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Coq au Vin

Coq au Vin
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Coq au Vin is a classic French chicken stew that combines tender chicken pieces braised slowly in red wine with bacon, mushrooms, aromatic vegetables, and fresh herbs. This rich, hearty dish delivers layers of deep, comforting flavors perfect for cozy dinners or special gatherings, offering a gourmet taste experience that’s approachable and versatile.

Ingredients

Scale

Chicken and Meat

  • 4 bone-in, skin-on chicken thighs or drumsticks
  • 4 ounces bacon or pancetta, diced

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 8 ounces button or cremini mushrooms, sliced

Liquids

  • 2 cups dry red wine (such as Burgundy or Pinot Noir)
  • 1 ½ cups chicken broth

Herbs and Seasonings

  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 sprigs fresh parsley
  • Salt and freshly ground black pepper, to taste

Thickening and Finishing

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour

Instructions

  1. Prepare the Chicken and Bacon: Pat chicken pieces dry to ensure they brown properly. Cook diced bacon or pancetta in a large heavy-bottomed pot over medium heat until crisp. Remove bacon and set aside. Brown the chicken in the rendered fat until golden on all sides. This step builds the stew’s deep, caramelized flavor foundation.
  2. Sauté Vegetables and Aromatics: Add diced onions, minced garlic, and sliced carrots to the pot, cooking until softened and fragrant. Scrape up browned bits from the pot bottom to incorporate full flavors.
  3. Add Mushrooms and Herbs: Stir in mushrooms and cook until they begin to release juices. Add fresh thyme sprigs, bay leaves, and parsley for aromatic complexity.
  4. Pour in Wine and Broth: Slowly deglaze the pot with red wine, scraping up any remaining browned bits. Add chicken broth to cover the ingredients halfway. This mixture will simmer and meld flavors while tenderizing the chicken.
  5. Simmer Until Tender: Bring the pot to a gentle simmer, cover, and cook for 45 minutes to 1 hour, allowing the chicken to become tender and flavors to deepen.
  6. Finish the Sauce: Remove chicken and vegetables, keeping them warm. In a separate pan, melt butter and stir in flour to make a roux. Cook until lightly golden, then whisk it gradually into the cooking liquid to thicken into a smooth, velvety sauce. Return chicken, vegetables, and cooked bacon to the pot, toss well, and heat through before serving.

Notes

  • Use day-old wine for more intense flavor after it has breathed.
  • Allow chicken to brown slowly for maximum flavor development.
  • Season the chicken and vegetables at every stage to build depth in the stew.
  • Skim excess fat from the surface after simmering for a cleaner sauce.
  • Let the stew rest 10-15 minutes before serving to allow flavors to meld.

Nutrition

Keywords: Coq au Vin, French chicken stew, braised chicken, red wine chicken, comfort food, classic French recipe

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