Coq au Vin

Coq au Vin is a traditional French dish that typically includes cut-up chicken, smoked meat, wine, and herbs. The chicken is braised to make it tender and delicious. I love taking the same flavors and throwing them into my slow cooker for a simple, no-fuss dinner that is tasty enough for company!

Whole chicken (4-5 pounds (2268 g))
Sea salt to taste
Freshly ground black pepper to taste
2 tsp (10 ml) minced fresh thyme
½ tsp chopped fresh sage
1½ cups pearl onions, outer skins removed
1 cup (240 ml) sliced white button mushrooms
3 cloves garlic, minced
4 slices bacon, chopped, cooked until browned but not too crisp
1/3 cup (720 ml) red wine
1 cup (240 ml) chicken broth
¼ cup tomato paste
Serves 4

Place the chicken in a slow cooker. Remember to remove any unmentionables from the cavity first.
Sprinkle the chicken with the sea salt, pepper, thyme, and sage.
Place the onions, mushrooms, garlic, and bacon on and around the chicken.
In a small bowl, whisk together the red wine, chicken broth, and tomato paste. Pour the sauce over the chicken.
Cook the chicken on low for 6-8 hours or on high for 4-6 hours.

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Slow cooker Coq au Vin brings the French classic within reach on a weeknight. A whole chicken braises low with smoky bacon, mushrooms, onions, garlic, red wine, and tomato paste until the meat slips off the bone, fragrant with thyme and sage.

Pro Tips

• Cook the bacon until browned but not too crisp before it goes in the pot — it finishes rendering during the long braise and seasons everything around it.
• Whisk the red wine, chicken broth, and tomato paste together before pouring; the paste clumps otherwise and leaves uneven pockets of tomato in the sauce.
• Remove any giblets from the cavity first, and season the bird generously with sea salt, pepper, thyme, and sage under and over the skin.
• Arrange the onions, mushrooms, garlic, and bacon on and around the chicken so the vegetables braise in the wine rather than steam on top of the bird.
• Low for 6–8 hours gives the best texture — the chicken stays tender and the sauce reduces into a proper coq au vin gravy.

Frequently Asked Questions

What wine should I use?

A drinkable medium-bodied red like pinot noir is classic for coq au vin. Avoid heavy oaky wines, which turn bitter in the long braise.

Can I use chicken pieces instead of a whole chicken?

Yes, thighs and drumsticks braise beautifully in the slow cooker. Reduce the cook time slightly and keep the same sauce and vegetables.

Is this coq au vin paleo?

It is: bacon, mushrooms, onions, red wine, chicken broth, and tomato paste with fresh herbs. No flour thickener and no dairy anywhere in the pot.

Can I make it ahead?

Absolutely — like most braises, it's better the next day. Cool it overnight, lift off the set fat, and reheat gently before serving.

Recipe Card

Stav Kogan

Coq au Vin

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tsp minced fresh thyme
• ½ tsp chopped fresh sage
• 1 cup sliced white button mushrooms
• 3 cloves garlic, minced
• 4 slices bacon, chopped, cooked until browned but not too crisp
• 1/3 cup red wine
• 1 cup chicken broth
• ¼ cup tomato paste

Method

 

1. Serves 4 Place the chicken in a slow cooker. Remember to remove any unmentionables from the cavity first.
2. Sprinkle the chicken with the sea salt, pepper, thyme, and sage.
3. Place the onions, mushrooms, garlic, and bacon on and around the chicken.
4. In a small bowl, whisk together the red wine, chicken broth, and tomato paste.
5. Pour the sauce over the chicken.
6. Cook the chicken on low for 6-8 hours or on high for 4-6 hours.

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