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Classic Coq au Vin

Classic Coq au Vin
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Classic Coq au Vin is a traditional French chicken stew slowly simmered in red wine with smoky bacon, earthy mushrooms, and fresh herbs. This comforting one-pot meal delivers rich, layered flavors and tender poultry, perfect for cozy gatherings or impressive dinner parties.

Ingredients

Scale

Chicken and Meat

  • 4–6 bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 6 oz bacon or lardons, diced

Vegetables

  • 1 cup button mushrooms, cleaned and left whole or halved
  • 1 cup pearl onions, peeled
  • 2 medium carrots, sliced
  • 3 cloves garlic, minced

Liquids and Seasonings

  • 2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
  • 1 1/2 cups chicken stock
  • 2 tablespoons all-purpose flour
  • 2–3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. Lightly dust the chicken with flour to create a golden crust and help thicken the sauce during cooking.
  2. Brown the Meat and Bacon: In a large heavy-bottomed pan or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan. Add the chicken pieces and sear them until golden brown on all sides, locking in flavor.
  3. Sauté Vegetables: Add the peeled pearl onions, sliced carrots, and mushrooms to the same pan. Sauté until the vegetables are lightly caramelized, absorbing the savory bacon and chicken drippings.
  4. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pan to lift any browned bits. These add depth and complexity to the sauce.
  5. Simmer with Herbs and Stock: Return the chicken and crispy bacon to the pot. Add minced garlic, fresh thyme sprigs, bay leaves, and enough chicken stock to partially submerge the ingredients. Cover and simmer gently over low heat until the chicken is tender and flavors are well combined, about 45-60 minutes.
  6. Final Touches: Remove the lid and simmer for a few more minutes if you desire a thicker sauce. Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Notes

  • Choose a quality dry red wine that you enjoy drinking, as it significantly impacts the flavor.
  • Take your time browning the chicken and bacon; this builds essential flavor layers.
  • To peel pearl onions easily, blanch them briefly in boiling water then cool in ice water before removing skins.
  • Cook the stew slowly over low heat to keep chicken tender and juicy.
  • Allow the dish to rest for 15-20 minutes off heat before serving to deepen flavors.

Nutrition

Keywords: Coq au Vin, French chicken stew, classic French recipe, red wine chicken, slow-cooked chicken, comforting French food

Find it online: https://homemademealz.com/classic-coq-au-vin/