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Classic Coq au Vin

Classic Coq au Vin
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Classic Coq au Vin is a timeless French dish featuring tender chicken slowly cooked in rich red wine with smoky bacon, earthy mushrooms, and fresh aromatic herbs. This comforting yet elegant recipe develops deep, complex flavors through slow simmering, making it perfect for family dinners, special occasions, and make-ahead meals.

Ingredients

Scale

Chicken and Meat

  • 4 bone-in, skin-on chicken thighs or drumsticks
  • 150g bacon or lardons, diced

Produce

  • 200g cremini or button mushrooms, sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • Fresh thyme sprigs (about 3)
  • 2 bay leaves
  • Fresh parsley for garnish

Liquids and Broth

  • 500ml dry red wine (such as Burgundy or Pinot Noir)
  • 250ml chicken stock

Pantry Staples

  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cooking oil (vegetable or olive oil)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare and Brown the Chicken: Pat chicken pieces dry and season generously with salt and pepper. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken in batches until golden on all sides to lock in juices and build flavor. Remove chicken and set aside.
  2. Cook the Bacon and Vegetables: In the same pot, add diced bacon and cook until crispy, rendering the fat. Add chopped onions and garlic, cooking until translucent and fragrant. Stir in mushrooms and sauté until tender, creating the savory base.
  3. Deglaze with Red Wine: Slowly pour in the red wine, scraping the pot’s bottom with a wooden spoon to lift all browned bits (fond). This intensifies flavor and begins forming the sauce.
  4. Add Herbs and Simmer: Return the browned chicken to the pot. Add fresh thyme sprigs, bay leaves, and chicken stock. Bring to a gentle simmer, cover, and cook for 45 minutes to 1 hour until the chicken is tender and infused with flavors.
  5. Finish the Sauce: Remove the chicken and keep warm. Combine butter and flour into a smooth paste (beurre manié) and whisk into the simmering sauce to thicken gently. Cook for a few more minutes until the sauce is glossy and velvety. Serve chicken bathed in this rich sauce.

Notes

  • Use bone-in, skin-on chicken for maximum flavor and moisture retention.
  • Don’t rush browning; the golden crust is key for depth of flavor.
  • Choose a balanced dry red wine, avoiding overly tannic or sweet types.
  • Simmer gently on low heat to keep meat tender without drying out.
  • Let the dish rest before serving to meld flavors and thicken sauce.

Nutrition

Keywords: Coq au Vin, French Chicken Stew, Classic French Recipe, Red Wine Chicken, Comfort Food, Slow Cooked Chicken

Find it online: https://elenaglam.com/classic-coq-au-vin/