FREE 5-Ingredient Recipe EBook

• Why You Need My Coq Au Vin Recipe
• What Is Coq Au Vin?
• Ingredients & Substitutions
• How To Make Coq Au Vin
• My Recipe Tips
• Serving Ideas
• Coq Au Vin (Easy Recipe) Recipe card
• Gratitude Moment
• Recipe Reviews

Coq au vin is one of those dishes that instantly takes me back to my trips to France. I have fond memories of walking down bustling Paris streets or quiet French Rivera seaside, and ducking into a cute little bistro to enjoy this dish. It’s rich, hearty, and full of tender chicken and vegetables in a silky wine sauce—classic French food at its best! Make this coq au vin recipe with me when you want something cozy, but a little fancy.

Why You Need My Coq Au Vin Recipe

• Rich, hearty flavors – Think tender, juicy chicken, plus earthy mushrooms, onions, and carrots, all simmered in a silky wine sauce.
• Surprisingly easy – Coq au vin tastes like something you’d get at an elegant French bistro, but you can totally pull it off at home. You’ll feel like a pro chef, without the restaurant price tag.
• Healthier classic – My version doesn’t have any flour or butter, so it’s lighter and naturally gluten-free. Yes, the sauce is a little thinner, but I think it’s perfect for drizzling over the chicken — and your base you serve it over!
• Versatile – Whether you’re having guests, date night, or just want a cozy dinner at home, coq au vin fits the bill. Plus, it gets even better after a day in the fridge, so it’s great for make-ahead meals!

What Is Coq Au Vin?

Coq au vin (pronounced coke-oh-vahn ) is a classic French stew with chicken, mushrooms, and a rich red wine sauce. It’s simmered low and slow, until the chicken is irresistibly tender.

You might hear it called “chicken coq au vin,” but that’s a bit redundant—since “coq” means rooster (essentially chicken), it would translate to “chicken rooster in wine.” 😅

Ingredients & Substitutions

Here I explain the best ingredients for my coq au vin recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – You get the best flavor with bone-in, skin-on chicken. I used both chicken thighs and drumsticks.
• Veggies – I used cremini mushrooms, onion, carrots, garlic, and pearl onions (those little bite-sized onions you can find in the fresh produce section or frozen). That’s the combo I remember most often at French bistros. You can also toss in celery or leeks.
• Olive Oil – I saute in olive oil, but this dish is often made with butter, so feel free to use that if you’re feeling it. Just don’t let the heat get too high.
• Chicken Broth – I used store-bought chicken broth for this recipe, but you can swap it with homemade chicken broth , chicken stock, or even diluted bone broth for extra depth.
• Burgundy Wine – Traditional coq au vin calls for red Burgundy, but Pinot Noir also works nicely. I don’t recommend heavier wines (like Cabernet) or cooking wine.
• Tomato Paste – This not only adds flavor, it also thickens the sauce. If you don’t have any, you can reduce some tomato sauce in a saucepan, until very thick.
• Herbs – Fresh thyme and a couple of bay leaves . I used a tablespoon of thyme leaves, so that they mix with the sauce, but you can also just use a few whole thyme sprigs and remove them after cooking. A teaspoon of dried thyme works, too.
• Salt & Pepper

VARIATION: Add bacon or lardons!

Some coq au vin recipes include it and some don’t. If you want to add it, cook the pieces in the same pan first, then remove and stir in at the end.

How To Make Coq Au Vin

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the chicken. Pat the chicken dry with a paper towel. Season all over with sea salt and black pepper.
2. Cook the mushrooms. Saute them in a Dutch oven , pot, or large skillet with tall sides, until tender and golden. Scoop them out with a slotted spoon and set aside.

1. Brown the chicken. In the same pan, sear the chicken in a single layer, until browned. It won’t be cooked through yet. Remove and set aside.
2. Cook the vegetables. Use the same pan to cook the diced onion and chopped carrots, until soft. Add the garlic and cook until fragrant.

1. Deglaze the pan. Pour in the broth, wine, and tomato paste. Stir with a wooden or silicone spoon, scraping the bottom of the pan to release any browned bits.
2. Simmer the coq au vin. Return the chicken to the pan, along with the thyme and bay leaves. Bring to a gentle boil, then simmer until the chicken is very tender and fully cooked.

1. Stir in the pearl onions (if using) and cooked mushrooms. Simmer for bit longer, then season with more salt and pepper to your taste.

My Recipe Tips

• Don’t crowd the pan when browning the chicken. It won’t sear properly if it’s packed in too tight. You can cook in batches if it doesn’t fit.
• You may need to adjust the heat. Medium is a good starting point, but sometimes I need to crank it up to medium-high heat for the mushrooms or the chicken to brown.
• Simmer uncovered, and for long enough. Since my coq au vin recipe doesn’t have any thickeners, it relies on simmering to reduce the sauce and thicken it. (The tomato paste helps, too.) Simmering uncovered lets the extra moisture cook away, and you can adjust the thickness by simmering for more or less time. Don’t worry about the chicken overcooking, because the sauce keeps it moist.
• Prefer a super thick sauce? You can whisk in a tablespoon of cornstarch along with the wine and broth, or dredge the chicken in flour before searing. I’m just not a fan of this and don’t think it’s necessary.
• This dish is even better the next day! The flavors get deeper. Just pop it in the fridge and warm gently to serve.

