Coq au Vin (French Chicken Braised in Red Wine)
Local name: Coq au vin
In short: Chicken pieces braised with red wine, smoked bacon, mushrooms and pearl onions until the sauce turns glossy and the meat falls off the bone. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 45 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Coq au vin was traditionally made with an old rooster, whose tough meat needed hours in wine to soften. Today it is a staple of French family lunches and bistro menus, made with chicken thighs, smoked bacon, mushrooms and small onions. Choose a dry red wine you would happily drink, because the wine becomes the sauce. The stew tastes even better reheated the next day, ladled over buttered potatoes or egg noodles.
Instructions
- Pat the chicken dry and season with the salt and pepper. Heat the olive oil in a large heavy pot over medium heat, cook the bacon for 6 minutes until golden, then lift it out with a slotted spoon.
- Brown the chicken in the bacon fat and oil in two batches, skin side down first, for about 5 minutes per side. Move the pieces to a plate.
- Add the onion and carrots to the pot and cook for 6 minutes, scraping up the browned bits. Stir in the garlic, tomato paste and flour and cook for 1 minute.
- Pour in the wine and let it bubble for 5 minutes to cook off the sharp alcohol. Add the stock, thyme and bay leaves.
- Return the chicken and bacon to the pot. The liquid should nearly cover the meat. Cover and simmer on low heat for 50 minutes, until the chicken is very tender and reads at least 74°C (165°F).
- Meanwhile, melt the butter in a skillet and brown the pearl onions for 8 minutes. Add the mushrooms and cook for 5 minutes more until golden.
- Stir the onions and mushrooms into the pot and simmer uncovered for 15 minutes, until the sauce thickens enough to coat a spoon. Skim off excess fat.
- Remove the thyme stems and bay leaves, then taste and adjust the salt. Scatter with parsley and serve hot.
Tips
- Use bone-in, skin-on thighs and drumsticks. Breast meat dries out during the long braise and gives a thinner sauce.
- For deeper color and flavor, marinate the chicken in the wine with the carrots and thyme overnight in the fridge. Dry the pieces well before browning and use the strained wine for the braise.
Questions and answers
Which wine is best for coq au vin?
A dry, medium-bodied red with some tannin, such as a Burgundy Pinot Noir, a Beaujolais or a Côtes du Rhône. Avoid anything sweet or labeled cooking wine.
Can I make coq au vin ahead of time?
Yes. The flavor improves after a night in the fridge. Cool it, refrigerate for up to 3 days and reheat gently on the stove. It also freezes well for up to 3 months.
What do you serve with coq au vin?
Boiled or mashed potatoes, buttered egg noodles or crusty bread to catch the sauce. A green salad with mustard vinaigrette makes a fresh contrast.
How long does it take to make Coq au Vin (French Chicken Braised in Red Wine)?
About 2 h 15 min in total: 30 min of preparation and 1 h 45 min of cooking.
How many calories are in Coq au Vin (French Chicken Braised in Red Wine)?
About 650 kcal per serving, with 38 g of protein, 14 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 14 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
