Name: Emily in Paris Gabriel's Coq au Vin
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 oz (115g) thick-cut bacon, diced; 2 tbsp olive oil; 1 cup (240ml) Burgundy wine (or Pinot Noir); 1 tbsp tomato paste; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup (240ml) chicken broth; 1 bay leaf; 4 sprigs fresh thyme; 10 oz (280g) pearl onions, peeled; 6 oz (170g) baby carrots, halved; 2 tbsp butter; 2 tbsp all-purpose flour; Salt and freshly ground black pepper; Fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

✨ Emily in Paris Gabriel’s Coq au Vin — A Parisian Love Story in a Pot ✨

1. Introduction

Imagine the soft glow of Parisian candlelight, jazz drifting from a nearby bistro, and the rich, wine-scented warmth of a classic French dish just arriving at your table. That’s the magic of Gabriel’s Coq au Vin — the iconic dish famously shared by Gabriel Delanoy and Emily Cooper in Netflix’s *Emily in Paris*. Based on the version crafted by chef Thomas Lille, this isn’t just comfort food; it’s a sensory love letter to Burgundy, where coq au vin originated. Tender chicken, rendered lardons, pearl onions,and mushrooms slow-cooked in red wine until deeply unctuous — this is the ultimate French romantic dinner for two (or twenty). Whether you’re recreating a scene from your favorite show or planning a cozy Friday night in, this recipe delivers elegance without pretension.

2. Why You’ll Love This Recipe

✅ Ready in under 90 minutes — far quicker than traditional versions thanks to smart techniques (more on that in the tips!)

✅ One-pot cooking withoptional oven finishing — fewer dishes, more flavor
✅ Make-ahead friendly — tastes even better the next day, just like Gabriel’s kitchen in the 18th arrondissement
✅ Impress your dinner guests — restaurant-quality French fare at home

✅ Gluten-free adaptable — no Flour needed for thickening, using cornstarch or reduction instead

3. Kitchen Tools You Need

To get that perfect depth of flavor and silky sauce, quality tools make all the difference. Every pro cook knows: your pot or pan sets the tone. Here’s what I rely on — all tested, trusted, and rated by home chefs like you:

T-fal 14-Piece Hard Anodized Nonstick Cookware Set — A stellar all-in-one set that handles high-heat searing and delicate reductions beautifully. Perfect for browning lardons and chicken without sticking.

CAROTE Premium 16pc Nonstick Cookware Set — If you prefer lighter pans with superior heat distribution, this set’s enameled cast iron Dutch oven is genius for stewing.
Crock-Pot Family-Size Slow Cooker — Want to start this dish in the morning and be home to its magic? Set it and forget it — just finish with a quick sear on the stovetop.
Compact 6-in-1 Digital Air Fryer by Amazon Basics — Quick-sear chicken thighs or crispy pearl onions without heating up the whole kitchen on summer nights.

Deluxe 33-Piece Silicone Utensil Set — Heat-rated, non-scratch spatulas and spoons essential for folding in mushrooms and deglazing without scratching cookware.

4. Ingredient Notes

Coq au Vin lives or dies by its ingredients. Don’t cut corners — especially on the wine and chicken.

Wine: Use a good red Burgundy — ideally Pinot Noir. Avoid cooking wines (too salty, low quality). The wine reduces deeply, so if you wouldn’t drink it, don’t cook with it.

Chicken: Bone-in, skin-on thighs and drumsticks are ideal—they stay juicy and build flavor in the braising liquid. If you want period-accurate authenticity, try a whole free-range chicken, cut into pieces.
Lardons: Thick-cut bacon or French-style salt-cured pork belly. If unavailable, thick-cut smoked bacon works well, but trim excess fat before frying.
Pearl Onions: Frozen peeled ones are time-savers (and just as fresh!). Fresh require blanching and peeling—workable, but time-consuming.

Mushrooms: Cremini or button are standard, but adding a few shiitake or chanterelles (dried is fine) adds wow-factor earthiness.
Garlic & Herbs: Fresh thyme and bay leaf are non-negotiable. A touch of parsley at the end lifts the whole dish.

5. How to Make Gabriel’s Coq au Vin

Phase 1: Sear & Brown

Heat 2 tbsp duck fat or olive oil in a heavy Dutch oven over medium-high heat. Pat chicken pieces very dry with paper towels—critical for golden crust. Season generously with salt and pepper. Sear in batches (don’t crowd the pot!) until deeply golden, ~4–5 minutes per side. Transfer to a plate. You want that Maillard crust—it builds flavor for the sauce later.

