I make coq au vin with bone-in, skin-on chicken thighs instead of an old rooster. Lượt thích all braised dishes, tougher cuts with lots of connective tissue work best, & on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don"t. They just will not showroom that sticky goodness khổng lồ the braising liquid that the thighs will.
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· Flour & butter: All-purpose flour và butter thicken things up.· Wine: Burgundy wine is traditionally used, but you can use anything made with Pinot Noir grapes.· Thyme: Fresh thyme adds a pop of màu sắc and flavor.· Broth: Use store-bought or homemade chicken broth.How to lớn Make Homemade Coq Au Vin
Here's a brief overview of what you can expect when you make coq au vin at home:
1. Season the chicken, cook the bacon, & cook the chicken in the bacon drippings.2. Sauté the vegetables until they're caramelized.3. địa chỉ flour và butter to lớn the veggie mixture.4. Transfer khổng lồ the oven and cook for 30 minutes, basting with pan juices.5. Return the pan lớn the stove và reduce the juices until the sauce thickens.
Chef John
What to lớn Serve With Coq Au Vin
Serve coq au vin with starchy side dishes that can soak up all that delicious sauce. Try mashed potatoes, rice, French bread, or egg noodles.
How to lớn Store Coq Au Vin
Allow your coq au vin leftovers to cool, then transfer them khổng lồ an airtight container. Store them in a shallow, airtight container in the refrigerator for up khổng lồ five days. Reheat in the microwave or on the stove.
Allrecipes Community Tips và Praise
"I wish I had leftovers," says Linda Adams Dodge. "This was sooooo good!! The sauce was incredible. The chicken was melt-in-your-mouth. It was just a tiệc ngọt going on in your mouth all the way around. So easy, but so fancy."
"Absolutely delicious," raves one Allrecipes community member. "Not many ingredients and not expensive to lớn make. Have the rest of the bottle of wine to compliment the dish."
"What a yummy taste of France made in my own house," according lớn Carrie Parks. "I used boneless chicken thighs và pre-cooked bacon slices to save time. It turned out great! So thrilled."
6 bone-in, skin-on chicken thighs
kosher salt & freshly ground đen pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 ½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth
Preheat the oven khổng lồ 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
Sauté bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon khổng lồ a paper towel-lined plate, leaving drippings in the skillet.
Increase the heat to lớn high and place chicken thighs, skin-side down, into the skillet. Cook until browned, 2 to lớn 4 minutes per side. Transfer chicken lớn a plate; drain và discard all but 1 tablespoon drippings from the skillet.
Lower the heat to lớn medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden & caramelized, 7 khổng lồ 12 minutes.
Pour red wine into the skillet & bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon và thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and return chicken thighs lớn the skillet; bring to lớn a simmer.
Transfer the skillet to lớn the preheated oven và cook for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone & the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken khổng lồ a platter.
Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt và pepper; remove và discard thyme. Pour sauce over chicken to serve.
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat7g | 33% |
| Cholesterol30mg | 10% |
| Sodium523mg | 23% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Protein6g | |
| Vitamin C2mg | 12% |
| Calcium13mg | 1% |
| Iron1mg | 4% |
| Potassium297mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
By clicking “Accept All Cookies”, you agree khổng lồ the storing of cookies on your device lớn enhance site navigation, analyze site usage, & assist in our sale efforts. Coq au Vin is the well-known French chicken stew where pieces of meat are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity. There are remarkably few ingredients and it’s a simple process, but the results are fit for a king – or queen!
Coq au Vin – French chicken stew
Chicken stews are delightful and criminally underrated in my book. Too often they play second fiddle lớn the divas of the stew world like lamb shanks, braised short ribs & curries. Maybe it’s because chicken as a meat is considered somewhat “common”? As a result, delicious & hardworking dishes like this Everyday Chicken Stew (with crispy skin!) or this weeknight Fast Chicken Stew just don’t get their cốt truyện of the love they deserve.
If there’s any dish that can rise above the image problem that most chicken stews suffer though, it’s got to be Coq au Vin. This French (naturally!) classic is all about succulent bone-in chicken pieces braised in a glossy, alluringly dark and rich red wine sauce. The sauce’s deeply savoury flavour perfumed with herbs and bacon is complex and seems khổng lồ just linger forever. If I had to gọi it (and regular readers know I will!), I reckon Coq au Vin is hands down the greatest and certainly the most luxurious chicken stew in the world!
Yet there’s actually less ingredients than any of the stews mentioned earlier. The recipe is surprisingly straightforward. Making a great Coq au Vin instead is all about small additional steps & details that add up little by little lớn weave the magic into this magnificent stew. Trust me: Take the time to make this properly and I promise you’ll never look at chicken stew the same way again!
What you need to make Coq au Vin
1. Chicken và red wine marinade
Here’s what you need khổng lồ marinate the chicken. The red wine is first used for marinating the meat & later reduced on the stove lớn make the sauce.
