Coq au Vin with Buttered Egg Noodles

Why You’ll Love This Recipe

• Classic French comfort food with bold, layered flavors from wine, bacon, and slow braising.
• Ultra-tender chicken with a glossy, deeply savory sauce that clings to buttered egg noodles.
• Make-ahead friendly: tastes even better the next day, and the sauce is easy to reheat.
• Approachable technique with clear steps for browning, braising, and finishing like a pro.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 4 garlic cloves, 12 oz cremini mushrooms, 12 oz pearl onions (fresh or frozen), fresh thyme, flat-leaf parsley, 1 bay leaf
• Dairy: Unsalted butter
• Pantry: Bone-in skin-on chicken thighs, thick-cut bacon, dry red wine, low-sodium chicken stock, tomato paste, all-purpose flour, olive oil, wide egg noodles, kosher salt, black pepper, brandy (optional), red wine vinegar, pinch of sugar

Full Ingredients

For the Chicken and Braise

• 3 lb bone-in, skin-on chicken thighs (6–8 pieces)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 4 oz thick-cut bacon, cut into 1/2-inch lardons
• 1 tbsp olive oil (as needed for searing)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1/4 cup brandy or Cognac (optional but classic)
• 3 cups dry red wine (Pinot Noir or Côtes du Rhône are great)
• 1 cup low-sodium chicken stock
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 1 bay leaf
• 1 tbsp unsalted butter, for finishing
• 1 tsp red wine vinegar, for balance (to taste)

For the Mushroom–Pearl Onion Garnish

• 12 oz cremini or button mushrooms, halved or quartered if large
• 12 oz pearl onions, peeled (or use frozen thawed)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Pinch of kosher salt and a pinch of sugar (to help browning)
• Freshly ground black pepper, to taste

For the Buttered Egg Noodles

• 12 oz wide egg noodles
• 4 tbsp unsalted butter
• 2 tbsp finely chopped flat-leaf parsley, plus more for serving
• 1/2 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and season the chicken

Preheat the oven to 325°F. Pat the chicken thighs very dry with paper towels—this helps them brown. Season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 2: Crisp bacon and sear the chicken

Place a 5–6 quart Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the bacon is crisp, 6–8 minutes. Transfer bacon to a bowl, leaving about 2 tablespoons of fat in the pot (add 1 tablespoon olive oil if the pan is dry). Increase heat to medium-high. Sear chicken, skin-side down, without moving, until deeply golden, 6–8 minutes. Flip and sear 4–5 minutes more. Transfer chicken to a plate.

Step 3: Build the flavor base

Reduce heat to medium. Add onion and carrot with a pinch of salt; cook, stirring, until softened and lightly golden, about 5 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant and brick-red. Sprinkle in flour and cook, stirring, 1 minute to remove raw flour taste. Off the heat, add brandy (if using) and stir, then return to medium heat and scrape up browned bits. Pour in red wine and chicken stock; add thyme and bay leaf and 1/2 teaspoon salt. Return bacon to the pot.

Step 4: Braise the chicken

Nestle the chicken into the pot skin-side up, submerging most of the meat but leaving the skin exposed. Bring to a gentle simmer on the stove. Cover and transfer to the oven. Braise until the chicken is very tender and registers about 185°F in the thickest part, 45–55 minutes.

Step 5: Brown mushrooms and pearl onions

While the chicken braises, heat a large skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon olive oil. When foaming, add mushrooms in a single layer; cook undisturbed 3–4 minutes, then stir and cook another 3–4 minutes until well browned. Season with a pinch of salt and pepper and transfer to a bowl. Add remaining 1 tablespoon butter to the skillet and the pearl onions; cook, shaking pan occasionally, until browned in spots and just tender, 4–6 minutes. Add a pinch of sugar and a pinch of salt. Ladle in 1/2 cup braising liquid from the pot and simmer 2 minutes to glaze. Reserve with the mushrooms.

Step 6: Cook the egg noodles

Bring a large pot of well-salted water to a boil. Cook egg noodles until tender, 6–7 minutes (or package directions). Drain and toss immediately with 4 tablespoons butter, 2 tablespoons parsley, 1/2 teaspoon salt, and a few grinds of pepper. Keep warm.

Step 7: Reduce and finish the sauce

Remove the Dutch oven from the oven. Transfer chicken to a warm plate and discard thyme stems and bay leaf. Skim any excess fat from the surface. Set pot over medium heat and simmer uncovered until the sauce thickens slightly and coats the back of a spoon, 5–10 minutes. Swirl in 1 tablespoon butter and 1 teaspoon red wine vinegar. Return chicken, mushrooms, and pearl onions to the pot and simmer gently 2–3 minutes. Taste and adjust salt and pepper.

Step 8: Serve

Divide the buttered egg noodles among warm bowls. Spoon over the chicken, mushrooms, pearl onions, and plenty of glossy red-wine sauce. Scatter with extra chopped parsley and serve hot.

Pro Tips

• Choose a dry, medium-bodied red wine you’d enjoy sipping; avoid “cooking wine.” Pinot Noir and Côtes du Rhône are excellent.
• For deep browning, pat the chicken and mushrooms very dry and avoid crowding the pan.
• To peel fresh pearl onions quickly, blanch 1 minute, shock in ice water, then trim root ends and slip off skins.
• Reduce the sauce until it lightly coats a spoon (nappe) for that classic, restaurant-quality gloss.
• Coq au vin improves overnight. Chill, then scrape off solidified fat before reheating for an even cleaner, richer flavor.

Variations

• Coq au Vin Blanc: Swap red wine for dry white (e.g., Chardonnay), add 1 sliced leek with the onion, and finish with a squeeze of lemon instead of vinegar.
• Gluten-Free: Replace flour with 1 1/2 tbsp cornstarch mixed into 3 tbsp cold water; whisk in during the final simmer. Serve with gluten-free noodles or creamy mashed potatoes.
• Slow Cooker or Instant Pot: Sear bacon/chicken and sauté aromatics as written; transfer to slow cooker (6–7 hours on LOW) or pressure cook 10 minutes at HIGH with 10-minute natural release. Reduce sauce on the stovetop to finish.

Storage & Make-Ahead

Refrigerate chicken and sauce together (without noodles) up to 4 days; store noodles separately up to 3 days. Reheat gently on the stovetop until steaming. Freeze the chicken and sauce (not noodles) up to 3 months; thaw overnight in the fridge, then reheat and refresh with a splash of stock if needed. You can brown the mushrooms and pearl onions a day ahead and refrigerate; fold into the simmering sauce just before serving.

Nutrition (per serving)

Approximate: 745 calories; 38g fat (15g saturated); 47g carbohydrates; 5g sugar; 3g fiber; 38g protein; 980mg sodium.