Coq Au Vin Recipe

This rich Coq Au Vin is a French bistro classic as well as being incredibly comforting! Slow-braising the chicken in red wine makes the meat go fall-off-the-bone tender, which along with the smoky bacon lardons and earthy mushrooms adds a deep, savory complexity to this stew that is so satisfying on a winter night.

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Coq Au Vin Recipe Ingredients

• The Meat & Base:
  • 2 tablespoons good olive oil
  • 4 ounces good bacon or pancetta, diced
  • 1 (3 to 4-pound) chicken, cut into 8ths
  • Kosher salt and freshly ground black pepper
• The Veg & Aromatics:
  • 1/2 pound carrots, cut diagonally into 1-inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon chopped garlic
  • 10 fresh thyme sprigs
  • 1/2 pound frozen small whole onions (pearl onions)
  • 1/2 pound cremini mushrooms, stems removed and thick sliced
• The Sauce:
  • 1/4 cup Cognac or good brandy
  • 1/2 bottle (375 ml) good dry red wine (Burgundy or Pinot Noir)
  • 1 cup good chicken stock
  • 2 tablespoons unsalted butter, room temp (divided)
  • 1 1/2 tablespoons all-purpose flour

How To Make Coq Au Vin Recipe

1. Crisp the bacon: Preheat the oven to 250°F (120°C). Heat the olive oil in a large Dutch oven over medium heat. Add the diced bacon (or pancetta) and cook for 8 to 10 minutes until the fat renders and the bacon is lightly browned and crispy. Remove the bacon with a slotted spoon to a large plate.
2. Sear the chicken: While the bacon cooks, pat the chicken pieces thoroughly dry with paper towels (this ensures they brown rather than steam!). Liberally sprinkle both sides with salt and pepper. Working in batches to avoid crowding, place the chicken in the hot fat in the Dutch oven. Brown for about 5 minutes per side until golden. Remove the chicken to the plate with the bacon.
3. Sauté aromatics: Add the carrots, sliced onion, 2 teaspoons of salt, and 1 teaspoon of pepper to the pot. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute until fragrant.
4. Deglaze and braise: Pour in the Cognac (careful, it might flare!). Add the bacon, chicken, and any resting juices back into the pot. Pour in the red wine and chicken stock, and toss in the thyme sprigs. Bring the liquid to a simmer. Cover the pot with a tight-fitting lid and place it in the oven for 30 to 40 minutes, until the chicken is just cooked through (no longer pink).
5. Thicken and finish: Remove the pot from the oven and place it back on the stovetop. In a small bowl, mash 1 tablespoon of the butter with the flour to form a paste (beurre manié). Stir this into the stew. Add the frozen pearl onions. In a separate sauté pan, melt the remaining 1 tablespoon of butter and cook the sliced mushrooms over medium-low heat for 5-10 minutes until browned. Add the mushrooms to the stew. Bring everything to a simmer and cook for 10 minutes to thicken the sauce. Season to taste and serve hot.

Recipe Tips!

• Beurre Manié Magic: Mixing the butter and flour together before adding it to the liquid is a classic French technique. It coats the flour particles in fat, preventing them from clumping when they hit the hot broth, ensuring a silky, lump-free sauce.
• Wine Quality: Follow the golden rule of cooking with wine: If you wouldn’t drink a glass of it, don’t pour it in your pot! A decent Burgundy or Pinot Noir provides the fruit and acidity needed to tenderize the chicken without making the sauce bitter.
• Dry the Chicken: You must pat the chicken bone-dry before searing. Wet chicken will lower the oil temperature and steam, resulting in pale, flabby skin instead of a rich, fond-building crust.
• Low Oven Temp: Cooking at 250°F is very low, but it mimics a slow cooker. This gentle heat breaks down the connective tissue without drying out the breast meat.

What To Serve With Coq Au Vin Recipe?

This Coq Au Vin Recipe is a rich stew that needs a starch to catch the wine sauce! A mound of creamy Mashed Potatoes or buttered Egg Noodles is the traditional accompaniment. For a rustic touch, serve with a chunk of Crusty French Bread to wipe the bowl clean! A side of simple Steamed Green Beans or a crisp green salad helps balance the richness of the bacon and red wine gravy.

How To Store Coq Au Vin Recipe

• Refrigerate: Store the cooled stew in an airtight container in the refrigerator for up to 3 days. Like most stews, it tastes even better the next day as the flavors meld.
• Reheat: Warm gently on the stovetop over medium-low heat until the chicken is heated through. Add a splash of stock if the sauce has thickened too much.
• Freeze: You can freeze the stew for up to 3 months. Thaw overnight in the fridge. Note that the potatoes (if serving with them) do not freeze well, but the chicken and sauce freeze beautifully.

Coq Au Vin Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 15g
• Protein: 45g

Nutrition information is estimated per serving.

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