Imagine coming home to the incredible aroma of chicken braising in a rich, velvety red wine sauce… Oooh yeah!
Coq au vin might sound fancy, but trust me, it’s really just about building flavors with simple ingredients and a little love.
Crispy bacon sets the tone, giving everything a smoky undertone that infuses the entire sauce.
I’m a big fan of using bone-in, skin-on chicken – it stays moist and tender even after a long, cozy simmer.
A sprinkle of flour at the end helps the sauce hug the chicken, making every bite incredibly rich and flavorful.
The best part?
This one only gets better with time, so don’t be afraid to make it ahead and enjoy it later!
How to Make Rachael Ray Coq au Vin
Ingredients
- 8 pieces Chicken (bone-in, skin-on, dark meat)
- 1 cup Flour
- 2 tbsp Olive Oil
- 3 cups Red Wine
- 1 cup Chicken Broth
- 1 cup Pearl Onions (peeled)
- 4 cloves Garlic (chopped)
- 1 cup Carrots (sliced)
- 4 slices Bacon
- 2 tbsp Butter
- 2 tbsp Parsley (chopped)
- 1 tsp Salt
- 1 tsp Pepper
Step-by-Step Instructions
Step 1:
Season the chicken with salt and pepper evenly.
Dredge the chicken pieces in flour, shaking off any extra.
Step 2:
In a large skillet, heat olive oil over medium-high heat.
Brown the chicken in batches, ensuring skin becomes crispy.
Set aside on a plate.
Step 3:
Add bacon to the skillet and cook until crispy.
Stir in garlic, carrots, and pearl onions, cooking till onions turn golden.
Step 4:
Pour in red wine and chicken broth, scraping up any bits stuck on the skillet.
Bring to a gentle simmer before returning the chicken to the pan.
Cover and let it simmer for 1 hour.
Step 5:
Remove the chicken and vegetables.
Melt butter in a small skillet, whisk in flour for 1 minute.
Thicken the sauce by mixing in the butter-flour mixture, cooking for 2-3 minutes.
Tips and Tricks for Making This Recipe
Use Good Quality Wine
For the best flavor results, pick a red wine that you enjoy drinking. It makes the dish more delicious.
Pre-Cut and Measure
Before starting, have all your ingredients cut and measured. It makes the cooking process seamless.
Adjust the Seasoning
After cooking, taste the sauce and adjust the salt and pepper if needed. It enhances the final flavor.
Substitute Chicken Pieces
You can use a mix of thighs and drumsticks. This allows for varied textures in the final dish.
Serve with Bread
Serve this dish with baguette slices. They’re perfect for soaking up the rich sauce.
What to Serve with Rachael Ray Coq au Vin
Basmati Rice
Basmati rice is an excellent companion for coq au vin.
Its subtle nutty flavor pairs perfectly with the savory taste of the dish.
As the rice cooks to a tender and slightly sticky texture, it absorbs the rich, delicious juices from the coq au vin.
Garlic Mashed Potatoes
For a heartier option, try garlic mashed potatoes.
They add a creamy and comforting texture that contrasts beautifully with the robust flavors of the wine-infused chicken.
Adding roasted garlic to the mash gives it an irresistible aroma and taste.
Sautéed Green Beans
Sautéed green beans are a great choice to add a fresh and crunchy element to the meal.
A quick toss with olive oil and a sprinkle of sea salt is often all you need.
They provide a vibrant color on the plate and a pleasant crunch with every bite.
Savory Bread Pudding
Thinking outside the box, a savory bread pudding can be a surprising side dish.
Made with herbs and Parmesan cheese, it offers a chewy and flavorful alternative to more common sides.
The pudding’s texture is a satisfying complement to the tender chicken.
Roasted Root Vegetables
A medley of roasted root vegetables, such as carrots, parsnips, and turnips, can bring a sweet and earthy twist to your meal.
Their natural sweetness and caramelization in the oven enhance the flavors of the coq au vin.
Grilled Asparagus
Another out-of-the-ordinary side option is grilled asparagus.
Its slightly charred and smoky flavor offers an appealing contrast to the rich sauce of the coq au vin.
A hint of lemon juice over the asparagus will heighten the flavors and provide a fresh bite.
Variations and Substitutions
For a lighter version, swap out chicken thighs for boneless chicken breasts.
If you want to add a twist, try using different types of wine such as white wine instead of red for a more subtle flavor.
You can substitute traditional bacon with turkey bacon if you prefer a leaner option.
Vegetarian Twist
For a vegetarian version, replace chicken with mushrooms like cremini or portobello.
This gives the dish a hearty texture without compromising on richness.
Gluten-Free Option
Use gluten-free flour instead of regular flour to thicken your sauce.
It works well without altering the taste much, and it’s a good option if you’re gluten-sensitive.
Dairy-Free Hacks
For those avoiding dairy, replace butter with plant-based margarine.
This ensures your sauce remains just as creamy and flavorful.
How to Store Leftover Coq au Vin
To keep your Coq au Vin tasting great, you’ll want to store it properly.
First, let the dish cool at room temperature for about 30 minutes.
This helps to prevent condensation in the storage container.
Airtight Containers
Use an airtight container for the best storage results.
This ensures the flavors stay fresh and the dish doesn’t absorb other scents from the fridge.
Refrigeration
Place your Coq au Vin in the refrigerator if you plan to eat it within three days.
This dish holds up well in the fridge, keeping its delicious taste intact.
Freezing for Longer Storage
If you’re not planning on eating it soon, freeze your Coq au Vin.
Make sure to use a good-quality freezer-safe container.
It can be stored in the freezer for up to two months, maintaining its rich flavors.
Common Mistakes to Avoid
Overcrowding the Pan
You’re going to want to avoid putting too much chicken in the pan at once.
It can lead to uneven browning and cooking.
Cook in batches if necessary to keep your Coq au Vin delicious.
Ignoring to Marinate Properly
You might be tempted to skip marinating the chicken.
Letting it sit in wine overnight enhances the flavor significantly.
Never rush or skip this important step!
Using Too Much Flour
Avoid the common error of using excessive flour for coating.
A light dusting helps achieve a crispy texture without overwhelming the dish.
Simply shake off any excess flour before adding chicken to the skillet.

Rachael Ray Coq au Vin Recipe
Ingredients
- 8 pieces Chicken bone-in, skin-on, dark meat
- 1 cup Flour
- 2 tbsp Olive Oil
- 3 cups Red Wine
- 1 cup Chicken Broth
- 1 cup Pearl Onions peeled
- 4 cloves Garlic chopped
- 1 cup Carrots sliced
- 4 slices Bacon
- 2 tbsp Butter
- 2 tbsp Parsley chopped
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Season the chicken with salt and pepper evenly.
- Dredge the chicken pieces in flour, shaking off any extra.
- In a large skillet, heat olive oil over medium-high heat.
- Brown the chicken in batches, ensuring skin becomes crispy.
- Set aside on a plate.
- Add bacon to the skillet and cook until crispy.
- Stir in garlic, carrots, and pearl onions, cooking till onions turn golden.
- Pour in red wine and chicken broth, scraping up any bits stuck on the skillet.
- Bring to a gentle simmer before returning the chicken to the pan.
- Cover and let it simmer for 1 hour.
- Remove the chicken and vegetables.
- Melt butter in a small skillet, whisk in flour for 1 minute.
- Thicken the sauce by mixing in the butter-flour mixture, cooking for 2-3 minutes.