Overview
Coq au Vin is a celebrated French dish of chicken braised in red wine with mushrooms, pearl onions, and bacon. Traditionally a rustic farmhouse dish, it transforms humble ingredients into something elegant. Sous vide simplifies this classic by ensuring perfectly cooked chicken while you prepare the rich wine sauce separately, then combine them for the final presentation.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 155°–160°F | 3–4 h | 8 h |
| Very Tender | 165°–170°F | 4–6 h | 10 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Chicken should reach at least 165°F / 74°C for immediate consumption per USDA guidelines. However, pasteurization can be achieved at lower temperatures with sufficient time. Cooking at 155°F for 2+ hours achieves equivalent safety. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 155°–160°FTender
- Tender, moist chicken that holds its shape well. Perfect for coq au vin where you want distinct pieces of chicken in the sauce rather than falling-apart meat.
- 165°–170°FVery Tender
- Ultra-tender chicken that's almost fall-apart. The higher temperature breaks down more connective tissue, creating very soft, luscious texture that melds beautifully with the wine sauce.
Prep & Bagging
- Season chicken thighs with salt and pepper (Bone-in, skin-on thighs are traditional)
- Optional - marinate in red wine overnight (Traditional but not necessary with sous vide)
- Vacuum seal chicken or use zip-top bags (Can cook multiple pieces per bag)
- Ensure chicken is fully submerged in water bath (Weight down if needed)
Finishing & Searing
- Remove chicken from bags and pat skin completely dry
- Heat large skillet over medium-high heat
- Add small amount of oil or use bacon fat from sauce
- Place chicken skin-side down in hot pan
- Sear for 2–3 min without moving until skin is golden and crispy
- Transfer seared chicken to wine sauce
- Simmer together for 5–10 min
- Garnish with fresh parsley
- Serve in shallow bowls with plenty of sauce