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Red Wine Braised Coq au Vin
Warm, hearty, and irresistibly rich, this Red Wine Braised Coq au Vin transforms simple ingredients into a timeless French masterpiece. Succulent chicken slowly cooks in a velvety wine-infused sauce, soaking up layers of savoury flavour while the slow cooker does all the work. The result is a comforting, restaurant-worthy dish that’s effortlessly impressive.
Reduce the Wine - Pour the Pinot Noir into a saucepan and bring to a vigorous boil. Let it simmer for around 15 minutes, reducing by half to concentrate its rich, fruity flavour.
Crisp the Bacon - Heat a large skillet or your slow cooker's searing insert over high heat. Add the diced bacon and cook until golden and crisp. Transfer to a plate, reserving at least 2 tablespoons of the rendered bacon fat in the pan.
Brown the Chicken - Season the chicken thighs with half of the salt and all of the black pepper. Sear in the hot bacon fat for 4 to 6 minutes per side until deeply golden. Remove and set aside.
Cook the Vegetables - Add the mushrooms and shallots to the same pan. Cook for 6 minutes, stirring occasionally, until softened and lightly caramelised. Stir in the garlic during the final minute.
Build the Sauce - Transfer the mushrooms and shallots to the slow cooker. Add the carrots, pearl onions, chicken stock, tomato purée, thyme sprigs, bay leaves, half of the cooked bacon, the remaining salt, and the reduced red wine. Stir everything together to combine.
Slow Cook to Perfection - Nestle the browned chicken thighs into the wine-rich sauce. Cover and cook on Low for 7 hours, allowing the chicken to become beautifully tender and the flavours to develop.
Thicken the Gravy - In a small bowl, blend the butter and flour into a smooth paste. Stir the mixture into the slow cooker, cover again, and cook for a further hour until the sauce has thickened into a silky, luxurious gravy.
Finish and Serve - Scatter over the remaining crispy bacon and gently stir. Serve with creamy mashed potatoes, buttered greens, or crusty French bread to soak up every last drop of the rich wine sauce.
A few details make all the difference
01
Build a Deep, Rich Wine Base
Reducing the Pinot Noir before adding it to the slow cooker intensifies its flavour and creates a richer, more luxurious sauce. This simple extra step helps develop the signature depth that makes Coq au Vin so irresistible.
02
Sear the Chicken for Extra Flavour
Don't skip browning the chicken. A golden, caramelised crust adds incredible savoury depth and helps the meat stay tender throughout the long cooking process, giving the finished dish a restaurant-quality flavour.
03
Finish with Crispy Bacon & Fresh Herbs
Just before serving, scatter over the reserved crispy bacon and a few fresh thyme leaves. This final garnish adds texture, colour, and an extra layer of smoky flavour that perfectly complements the rich wine sauce.
Why this recipe works
Every ingredient plays a part in creating the rich, layered character that makes Coq au Vin so beloved. The Pinot Noir forms a luxurious, velvety sauce, while smoky bacon adds depth and savoury richness. Sweet pearl onions, earthy mushrooms, and aromatic thyme bring classic French countryside flavour, while slow-cooked chicken thighs become irresistibly tender and succulent. Together, they transform a handful of simple ingredients into a deeply comforting dish that's worthy of a cosy dinner party or Sunday family feast.
Cook’s notes
Choose a Wine You'd Actually Drink
The wine is the foundation of the sauce, so avoid cooking wines. A good-quality Pinot Noir creates a smoother, richer flavour and a more balanced sauce.
Let It Rest
Like many braised dishes, Coq au Vin tastes even better after resting for 15 to 20 minutes before serving. The sauce settles and thickens slightly while the flavours meld together
Don't Skip the Bacon Garnish
Reserve some crispy bacon to scatter over the finished dish. It adds texture, colour, and an extra hit of smoky flavour.
Chef's Secret
For an exceptionally rich, restaurant-style Coq au Vin, stir in a small knob of cold butter right before serving. It adds a subtle shine and gives the wine sauce a luxurious, velvety finish without making it heavy.
