When the leaves start to change, and there’s a chill in the air, nothing warms the soul quite like a comforting fall meal. This season, why not elevate your culinary skills and indulge in a classic French dish that’s perfect for autumn? Coq au Vin, a rich and hearty chicken stew simmered in red wine, is the ultimate fall comfort food. In this blog, we’ll guide you through creating this delicious Coq au Vin recipe, infusing it with the wonderful flavours of wine.


For the Marinade

  • 1 bottle of good-quality red wine (preferably a robust red like Pinot Noir)
  • 4 chicken thighs and 4 chicken drumsticks (skin-on)
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste

For the Stew

  • 4 slices of thick-cut bacon, chopped
  • 12-15 small pearl onions, peeled
  • 8 ounces of mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • Fresh parsley, chopped (for garnish)


Marinating the Chicken

In a large mixing bowl, combine the red wine, carrots, celery, onion, garlic, thyme, bay leaves, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover the bowl and refrigerate for at least 4 hours or, preferably, overnight. This allows the chicken to absorb the wine’s flavours.

Cooking the Coq au Vin

Remove the chicken from the marinade and pat it dry with paper towels. Strain and reserve the marinade. In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it becomes crispy. Remove the bacon and set it aside. In the same pot, add the pearl onions and mushrooms. Sauté them until they start to brown, then remove and set them aside. In the same pot, add the chicken pieces and brown them on all sides. Remove them from the pot and set them aside. Sprinkle flour into the pot and stir to create a roux. Gradually pour in the reserved marinade while stirring to avoid lumps. Add the chicken broth and tomato paste, stirring until the sauce thickens. Return the chicken, bacon, onions, and mushrooms to the pot. 

Simmer uncovered for 30-40 minutes until the chicken is tender and cooked through. Taste and adjust the seasoning if needed. Garnish with chopped parsley before serving.

Pairing with Wine

As you’ve used wine in the recipe, it’s only fitting to pair Coq au Vin with a glass of the same red wine you used for the marinade. The deep, rich flavours of the dish complement the wine’s notes, creating a harmonious combination that celebrates the essence of fall.

Coq au Vin is a quintessential fall dish that marries the flavours of wine, chicken, and seasonal vegetables into a warm and comforting meal. Whether you’re cooking for a special occasion or a cozy night in, this recipe is sure to impress. So, embrace the flavours of the season and invite the warmth of fall into your kitchen with this delightful Coq au Vin recipe paired with a glass of your favorite red wine. Bon appétit!