Description
Coq au Vin is a classic French stew featuring tender chicken cooked slowly in rich red wine with bacon, mushrooms, pearl onions, and fresh herbs. This comforting and hearty dish offers deep authentic flavors perfect for cozy dinners and special occasions, with simple ingredients and an impressive presentation.
Ingredients
Scale
Protein
- 6 chicken thighs and drumsticks (dark meat preferred)
- 4 oz bacon or pancetta, diced
Vegetables and Aromatics
- 1 cup pearl onions (peeled)
- 2 medium carrots, sliced
- 8 oz mushrooms, cleaned and sliced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp fresh parsley, chopped (for garnish)
Liquids and Broth
- 2 cups dry red wine (e.g., Pinot Noir, Burgundy, or Beaujolais)
- 2 cups chicken stock
Pantry Staples and Others
- 2 tbsp all-purpose flour (or gluten-free alternative like cornstarch)
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken: Season chicken pieces with salt and pepper. Lightly dust each piece with flour to help create a caramelized crust during browning. This step locks in moisture and adds texture.
- Brown the chicken and bacon: Heat butter and olive oil in a large heavy-bottomed pot over medium heat. Add diced bacon or pancetta first and cook until rendered and crisp. Then add the chicken pieces and brown on all sides until golden, building deep foundational flavors.
- Sauté vegetables and aromatics: Remove chicken and bacon from the pot and set aside. In the same pot, add pearl onions, sliced carrots, and mushrooms. Sauté gently until softened. Stir in minced garlic, fresh thyme sprigs, and bay leaves to release aromatic oils.
- Deglaze with wine and simmer: Pour in the red wine, scraping the bottom of the pot to lift browned bits. Bring to a gentle simmer. Return the browned chicken and bacon to the pot, then add chicken stock to cover. Partially cover with a lid and simmer for about 45 minutes until the chicken is tender and flavors are well blended.
- Finish and thicken the sauce: Remove the chicken and vegetables once cooked. Increase heat to reduce the sauce slightly. If needed, stir in a slurry made from flour and water (or gluten-free substitute) to thicken to a luscious consistency. Return chicken and veggies to the pot and heat through before serving.
Notes
- Use good quality dry red wine that you enjoy drinking for the best flavor.
- For extra depth, marinate the chicken overnight in wine and aromatics.
- Brown chicken in batches to avoid overcrowding and ensure proper caramelization.
- Simmer low and slow to get tender meat and well-developed flavors.
- To peel pearl onions easily, blanch them briefly in boiling water, then transfer to ice water—the skins will slip off.
- Taste and adjust seasoning throughout cooking to balance saltiness and acidity.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg