What is coq au vin?

What is Coq au Vin?

Coq au vin (rooster in wine) is a braised chicken dish from Burgundy or the Auvergne — the exact origin is contested. The chicken is marinated and then browned before braising in red wine (Burgundy in classic versions) with lardons, mushrooms, pearl onions, garlic, and herbs. The wine reduces into a rich, glossy sauce.

Taste and texture

Rich, winey, and deeply savoury. The red wine tenderizes the chicken and creates a complex sauce. The mushrooms absorb the braising liquid. It's warming and substantial without being heavy.

Typical ingredients

• Chicken (whole, cut, or bone-in pieces)
• Red wine (Burgundy or Côtes du Rhône)
• Lardons (thick-cut pancetta or smoked bacon)
• Pearl onions
• Button mushrooms
• Garlic
• Thyme
• Bay leaves
• Tomato paste
• Chicken stock

Common allergens to ask about

The following allergens are commonly present in Coq au Vin. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Pork (lardons)
• Wheat (flour for thickening in some recipes)
• Sulphites (wine)

How it's served

In a deep plate or bowl. Served with mashed potatoes, egg noodles, or crusty bread. Some restaurants serve it in a cast iron pot.

Order it if you like…

Order it if you enjoy braised meats and wine-based sauces. It's a French bistro staple and a good introduction to classic French cooking if you haven't had it.

Similar dishes

Cassoulet · See all dishes in the dictionary

Reading the menu that lists Coq au Vin

Use ChefBear to scan the menu and see every dish — including Coq au Vin — with a photo, description, and a recommendation for your taste. For a full guide to French menus, see how to read a French menu.

Frequently asked questions

What wine is used in coq au vin?

The classic version uses Burgundy red wine (Pinot Noir). Other full-bodied reds work. A white wine version (coq au vin blanc) also exists, using Riesling or Chardonnay.

What are lardons?

Lardons are small strips or cubes of thick-cut pork belly or pancetta, cured and sometimes smoked. They add salt and richness to braised dishes. Roughly equivalent to thick-cut bacon cut into cubes.

Is coq au vin always made with rooster?

The name means rooster, but chicken is universally used today. Rooster is tougher and needs longer braising to become tender, which is what gave the dish its long-cook character. Chicken is significantly easier to find and usually makes a better restaurant dish.