It might sound fancy, but this traditional French coq au vin recipe is easy to make. Sauté chicken, bacon, onions and mushrooms in red wine. It’s a real crowd puller!
Coq au vin is a classic French chicken dish cooked in red wine, a surprisingly easy way to prepare delicious chicken. I consulted recipes from several sources to make this one.
Tip: Blanch the bacon
What does coq au vin mean?
A literal translation of coq au vin is “rooster in wine,” although you’ll often see it translated as “chicken in wine.” A traditional coq au vin is made with chicken, but they’re not easy to come by at the grocery store, so this recipe uses chicken drumsticks.
The most important tool for making coq au vin is a Dutch Oven with a lid. A 6 quart Dutch Oven works best with this recipe. Since this recipe does not require any cooking time in the oven, the Dutch Oven does not need to be ovenproof.
Is coq au vin good the next day?
Yes, coq au vin is delicious the next day. Like many stews, coq au vin gets better on the second day as its flavors meld together.
Store coq au vin, covered, in the refrigerator for up to five days. Bring to the boil on the stove, then simmer for 5 minutes and continue cooking until the chicken is just warmed through.
Freeze coq au vin in an airtight freezer-safe container or freezer-safe zip-lock bag for up to 3 months. Thaw it in the fridge.
Easy side dishes to serve with coq au vin
- Parsnip puree and potatoes with chives
- Simple peas and onions
- Apple Cider Vinaigrette Roasted Root Vegetables
- Roasted Kabocha Pumpkin Soup
- Leek vinaigrette
From the editors of Simply Recipes
Coq Au Vin
French bacon is not smoked. American bacon is. Blanching the bacon helps remove some of the smoky flavor for a more authentic dish.
A 6 quart Dutch Oven works best with this recipe. Since this recipe does not require any cooking time in the oven, the Dutch Oven does not need to be ovenproof.
ingredients
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8th ounces cut bacon (see recipe note)
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4 lb Chicken Quarters (Legs with thighs attached)excess fat trimmed
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20 peeled off pearl onions or 1 large yellow onion, sliced
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6 cloves Garlic, peeled off
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Kosher salt and freshly ground pepper taste
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2 cups chicken broth
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2 cups red wine (Pinot Noir, Burgundy or Zinfandel)
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2 bay leaves
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2 fresh thyme branches
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2 fresh parsley branches
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8th ounces white mushrooms, trimmed and sliced or quartered
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2 tablespoon butter
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Freshly chopped Parselyfor garnish
method
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Blanch bacon:
To remove some of its saltiness, drop the bacon into a saucepan with enough cold water to cover it a few inches. Bring to the boil, simmer for 5 minutes, then drain. Rinse in cold water, pat dry with kitchen paper. Cut the bacon into 1 inch by 1/4 inch pieces.
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Fry bacon:
Heat a Dutch oven large enough to hold the chicken over medium-high heat. Add the bacon bits and cook until browned. Remove the cooked bacon with a slotted spoon and set aside.
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Sauté Chicken and Onions:
Leave the bacon fat in the pan. Pat the chicken dry with paper towels and season on all sides with salt and pepper.
In batches, if necessary, place the chicken skin-side down in the hot skillet. Sear the chicken well on all sides, about 10 minutes.
Add the onions and garlic and cook a few minutes longer. Skim off excess fat from the pan.
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Add chicken broth, wine, herbs, bacon, then let simmer:
Add the chicken broth, wine and herbs. Add the bacon back in. Reduce the heat to a simmer. Cover and cook 20 to 25 minutes, or until chicken is tender and cooked through. (A thermometer inserted into the thickest part of the chicken should read at least 165°F.)
Place the chicken and onions on a separate platter. Remove and discard bay leaves, herb sprigs and garlic.
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Make a sauce with mushrooms:
Add mushrooms to remaining liquid and increase heat to high. Cook quickly to reduce the liquid by three quarters until thick and pungent.
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Prepare the sauce and serve the stew:
Reduce the heat, then stir in the butter. Return the chicken and onions to the pan to reheat and brush with the sauce. Add more salt and pepper to taste. Garnish with parsley and serve with potatoes or over egg noodles.
| nutritional information (per serving) | |
|---|---|
| 856 | calories |
| 46g | Fat |
| 13g | carbohydrates |
| 89g | protein |
