Coq au Vin, translating to “rooster in wine,” is a classic French braise, celebrated for its deep, rich flavors and comforting warmth. This recipe features chicken simmered in red wine with mushrooms, bacon, and pearl onions, creating a dish that’s both rustic and elegant. It’s a culinary journey to the heart of France, perfect for a cozy dinner party or a special family meal.
Why you will love this recipe
This Coq au Vin recipe is a guaranteed crowd-pleaser for several compelling reasons:
- Incredible Depth of Flavor: The overnight marinade in red wine infuses the chicken with a complex, fruity, and earthy aroma that penetrates deep into the meat. The reduction of the wine intensifies this flavor, creating a sauce that’s rich and unforgettable.
- Tender, Succulent Chicken: Slow cooking in the oven ensures that the chicken becomes incredibly tender, practically melting in your mouth. The meat absorbs the flavors of the wine, bacon, and vegetables, resulting in a deeply satisfying texture and taste.
- Easy to Prepare Ahead: Like many stews, Coq au Vin tastes even better the next day, making it an ideal dish for entertaining. You can prepare it in advance and simply reheat it before serving, allowing you to focus on other aspects of your event.
- Versatile and Adaptable: While this recipe follows a traditional approach, it’s also adaptable to your preferences. You can use different types of mushrooms, add other vegetables like carrots or celery, or adjust the seasoning to your liking.
- Perfect for Special Occasions: Coq au Vin is a dish that feels special and celebratory, yet it’s also hearty and comforting. It’s perfect for impressing guests at a dinner party, celebrating a milestone, or simply making a regular evening feel a bit more luxurious.
Ingredients:
Red Wine Chicken Marinade:
- 4 chicken thighs, bone-in, skin on (~220g / 7 oz each)
- 4 chicken drumsticks
- 16 pearl onions or picking onions
- 1 bay leaf, fresh (dry also ok)
- 3 thyme sprigs (sub 1 tsp dried thyme)
- 750 ml / 3 cups pinot noir red wine, or other dry red wine
Browning Chicken:
- 3 – 4 tbsp vegetable oil (or canola oil)
- 3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)
- 1/2 tsp pepper
Coq au Vin Stew:
- 400g / 14oz white mushrooms, halved (quartered if large)
- 150g / 5oz bacon piece, (speck) cut into 1 x 2.5cm / 0.4 x 1″ batons
- 60g / 4 tbsp unsalted butter
- 3 garlic cloves, finely minced (with knife)
- 2 tbsp tomato paste
- 7 tbsp flour, plain / all purpose
- 750 ml / 3 cups beef stock, low sodium, preferably homemade
- 1/4 tsp salt (cooking/kosher salt, or 1/8 tsp table salt)
- 1/4 tsp black pepper
Garnish and serving:
- 2 tbsp parsley, chopped
- Mashed potato (or tagliatelle)
Preparation:
Step 1: Marinate the chicken. Place the chicken thighs and drumsticks in a large glass or ceramic bowl or dish. Add the pearl onions, bay leaf, thyme sprigs, and red wine. Ensure the chicken is submerged in the wine. Cover and marinate overnight in the refrigerator (minimum 12 hours, maximum 24 hours). This step is crucial for infusing the chicken with flavor and tenderizing the meat.
Step 2: Prepare the ingredients. After marinating, strain the wine into a bowl, reserving both the wine and the herbs. Separate the chicken and onions from the marinade. Spread the chicken pieces on a tray lined with paper towels and pat them thoroughly dry with paper towels. This will help achieve a beautiful sear when browning.
Step 3: Reduce the wine. Pour the reserved red wine into a saucepan and bring it to a boil over medium-high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until the wine has reduced by half. This concentrates the wine’s flavor and adds depth to the sauce. Set aside the reduced wine.
Step 4: Brown the chicken and vegetables. Preheat your oven to 180°C / 350°F (160°C fan). Season the chicken pieces with 3/4 tsp salt and 1/2 tsp black pepper. In a large, heavy-based, oven-proof pot, heat 3 tbsp of vegetable oil over medium-high heat. Add the chicken thighs, skin side down, and cook for 2-3 minutes until nicely browned. Flip the thighs and cook the other side for another minute to add a touch of color. Remove the thighs to a tray. Pull at the skin of the drumsticks to cover the flesh as much as possible, then brown them on 3-4 sides for about 5 minutes in total. Remove and set aside with the thighs.
Step 5: Sauté the bacon, mushrooms, and onions. Remove any loose black burnt bits from the pot. If needed, add a bit of extra oil. Cook the bacon for 3 minutes until golden. Add it to the tray with the chicken. Add the mushrooms to the pot and cook for 5 minutes, or until golden. Remove them to a separate bowl. If needed, add a bit of extra oil to the pot, then cook the onions for 5 minutes or until they have nice golden patches.
