A FRENCH CLASSIC WITH A SPARKLING TWIST: COQ AU VIN CHAMPAGNE

Coq au Vin is one of the most beloved French comfort dishes, a slow-cooked poultry stew traditionally made with red wine. But in Champagne, they do things a little differently. Instead of a bold red, this version features dry champagne or sparkling wine, giving the dish a lighter yet deeply aromatic twist. The result? A beautifully rich, creamy, and elegant dish perfect for any special occasion.

This Champagne-style Coq au Vin is deeply flavorful, thanks to the combination of crispy bacon, tender chicken, pearl onions, and mushrooms, all simmered in a luxurious champagne broth. Serve it with mashed potatoes, a fresh baguette, or classic boiled potatoes to soak up all the delicious sauce.

Why This Recipe Works

• Using Champagne instead of red wine results in a delicate yet complex sauce, making this dish lighter than the traditional version.
• Marinating the chicken in Champagne overnight enhances the depth of flavor.
• A pressure cooker speeds up the cooking process, but if you prefer a slow-cooked version, you can simmer it in a regular pot for 3-4 hours for equally delicious results.

Serving Suggestions

• Mashed or boiled potatoes – Perfect for soaking up the rich sauce.
• A crusty baguette – A must-have to mop up every drop.
• A glass of Champagne – If you’re cooking with it, why not drink it too?

Common Questions About Coq au Vin Champagne

What can I use instead of Champagne? Can I make this dish ahead of time? Does it have to be a rooster?

Coq au vin (champagne)

Here you have a version of coq au vin from Champagne – with champagne, of course! You can also use a dry sparkling wine from other regions if you don’t have the budget to pour champagne into the pot.

Jump To Recipe

What can I use instead of Champagne?If you don’t want to use Champagne, Cremant de Bourgogne, Cremant d’Alsace, or another dry sparkling wine works just as well.

Can I make this dish ahead of time?Absolutely! Coq au Vin Champagne tastes even better the next day, as the flavors have had time to develop. Reheat it gently on the stove.

Does it have to be a rooster?No, a whole chicken (cut into pieces) or bone-in chicken thighs work perfectly for this recipe.