Coq Au Vin (French Chicken in Wine Sauce) (2024)

Bring the flavors of France into your kitchen with this Coq Au Vin recipe. This chicken stew is so flavorful! It will impress absolutely anyone and make you seem like a Michelin-Starred Chef at home.

Today, I'll guide you on making the classic French dish, Coq Au Vin.

This robust chicken stew, marinated in wine, is packed with vegetables and tender meat that falls off the fork.

Starting on the stove, it then simmers in the oven and finishes back on the stove. Though it involves a few steps, the recipe is simple to follow and absolutely rewarding.

Serve this chicken in wine sauce with toasted French baguette, rice, egg noodles, couscous, or any grains you have, and you'll have a delightful chicken dinner on your table!

If you're still in the mood for French recipes, take a look at these creamy au gratin, beef bourguignon, chicken chasseur, tarragon chicken, easy bouillabaisse, and French onion soup.

What is Coq Au Vin

Coq Au Vin aka rooster in wine is a traditional French chicken dish. The chicken is braised with burgundy or red wine, mushrooms, and lardons in one pot.

The French Chicken and Red Wine dish is a staple at fine dining restaurants and one of Julia Child’s signature dishes featured in her 1961 cookbook Mastering the Art of French Cooking.

Ingredients

Creating a delicious Coq Au Vin involves a thoughtful selection of ingredients, each contributing to the rich and savory character of this classic French dish.

1. Chicken (Legs or Thighs):
   • Chicken thighs and legs are chosen for Coq Au Vin due to their robust flavor and ability to withstand long, slow cooking without drying out. The dark meat enhances the overall taste and texture of the stew.
2. Alcohols (Burgundy, Cognac or Brandy):
   • Burgundy wine is a key component, serving as both a marinade for the chicken and a foundational liquid for the braising process. Its complex flavors infuse into the dish, imparting depth and a touch of sweetness. Cognac or brandy adds a layer of richness and complexity to the cooking liquid.
3. Seasonings (Salt, Black Peppercorn, Sugar):
   • Salt enhances the natural flavors of the ingredients, while black peppercorns contribute a subtle heat. The addition of sugar helps balance the acidity from the wine and enhances the overall harmony of flavors in the dish.
4. Aromatics (Yellow Onion, Garlic, Bay Leaves, Thyme Sprigs):
   • Yellow onions and garlic provide a savory base, while bay leaves and thyme sprigs infuse the stew with aromatic notes. Together, they create a fragrant and flavorful profile that defines the essence of Coq Au Vin.
5. Vegetables (Pearl Onions, Carrots, Mushrooms):
   • Pearl onions, carrots, and mushrooms add texture and additional layers of flavor to the stew. They absorb the savory juices during the slow cooking process, becoming tender and complementing the chicken beautifully.
6. Lardons/Pancetta/Bacon:
   • The inclusion of lardons, pancetta, or bacon introduces a smoky and salty element to the dish. As they cook, they release savory fats that enhance the overall richness and mouthfeel of Coq Au Vin.
7. Chicken Broth:
   • Chicken broth serves as a supplementary liquid, enriching the stew with additional chicken flavor and ensuring a well-balanced consistency.
8. Thickening (Unsalted Butter, All-Purpose Flour):
   • The combination of unsalted butter and all-purpose flour is used as a thickening agent, creating a velvety sauce that coats the chicken and vegetables, tying all the flavors together.

How to Make the Perfect Coq Au Vin at Home

Let's dive into creating the perfect Coq Au Vin at home. Here are the steps you should follow.

Step 1. Marinate

• Place the chicken pieces in a mixture of red wine (burgundy), crushed garlic, whole black peppercorns, salt, sliced onion, chopped carrots, thyme sprigs, and a bay leaf. Let it marinate in the refrigerator for at least four to 12 hours, ideally overnight.

• Once marinated, use a strainer and kitchen tongs to take out the chicken pieces and vegetables from the wine marinade sauce. Keep the chicken and vegetables in separate plates or bowls. Pat the chicken thighs dry with paper towels and do the same for the vegetables. Remember to strain the wine marinade using a fine mesh strainer to remove any scum from the surface of the broth. Set it aside for later use.

