonight and it was DELICIOUS! The best comfort food! We ate an entire loaf of French bread 🥖 and now I’m ready for a serious nap! Thank you for another great recipe!
I was disappointed that the sauce wasn’t richer. Maybe too much chicken broth?
Absolutely fantastic! Another winner. Every single recipe I have tried from your website has been exceptional. I made half of this coq au vin recipe. I did not pour it over noodles or any other starch as I feel since starches are generally tasteless I didn’t want to dilute the flavor of the sauce. I did have a piece of rye bread at the end to satisfy the ‘I want some starch voice in my head’ and I used it to mop up the remaining sauce in the bowl. I ate it the same day I made it and it was wonderful. Can’t wait to eat it again tomorrow or the next day as it usually gets better with age. Thanks for taking recipes, or making them up, and perfecting them. That’s the difference between having dinner and having something that says ‘wow’ and you tell your friends about.
Hi Jenn,
This recipe looks delicious and I now have everything I need to make it. But I noticed that each pack of four Bell & Evans chicken thighs I have is a little over 1.5 lbs. So I would only have 3+lbs of chicken. Will that be alright with the proportions in your recipe for four lbs? Do I need to scale back the rest of the recipe?
Hi Jane, I think you can stick to the recipe. You’ll just have some extra sauce. Hope you enjoy! 🙂
Jenn,
My son made this for us and it was fantastic. I’m going to make it, but was interested in leaving out the butter at the end. Can I simply make a slurry of flour and gravy to thicken?
Hi Suzie, glad you enjoyed it! If you want to make a slurry instead of using butter, I’d make one out of cornstarch and water. Hope that helps!
I have tried several different coq au vin recipes over the years and this is the best one! The only things I did differently: I used thighs and breasts and I added the thyme sprigs themselves and then fished them out before serving. Thanks for another great recipe Jenn!
Made this all in one pot in a Dutch oven added 1 chopped celery stalk , whiskey instead of cognac and mini yellow onions like the French chefs make it. Oh my God! Yummy with creamy mashed potatoes as side
My husband loved it.