Description

Classic Coq Au Vin is a traditional French dish featuring tender chicken slowly braised in red wine with bacon, mushrooms, pearl onions, and aromatic herbs. This hearty and flavorful stew is perfect for a comforting dinner, offering deep, rich flavors developed through slow simmering in a robust red wine sauce.

Ingredients

Protein

1 (3-4 lb) whole chicken, cut into 8 pieces
6 oz bacon, diced

Vegetables and Aromatics

1/2 lb cremini mushrooms, sliced
1 cup pearl onions, peeled
3 cloves garlic, minced

Liquids

2 cups dry red wine
1 cup chicken broth

Others

2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp olive oil
4 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste

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Instructions

Cook the bacon: In a large Dutch oven, cook the diced bacon over medium heat until crisp. Once done, remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Brown the chicken: Season the chicken pieces generously with salt and freshly ground black pepper. Using the bacon fat, brown the chicken pieces in batches over medium heat until golden brown on all sides. Remove the browned chicken and set aside.
Sauté the vegetables: Add the peeled pearl onions and sliced cremini mushrooms to the pot and sauté for about 5 minutes until they begin to soften. Then add the minced garlic and cook for an additional 1 minute until fragrant.
Build the sauce: Stir in the tomato paste and all-purpose flour, cooking for 2 minutes to remove the raw flour taste. Gradually add the dry red wine and chicken broth, scraping the bottom of the pot to deglaze and loosen any browned bits, which add great flavor to the sauce.
Braise the chicken: Return the browned chicken pieces and cooked 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, or until the chicken is tender and the sauce has thickened.
Finish and serve: Remove the thyme sprigs and bay leaves from the pot. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Serve the Coq Au Vin hot, ideally with crusty bread to soak up the flavorful sauce.

Notes

Using a Dutch oven allows for even heat distribution and excellent braising results.
For best flavor, use a dry red wine such as Burgundy, Pinot Noir, or Merlot.
Pearl onions can be substituted with shallots if unavailable.
If pearl onions are difficult to peel, blanch them briefly in boiling water to loosen skins.
This dish tastes even better the next day, allowing flavors to meld.
Serve with crusty French bread, mashed potatoes, or buttered noodles for a complete meal.