Step 2. Prepare the Stew Base and Brown the Chicken

• Reduce the Wine Marinade. Begin by reducing the wine marinade sauce. Pour the sauce into a saucepan, bring it to a simmer, and cook until the liquid is reduced to approximately half, yielding about ½ cup. Set it aside.
• Render the Fat from Bacon. In a sizable Dutch oven or a pot with a heavy bottom, cook lardons, pancetta, or bacon over medium-low heat until the fat has rendered, and the lardons become golden and crisp. The cooking time varies based on the thickness of the lardons, ranging from 8 to 15 minutes. Once the lardons are cooked, retain the grease in the pan for searing the chicken, and move the lardons to a plate. Set them aside.
• Brown the Chicken. In the same Dutch oven, sear the chicken skin side down over medium heat for approximately 3-5 minutes per side. Avoid overcrowding the pan; if needed, work in batches. Overcrowding may hinder browning and result in excess moisture. Once browned, transfer the chicken to a plate and set it aside.

Step 3. Cook the Chicken and Vegetables

• Cook the Vegetables. In the same Dutch oven, cook the wine-marinated vegetables until they are lightly browned, which takes about 8 minutes.
• Deglaze the Pan. Pour cognac into the vegetable mixture and cook for approximately 2 minutes or until it's reduced by half. Ensure to scrape the bottom of the pan to remove and dissolve any browned food residue, adding flavor to the broth/sauce.
• Braise in the Oven. Combine the reduced wine, broth, half of the crisp lardons, thyme, bay leaf, and the chicken back into the pot. Bring it to a simmer, then transfer the pot to the oven. Cover and cook for 30-35 minutes.

Step 4. Cook the Mushrooms and Pearl Onions

Now, while you’re waiting,...

• Caramelize the pearl onions: In a large skillet or nonstick pan over medium-high heat, add oil and butter. Add the pearl onions, season with a pinch of salt and sugar, then reduce the heat to low. Cover the pan and cook for about 10-15 minutes or until the onions are caramelized. Shake the skillet occasionally. Transfer the caramelized pearl onions to a plate and set them aside.
• Cook the mushrooms: In the same skillet, cook the mushrooms until they are browned, which takes about 5 minutes. Then, add the remaining lardons back to the skillet, cook, and stir for an additional 2 minutes. Set aside.

Step 5. Thicken the Coq Au Vin

Next, the final steps.

• Remove the pot from the oven. Check the chicken for doneness, then transfer the fully-cooked chicken thighs and vegetables to a large plate or bowl. Afterward, carefully strain the broth using a fine-mesh strainer or a colander lined with cheesecloth to remove all the garnish (thyme, bay leaves, and whole black peppercorns) and skim off any scum from the surface of the broth for a clearer result.
• Thicken the Coq Au Vin. Put the broth back into the Dutch Oven, adjust the seasoning with additional salt/pepper if needed, bring it to a simmer, and then adjust the thickness with Beurre manié (a mixture of equal parts butter and flour). Beurre manié is a great way to thicken a sauce or soup.
• Add the chicken, vegetables, mushrooms, and pearl onions. Once you achieve the desired consistency, return the chicken and vegetables to the pot. Simmer for about 10 minutes, stirring occasionally. Reintroduce mushrooms and pearl onions to the Dutch oven. Add onions and simmer for an additional 2-3 minutes.

FAQ

Storage

To store Coq Au Vin:

1. Refrigeration:
   • Allow the dish to cool to room temperature.
   • Transfer the Coq Au Vin to an airtight container or cover the Dutch oven with plastic wrap.
   • Refrigerate Coq Au Vin within 2 hours of cooking and consume within 4 days.
2. Freezing:
   • For longer storage, portion the Coq Au Vin into freezer-safe containers or bags.
   • Label with the date and store in the freezer for up to 3 months. For additional food safety guidance, please visit thiswebsite.

Reheating

Here's how to reheat Coq Au Vin:

1. Thaw frozen Coq Au Vin in the refrigerator overnight before reheating.
2. Reheat on the stove over low to medium heat, stirring occasionally, until thoroughly warmed.

I hope you'll enjoy this Coq Au Vin recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.Be sure tosubscribe to receive weekly recipesand follow me onPinterest.

📖 Recipe

More Recipes