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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.

Ingredients

Scale

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

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