Coq Au Vin

Name: Coq Au Vin with Farro
Prep time: 15 min
Cook time: 3 h 5 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 10 oz cremini mushrooms; 1 small onion, diced; 2 carrots, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 ½ lbs chicken thighs; 2 tbsp flour; 1 cup red wine, burgundy or another dry red; 1 tsp of fresh or dried thyme; 1 cup farro; 1 tsp kosher salt; pepper to taste

Coq au vin is a classic French braise where chicken thighs slowly cook in dry red wine with mushrooms, carrots, and onions, creating tender meat and a rich sauce served over farro.

🌍French 🏷️Chicken 🏷️Dinner 🏷️Slow cook 🏷️Braised 🏷️Red wine

Total

3h 20m

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Ingredients

10 oz cremini mushrooms
1 small onion, diced
2 carrots, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 ½ lbs chicken thighs
2 tbsp flour
1 cup red wine, burgundy or another dry red
1 tsp of fresh or dried thyme
1 cup farro
1 tsp kosher salt
pepper to taste

12 Ingredients

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Instructions

1
In a large bowl, toss 10 oz mushrooms, 1 diced onion, 2 chopped carrots, and 2 garlic cloves with 2 tbsp olive oil. Divide between two Suvie pans. Place pans in Suvie and broil for 10-15 minutes or until the mushrooms release their liquid.
2
During the broil, pat the chicken thighs dry and season liberally with 1 tsp kosher salt and pepper.
3
When the broil is complete, sprinkle 2 tbsp flour over the mushroom mix and stir to incorporate. Divide 1 cup red wine and 1 tsp thyme between the two pans and mix. Nestle the chicken thighs into the pans. Load pans into Suvie, input settings and cook now or schedule. Bottom Zone: Slow Cook on High, 2 hours.
4
Place 1 cup Farro in the Suvie starch strainer set within the Suvie pasta pot (green handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now. Grains, Farro, 1 cup.
5
After slow cooking, broil the chicken in the pans for 10-12 minutes, rotating pans halfway through the broil. After the broil, remove chicken from Suvie. Serve chicken thighs, mushrooms, carrots and onions over farro.

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Tips & Notes

Pro tips

Pat chicken thighs dry and sear skin-side down first to render fat and build flavor before braising.
Use a heavy-bottomed Dutch oven or wide, shallow braising pan to ensure even heat and proper evaporation of wine.
Skim fat from the surface of the sauce after braising to control richness, or chill overnight and lift solidified fat off the cold surface.
Don't rush the braise—low, steady heat (covered, 325°F oven or stovetop simmer) for 45–60 minutes ensures tender meat and melded flavors.

Substitutions

Cremini mushrooms → button, oyster, or pearl onions (adjust cooking time; pearl onions may need to braise separately)
Farro → egg noodles, rice, mashed potatoes, or crusty bread (no change to chicken braise)
Burgundy or dry red wine → chicken or beef stock with 1 tbsp red wine vinegar (omits wine flavor but maintains braise liquid and acidity)
Fresh thyme → ½ tsp dried thyme or 1 bay leaf (reduce fresh amount; dried is more potent)

Storage & make-ahead

Store cooled coq au vin in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, covered, until warmed through; freeze for up to 3 months.

Equipment

Dutch oven or heavy-bottomed braising pan with lid · Instant-read thermometer (optional but helpful)

Common Questions

Can I use chicken breasts instead of thighs?

Thighs are ideal because they stay moist during the long braise; breasts will dry out. If using breasts, reduce cooking time by 10–15 minutes and check doneness carefully.

What red wine works best for coq au vin?

Burgundy is traditional, but any dry red wine (Pinot Noir, Côtes du Rhône, or Merlot) works. Avoid oaky or sweet wines; choose something you'd drink.

How do I know when the chicken is done?

Chicken thighs are done when the meat pulls easily from the bone and registers 165°F internal temperature; they should be very tender after 45–60 minutes of gentle simmering.