Coq au Vin

Posted by by Sara 8 months Ago 218 Views

There’s something deeply soulful about French country cooking, and few dishes capture that spirit quite like Coq au Vin. This timeless recipe — chicken braised slowly in red wine with aromatics, mushrooms, onions, and herbs — is rich with history and bursting with flavor. It’s a dish that speaks of cozy evenings, warm kitchens, and meals meant to be savored.

Traditionally made with rooster (coq), this modern version uses chicken for tenderness and accessibility, while maintaining all the rich, rustic character that has made Coq au Vin a beloved dish across centuries and continents.

Whether you’re cooking for a romantic date night, an elegant dinner party, or just treating yourself to something truly special, this dish brings French bistro magic straight to your home.

🇫🇷 Why You’ll Love Coq au Vin

  • Rich and Deeply Flavorful: Braising in red wine infuses the chicken with luxurious depth.
  • Classic Yet Approachable: With simple ingredients and a little time, you’ll create something extraordinary.
  • Comforting and Elegant: Perfect for a cozy night in or an upscale dinner.
  • Make-Ahead Friendly: Tastes even better the next day!
  • A True Culinary Experience: Cooking this dish will make you feel like a chef in a rustic French kitchen.

🍷 Ingredients (U.S. Standard Measurements – Serves 4–6)

For the Coq au Vin:

  • 1 whole chicken (about 4 lbs), cut into 8 pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 6 ounces pancetta or thick-cut bacon, diced
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups red wine (Burgundy or Pinot Noir)
  • 1 cup chicken stock
  • 2 bay leaves
  • 4–5 sprigs fresh thyme
  • ½ teaspoon dried rosemary (or 1 sprig fresh)
  • 1 tablespoon butter

For the Garnish:

  • 1 tablespoon olive oil
  • 8 ounces cremini or white mushrooms, halved or quartered
  • 12 pearl onions, peeled (or use frozen, thawed)
  • Fresh parsley, chopped, for garnish

⏱️ Instructions

1. Brown the Chicken:

Pat the chicken pieces dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium heat. Working in batches, sear the chicken on both sides until golden (about 4 minutes per side). Transfer to a plate.

2. Sauté the Aromatics:

In the same pot, add the pancetta or bacon and cook until crispy. Add the chopped onions and carrots. Cook for 5–6 minutes until softened. Add garlic and tomato paste; stir for 1 minute.

3. Deglaze and Braise:

Sprinkle the flour over the vegetables and cook for 1–2 minutes. Pour in the red wine, scraping the bottom to deglaze. Add chicken stock, bay leaves, thyme, rosemary, and return chicken to the pot. Bring to a simmer.

4. Slow Cook:

Cover and simmer on low heat for 45–60 minutes, or until the chicken is very tender and the sauce has thickened slightly. Alternatively, bake in a 325°F (160°C) oven for the same time.

5. Prepare Garnish:

While the chicken cooks, heat olive oil in a skillet. Sauté mushrooms until golden and tender. Set aside. In the same pan, add pearl onions and cook until caramelized and soft, about 10 minutes.

6. Finish the Dish:

When the chicken is done, stir in the butter and adjust seasoning. Add the mushrooms and pearl onions to the pot. Let everything simmer together for 5 minutes before serving.

7. Serve:

Ladle the Coq au Vin into shallow bowls. Garnish with chopped parsley. Serve with crusty bread, creamy mashed potatoes, or buttered noodles.

🔍 Nutrition Facts (Per Serving)

  • Calories: 520
  • Protein: 36g
  • Carbohydrates: 14g
  • Fat: 32g
  • Saturated Fat: 10g
  • Fiber: 2g
  • Sugars: 5g
  • Sodium: 640mg

Hearty, protein-rich, and perfect for a balanced, flavorful meal.

💡 Tips & Tricks

  • Wine Matters: Use a dry red wine you’d enjoy drinking — Burgundy is traditional.
  • Make Ahead: Coq au Vin tastes better the next day as the flavors meld.
  • Vegetarian Adaptation: Try with mushrooms, lentils, and veggie stock for a plant-based twist.
  • Slow Cooker Friendly: Brown everything first, then transfer to your slow cooker and cook on low for 6–8 hours.
  • Pearl Onions Hack: Use frozen, peeled pearl onions to save time.