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
Scale
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.
