Coq Au Vin Recipe

Introduction

Coq Au Vin is a classic French dish that combines tender chicken braised slowly in red wine with mushrooms, onions, and aromatic herbs. This hearty and flavorful dish is perfect for cozy dinners and is sure to impress your family or guests.

Ingredients

• 1 1/2 lb bone-in chicken thighs or drumsticks (6 medium)
• 1/2 tsp sea salt (plus more to taste at the end)
• 1/2 tsp black pepper (plus more to taste at the end)
• 2 tbsp olive oil (or unsalted butter)
• 8 oz cremini mushrooms (sliced)
• 1/2 medium yellow onion (diced)
• 2 medium carrots (peeled, cut into 1-inch pieces)
• 3 cloves garlic (minced)
• 1 1/2 cups chicken broth, reduced sodium
• 1 cup Burgundy wine (or other dry red wine)
• 1 tbsp tomato paste
• 1 tbsp fresh thyme
• 3 medium bay leaves (optional)
• 1/3 cup pearl onions (optional)

Instructions

1. Step 1: Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.
2. Step 2: Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the sliced mushrooms and cook for 8–10 minutes until tender and browned. Remove them with a slotted spoon and set aside.
3. Step 3: In the same pan, sear the chicken pieces for about 5 minutes per side, until golden brown. Remove and set aside.
4. Step 4: Add the diced onion and chopped carrots to the pan. Cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 1 minute until fragrant.
5. Step 5: Stir in the chicken broth, wine, and tomato paste. Use a wooden spoon to scrape the bottom of the pan to release any browned bits (this is called deglazing).
6. Step 6: Return the chicken to the pan. Add the fresh thyme and bay leaves if using. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 minutes, until the chicken is tender and cooked through.
7. Step 7: Add the pearl onions and previously cooked mushrooms if using. Simmer for another 10 minutes. Taste and adjust salt and pepper as needed before serving.

Tips & Variations

• Use bone-in chicken for more flavorful results and tender meat.
• If pearl onions are unavailable, substitute with small shallots or omit them entirely.
• For a richer taste, finish the dish with a pat of butter stirred in just before serving.
• Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Storage

Store leftover Coq Au Vin in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in a microwave until warmed through. The flavors often deepen after a day, making it great for make-ahead meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white wine instead of red wine?

Traditional Coq Au Vin uses red wine for its deep flavor and color, but you can substitute white wine for a lighter variation of the dish.

Is it necessary to brown the chicken before simmering?

Yes, browning the chicken adds flavor and color to the dish through the Maillard reaction and improves the overall taste.

Coq Au Vin Recipe

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4.4 from 111 reviews

Coq Au Vin is a classic French dish featuring tender chicken slowly simmered in a rich sauce of Burgundy wine, chicken broth, vegetables, and aromatic herbs. This rustic and comforting recipe combines seared chicken thighs with savory mushrooms, onions, carrots, and garlic, resulting in deep flavors perfect for a hearty meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 1/2 lb Bone-in chicken thighs or drumsticks (6 medium pieces)
• 1/2 tsp Sea salt (plus more to taste)
• 1/2 tsp Black pepper (plus more to taste)

Vegetables

• 8 oz Cremini mushrooms (sliced)
• 1/2 medium Yellow onion (diced)
• 2 medium Carrots (peeled, cut into 1-inch pieces)
• 3 cloves Garlic (minced)
• 1/3 cup Pearl onions (optional)

Liquids and Herbs

• 1 1/2 cups Chicken broth, reduced sodium
• 1 cup Burgundy wine (or other dry red wine)
• 1 tbsp Tomato paste
• 1 tbsp Fresh thyme
• 3 medium Bay leaves (optional)

Fat

• 2 tbsp Olive oil (or unsalted butter)

Instructions

1. Prepare Chicken: Pat the chicken pieces dry with paper towels and season both sides evenly with sea salt and black pepper to enhance flavor and promote browning.
2. Sauté Mushrooms: Heat olive oil in a Dutch oven or large skillet over medium heat. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they are tender and nicely browned. Remove mushrooms with a slotted spoon and set aside.
3. Sear Chicken: Using the same pan, add the chicken pieces and cook for about 5 minutes per side until golden brown. This will lock in the juices and add flavor. Remove the chicken and set aside.
4. Cook Vegetables: Add diced onion and chopped carrots to the pan. Cook for about 5 minutes, stirring occasionally until softened. Then add minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
5. Deglaze and Add Liquids: Stir in chicken broth, Burgundy wine, and tomato paste. Scrape the browned bits from the bottom of the pan with a wooden spoon to incorporate rich flavors into the sauce.
6. Simmer Chicken: Return the seared chicken pieces to the pan. Add fresh thyme and bay leaves. Bring the mixture to a boil, then reduce heat to low and simmer gently for 25 minutes until the chicken is tender and cooked through.
7. Finish with Mushrooms and Onions: Add the cooked mushrooms and pearl onions if using. Continue to simmer for another 10 minutes to meld all flavors. Adjust seasoning by adding more salt and pepper to taste before serving.

Notes

• Using bone-in chicken thighs or drumsticks keeps the meat juicy and flavorful during the slow simmer.
• Burgundy wine is traditional, but any dry red wine works well as a substitute.
• Pearl onions add sweetness and texture but can be omitted if unavailable.
• For richer flavor, substitute olive oil with unsalted butter or use a mixture.
• Serve this dish with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Keywords: Coq Au Vin, French chicken recipe, braised chicken, chicken in red wine, classic French dish