This classic Coq Au Vin recipe is surprisingly easy to make, and slow simmered in the most delicious French red wine sauce.

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Here’s my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter, easy coq au vin that still showcases the traditional and memorable taste. —Sonya Labbe, Los Angeles, California

Recipe video above. Coq au Vin is the well known French stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen! For the best results, start this 2 days before serving: 12 - 24 hour marinade for the chicken (essential), then rest the finished stew overnight to let the flavours develop even further (recommended but not essential).Recipe source: Another classic French recipe brought to you via Chef Jean-Baptiste Alexandre, our culinary collaborator for all things French. Because I like to do traditional recipes properly!

For cold fall and winter nights when you want a fancy dinner, but need something easy!

This classic Coq Au Vin recipe is surprisingly easy to make, and slow simmered in the most delicious French red wine sauce.

Discover Coq au Vin Blanc - a lighter alternative to traditional Coq au Vin but no less delicious!

Find some of our favourite slow cooker recipe suggestions - we exist to make food delicious, from a humble slice of toast to a delightful dessert.

Close enough to classic coq au vin to feel like the real deal.

This recipe is best made with our premium Smart Organic Multi-Cooker, Organic Clay Stock Pot, and our 3 in 1 Slow Cooker, Yogurt Maker, and Baby Food Maker: SHOP NOW Need a chicken stew for the slow cooker? Coq au Vin is a French classic. Using a whole frying chicken, bacon, brandy, red wine, pearl onions and herbs, we

Coq Au Vin in the slow cooker gives you comfort food without having to heat up your kitchen.  A French chicken stew with layers of flavor that would make Julia Child proud and is sure to be a family favorite.

Indulge in the rich, savory flavors of Coq au Vin, a classic French dish where tender chicken is slow-cooked in a luscious red wine sauce, creating a meal that’s both comforting and elegant.

The timeless French recipe that delivers comfort with every bite.

For chilly nights when you're wanting a fancy slow-braised chicken, but need something simple and easy to put together

This amazing slow cooker Coq au Vin recipe is a stunning variation of the classic French dish that we think you’ll love. Learn it here!

Let’s learn a little about French food today. Since I know nothing about it. Coq au vin – pronounced koʊk oʊ ˈvæn. Isn’t…

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This classic Coq Au Vin recipe is surprisingly easy to make, and slow simmered in the most delicious French red wine sauce.

Coq Au Vin in the slow cooker gives you comfort food without having to heat up your kitchen.  A French chicken stew with layers of flavor that would make Julia Child proud and is sure to be a family favorite.

Jamie Oliver's Coq Au Vin recipe, also known as chicken in red wine sauce, is one of the best and easiest Coq Au Vin recipes out there, even better than the traditional French Coq Au Vin recipe. This Coq Au Vin is made with either red or white wine, chicken, vegetables, and a few other ingredients. It can be cooked in a slow cooker, oven, or an Instant Pot.

Hi food lovers! I am back with a classic from the French cuisine which is very suitable for this season. I made this super delicious slow cooking stew a few days ago and I had to redo it again because I could not resist the "taste memory" that I kept getting. The combination of these simple ingredients is quite amazing. I hope you enjoy this inspiration and I am finally back with good quality photos using my new camera. ENJOY! Ingredients Serving 4 people 3 lbs chicken 5 to 6 pieces, with skin on 4 oz diced pancetta or diced bacon salt and pepper for seasoning 1/2 lb. thick carrots diagonally cut into about 1-inch pieces 1 onion diced 2 cloves garlic minced 1/4 cup brandy 1/2 bottle dry red wine 1 cup chicken stock 8 sprigs of thyme 2 tbsp unsalted butter divided 1.5 tbsp all-purpose flour 1 tbsp olive oil 1/2 lb frozen pearl onions 8 oz. mushrooms stems removed and thickly sliced 2 quince cored and cut into thick wedges Instructions Preheat the oven to 250°F. Add the pancetta to the dutch oven over medium heat. Cook the pancetta until it’s crispy. Use a slotted spoon to remove the pancetta, but none of its grease. Transfer the pancetta to a large plate. Meanwhile, pat dry the chicken thighs, then season both sides with a good pinch of salt and a sprinkle of pepper. Use cooking tongs to place the chicken thigh into the dutch oven. Brown the thighs on both sides - about 4 to 5 minutes. Use the tongs to remove the thighs and transfer them to the plate with the pancetta. Add the diced onions, carrots, a good pinch of salt and a dash of pepper to the dutch oven and cook until the onions have slightly browned - about 6 to 8 minutes. Add the garlic and cook for another minute before adding the brandy, pancetta, chicken, and any of the juices collected on the plate of chicken. Pour in the chicken stock, wine, and sprigs of thyme, giving it all a big stir. Put the lid on the dutch oven and transfer from the stove to the oven. Cook for approximately 35 minutes in the oven, until the chicken is no longer pink. Then, remove from the oven and place the pot on the stove. Temporarily leave it as is with the lid on. In a small bowl, use a spoon to mash 1 tbsp of the butter with the flour. Add this to the stew, along with the pearl onions. In a medium skillet, sauté the sliced mushrooms in the remaining tablespoon of butter until the mushrooms are browned, about 5 minutes. Add the mushrooms to the stew. In the same, now empty, skillet, heat the tbsp of olive oil. Add the quince wedges and cook over medium low heat until they are slightly tender and look caramelized. Transfer the quince to the stew and cook the stew over medium-low heat for approximately 15 minutes or so, until the quince is fork-tender and the broth has thickened a bit. Check for seasoning and add any salt or pepper, if necessary. Serve warm with mashed potatoes or crusty French bread. Recipe Notes To make this in the Instant Pot, follow the steps as written, with some exceptions: - You do not need to cook the mushrooms separately. You can add them in with the onions and carrots. -You can skip the butter-flour paste and instead just sprinkle flour over the carrots and mushrooms after they've sautéed a bit with the onion. - You can skip the brandy. -You will also want to use less wine - about 1 cup. -Cook using the "Poultry" setting (15 minutes). -You can use the sauté button afterwards to reduce the liquid, if you want. SOURCE

Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

Coq au vin isn't as complicated as it sounds, but we can guarantee it will impress your guests. Chicken is braised in a silky wine sauce for the best chicken ever.

Here, this traditional dish from Burgundy is prepared in a Cuisinart multicooker, which allows you to brown the chicken and then cook it slowly in the same vessel until the meat is exceptionally tender.

This Coq au Vin recipe offers a luxurious taste with red wine-braised chicken, mushrooms, and pearl onions, perfect for a comforting meal. Classic Coq au

This simple, winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make.

Don’t be intimidated by the elegant name. The classic French dish is now made easier in one appliance! This Instant Pot coq au vin has all the classic flavors of a rich red wine-mushroom sauce but is so simple to make. My family loves it with whole grain country bread or French bread for dipping into the extra sauce. —Julie Peterson, Crofton, Maryland