Description

Classic Coq Au Vin is a traditional French dish featuring tender chicken slowly braised with red wine, bacon, mushrooms, and aromatic herbs. This hearty, flavorful stew is perfect for a comforting dinner and showcases rich, deep flavors developed through slow cooking in a Dutch oven.

Ingredients

Chicken and Meat

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
4 sprigs fresh thyme
2 bay leaves

Liquids and Pastes

2 cups dry red wine
1 cup chicken broth
2 tbsp tomato paste

Dry Ingredients and Spice

2 tbsp all-purpose flour
2 tbsp olive oil
Salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon pieces and set aside, keeping the rendered fat in the pot for additional flavor.
Brown Chicken: Season the chicken pieces generously with salt and freshly ground black pepper. Brown the chicken in batches in the bacon fat over medium-high heat, turning to ensure a golden crust on all sides. Remove browned chicken and set aside.
Sauté Vegetables: Add the peeled pearl onions and sliced cremini mushrooms to the pot. Sauté for about 5 minutes until they start to soften, then add the minced garlic and cook for an additional minute to release its aroma.
Add Tomato Paste and Flour: Stir in the tomato paste and sprinkle the all-purpose flour over the vegetables. Cook and stir constantly for about 2 minutes to cook off the raw flour taste and to help thicken the sauce later.
Deglaze and Add Liquids: Pour in the dry red wine and chicken broth, scraping the bottom of the pot to loosen all the flavorful browned bits. This deglazing step builds depth to the sauce.
Return Chicken and Bacon: Return the browned chicken pieces and cooked bacon to the pot along with fresh thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce heat to a low simmer and cover.
Simmer and Braise: Let the coq au vin simmer gently for 1.5 to 2 hours, until the chicken is tender and infused with deep flavors from the wine and herbs.
Finish and Serve: Remove the fresh thyme sprigs and bay leaves. Adjust seasoning with additional salt and freshly ground black pepper if needed. Serve the coq au vin hot, ideally accompanied by crusty bread to soak up the luscious sauce.

Notes

Be sure to brown the chicken thoroughly to develop rich flavor and better texture.
Using a full-bodied dry red wine such as Burgundy or Pinot Noir enhances the authentic taste of this dish.
Peeling pearl onions can be tedious; blanch them briefly in boiling water to loosen skins for easier peeling.
Allow the dish to rest for 10-15 minutes after cooking for flavors to meld even more.
Serve with mashed potatoes or buttered noodles for a complete meal in addition to crusty bread.