Coq au Vin
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Coq au Vin, 'rooster in wine,' originated as a peasant dish in rural France where tough roosters were tenderized through slow cooking in wine. This rustic dish transforms chicken, bacon, mushrooms, and pearl onions into a rich, deeply flavored stew. The wine-infused sauce develops complexity during long, gentle simmering, creating a comforting dish that has become emblematic of French country cooking and its tradition of transforming humble ingredients into extraordinary meals.
Time & Quantities
Method & Ingredients
Required Equipment: Dutch oven, slotted spoon, kitchen twine, tongs
Cooking Method: Braising, Stovetop - Sauteing
Ingredients
- 1 whole chicken (about 4 lbs
- cut into 8 pieces)
- 8 oz bacon (diced)
- 2 carrots (sliced)
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 bottle dry red wine (preferably Burgundy)
- 2 cups chicken stock
- 1 bouquet garni (thyme/bay leaf/parsley)
- 8 oz pearl onions (peeled)
- 8 oz mushrooms (quartered)
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp brandy (optional)
- salt
- pepper
- chopped fresh parsley
Instructions
- Pat chicken pieces dry and season generously with salt and pepper.
- In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove with slotted spoon and set aside.
- Working in batches, brown chicken pieces in the bacon fat until golden on all sides (about 5 minutes per batch). Remove and set aside.
- Add carrots and diced onion to the pot, cooking until softened (5-7 minutes).
- Add garlic and tomato paste, cook 1 minute.
- Sprinkle flour over vegetables, cook 2 minutes while stirring.
- If using, add brandy and carefully ignite to burn off alcohol - stand back and watch the fireworks!
- Slowly add wine while scraping up browned bits from bottom.
- Return chicken and bacon to pot. Add stock and bouquet garni. Bring to simmer.
- Cover and cook on low heat for 1 hour, until chicken is tender.
- Meanwhile, sauté mushrooms and pearl onions in butter until browned.
- Add mushrooms and onions to the pot and simmer uncovered for 30 minutes more, until sauce is slightly thickened.
- Adjust seasoning, garnish with parsley and serve.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Flavors will deepen over time.
Make-Ahead & Freezing Tips: Excellent for make-ahead. Freezes well for up to 3 months.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 620
- Protein: 40g
- Fat: 35g (Saturated: 12g)
- Carbohydrates: 15g (Fiber: 2g, Sugar: 4g)
- Vitamin A: 35% DV
- Vitamin C: 8% DV
- Calcium: 5% DV
- Iron: 20% DV
Allergen Information: Contains dairy (butter), wheat (flour)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians, or those with gluten allergies
Serving & Variations
Serving Suggestions: How to Plate the Dish: Serve in shallow bowls with the chicken as the centerpiece surrounded by vegetables and sauce. Garnish with fresh parsley for color contrast. Best Side Dishes: Buttered egg noodles, mashed potatoes, or crusty French bread to soak up the sauce.
Wine or Drink Pairing: Pinot Noir from Burgundy, where the dish originated, such as Louis Latour Côte de Beaune Villages or an Oregon Pinot Noir like Domaine Drouhin.
Possible Recipe Variations: Use chicken thighs only for richer flavor. Add dried prunes for sweetness. Substitute Cognac for brandy for more complexity.
Additional Notes: Traditional recipes use rooster, but chicken provides more tender results.
I made this coq au vin for a family dinner and it was wonderful. The chicken became so tender after slow cooking in the wine sauce. I used a decent Burgundy wine as suggested, I don’t remember the name though, and the flavor was rich and complex. The mushrooms and pearl onions added nice texture. It takes some time, but most of it is hands-off. My family really enjoyed it – will definitely make again.
J’ai préparé ce coq au vin pour un dîner spécial et c’était spectaculaire! La sauce est si riche et savoureuse. J’ai utilisé un bon bourgogne et la différence est notable. Un plat parfait pour impressionner!