coq au vin recipe
Why You’ll Love This Recipe
- Rich, savory flavor: red wine, bacon, garlic, and herbs to make a really deeply flavored sauce.
- Tender chicken: the slow braising will result in the chicken being moist and fork-tender.
- Comforting ingredients: mushrooms, pearl onions, and carrots.
- Great for special dinners: this French-inspired dish is ideal for a family get-together or dinner party.
What is this recipe
Health benefits for coq au vin recipe
How to Serve
- Mashed potatoes: a creamy base for soaking up the red wine sauce.
- Egg noodles: serve the chicken and sauce over the warm buttered noodles.
- Crusty French bread (perfect for eating up every last scrap of the delicious sauce).
- Green beans: lightly cooked green beans as a fresh vegetable side.
- Buttered peas (a simple veg side really) work very well with the chicken.
Ingredients for coq au vin recipe
- 3½ pounds bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- 4 ounces thick-cut bacon, diced
- 1 tablespoon olive oil, as needed
- ¾ teaspoon kosher salt, divided, or to taste
- ½ teaspoon freshly ground black pepper
- Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 1 medium carrot, peeled and sliced
- 3 garlic cloves, minced
- 8 ounces of cremini or button mushrooms, quartered
- 8 ounces frozen pearl onions, thawed and drained
- (Sauce Ingredients)
- 2 tablespoons all-purpose flour
- 2 cups dry red wine, such as Pinot Noir or Burgundy-style red wine
- 1 cup low-sodium chicken broth
- (Herbs and Finishing Ingredients)
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon unsalted butter
Ingredient note: use a dry red wine rather than a sweet one. Frozen pearl onions will do in place of the fresh.
Execution
Prepare the Chicken: Pat the chicken pieces dry with some paper towels and season with a good bit of kosher salt and some black pepper. Dry skin is key to getting a good golden brown surface on the chicken.
Cook the Bacon: Cook the diced bacon in a Dutch oven until it’s browned and crisp. Remove it from the pot, leaving some of the rendered fat in the pot.
Brown the Chicken: Brown the chicken pieces in the bacon fat (work in batches). Once both sides are well browned, transfer them to a plate.
Build the Red Wine Sauce: Cook the onion, carrot, and garlic in the same pot. Stir in the flour, add the red wine and chicken broth, and then add the thyme and bay leaf.
Slow-Braise the Chicken: Return the chicken and bacon to the pot, cover, and cook in a 325°F oven until the chicken is tender and has reached a safe internal temperature.
Finish with Mushrooms and Pearl Onions: Brown the mushrooms and pearl onions in the butter, then add them right at the end of the cooking process. Serve the chicken with a good deal of rich red wine sauce.
Additional tips
- Pick a suitable wine: Pinot Noir, a Burgundy-style wine, or another dry red will do. Don’t use any sweet wines, as they’ll make the sauce too sweet.
- Brown the chicken properly—don’t overcrowd the Dutch oven. Brown it in batches so it browns rather than steams.
- Watch the salt: the bacon and chicken broth both have sodium in them. Taste the sauce right at the end before you go any further with the salt.
- Prepare the ingredients in advance: chop the veg, clean the mushrooms, and thaw the pearl onions prior to you starting. Makes the cooking a lot easier.
- Store any leftovers safely by placing the chicken and sauce in shallow, airtight containers and refrigerating them within two hours. Keep the leftovers refrigerated at 40°F or below and use them within 3–4 days. Reheat to 165°F. Handling Leftovers Safely
Nutrition Facts
Serving Size: 1 serving (1/6 of the recipe)
550 Calories
Estimated amount per serving
|
Nutrient |
Amount |
|---|---|
|
Total Fat |
34 g |
|
Saturated Fat |
11 g |
|
Cholesterol |
200 mg |
|
Sodium |
700 mg |
|
Total Carbohydrates |
12 g |
|
Dietary Fiber |
2 g |
|
Total Sugars |
4 g |
|
Added Sugars |
0 g |
|
Protein |
38 g |
Nutrition information is an estimate based on the listed ingredients and six servings. Actual values may vary depending on chicken portions, bacon, broth, wine, and serving sizes.
Directions
Step 1: Prepare the Chicken
Preheat the oven to 325°F (163°C). Pat the chicken pieces dry with some paper towels and season both sides with salt and pepper.
Step 2: Cook the Bacon
Place the diced bacon in a large Dutch oven and get it over medium heat. Cook for about 6-8 minutes until it’s browned and crisp. Remove the bacon to a plate, leaving the rendered fat in the pot.
Step 3: Brown the Chicken
Arrange the chicken pieces in the Dutch oven (don’t overcrowd them). Brown for about 5-6 minutes per side, in batches if necessary. Once browned, transfer to a plate.
Step 4: Prepare the Sauce
Add the chopped onion and sliced carrot to the pot and cook for 4-5 minutes until soft. Add the garlic and cook for a further 30 seconds. Sprinkle in the flour and stir for about a minute. Pour in the red wine gradually, scraping the bits from the bottom of the pot as you go. Then add the chicken broth, the thyme, and the bay leaf.
Step 5: Braise the Chicken
Return the chicken and the cooked bacon to the Dutch oven (with the juices that have collected) and get the liquid up to a gentle simmer. Cover the pot and put it into the preheated oven. Cook for about 60–75 minutes or until the chicken is tender.
Step 6: Cook the Mushrooms and Pearl Onions
In the final 15-20 minutes of braising, melt the butter in a separate skillet over medium heat. Add the mushrooms and cook until they’re lightly browned. Add the pearl onions and cook for another 3-4 minutes. Transfer the mushrooms and pearl onions to the Dutch oven and stir gently into the sauce. Cover and finish cooking.
Step 7: Check and Serve
Check the thickest part of the chicken with a food thermometer (again, avoid the bone). It needs to be at a minimum of 165°F (74°C), and the chicken should be fork-tender. Remove the bay leaf and thyme stems. Spoon the red wine sauce over the chicken and serve warm.
Food safety note: use a food thermometer rather than just relying on color/appearance to determine that the chicken is cooked through. Safe Food Handling
FAQs in the Coq au Vin recipe
What wine is best for coq au vin?
Dry red wine (Pinot Noir, Burgundy style, etc.) is best.
Can I make coq au vin in advance?
Yes, prepare it a day in advance and gently reheat before serving.
Can I use boneless chicken?
Yes, but reduce the cooking time to stop the chicken drying out.
What should I serve with coq au vin?
Mashed potatoes, egg noodles, or crusty bread are all good options.
How do I store the leftover coq au vin?
Store any leftovers in an airtight container in the fridge for 3-4 days.
Final Thoughts
This coq au vin brings together the very tender chicken, some bacon, mushrooms, pearl onions, and a very good red wine sauce. It’s a really good, comforting dish and is ideal for a family meal or for a special occasion. Serve it with your preferred side, and you’ve got a real taste of French home cooking.