Phase 2: Render & Sauté

In the same pot, add lardons and cook until crisp (~5 minutes). Remove with a slotted spoon. Add sliced mushrooms and cook until browned (~4 minutes), then set aside. Pour off all but 2 tbsp fat. Add chopped onions (1 large), garlic (3 cloves), thyme (2 sprigs), and bay leaf. Sauté until softened—about 3 minutes. Don’t rush; sweet, caramelized veggies are your flavor base.

Phase 3: Deglaze & Braise

Pour in 1 bottle (750ml) of Pinot Noir, scraping the bottom with a wooden spoon to lift all those delicious browned bits (fond = flavor gold). Bring to a simmer and reduce by half (~8 minutes). Add chicken back, lardons, and mushrooms. Braise, covered, at 325°F (or gently on stovetop) for 35–40 minutes, until chicken registers 165°F internally.

Phase 4: Pearl Onions & Finish

Peel frozen pearl onions (or blanch fresh first). Add to the pot during the last 15 minutes of braising so they stay tender-crisp. Remove bay leaf and thyme sprigs. Optional: for a richer sauce, mix 1 tbsp cornstarch with 1 tbsp cold water and whisk into the simmering sauce until thickened like velvet. Stir in 2 tbsp cold butter for gloss and body—this is the montage step (like Gabriel perfecting his wine list for Emily).

6. Expert Tips for Success

Avoid rubbery onions: Add pearl onions late to prevent overcooking. You want them tender but whole.
Don’t boil the wine: Keep the simmer gentle. Boiling can make the sauce bitter and break down the chicken.
Make it ahead: This tastes even better the next day—let it cool, refrigerate, then gently reheat.flavor compounds settle and deepen.

Thicken without flour: For gluten-free, reduce the sauce longer or use cornstarch slurry (as above). Avoid roux if short on time.
Pairing pro tip: Serve over buttered crusty bread,celeriac purée, or simple roasted new potatoes. A crisp salad with Dijon vinaigrette balances the richness.

7. Variations & Substitutions

Vegetarian: Swap chicken for portobello mushrooms, eggplant, and white beans. Use vegetable stock + ½ bottle red wine for depth.

Pescatarian: Try saumon au vin — add salmon chunks in the last 10 minutes (don’t overcook!).
Slow Cooker: Sear in a skillet, drain fat, then transfer everything to the slow cooker. Cook on Low for 4–5 hours. Finish with onions and butter.
Instant Pot: Sear using “Sauté,” then pressure cook on High for 12 minutes, natural release 10 min. Sauce will be thinner—you may need to simmer longer after.

Low-Sodium: Use low-sodium bacon or smoked turkey, and skip added salt—rely on wine, herbs, and pepper for flavor.

8. Storage & Reheating

Cool completely before storing in JoyJolt Airtight Glass Food Storage Set — perfect for fridge (up to 4 days) or freezer (up to 3 months). Thaw overnight in fridge. Reheat gently in a saucepan over low heat, stirring often. Add a splash of broth or water if sauce thickens too much. Never boil reheated coq au vin — it can curdle or toughen.

9. FAQ

Q: Can I use white wine instead of red?
A: That’s not coq au vin — that’s *coq blanc*. While white wine versions exist (especially in Lorraine), the iconic dish uses red wine. Stick with Pinot Noir for authenticity.

Q: What if my sauce isn’t thickening?
A: Let it simmer uncovered for 5–10 more minutes. If still too thin, use a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water per cup of sauce). Whisk well and simmer until glossy and coat the back of a spoon.

Q: Can I make this in advance for a dinner party?
A: Absolutely! It’s actually ideal. The flavors mature beautifully. I recommend preparing through step 4 the day before, chilling, then reheating gently and adding fresh pearl onions just before serving.

Q: Is coq au vin the same as beef bourguignon?
A> They share a heritage and technique, but beef bourguignon uses chuck roast and requires longer, slower cooking (2+ hours) to tenderize. Coq au vin is chicken — quicker, lighter, and still deeply savory.

10. Conclusion

Gabriel’s Coq au Vin is more than a recipe — it’s a moment. A taste of Parisian romance, a dish that asks you to slow down, savor, and share. Whether you fall in love with the dish as Emily did, or simply want to bring Paris to your table, this version honors tradition with accessible, modern shortcuts. Don’t forget to pour a glass of the same wine you cooked with — and raise it to Gabriel Delanoy’s memory (or your own culinary triumph). Bon appétit, and Bienvenue à Paris.

Loved this recipe? Dive into more Hollywood magic: Sherlock’s Earl Grey Cupcakes, Matilda’s Chocolate Cake, or Swamp Mud Parfait — all inspired by your favorite films and shows!

Emily in Paris Gabriel’s Coq au Vin