If you’re craving a dish that wraps you in the warm embrace of rustic French comfort food, you’ve absolutely got to try this Classic Coq Au Vin Recipe. It’s a timeless chicken stew braised slowly in red wine with mushrooms, pearl onions, and bacon, resulting in deep, rich flavors that only get better as they mingle. The luscious sauce, tender meat, and those little bursts of earthiness from the mushrooms create a perfect harmony that turns any meal into a special occasion. Once you taste this, it’s going to be your go-to cozy dinner that impresses everyone at the table.
Ingredients You’ll Need
This recipe uses simple, essential ingredients that work together so beautifully. Each one has a purpose: the wine infuses rich flavor and color, the bacon adds immense depth, and fresh herbs bring aromatic brightness to the hearty stew.
- Whole chicken (3-4 lbs, cut into 8 pieces): Provides tender, juicy meat that absorbs the wine’s flavor as it braises.
- Bacon (6 oz, diced): Adds smoky, savory richness that is absolutely key to the dish’s character.
- Dry red wine (2 cups): The star liquid ingredient, lending acidity and complexity to the sauce.
- Chicken broth (1 cup): Balances the wine while deepening the stew’s base flavors.
- Cremini mushrooms (1/2 lb, sliced): Bring earthiness and a tender bite to the stew.
- Pearl onions (1 cup, peeled): Offering sweetness and texture contrast among the tender chicken.
- Garlic (3 cloves, minced): Fresh garlic punches up the aromatics and rounds out the savory notes.
- Tomato paste (2 tbsp): Adds a subtle sweetness and richness that thickens the sauce beautifully.
- All-purpose flour (2 tbsp): Helps to thicken the sauce to that perfect velvety consistency.
- Olive oil (2 tbsp): Used for sautéing and browning, contributing flavor and texture.
- Fresh thyme (4 sprigs): Brings an herbal brightness that complements the wine and chicken perfectly.
- Bay leaves (2): Infuse subtle earthy aromas during the long simmer.
- Salt and freshly ground black pepper: Essential seasoning to make all the flavors pop.
How to Make Classic Coq Au Vin Recipe
Step 1: Crisp the Bacon
Start by cooking the diced bacon in a large Dutch oven over medium heat until it’s perfectly crisp. This step not only gives you that smoky crispy texture but also renders flavorful bacon fat that will be the foundation for browning the chicken. Once done, drain the bacon on a paper towel and keep it aside, leaving that delicious fat in the pot.
Step 2: Brown the Chicken Pieces
Season the chicken pieces generously with salt and freshly ground black pepper. Brown them in batches in the hot bacon fat to get a golden, flavorful crust on every side. This browning step is crucial as it develops the deep flavors that make the stew so satisfying. Once all the pieces are browned, set them aside to await the next stage.
Step 3: Sauté Onions and Mushrooms
Add the pearl onions and cremini mushrooms to the pot, letting them sauté in the bacon fat for about 5 minutes until they soften and start to brown slightly. Then, stir in the minced garlic and cook for another minute. This small step layers in more flavor and ensures the garlic doesn’t overpower but gently infuses the dish.
Step 4: Develop the Sauce
Blend in the tomato paste and sprinkle the flour over the vegetables, stirring constantly for 2 minutes. This creates a base that will thicken your sauce nicely. Then pour in the dry red wine and chicken broth, scraping up all those browned bits stuck to the bottom of the pot. Those caramelized bits hold tons of savory goodness that make your sauce incredible.
Step 5: Simmer to Perfection
Return the browned chicken pieces and crisp bacon to the pot. Toss in the fresh thyme sprigs and bay leaves. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and cook low and slow for 1.5 to 2 hours until the chicken is fall-off-the-bone tender and the flavors have fully developed.
Step 6: Final Seasoning and Serve
Once the chicken is tender and the sauce has thickened beautifully, remove the thyme sprigs and bay leaves. Taste and adjust with salt and pepper if needed. Serve piping hot with crusty bread on the side to soak up that rich sauce. Your Classic Coq Au Vin Recipe is now ready to wow!
How to Serve Classic Coq Au Vin Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few thyme leaves works beautifully as a garnish, brightening the rustic, rich stew with a fresh pop of color and herbaceous aroma.
