Description
Classic Coq Au Vin is a traditional French stew featuring tender chicken braised slowly in a rich red wine sauce with bacon, mushrooms, and pearl onions. This comforting dish combines deep flavors from the wine and herbs, resulting in a hearty meal perfect for dinner gatherings or special occasions.
Ingredients
Scale
Chicken and Meat
- 1 (3-4 lb) whole chicken, cut into 8 pieces
- 6 oz bacon, diced
Vegetables
- 1/2 lb cremini mushrooms, sliced
- 1 cup pearl onions, peeled
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups dry red wine
- 1 cup chicken broth
- 2 tbsp tomato paste
Pantry Items
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Herbs and Spices
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Cook the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot to add flavor to the dish.
- Brown the Chicken: Season the chicken pieces generously with salt and freshly ground black pepper. In batches, brown the chicken in the hot bacon fat until golden brown on all sides, about 5-7 minutes per batch. Remove and set aside once browned.
- Sauté Vegetables: Add the peeled pearl onions and sliced cremini mushrooms to the pot. Sauté over medium heat for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Tomato Paste and Flour: Stir in the tomato paste and all-purpose flour. Cook for about 2 minutes while stirring constantly to cook off the raw flour taste and to form a roux that will thicken the sauce.
- Deglaze and Simmer: Pour in the dry red wine and chicken broth while scraping the bottom of the pot to loosen browned bits. Return the browned chicken pieces and reserved bacon to the pot. Add fresh thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the chicken is tender and fully cooked through.
- Final Seasoning and Serve: Remove the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper as needed. Serve the coq au vin hot, ideally accompanied by crusty bread to soak up the flavorful sauce.
Notes
- For best flavor, use a good quality dry red wine such as Burgundy or Pinot Noir.
- Peeling pearl onions is easier if they are briefly blanched in boiling water for 1-2 minutes.
- Brown chicken in batches to avoid overcrowding the pot, which prevents proper browning.
- This dish can be made a day ahead; flavors deepen after resting overnight.
- Serve with mashed potatoes, buttered noodles, or crusty bread to complement the sauce.