Step 6: Create the roux. Add the butter to the pot. Once melted, add the minced garlic and cook for 1 minute. Add the tomato paste and cook for 2 minutes. Add the flour and cook for 2 minutes, stirring constantly to create a roux.
Step 7: Deglaze and add liquid. While stirring, slowly pour in the beef stock. This helps the flour dissolve lump-free into the stock. Then, add the reduced wine and mix until the flour mixture is dissolved and mostly lump-free.
Step 8: Combine all ingredients. Add the chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper into the pot. Stir to combine all ingredients.
Step 9: Slow-cook in the oven. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven for 45 minutes. The chicken will be very tender, but not falling apart.
Step 10: Adjust seasoning and rest (optional). Remove the pot from the oven and taste the sauce. Add salt if needed. If time permits, leaving the stew overnight before serving allows the flavors to meld and deepen. Reheat gently on a low stove in a covered pot, ensuring that the chicken is fully heated through. Add water if needed to loosen the sauce.
Step 11: Serve and garnish. Serve the Coq au Vin hot over mashed potatoes or tagliatelle. Sprinkle with fresh parsley for a pop of color and freshness.
COOKING Rating: 4.5/5
Serving Suggestions:
Coq au Vin is traditionally served with:
- Mashed Potatoes: The creamy, buttery texture of mashed potatoes is the perfect complement to the rich sauce of the Coq au Vin.
- Tagliatelle or Other Pasta: A wide, flat pasta like tagliatelle is excellent for soaking up the delicious sauce.
- Crusty Bread: Serve with a crusty bread like French baguette or sourdough for dipping into the sauce.
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the stew.
Tips:
- For the best flavor, use high-quality Pinot Noir or another dry red wine that you enjoy drinking.
- Don’t skip the marinating step – it’s essential for infusing the chicken with flavor and tenderizing the meat.
- Pat the chicken dry before browning to ensure a beautiful sear.
- If you don’t have an oven-proof pot, you can transfer the stew to a Dutch oven or casserole dish before baking.
- If the sauce becomes too thick during cooking, add a little extra beef stock or water to thin it out.
- Coq au Vin tastes even better the next day, so it’s a great dish to make ahead of time.
Prep Time: 30 minutes (plus overnight marinating)
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes (plus overnight marinating)
Nutritional Information: (Approximate values per serving)
Calories: 650-750 Protein: 45-55g Sodium: 500-700mg
Conclusion
Coq au Vin is more than just a recipe; it’s an experience. It’s a dish that embodies the heart of French cuisine – rich, flavorful, and deeply satisfying. The combination of tender chicken, earthy mushrooms, smoky bacon, and a wine-infused sauce creates a symphony of flavors that will delight your senses. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the steps to create a Coq au Vin that is sure to impress. So gather your ingredients, pour a glass of wine, and embark on this culinary adventure. Bon appétit!
Questions and Answers about Coq au Vin:
Q1: Can I use different types of chicken for this recipe?
A: While the traditional Coq au Vin recipe calls for bone-in, skin-on chicken pieces like thighs and drumsticks, you can certainly experiment with other cuts. Bone-in chicken provides more flavor and helps to keep the meat moist during cooking. If you prefer to use boneless, skinless chicken breasts, be mindful of the cooking time, as they may dry out more easily. Adjust the cooking time accordingly and consider adding a bit more liquid to the pot to keep the chicken moist.
Q2: I don’t have pearl onions. What can I use instead?
A: If you can’t find pearl onions, you can use regular onions instead. Simply chop one or two medium-sized onions into small, even pieces. You can also use shallots, which have a milder flavor than onions.
Q3: Can I make this recipe without alcohol?
A: While the red wine is a key ingredient in Coq au Vin, providing both flavor and acidity, you can try substituting it with a non-alcoholic alternative. Some options include non-alcoholic red wine, grape juice, or chicken broth with a splash of red wine vinegar. Keep in mind that the flavor profile will be different, but you can still achieve a delicious and comforting stew.
Q4: How long does Coq au Vin last in the refrigerator?
A: Coq au Vin can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out or absorbing odors from other foods. When reheating, heat gently on the stovetop or in the oven until heated through.
Q5: What are some other variations of Coq au Vin?
A: There are many variations of Coq au Vin, depending on the region and the cook’s preferences. Some variations include adding carrots, celery, or potatoes to the stew. You can also use different types of mushrooms, such as cremini or shiitake. Some cooks also add a splash of Cognac or brandy to the sauce for an extra layer of flavor.
