Traditional Coq au Vin

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 4
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Coq au Vin is a classic French dish that brings warmth and comfort to your table, perfect for a cozy dinner. With its rich, savory flavors and tender chicken, this traditional recipe is sure to impress even the pickiest of eaters.

Ingredients for Traditional Coq au Vin

Chicken is the star of this dish, providing a tender and juicy base that soaks up all the flavors. Bacon adds a smoky depth that complements the wine and herbs. Onion and garlic create a savory aromatic base, essential for building flavor. Red wine is used to braise the chicken, giving the dish its characteristic richness. Chicken broth helps to enhance the savory notes and keep the dish moist. Tomato paste adds a bit of sweetness and acidity, balancing the flavors. Thyme and bay leaf provide herbal notes that infuse throughout the cooking process. Mushrooms add an earthy element and soak up the delicious sauce. Flour thickens the sauce slightly, ensuring it coats the chicken beautifully. Finally, olive oil helps to brown the chicken, while salt and pepper bring everything together with seasoning.

Tips & Tricks

  • Use a good-quality red wine, as it significantly impacts the flavor.
  • For extra depth, marinate the chicken in wine and herbs for a few hours before cooking.
  • If you don't have a Dutch oven, a heavy-bottomed pot will also work.

Serving Suggestions

Coq au Vin pairs wonderfully with creamy mashed potatoes or a crusty baguette to soak up the delicious sauce. A side of roasted vegetables or a simple green salad also complements this dish beautifully.

Frequently Asked Questions

Can I use white wine instead of red?
Yes, but it will change the flavor profile. White wine offers a lighter taste, whereas red wine gives a richer, deeper flavor.
Can I make this in advance?
Absolutely! Coq au Vin tastes even better the next day as the flavors continue to meld.
What can I use instead of bacon?
You can use pancetta or even omit it for a lighter version, but the smoky flavor from bacon is traditional.

Traditional Coq au Vin Recipe Walkthrough

Start by heating the olive oil in a large Dutch oven over medium-high heat. Toss in the bacon and cook until it's crispy. This could take about 5 minutes. Once crispy, scoop out the bacon and set it aside. You'll want to leave the rendered fat in the pot because that's what gives the chicken its first layer of flavor.

Now, brown the chicken pieces in batches. Don't overcrowd the pot, or they won't brown properly. You're looking for a nice golden color on each side, which should take around 5 minutes per batch. Set the browned chicken aside with the bacon.

In the same pot, add the onions and garlic. Sauté them until the onions turn translucent, which usually takes about 3 minutes. Stir in the tomato paste and sprinkle the flour over the top. Cook this mixture for another minute to get rid of the raw flour taste.

Pour in the red wine and chicken broth, stirring well to combine everything. Add the thyme and bay leaf, then return the chicken and bacon to the pot. Bring it all to a simmer, cover, and reduce the heat to low. Let this cook for about 1.5 to 2 hours. The chicken should be tender and easily pull away from the bone.

In the last 30 minutes of cooking, add the mushrooms and continue to cook until they're tender and have absorbed the flavors. Once done, remove the bay leaf, adjust the seasoning with salt and pepper, and get ready to serve.

Why You'll Love This Recipe

  • Rich, hearty flavors that develop over slow cooking.
  • Uses affordable, everyday ingredients.
  • Perfect for impressing guests or a special family meal.
  • Leftovers taste even better the next day.

Ingredients

1 whole chicken (about 3-4 lbs), cut into pieces
4 strips of bacon, diced
1 large onion, chopped
2 cloves garlic, minced
2 cups red wine
2 cups chicken broth
2 tablespoons tomato paste
1 teaspoon thyme
1 bay leaf
8 oz mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Step-by-step Instructions

1. In a large Dutch oven, heat olive oil over medium-high heat. Add bacon and cook until crispy.
2. Remove the bacon and set aside, leaving the fat in the pot. Brown the chicken pieces in batches, ensuring a nice golden color.
3. Remove chicken and set aside. In the same pot, add onions and garlic, sauté until translucent.
4. Stir in tomato paste, sprinkle with flour, and cook for another minute.
5. Pour in red wine and chicken broth, stirring well. Add thyme and bay leaf, and return chicken and bacon to the pot.
6. Bring to a simmer, cover, and reduce heat to low. Cook for about 1.5 to 2 hours or until chicken is tender.
7. In the last 30 minutes, add mushrooms and continue to cook.
8. Remove bay leaf, adjust seasoning with salt and pepper, and serve garnished with fresh parsley.

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