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Coq au Vin

Coq au Vin
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Coq au Vin is a classic French stew featuring tender chicken slowly braised in dry red wine with mushrooms, pearl onions, and smoky bacon. This rich and comforting dish combines rustic elegance with homey flavors, perfect for cozy dinners or special gatherings. The recipe guides you step-by-step to create a luscious, deeply flavored meal that’s surprisingly simple to master.

Ingredients

Scale

Protein

  • 6 bone-in, skin-on chicken thighs or legs

Liquids

  • 2 cups dry red wine (Burgundy or Pinot Noir recommended)
  • 1 cup chicken broth

Vegetables & Aromatics

  • 12 oz button mushrooms, cleaned and trimmed
  • 15 pearl onions, peeled
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped (for garnish)

Meat & Fat

  • 4 oz bacon or pancetta, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Thickening & Seasoning

  • 2 tbsp all-purpose flour
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. This helps achieve a crispy, flavorful skin when browned.
  2. Cook the Bacon and Aromatics: In a heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot. Add pearl onions, garlic, and mushrooms to the fat and sauté until they begin to soften and develop a light brown color.
  3. Brown the Chicken: Add butter and olive oil to the pot. Place the chicken pieces skin-side down and brown on all sides over medium-high heat. This caramelization locks in moisture and builds flavor.
  4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release browned bits. These add depth and richness to the sauce.
  5. Add Broth and Herbs: Return the cooked bacon and sautéed vegetables to the pot. Add chicken broth, thyme sprigs, bay leaves, and adjust salt and pepper. Bring to a gentle simmer, cover, and cook on low heat for about 1 hour, or until the chicken is tender and infused with the wine flavors.
  6. Thicken the Sauce: Mix flour with a small amount of water to create a smooth slurry, then stir it into the simmering sauce. Cook for an additional 5-10 minutes until the sauce thickens to a silky, clingy consistency.

Notes

  • Choose a quality dry red wine you enjoy drinking to ensure the best flavor.
  • Take your time browning the chicken to develop rich flavors and crisp skin.
  • Simmer the dish on low heat for the best melding of flavors without drying out the chicken.
  • Use fresh thyme and parsley to brighten the sauce at the end.
  • Peel pearl onions quickly by blanching them briefly in boiling water, then plunging into ice water.
  • Leftovers improve in flavor overnight and can be stored in the refrigerator for up to 3 days or frozen for 3 months.
  • Reheat gently to maintain tenderness and prevent drying.

Nutrition

Keywords: Coq au Vin, French stew, braised chicken, red wine chicken, rustic French recipe, comfort food

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