What is Coq Au Vin?
Coq Au Vin is a timeless French dish that translates to “rooster in wine.” It’s a hearty stew featuring chicken, red wine, mushrooms, onions, and bacon. The slow-cooking method allows the flavors to meld beautifully, creating a rich and comforting meal that’s perfect for any occasion.
How to Serve
Serve Coq Au Vin hot, straight from the pot. Ladle it generously over a bed of creamy mashed potatoes or buttered noodles. Garnish with fresh parsley for a touch of color. This dish shines when accompanied by a slice of crusty French bread to soak up the delicious sauce.
Perfect Pairings
Pair Coq Au Vin with a full-bodied red wine, like Burgundy or Pinot Noir. The wine’s robust flavors complement the dish perfectly. For sides, consider a simple green salad with a light vinaigrette or roasted root vegetables. The earthy flavors will enhance the stew’s richness.
A Note About the Recipe
The key to Coq Au Vin is patience. Allow the chicken to marinate in the red wine for a few hours or overnight to deepen the flavors. Use a Dutch oven or heavy pot to ensure even cooking. The dish improves with time, so consider making it a day ahead and reheating before serving.
Coq Au Vin brings a touch of French elegance to your table. Its deep, savory flavors and aromatic sauce create an unforgettable dining experience. Enjoy this classic dish with friends and family, and savor the taste of France in every bite.
French Classic Coq Au Vin
Equipment
- 1 Dutch oven or large, heavy-bottomed pot with lid
- 1 large skillet
- 1 sharp knife
- 1 wooden spoon
- 1 slotted spoon
- 1 kitchen towel or paper towels
- 1 large plate
- 1 bowl
- 1 small saucepan
- Aluminum foil
Ingredients
- 1 whole chicken - cut into 8 pieces
- 6 ounces of bacon - diced
- 1 large onion - chopped
- 2 garlic cloves - minced
- 1 tablespoon of tomato paste
- 1 cup of red wine
- 1 cup of chicken broth
- 1 tablespoon of all-purpose flour
- 1 tablespoon of butter
- 1 bay leaf
- 4 sprigs of thyme
- 10-12 small pearl onions - peeled
- 8 ounces of mushrooms - quartered
- Salt and pepper - to taste
- Fresh parsley - chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a Dutch oven or large pot, cook the bacon over medium heat until it becomes crispy. Use a slotted spoon to transfer it to a paper towel-lined plate and set aside.
- Season the chicken pieces with salt and pepper. Add them to the pot with the bacon fat and cook until they are browned on all sides, about 5 minutes per side. Use the slotted spoon to transfer the chicken to a plate.
- In the same pot, add the chopped onions and cook until they are soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute.
- Return the chicken and bacon to the pot with the onions and garlic. Add the tomato paste, red wine, chicken broth, bay leaf, and thyme. Stir everything together and bring it to a simmer.
- Cover the pot with a lid and transfer it to the oven. Let it cook for 30 minutes.
- While the chicken is cooking, prepare the pearl onions. Blanch them in boiling water for 1-2 minutes, then drain and peel off the skins.
- In a skillet, melt the butter over medium heat. Add the pearl onions and quartered mushrooms. Cook them until they are lightly browned, about 5 minutes.
- Once the chicken has cooked for 30 minutes, add the pearl onions and mushrooms to the pot. Stir everything together and return it to the oven for an additional 30 minutes.
- When the chicken is done, remove the pot from the oven. Transfer the chicken, onions, and mushrooms to a serving dish, and cover with foil to keep it warm.
- To thicken the sauce, strain it through a fine-mesh sieve into a small saucepan. Heat the strained sauce over medium heat and add the flour, stirring until it thickens.
- Pour the thickened sauce over the chicken and garnish with chopped parsley.
- Serve the Coq Au Vin hot over mashed potatoes, rice, or crusty bread.
- Bon appétit!