Classic Coq au Vin Recipe Chicken Legs Braised in Red Wine Recipe

Classic Coq au Vin Recipe Chicken Legs Braised in Red Wine Recipe

2 servings
Classic Coq au Vin is a traditional French dish featuring chicken legs slow-braised in red wine with aromatic vegetables, bacon, mushrooms, and shallots, resulting in a rich, flavorful, and tender meal perfect for a cozy dinner.

Ingredients

  • Chicken Legs
    2
  • Red Wine
    1 bottle
  • Carrot
    1 medium
  • Fresh Thyme
    2 sprig
  • Black Peppercorns
    ½ tsp
  • Bay Leaves
    2
  • Garlic
    1 head
  • Salt
    ½ tsp
  • Olive Oil
    2 tbsp
  • Chicken Stock

    ¾ Cup

    175 ml
  • Butter

    2 tablespoon

    30 g
  • Plain Flour
    1 tbsp
  • Bacon Lardons
    100 g
  • Shallots
    8
  • Small Chestnut Mushrooms

    1½-2 Cups

    150 g

Directions

  1. 1

    Pour the red wine into a 20cm (8″) saucepan and bring it to a boil. Let it cook down until reduced by half, approximately 15 minutes, then let it cool.

  2. 2

    Slice the carrot into rings at a 45° angle for enhanced flavor absorption.

  3. 3

    Place the chicken legs in a sealed bag or container along with the carrot slices, thyme sprigs, black peppercorns, and bay leaves. Pour over the cooled reduced wine and marinate for a minimum of 4 hours and up to 12 hours.

  4. 4

    Remove the chicken from the marinade using a colander, allowing it to sit for 15 minutes for excess wine to drip off. Separate marinade components—strain wine into one bowl and carrots, thyme, and bay leaves into another. Pat chicken dry thoroughly with kitchen paper.

  5. 5

    Cut the whole head of garlic in half horizontally across the cloves.

  6. 6

    Season the dried chicken legs evenly with ½ teaspoon salt.

  7. 7

    Heat 1 tablespoon olive oil in a 24cm (10″) casserole or Dutch oven over high heat. When hot, brown the chicken legs on all sides until golden, then remove and set aside.

  8. 8

    Add the marinated carrots, thyme, and bay leaves to the pan and cook for 2-3 minutes to release flavors.

  9. 9

    Place the halved head of garlic cut side down in the pan. Pour in the reserved red wine and 175 ml chicken stock, then bring the liquid to a boil.

  10. 10

    Return the chicken legs to the pan, cover with a lid, then transfer to a preheated oven set at 150°C (300°F). Cook for 2 hours until tender.

  11. 11

    While the chicken cooks, peel the shallots and clean the chestnut mushrooms thoroughly.

  12. 12

    About 10-15 minutes before the chicken finishes braising, heat the remaining 1 tablespoon olive oil in a 30cm (12″) nonstick frying pan over medium-high heat. Fry the bacon lardons for 2-3 minutes, stirring constantly.

  13. 13

    Add peeled shallots to the bacon and cook for 4-5 minutes, stirring continuously until they begin to brown.

  14. 14

    Add the mushrooms to the pan and cook for another 4-5 minutes, tossing constantly to brown evenly. Remove from heat and set aside.

  15. 15

    In a small bowl, mash together the softened butter and plain flour until fully combined to form a paste.

  16. 16

    Remove the chicken legs and garlic from the casserole using a slotted spoon. Whisk the butter-flour mixture into the cooking liquid until fully incorporated and sauce begins to thicken.

  17. 17

    Stir the cooked mushrooms, bacon, and shallots into the thickened sauce. Return the chicken legs to the pan.

  18. 18

    Slide the uncovered casserole back into the oven and bake for an additional 15-20 minutes to meld flavors and complete cooking.

Classic Coq au Vin Recipe Chicken Legs Braised in Red Wine Recipe

Classic Coq au Vin Recipe Chicken Legs Braised in Red Wine Recipe

400 min2 servings

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About this Recipe

Classic Coq au Vin: Your Ultimate Red Wine Braised Chicken Legs Recipe

Embark on a culinary journey to the heart of France with our Classic Coq au Vin recipe. This iconic French chicken dish is the epitome of comfort food, transforming humble chicken legs into an extraordinary meal through the magic of slow braising. Imagine tender, fall-off-the-bone chicken infused with the rich, complex flavors of red wine, savory bacon, earthy mushrooms, and sweet shallots – it's a gourmet experience perfect for any home cook.

Our Coq au Vin with chicken legs celebrates the traditional method, allowing the deep aromas of fresh thyme, bay leaves, and garlic to meld beautifully with the robust red wine. This isn't just a meal; it's a sensory delight that warms the soul. The lengthy but mostly hands-off cooking time ensures every bite of the slow braised chicken is packed with an incredible depth of flavor that's simply unmatched.

Tips for the Perfect Coq au Vin

  • Choose Your Wine Wisely: Opt for a dry red wine you enjoy drinking, such as a Burgundy, Pinot Noir, or Merlot. The flavor of the wine will concentrate during cooking, so quality matters.
  • Bacon First: Rendering the bacon lardons first not only provides delicious crispy bits for garnish but also creates a flavorful fat to sauté your vegetables and sear the chicken.
  • Thickening the Sauce: The combination of softened butter and flour (a beurre manié) ensures your rich red wine braised chicken sauce is perfectly velvety without being overly thick.

This French chicken recipe is surprisingly simple to achieve, making it an ideal choice for a special weekend dinner or when you want to impress guests with a truly classic French dish. Serve your chicken with mushrooms and bacon alongside creamy mashed potatoes, crusty baguette for soaking up every drop of that exquisite sauce, or even a simple green salad to balance the richness. It’s a timeless dish that promises warmth, elegance, and incredible flavor.

Frequently Asked Questions