Reduce the Wine - Pour the Pinot Noir into a saucepan and bring to a vigorous boil. Let it simmer for around 15 minutes, reducing by half to concentrate its rich, fruity flavour.
Crisp the Bacon - Heat a large skillet or your slow cooker's searing insert over high heat. Add the diced bacon and cook until golden and crisp. Transfer to a plate, reserving at least 2 tablespoons of the rendered bacon fat in the pan.
Brown the Chicken - Season the chicken thighs with half of the salt and all of the black pepper. Sear in the hot bacon fat for 4 to 6 minutes per side until deeply golden. Remove and set aside.
Cook the Vegetables - Add the mushrooms and shallots to the same pan. Cook for 6 minutes, stirring occasionally, until softened and lightly caramelised. Stir in the garlic during the final minute.
Build the Sauce - Transfer the mushrooms and shallots to the slow cooker. Add the carrots, pearl onions, chicken stock, tomato purée, thyme sprigs, bay leaves, half of the cooked bacon, the remaining salt, and the reduced red wine. Stir everything together to combine.
Slow Cook to Perfection - Nestle the browned chicken thighs into the wine-rich sauce. Cover and cook on Low for 7 hours, allowing the chicken to become beautifully tender and the flavours to develop.
Thicken the Gravy - In a small bowl, blend the butter and flour into a smooth paste. Stir the mixture into the slow cooker, cover again, and cook for a further hour until the sauce has thickened into a silky, luxurious gravy.
Finish and Serve - Scatter over the remaining crispy bacon and gently stir. Serve with creamy mashed potatoes, buttered greens, or crusty French bread to soak up every last drop of the rich wine sauce.
Cook’s notes
Choose a Wine You'd Actually Drink: The wine is the foundation of the sauce, so avoid cooking wines. A good-quality Pinot Noir creates a smoother, richer flavour and a more balanced sauce.
Let It Rest: Like many braised dishes, Coq au Vin tastes even better after resting for 15 to 20 minutes before serving. The sauce settles and thickens slightly while the flavours meld together
Don't Skip the Bacon Garnish: Reserve some crispy bacon to scatter over the finished dish. It adds texture, colour, and an extra hit of smoky flavour.
Chef's Secret: For an exceptionally rich, restaurant-style Coq au Vin, stir in a small knob of cold butter right before serving. It adds a subtle shine and gives the wine sauce a luxurious, velvety finish without making it heavy.
Cooking mode
Red Wine Braised Coq au Vin
Reduce the Wine - Pour the Pinot Noir into a saucepan and bring to a vigorous boil. Let it simmer for around 15 minutes, reducing by half to concentrate its rich, fruity flavour.
Crisp the Bacon - Heat a large skillet or your slow cooker's searing insert over high heat. Add the diced bacon and cook until golden and crisp. Transfer to a plate, reserving at least 2 tablespoons of the rendered bacon fat in the pan.
Brown the Chicken - Season the chicken thighs with half of the salt and all of the black pepper. Sear in the hot bacon fat for 4 to 6 minutes per side until deeply golden. Remove and set aside.
Cook the Vegetables - Add the mushrooms and shallots to the same pan. Cook for 6 minutes, stirring occasionally, until softened and lightly caramelised. Stir in the garlic during the final minute.
Build the Sauce - Transfer the mushrooms and shallots to the slow cooker. Add the carrots, pearl onions, chicken stock, tomato purée, thyme sprigs, bay leaves, half of the cooked bacon, the remaining salt, and the reduced red wine. Stir everything together to combine.
Slow Cook to Perfection - Nestle the browned chicken thighs into the wine-rich sauce. Cover and cook on Low for 7 hours, allowing the chicken to become beautifully tender and the flavours to develop.
Thicken the Gravy - In a small bowl, blend the butter and flour into a smooth paste. Stir the mixture into the slow cooker, cover again, and cook for a further hour until the sauce has thickened into a silky, luxurious gravy.
Finish and Serve - Scatter over the remaining crispy bacon and gently stir. Serve with creamy mashed potatoes, buttered greens, or crusty French bread to soak up every last drop of the rich wine sauce.
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