Side Dishes
Classic Coq Au Vin shines alongside creamy mashed potatoes or buttery egg noodles, which soak up every bit of the luscious sauce. For a lighter touch, a crisp green salad with a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
For a charming dinner party, serve the coq au vin in individual ramekins or rustic mini cocottes. You can also transform the leftovers by shredding the chicken and turning it into savory crepes or puff pastry parcels for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover coq au vin in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve overnight, making it perfect for leftovers.
Freezing
This dish freezes wonderfully if you want to keep it longer. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly on the stove over low heat to prevent drying out the chicken. Adding a splash of broth or water helps loosen the sauce as it warms back up.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Bone-in, skin-on chicken thighs work great and stay wonderfully juicy during the slow braise—just adjust cooking time to ensure tenderness.
What type of red wine should I use?
Choose a dry red wine like Pinot Noir or Burgundy for a classic flavor profile. Avoid overly tannic wines like Cabernet as they can overpower the dish.
Is it possible to make this recipe in a slow cooker?
Yes, after browning the chicken and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours for tender results.
Can I omit the bacon?
Bacon adds essential smoky depth but if you prefer, you can leave it out. You might want to add a bit of smoked paprika or pancetta as an alternative flavor.
How do I peel pearl onions quickly?
Blanch pearl onions in boiling water for about 1 minute, then transfer to ice water. This loosens the skins and makes peeling quick and easy without any tears!
Final Thoughts
This Classic Coq Au Vin Recipe is more than just a meal; it’s a celebration of traditional French cooking that’s approachable and downright delicious. Taking time to create this dish means decadent flavors and hearty comfort that your family and friends will rave about. Don’t wait for a special occasion—treat yourself and loved ones to this stunning stew and discover a new favorite that brings warmth and satisfaction to any dinner table.
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Classic Coq Au Vin Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
Classic Coq Au Vin is a traditional French dish featuring tender chicken pieces braised slowly in robust red wine with bacon, mushrooms, pearl onions, and aromatic herbs. This hearty and flavorful stew marries the depth of wine with savory bacon and fresh herbs, resulting in a rich, comforting meal perfect for special occasions or cozy dinners.
Ingredients
Chicken and Meat
- 1 (3-4 lb) whole chicken, cut into 8 pieces
- 6 oz bacon, diced
Vegetables
- 1/2 lb cremini mushrooms, sliced
- 1 cup pearl onions, peeled
- 3 cloves garlic, minced
Liquids and Broth
- 2 cups dry red wine
- 1 cup chicken broth
Other Ingredients
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon from the pot and set aside, keeping the bacon fat in the pot to build flavor for the next steps.
- Brown the Chicken: Season the chicken pieces generously with salt and freshly ground black pepper. Working in batches to avoid overcrowding, brown the chicken thoroughly on all sides in the bacon fat until golden. Remove the browned chicken pieces and set aside.
- Sauté Vegetables: Add the peeled pearl onions and sliced cremini mushrooms to the pot. Sauté them for about 5 minutes until they begin to soften. Then add the minced garlic and cook for an additional 1 minute to release the fragrance.
- Add Tomato Paste and Flour: Stir in the tomato paste and all-purpose flour with the vegetables, cooking for about 2 minutes. This helps to build body and depth in the sauce. Gradually add the dry red wine and chicken broth, scraping up any browned bits from the bottom of the pot to incorporate into the liquid.
- Braise the Chicken: Return the browned chicken pieces and crispy bacon to the pot. Add fresh thyme sprigs and bay leaves. Bring the liquid to a boil, then reduce heat to a low simmer. Cover the pot and cook gently for 1.5 to 2 hours until the chicken is tender and infused with the rich wine flavors.
- Final Seasoning and Serve: Remove the thyme sprigs and bay leaves from the pot. Taste the dish and adjust seasoning with additional salt and pepper if necessary. Serve the Coq Au Vin hot, ideally accompanied by crusty bread to soak up the delicious sauce.
Notes
- Use a dry and full-bodied red wine such as Burgundy, Pinot Noir, or Cabernet Sauvignon for the best flavor.
- Peeling pearl onions is easier if you blanch them briefly in boiling water, then transfer to ice water before slipping off the skins.
- Browning the chicken in batches prevents steaming and helps achieve a rich crust.
- Slow simmering is key to tenderizing the chicken and developing the deep flavors.
- This dish pairs wonderfully with mashed potatoes, buttered noodles, or crusty bread.
