Coq au Vin

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Coq au Vin is a classic French dish that transforms humble ingredients into a rich, comforting meal. It’s the type of recipe that fills your kitchen with warmth and your plate with flavor, perfect for a cozy evening in.

Ingredients for Coq au Vin

The star of this dish is chicken, which absorbs the flavors of the wine and herbs beautifully. Choose bone-in pieces for the best taste. The red wine not only adds rich flavor but also tenderizes the meat during marination. Lardons, or thick-cut bacon, provide a salty, smoky contrast to the wine's acidity. Pearl onions are sweet and mild, adding a subtle sweetness that balances the dish. Garlic and mushrooms contribute aromatic and earthy notes. Tomato paste brings depth and a hint of acidity, while fresh thyme and a bay leaf infuse the dish with herbal notes. Butter and olive oil are used for browning, ensuring everything gets a nice crisp edge. Finally, a touch of flour helps thicken the sauce, making it velvety and luxurious.

Tips & Tricks

  • Choose a decent quality red wine you enjoy drinking; it makes a difference.
  • If pearl onions are unavailable, use chopped regular onions instead.
  • For extra richness, finish with a knob of butter right before serving.
  • Let the dish rest for a day in the fridge to enhance the flavors.

Serving Suggestions

Coq au Vin pairs beautifully with crusty bread or creamy mashed potatoes, which soak up the delicious sauce. A simple side salad with a tangy vinaigrette can balance the richness of the dish. For drinks, consider serving the same wine used in the recipe to complement the meal.

Frequently Asked Questions

Can I use white wine instead of red?
Absolutely, though the flavor will be different. It becomes a dish similar to "Coq au Riesling."
What can I substitute for lardons?
Pancetta or even regular bacon can work if lardons aren’t available.
Can I make this in a slow cooker?
Yes, after browning the ingredients, transfer them to a slow cooker and cook on low for 6-8 hours.

Coq au Vin Recipe Walkthrough

Start by marinating your chicken. In a large bowl, combine the chicken pieces with the red wine and a bay leaf. Let this sit in the fridge for at least 4 hours, but overnight will give you the best results.

After marination, remove the chicken and pat it dry with paper towels. This step is crucial to ensure a good sear. Keep that marinade — you’ll use it later. In a large Dutch oven, heat some olive oil over medium heat. Add the lardons and cook them until they’re nice and crispy. Once done, scoop them out and set them aside.

In the same pot, add a little butter and brown the chicken on all sides. This step is important for developing flavor, so don’t rush it. Once browned, remove the chicken and set it aside with the lardons.

Now, toss the pearl onions, garlic, and mushrooms into the pot. Sauté them until they’re softened, which should take about 5 minutes. Sprinkle the flour over the vegetables and stir well — this will help thicken the sauce later.

Time to bring everything together. Return the chicken and lardons to the pot. Stir in the tomato paste and fresh thyme. Pour in the reserved marinade and chicken stock. Bring this to a gentle simmer, cover with a lid, and let it cook for 1.5 to 2 hours. You’ll know it’s ready when the chicken is tender and falling off the bone.

Before serving, taste and adjust the seasoning with salt and pepper. Serve your Coq au Vin hot, savoring every bite of this comforting classic.

Why You'll Love This Recipe

  • Infuses chicken with deep, savory flavors from slow cooking in red wine.
  • Combines textures and tastes — from crispy lardons to tender chicken.
  • Perfect as a make-ahead dish, allowing flavors to develop even further.
  • Uses straightforward techniques, making it accessible for home cooks.

Ingredients

3 lbs chicken, cut into pieces
3 cups red wine
2 cups chicken stock
8 oz lardons
12 pearl onions, peeled
3 cloves garlic, minced
8 oz mushrooms, halved
2 tbsp tomato paste
1 bay leaf
4 sprigs fresh thyme
2 tbsp all-purpose flour
Salt and pepper to taste
2 tbsp butter
2 tbsp olive oil

Step-by-step Instructions

1. In a large bowl, marinate the chicken pieces in red wine and a bay leaf for at least 4 hours or overnight.
2. Remove chicken from marinade and pat dry; reserve the marinade.
3. In a large Dutch oven, heat olive oil over medium heat and brown the lardons until crispy; remove and set aside.
4. In the same pot, add the butter and brown the chicken pieces on all sides; remove and set aside.
5. Sauté the pearl onions, garlic, and mushrooms in the pot until softened.
6. Sprinkle the flour over the vegetables and stir until well combined.
7. Return the chicken and lardons to the pot, add the tomato paste, fresh thyme, and reserved marinade.
8. Pour in the chicken stock and bring to a simmer.
9. Cover and cook on low heat for 1.5 to 2 hours until the chicken is tender.
10. Adjust seasoning with salt and pepper to taste, and serve hot.

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