Coq au Vin

Coq au Vin

6 servings
Coq au vin is a classic French stew of chicken cooked in red wine with bacon and mushrooms. We use chicken legs and thighs rather than a whole chicken for ease.

Ingredients

  • chicken thighs
    4
  • chicken legs
    4
  • full-bodied red wine

    such as Cabernet Sauvignon

    2 c
  • Coarse salt and freshly ground pepper
  • slab bacon

    cut into ½-inch dice

    8 oz
  • extra-virgin olive oil

    if needed

    3 tbsp
  • onion
    1 medium
  • garlic cloves
    8
  • white pearl onions
    10
  • small cremini mushrooms
    ½ lb
  • all-purpose flour
    3 tbsp
  • tomato paste
    1 tbsp
  • Cognac
    2 tbsp
  • chicken liver
    1
  • bay leaves
    2
  • fresh thyme sprigs
    5

Directions

  1. 1

    Place chicken in a large bowl, and add wine. Cover, and refrigerate 8 hours or overnight.

  2. 2

    Preheat oven to 325°F. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.

  3. 3

    Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)

  4. 4

    Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate.

  5. 5

    Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes.

  6. 6

    Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

  7. 7

    Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer.

  8. 8

    Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface before serving.

Coq au Vin

Coq au Vin

6 servings

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About this Recipe

Classic Coq au Vin: A Taste of French Comfort

Immerse yourself in the rich flavors of France with this timeless Coq au Vin recipe. This iconic French stew is a true culinary masterpiece, perfect for cozy fall and winter evenings or an impressive dinner party main course. Our recipe simplifies the classic by using succulent chicken legs and chicken thighs, ensuring every bite is tender, juicy, and infused with incredible depth.

What makes this particular Coq au Vin truly special is the meticulous layering of flavors. We start with hearty slab bacon, rendered until crisp, providing a foundational smoky richness. The chicken legs and chicken thighs are then beautifully browned before simmering gently in a luxurious sauce crafted from a full-bodied red wine (like Cabernet Sauvignon), aromatic pearl onions, savory cremini mushrooms, and a hint of Cognac. The addition of tomato paste, bay leaves, and fresh thyme sprigs creates an incredibly robust and fragrant gravy that will have everyone asking for seconds.

This isn't just a meal; it's an experience. The slow simmer allows all the ingredients to meld beautifully, creating a deep, umami-rich sauce that coats the tender chicken perfectly. It's an ideal dinner solution that feels both rustic and elegant.

Serving Suggestions & Tips

  • Perfect Pairings: Serve your Coq au Vin with creamy mashed potatoes, crusty baguette to sop up every drop of sauce, or simple steamed green beans.
  • Wine Choice: Don't skimp on the red wine! A good quality Cabernet Sauvignon or Pinot Noir will make all the difference.
  • Mushroom Magic: While cremini mushrooms are fantastic, feel free to add other wild mushrooms for an even more complex earthy flavor.
  • Garnish: A sprinkle of fresh parsley before serving adds a lovely pop of color and freshness.

Enjoy the process of creating this flavorful main course – it's a labor of love that truly pays off with every delicious spoonful!

Frequently Asked Questions