Coq au Vin – classic French rustic dinner with tender chicken braised in a rich red wine sauce with mushrooms, carrots, bacon and pearl onions. Truly one of the most delectable braised recipes in the world!
I had the opportunity of a lifetime to enjoy a proper home cooked Coq Au Vin when I visited one of my dearest friends in France. And from then on, it has been one of those dishes that I’d proudly serve to my guests or whenever I feel cooking fancy schmancy at home. ‘Cause nothing is as fancy as having a French meal right in the comfort of your home, right? Oui! Oui!
Seriously, you can’t find any loophole in this dish. It’s easy to prepare, even if you don’t have an oven, jampacked with layers upon layers of flavors and fall-off-the-bones delicious chicken pieces.
What is Coq Au Vin?
Coq au Vin, translates to rooster/cock in wine, is a classic French stew made with chicken braised in a rich flavorful wine sauce, typically a Burgundy, along with mushrooms, lardons (strip or cube of fatty bacon), pearl onions and garlic. Moreover, it’s usually seasoned with some thyme, parsley, bay leaf and salt and pepper. The chicken is seasoned, sometimes floured, seared and simmered in wine until tender. Although this dish could be traced back to ancient Julius Caesar’s time, it was not until the early 20th century that the dish was documented.Â
Can I Use Boneless Skinless Chicken Breast for Coq Au Vin?
I don’t recommend that you make this recipe with boneless skinless chicken breast as the meat will dry out. Bone-in chicken pieces are preferable as it add more juiciness in this recipe. It does make a difference!! What I usually do is buy a whole chicken and cut them up or you can buy your favorite pieces – be it wings, thighs or drumsticks. Just don’t go for boneless and skinless ones.
How Do You Thicken Coq Au Vin Sauce?
Few other people find the Coq Au Vin’s sauce too thin for their liking. If you feel the same sentiment, feel free to whisk in an additional 1 1/2 tablespoon of all-purpose flour + 1 1/2 tablespoon of water onto the last 10 minutes of cooking and let it simmer for a few more minutes until the sauce has thickened, depending on your preference.
Can I Make Coq Au Vin Ahead of Time?
Yes, you certainly can. You can totally feel like the “wonder chef” by making this dish a day ahead and letting your guests think that you’ve been slaving in the kitchen once you serve this. Simply let it cool down first before storing in the fridge overnight with lid on. Then heat it on the stove before serving. Easy, peasy!
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What to Serve with Coq Au Vin?
Starchy base makes a wonderful side dish for this saucy delicious chicken dinner. Mashed potatoes, warm rice or grits would pair well with Coq Au Vin. Another option would be this roasted red potatoes or even just a couple of slices of French bread.
What’s the Best Wine for Coq Au Vin?
Red Burgundy wine is the perfect choice for Coq au Vin. But if you can’t find a Burgundy wine, you can opt for wines made with Pinot Noir grapes. Or basically any smooth red wines with fruity notes.
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How To Make Coq Au Vin
Preheat the oven to 250 degrees F. Add bacon to a large cast iron (I used 12-inch ) heat over moderately low heat. Cook until the bacon renders some of its fat, about 6-8Â minutes or until lightly brown. Remove the bacon with a slotted spoon and set aside. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add garlic, mushroom and cook for 1 more minute, then sprinkle in the flour and cook for another 2-3 minutes or until flour is paste-like.
Next, add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Throw in the pearl onions and cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.Â
Remove from the oven and serve.
Coq Au Vin
Ingredients
- 4 ounces bacon or pancetta , diced
- 3-4 pound chicken , cut in 8 piecesÂ
- Kosher salt and freshly ground black pepper , to season the chicken
- ½ pound carrots , cut diagonally in 1-inch pieces
- 1 medium onion , sliced (about 1 cup)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- ¼ cup Cognac or good brandy
- 1 ½ -2 cups good dry red wine such as Burgundy
- 1 ½ cup good chicken stock , preferably homemade
- 6-7 fresh thyme sprigs
- 2 tablespoons unsalted butter , at room temperature, divided
- 1 ½ tablespoons all-purpose flour
- ½ pound frozen small whole onions , (pearl onions)
- ½ pound cremini mushrooms , stems removed and thickly sliced
- 2-3 tablespoons chopped parsley to garnish
Instructions
- Preheat the oven to 250 degrees F.
- Add bacon to a large cast iron (I used 12-inch ) heat over moderately low heat. Cook until the bacon renders some of its fat, about 6-8Â minutes or until lightly brown. Remove the bacon with a slotted spoon and set aside.
- Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add garlic, mushroom and cook for 1 more minute, then sprinkle in the flour and cook for another 2-3 minutes or until flour is paste-like. Next, add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Throw in the pearl onions and cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and serve.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Urla says
Made it last night for dinner. My family enjoyed it very much. Your website has increased my repertoire of dinner cuisine. Thank you very much. God’s richest blessings!!
ImmaculateBites says
That’s good to know. So happy the recipes are working out for it.
God Bless.
Peter says
Pancetta is already salted. Should two tsps more be added? I want to try this recipe as is but the stated salt quantities worry me.
imma africanbites says
Hi. You can cut eliminate the salt.
Norbert Voss says
I always, always, always marinate my chicken pieces for a day in the red wine, onions, and herbs.
Lynda says
That is a good idea. Thanks for sharing.