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Coq au Vin

Coq au Vin
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Coq au Vin is a classic French comfort dish featuring tender bone-in, skin-on chicken pieces slowly braised in a rich, savory red wine sauce with mushrooms, crispy bacon, pearl onions, and fragrant herbs. With authentic techniques and simple ingredients, this hearty meal delivers deep layers of flavor that are perfect for cozy dinners and impressive enough for entertaining.

Ingredients

Scale

Chicken and Meat

  • 4–6 bone-in, skin-on chicken thighs and drumsticks
  • 6 oz bacon, chopped

Vegetables and Aromatics

  • 12 pearl onions (or 3 shallots, sliced)
  • 8 oz button or cremini mushrooms, sliced
  • 3 garlic cloves, minced

Liquids and Broth

  • 2 cups dry red wine (Burgundy, Pinot Noir, or Merlot)
  • 2 cups chicken stock (homemade or good-quality store-bought)

Herbs and Seasonings

  • 4–5 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Fats and Thickeners

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour

Instructions

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and freshly ground black pepper. This step ensures a crisp, flavorful skin after browning.
  2. Brown the Bacon and Chicken: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Cook the chopped bacon until crisp. Remove and set aside. In the same pot with the bacon fat, brown the chicken pieces skin-side down first until golden on all sides. This seals in juices and adds depth of flavor.
  3. Sauté Vegetables: Add the pearl onions, sliced mushrooms, and minced garlic to the pot. Sauté until softened and caramelized, building the base flavor for the sauce.
  4. Deglaze with Wine: Pour in the red wine, scraping up any browned bits (fond) stuck to the bottom of the pot. These bits add incredible flavor to the sauce.
  5. Add Herbs and Stock: Return the cooked bacon and browned chicken pieces to the pot. Add fresh thyme sprigs, bay leaves, and enough chicken stock to mostly cover the ingredients. Bring to a gentle simmer.
  6. Simmer Slowly: Cover the pot and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender and infused with rich flavors.
  7. Thicken the Sauce: Remove the chicken and vegetables from the pot. In a small bowl, whisk together the butter and flour to create a paste (beurre manié). Stir this mixture into the cooking liquid and simmer until the sauce is thick and velvety.
  8. Combine and Serve: Return the chicken and vegetables to the pot, coat them thoroughly with the thickened sauce, and warm through gently before serving.

Notes

  • Use bone-in, skin-on chicken for juicier, more flavorful meat after braising.
  • Brown both bacon and chicken thoroughly to develop rich, deep flavors essential to the dish.
  • Choose a quality dry red wine that you enjoy drinking, as it greatly influences the sauce’s taste.
  • Simmer slowly over low heat to allow flavors to meld perfectly; do not rush this step.
  • Season gradually with salt throughout cooking to avoid overseasoning and maintain balanced flavors.

Nutrition

Keywords: Coq au Vin, French chicken stew, braised chicken, red wine chicken, classic French recipe, comfort food

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