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Coq Au Vin Recipe

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★★★★★

4.5 from 58 reviews

Coq Au Vin is a classic French dish featuring succulent chicken pieces slowly braised in a rich red wine sauce with aromatic vegetables, bacon, and herbs. This hearty and comforting recipe combines tender chicken thighs and drumsticks with savory bacon, mushrooms, and pearl onions, all brought together with the deep flavor of Pinot Noir wine. Perfect for a cozy dinner, this dish offers a perfect balance of rustic charm and elegant taste.

Ingredients

Scale

Chicken and Seasoning

  • 8 chicken pieces (4 chicken thighs, 4 chicken drumsticks, bone-in, skin-on)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Cooking and Flavoring

  • 2 tablespoons vegetable oil
  • 4 slices bacon, chopped
  • 1 large onion, diced
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 5 garlic cloves, minced
  • 2 1/2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups dry red wine (such as Pinot Noir)
  • 2 1/2 cups low-sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 cup mushrooms, sliced (white button or cremini)
  • 1 cup pearl onions, peeled
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat Oven : Preheat your oven to 350°F (175°C). Pat the chicken pieces dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper to ensure flavorful meat.
  2. Sear Chicken : Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside. In the same pot, add the chicken pieces in batches and sear them until golden brown on all sides, locking in juices. Remove the chicken and set aside.
  3. Sauté Vegetables : To the pot with the chicken drippings, add the diced onion and chopped carrots. Sauté for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for an additional minute to release its aroma.
  4. Deglaze Pot : Stir in the tomato paste and flour, cooking for 1 minute to combine flavors and form a thick base. Slowly pour in the red wine and chicken broth, stirring constantly to prevent lumps. Add the bay leaf and thyme sprigs for herbal notes. Return the browned chicken pieces and cooked bacon to the pot, immersing them in the flavorful liquid.
  5. Bake : Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 55 minutes, allowing the chicken to braise slowly and absorb the wine sauce flavors. While baking, heat a separate skillet over medium heat and sauté the sliced mushrooms and pearl onions in a little oil until tender, about 5-7 minutes.
  6. Simmer : After baking, stir the sautéed mushrooms and pearl onions into the Dutch oven. Transfer the pot back to the stovetop and simmer gently for an additional 10 minutes to meld flavors and ensure the chicken is thoroughly cooked. Remove and discard the bay leaf, taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Notes

  • For best results, use a dry red wine like Pinot Noir or Burgundy to achieve the authentic flavor profile.
  • Make sure to pat the chicken dry before searing to help achieve a golden crust.
  • Peeling pearl onions can be made easier by blanching them in boiling water for 1-2 minutes and then shocking in ice water before peeling.
  • This dish can be prepared a day ahead and tastes even better the next day as flavors deepen.
  • Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce.

Keywords: Coq Au Vin, French Chicken Stew, Chicken in Red Wine Sauce, Classic French Recipe, Braised Chicken

Find it online: https://kitchenbyclara.com/coq-au-vin-recipe/