Serving Ideas

In France, I’ve always had coq au vin over a base to soak up that amazing wine sauce. Here are a few serving ideas:

• Mash – I made actual mashed potatoes above, but sometimes make lighter mashed cauliflower instead.
• Rice – Not my favorite, but I often saw this dish paired with wild rice in France. You can also make my cauliflower rice (or frozen cauli rice ).
• Noodles – Pasta is another great way to soak up all that delicious sauce! I like to swap in zoodles or spaghetti squash .
• More – For a complete french meal, start with my French pate or French-inspired carrot salad , and end on a sweet note with French almond cake .

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 1/2 lb Bone-in chicken thighs or drumsticks (6 medium) ▢
• 1/2 tsp Sea salt (plus more to taste at the end) ▢
• 1/2 tsp Black pepper (plus more to taste at the end) ▢
• 2 tbsp Olive oil (or unsalted butter) ▢
• 8 oz Cremini mushrooms (sliced) ▢
• 1/2 medium Yellow onion (diced) ▢
• 2 medium Carrots (peeled, cut into 1-inch pieces) ▢
• 3 cloves Garlic (minced) ▢
• 1 1/2 cups Chicken broth, reduced sodium ▢
• 1 cup Burgundy wine (or other dry red wine) ▢
• 1 tbsp Tomato paste ▢
• 1 tbsp Fresh thyme ▢
• 3 medium Bay leaves (optional) ▢
• 1/3 cup Pearl onions (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken dry with paper towels. Season with sea salt and black pepper.
2. Heat the olive oil in a Dutch oven or large skillet , over medium heat. Add the mushrooms and cook for 8-10 minutes , until they are tender and browned. Remove them with a slotted spoon and set aside.
3. In the same pan, sear chicken for about 5 minutes per side, until golden brown. Remove and set aside.
4. Add the diced onion and chopped carrots to the pan. Cook for about 5 minutes , stirring occasionally, until soft. Add the garlic and cook for about 1 minute , until fragrant.
5. Stir in broth, wine, and tomato paste. Scrape the bottom of the pan with a wooden spoon to release any browned bits (this is called deglazing).
6. Transfer the chicken back to the pan. Add the thyme and bay leaves. Bring to a boil, then reduce the heat and simmer for 25 minutes , until the chicken is tender and cooked through.
7. Add the pearl onions (if using) and previously cooked mushrooms. Simmer for another 10 minutes . Adjust salt and pepper to your taste, if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 piece of chicken with vegetables and sauce (1/6th of the entire recipe)

• Tips: Check out my recipe tips to help you get the right browning on your chicken and veggies, how to adjust the sauce thickness, and how to get a deeper flavor.
• Storage & meal prep: Coq au vin tastes even better the day after making it! Prep it ahead, or keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I recommend reheating on the stovetop over medium heat, stirring occasionally, until the chicken is hot and the sauce is bubbly.
• Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coq Au Vin

Gratitude Moment

Out of the many places I’ve visited, France is my favorite by far. It’s so beautiful, and the food is amazing! I make sure to get coq au vin at least once every time I visit.

Here I am with my husband strolling the streets on one of our trips to Paris. It’s windy every time we’re there, lol!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Coq Au Vin (Easy Recipe)

My coq au vin recipe smothers juicy chicken and tender veggies in rich, silky red wine sauce. This cozy, classic French dish is easy to make!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/coq-au-vin/

Ingredients

• 1 1/2 lb Bone-in chicken thighs or drumsticks (6 medium)
• 1/2 tsp Sea salt (plus more to taste at the end)
• 1/2 tsp Black pepper (plus more to taste at the end)
• 2 tbsp Olive oil (or unsalted butter)
• 8 oz Cremini mushrooms (sliced)
• 1/2 medium Yellow onion (diced)
• 2 medium Carrots (peeled, cut into 1-inch pieces)
• 3 cloves Garlic (minced)
• 1 1/2 cups Chicken broth, reduced sodium
• 1 cup Burgundy wine (or other dry red wine)
• 1 tbsp Tomato paste
• 1 tbsp Fresh thyme
• 3 medium Bay leaves (optional)
• 1/3 cup Pearl onions (optional)

Instructions

1. Pat the chicken dry with paper towels. Season with sea salt and black pepper.
2. Heat the olive oil in a Dutch oven or large skillet , over medium heat. Add the mushrooms and cook for 8-10 minutes , until they are tender and browned. Remove them with a slotted spoon and set aside.
3. In the same pan, sear chicken for about 5 minutes per side, until golden brown. Remove and set aside.
4. Add the diced onion and chopped carrots to the pan. Cook for about 5 minutes , stirring occasionally, until soft. Add the garlic and cook for about 1 minute , until fragrant.
5. Stir in broth, wine, and tomato paste. Scrape the bottom of the pan with a wooden spoon to release any browned bits (this is called deglazing).
6. Transfer the chicken back to the pan. Add the thyme and bay leaves. Bring to a boil, then reduce the heat and simmer for 25 minutes , until the chicken is tender and cooked through.
7. Add the pearl onions (if using) and previously cooked mushrooms. Simmer for another 10 minutes . Adjust salt and pepper to your taste, if needed.

Maya’s Recipe Notes

Serving size: 1 piece of chicken with vegetables and sauce (1/6th of the entire recipe)

• Tips: Check out my recipe tips to help you get the right browning on your chicken and veggies, how to adjust the sauce thickness, and how to get a deeper flavor.
• Storage & meal prep: Coq au vin tastes even better the day after making it! Prep it ahead, or keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I recommend reheating on the stovetop over medium heat, stirring occasionally, until the chicken is hot and the sauce is bubbly.
• Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)