Chicken pieces– Coq au Vin literally means “rooster in wine”. Once upon a time older male chickens may have been the bird of choice for this traditional dish. I don’t know about you, but where I live roosters are hard to come by, so regular chicken it is!
Bone-in, skin-on thighs và drumsticks are the safest for the most tender, juicy results. Cutting up your own whole chicken would also be an option (and more traditional). Keep the chicken breast whole with the skin on và bone in. Marinate và sear per recipe but only put it in the pot for the last trăng tròn minutes in the oven (else it will overcook & dry out)
Pearl onionsare very small onions and are irritatingly hard khổng lồ find in Australia. The closest are pickling onions which are slightly bigger, so just peel an extra layer or two off khổng lồ make them the right kích thước – around 2.5cm/1″ in diameter. Soak them for 10/15min in cold water, which will soften the skin and make them easier khổng lồ peel (use a small knife lớn assist). You can also just use 2 regular brown or yellow onions, halved then cut into 1cm / 2/5” wedges.
Thyme & bay leaves– Classic French stew-friendly herb aromatics.
2. For the Coq au Vin
In addition khổng lồ above, here are the other ingredients that go into the Coq au Vin:
Bacon –Get slab bacon from your butcher if you can, so you can cut it yourself into big, chunky lardons (batons). Biting into chunks of meaty bacon lardons as opposed khổng lồ scrappy small shreds is part of what makes a great Coq au Vin so appealing!
If you can’t find slab bacon, try speck (which in nước australia is smoked pork belly chunks). Failing that, normal bacon slices works just fine too from a flavour perspective but you’ll have more bacon “bits” in the sauce which is not quite as handsome!
Mushrooms– Just your everyday button mushrooms. Cut large ones into quarters, medium ones in half.
Swiss brown /cremini are also fine. White is more traditional & looks nicer because the paler colour stands out more against the dark brown sauce.
Garlic– For flavouring (it’s rare to see a savoury dish around here without it!).
Tomato paste– For a touch of brightness, lớn help thicken the sauce, flavour và colour.
Flour –This is what thickens the Coq au Vin sauce.
How to lớn make Coq au Vin
For the most delicious và authentic Coq au Vin that truly stacks up to lớn the best bistro and restaurant versions in France:
Rest the finished dish overnight lớn allow the flavours to develop further; and
1. Marinate chicken và sear
Don’t skip the overnight marination. This infuses the chicken with flavour all the way through khổng lồ the bone.
Marinate chicken – Using a glass or ceramic bowl, marinate the chicken overnight in the red wine, onion and herbs. 12 hours is the minimum recommended, up to 24 hours. Beyond this is still fine but doesn’t really địa chỉ cửa hàng anything more, I’ve found.
This step infuses the chicken with flavour & is an essential part of what makes Coq au Vin so great. So don’t skip it!
Reduce wine – Strain the red wine into a pot & reduce by half on the stove. This intensifies the flavour, cooks out most of the alcohol & reduces the amount of liquid down to lớn the right amount so you kết thúc up with a lovely thickened stew sauce by the time the chicken is cooked instead of a dilute, watery soup.
Dry chicken – Separate the onion & herbs from the chicken (because we địa chỉ them into the stew at different times). Place the chicken in a paper towel-lined tray, then user paper towels to pat the chicken dry. This ensures that the chicken browns nicely. Wet chicken just won’t get a nice golden crust.
Sear chicken – Using a large heavy based pot 26cm / 10.5″ or larger), heat oil over medium high heat. Sear the chicken thighs first, starting with the skin side down, until they become a deep, dark golden colour. It will be darker than usual because the chicken is stained by the red wine. Flip & repeat on the other side.
In this step, we are just searing the outside of the chicken for flavour. The inside will still be raw which is fine since we will cook it through when we braise it.
Once the thighs are browned, remove and add the drumsticks. Because of the shape of the drumsticks, it’s harder khổng lồ brown them evenly. Just rotate them to bởi the best you can – I normally sear 3 or 4 sides, about 5 minutes in total.
2. Make the Coq au Vin stew
While Coq au Vin produces magnificently deep and rounded flavours that only slow-cooking can, it actually only calls for 45 minutes of braising because chicken cooks considerably faster than, say, beef. In contrast, Beef Bourguignon takes a good 2 một nửa hours!
Sautéing each of the ingredients separately is key for developing some nice golden colour thus flavour. Don’t try khổng lồ shortcut it but throwing them all in at the same time – they will steam up and go watery instead of becoming golden!
An enamelled cast iron pot similar to lớn that shown above (26cm / 10.5″) or a Dutch oven is the best pot for this job. It retains tons of heat and you’re also less likely lớn have problems with burnt bits caking your pot base.
