Coq au Vin

Coq au Vin is a classic French dish of chicken braised in red wine with bacon, mushrooms, and pearl onions. This rustic stew was traditionally made with a rooster or “coq” as a way to tenderize the tough bird, but today it’s more commonly made with chicken. The chicken is seared until golden then simmered with wine and stock until fall-apart tender. The rich, silky sauce is laced with smoky bacon and the mellow sweetness of slow-cooked onions and mushrooms. Serve with mashed potatoes or crusty bread for a comforting meal that’s perfect for a special occasion or a cosy weekend dinner.

Ingredients

• 3-4 lbs chicken thighs and legs, bone-in and skin-on
• Salt and freshly ground black pepper
• 4 oz thick-cut bacon or pancetta, diced
• 1 large yellow onion, diced
• 2 carrots, cut into 1-inch pieces
• 4 garlic cloves, minced
• 1/4 cup cognac or brandy
• 1 bottle (750ml) dry red wine (Burgundy, Pinot Noir, or Cotes du Rhone)
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 bay leaf
• 4 sprigs fresh thyme
• 3 tbsp butter, divided
• 8 oz cremini mushrooms, quartered
• 12-15 pearl onions, peeled
• 2 tbsp all-purpose flour
• 1/4 cup chopped parsley

Instructions

1. Pat the chicken dry and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel-lined plate.
3. Working in batches, sear the chicken in the bacon fat until golden brown on both sides, about 5 minutes per side. Transfer to a plate.
4. Add the onion and carrots to the pot. Sauté until softened, about 8 minutes. Add the garlic and cook until fragrant, 1 minute more.
5. Pour in the cognac, scraping up any browned bits. Let it reduce by half. Stir in the wine, chicken stock, tomato paste, bay leaf and thyme.
6. Nestle the chicken back into the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour, until the chicken is very tender.
7. Meanwhile, in a skillet, melt 1 tbsp butter over medium-high heat. Add the mushrooms and pearl onions. Cook until browned, about 5 minutes. Set aside.
8. Remove the chicken to a plate and tent with foil. Discard the bay leaf and thyme.
9. In a small bowl, mash the remaining 2 tbsp butter with the flour to form a paste. Whisk this into the stew to thicken the sauce.
10. Add the reserved bacon, mushrooms and onions. Simmer for 10 minutes until the sauce is silky. Taste and season with salt and pepper as needed.
11. Return the chicken to the pot to warm through. Garnish with parsley and serve with mashed potatoes, buttered noodles or crusty bread.

How Do Tex-Mex Flavors Compare to the Classic Taste of Coq au Vin?

Tex-Mex flavors bring bold, smoky, and spicy elements, making dishes like texmex fajitas a vibrant explosion of taste. In contrast, the classic coq au vin offers a rich, earthy depth with slow-braised chicken in red wine. These two cuisines showcase the diverse beauty of culinary artistry, each unique in its expression.

FAQ

1. What is the best wine to use for Coq au Vin?

• A dry red wine from the Burgundy region of France such as Pinot Noir or Gamay is traditional. Côtes du Rhône or other medium-bodied reds like Merlot also work well.

2. Can I make Coq au Vin ahead of time?

• Yes, this dish actually tastes better the next day! Follow the recipe through step 10, let cool, and refrigerate overnight. Reheat gently on the stove before serving.

3. Can I use chicken breast instead of dark meat?

• Bone-in, skin-on thighs and drumsticks work best as they remain juicy and flavorful during the long cooking. However, you can use chicken breast if you prefer – reduce the simmering time to 30-40 minutes so they don’t overcook and dry out.

4. What should I serve with Coq au Vin?

• Mashed potatoes, buttered egg noodles, or crusty bread are classic accompaniments. For a lighter option, serve with a simple green salad and roasted vegetables.

5. Can I freeze Coq au Vin?

• Yes, this dish freezes well. Let cool completely, transfer to an airtight container or freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.