Coq au Vin (Chicken in Wine)

  • 1 whole
    Chicken (cut into pieces)
  • 4 slices
    Bacon (diced)
  • 12-15 small
    Pearl Onions (peeled)
  • 2 pcs
    Carrots (peeled and sliced)
  • 2 cloves
    Garlic (minced)
  • 8 ounces
    Button Mushrooms (halved)
  • 2 cups
    Red Wine (such as Burgundy or Pinot Noir)
  • 1 cup
    Chicken Broth
  • 2 tbsp
    Tomato Paste
  • 2 tbsp
  • 2 tbsp
  • 2 tbsp
    Olive Oil
  • 2 sprigs
    Fresh Thyme
  • 2 pcs
    Bay Leaves
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • 1
    In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
  • 2
    Season the chicken pieces with salt and pepper. In the same pot, brown the chicken on all sides until golden brown. Remove the chicken and set aside.
  • 3
    Add the pearl onions, carrots, and mushrooms to the pot and cook until lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute.
  • 4
    Sprinkle the flour over the vegetables and stir well to coat. Cook for a minute to cook off the raw flour taste.
  • 5
    Return the chicken and bacon to the pot. Pour in the red wine and chicken broth, and add the tomato paste, thyme sprigs, and bay leaves. Stir well to combine.
  • 6
    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
  • 7
    Once cooked, remove the chicken, onions, and mushrooms from the pot and keep warm. Discard the thyme sprigs and bay leaves.
  • 8
    Increase the heat to medium-high and simmer the sauce for about 10-15 minutes, or until it thickens slightly. Season with salt and pepper to taste.
  • 9
    Return the chicken, onions, and mushrooms to the pot and heat through for a few minutes.
  • 10
    Serve the Coq au Vin hot, garnished with chopped fresh parsley. It is traditionally accompanied by crusty bread, rice, or mashed potatoes.

Coq au Vin, a classic French dish, is a culinary masterpiece that showcases the marriage of chicken and wine. Translating to “rooster in wine,” this rustic and comforting dish dates back centuries and has become a symbol of French gastronomy.

At its core, is a slow-cooked dish featuring chicken pieces braised to perfection in a rich and flavorful red wine sauce. The combination of tender chicken, aromatic vegetables, and the deep, robust essence of red wine creates a symphony of flavors that is nothing short of extraordinary.

Traditionally made with an assortment of chicken pieces, Coq au Vin transforms humble ingredients into a dish fit for a gourmet feast. The chicken is first browned to develop a golden crust, creating a foundation of flavors that will unfold during the slow cooking process. As the chicken simmers in the fragrant wine sauce, it absorbs the luscious essence, resulting in succulent and tender meat.

The wine itself is a crucial component of Coq au Vin, infusing the dish with its characteristic depth and complexity. Often, a bold red wine, such as Burgundy or Pinot Noir, is used, contributing a velvety richness and earthy undertones to the sauce. This marriage of chicken and wine creates a symphony of flavors that is both comforting and elegant, a testament to the artistry of French cuisine.

Accompanied by tender pearl onions, earthy mushrooms, and aromatic herbs, Coq au Vin offers a harmonious balance of textures and flavors. The slow simmering process allows the ingredients to meld together, resulting in a deeply satisfying dish that warms the soul.

Coq au Vin is not just a meal; it is an experience—a celebration of French culinary heritage and the art of braising. It is a dish that invites you to gather around the table, savor each bite, and appreciate the time-honored techniques that have made it a beloved classic.

Whether enjoyed on a cozy evening at home or served as the centerpiece of a special occasion, Coq au Vin captivates with its rich flavors and timeless charm. It stands as a testament to the enduring allure of French cuisine and the transformative power of wine in culinary creations.