Cook bacon – Cook the bacon lardons until golden. In this step, quite a bit of fat will be released by the bacon which we will use to sauté subsequent ingredients. Once the bacon is done, địa chỉ it lớn the tray with the chicken.
Sauté mushrooms – Next, cook the mushrooms in the bacon fat, still on medium-high heat. Again, just cook them until you get blush of golden on the surface because they will finish cooking in the stew. When the mushrooms are done, remove them and add to the chicken pile.
What to vày if your pot base is blackening! If at any stage the base of the pot starts khổng lồ get a thick layer of black & burnt “stuff” on it (tends lớn happen if you skimped on the fat!), remove it from the heat and use a flat paddle wooden spoon khổng lồ scrape the layer off as best you can. If you don’t, that burnt layer will kết thúc up dissolving in your stew và make it bitter.
Onions – Now, in go the onions! Just stir regularly until you get nice golden patches on them. We bởi vì onions last because they hold up best when adding in the tomato paste and flour in the next steps.
Tomato paste & flour – Next, add butter và let it melt. Add garlic và cook it for 1 minute until the garlic is golden và it smells ridiculously good.
Then địa chỉ cửa hàng the tomato paste and cook it for 2 minutes. This mellows the sourness of tomato paste as well as bringing out & concentrating the flavour.
Now địa chỉ cửa hàng the flour & cook it for a further 2 minutes. We want to lớn cook out the raw flavour of the flour so there won’t be even the smallest hint of flouriness in the final sauce. The mixture will be a bit pasty or sometimes, if you have less oil, possibly a bit crumbly. That’s ok – what’s important here is using the 7 tablespoons of flour specified in the recipe as this is what is required to lớn ensure the sauce thickens lớn the right consistency by the time the chicken is cooked.
Add liquids – While stirring, slowly pour in the beef stock. Incorporating the stock little by little helps the flour dissolve lump-free into the liquids. But don’t worry if you vì (or think you do!) have small lumps, they will easily dissolve during the braising time.
Once the beef stock is added, keep stirring khổng lồ completely dissolve the flour into the liquid. Then mix in the reduced red wine.
Add chicken & everything else – showroom the chicken, cooked mushrooms, bacon, & reserved cất cánh leaf & thyme (from marinating the chicken) to lớn the pot. Give it a good stir, then allow it to lớn come to a simmer.
Oven 45 minutes – Cover with a lid then transfer it to a 180°C / 350°F (160°C fan) oven for 45 minutes.
Why oven instead of simmering on the stove? It’s just easier và lower maintenance. For example there’s no need to stir to lớn ensure the base doesn’t catch, which is harder to bởi vì when you’ve got big pieces of chicken in a pot that’s relatively full!
The oven temperature may seem a little high to you for a slow-cooked recipe. Actually though this temperature is the equivalent of low heat on a small stove burner so the stew is barely bubbling inside the pot.
Can I use a slow cooker?This can work but you’ll need to reduce on the stove at the end to thicken the sauce. Slow-cook for 6 hours on low. Transfer to lớn pot then simmer (no lid) for 15 – 20 minutes until sauce reduces. I really think it’s just easier to use the oven, lớn be honest!
Sauce adjustments – Once the Coq au Vin comes out of the oven, the sauce should have reduced slightly và thickened into a thinnish gravy. If it’s still very thin, or too thin for your liking, just pop it on a low stove without the lid until it thickens khổng lồ your taste. Things lượt thích the heat retention of your pot và oven strength will affect exactly how much the sauce reduces and thickens.
Pro tip: Keep the sauce slightly thinner than you would lượt thích to see it once served. This is because roux–thickened sauces like this will thicken further as they cool slightly và once served.
Adjust salt – Also, taste the sauce and địa chỉ more salt if needed. I start with what I think is a conservative amount of salt because the saltiness of the finished dish will be affected by the saltiness of the bacon used – something I cannot control!
What to lớn serve with Coq au Vin
Starchy vehicles khổng lồ soak up that sauce!
While mashed potato is the clear & obvious starchy vehicle of choice here for scooping up all that luscious sauce, the other popular side in France is (surprisingly!) tagliatelle pasta. This is a flat noodle pasta that is 6mm / 0.236″ wide (to be accurate! 😉). Fresh is best, but dried is still perfectly good.
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And while perhaps not traditional, I can confirm that a hunk of warm homemade brioche is a dreamy way to mop your bowl clean. Emphasis on DREAMY!!!
Side salad for Coq au Vin
Serve Coq au Vin with a nice crisp green salad lightly dressed with French Dressing or a classic French Bistro Salad. Made with leafy greens, a handful of herbs, and a pretty pink tangles of pickled eschalots this is a refreshing, lemon vinaigrette-dressed salad served in bistros all over France with the exact intended purpose of teaming up with rich mains lượt thích Coq au Vin.
Here are a few more side salad options that I think will go well with a hearty main lượt thích Coq au Vin: