International Cuisine > French Cuisine > Classic French Dishes > Coq au Vin Recipe

Coq au Vin: Classic French Braised Chicken

Experience the rich and savory flavors of Coq au Vin, a traditional French dish featuring chicken braised in red wine with mushrooms, bacon, and onions. This classic recipe is perfect for a special occasion or a cozy weeknight meal.

Prep Time
30 minutes
Cook Time
2-2.5 hours
Servings
6-8
Ingredients
  • 1.5 kg Chicken pieces (legs, thighs, breast)
  • 200 g Bacon or pancetta, diced
  • 300 g Cremini mushrooms, quartered
  • 250 g Small onions or pearl onions, peeled
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 3 cloves Garlic, minced
  • 750 ml Dry red wine (Burgundy preferred)
  • 500 ml Chicken broth
  • 2 tablespoons Tomato paste
  • 1 Bouquet Garni (thyme, parsley, bay leaf)
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • to taste Salt
  • to taste Black pepper

Preparing the Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Dredge lightly in flour, shaking off any excess.

Rendering the Bacon

In a large Dutch oven or heavy-bottomed pot, cook the bacon or pancetta over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Searing the Chicken

Heat the olive oil and butter in the same pot over medium-high heat. Brown the chicken pieces in batches, being careful not to overcrowd the pot. This will take about 3-4 minutes per side. Remove the chicken and set aside.

Sautéing the Vegetables

Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute.

Deglazing and Simmering

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken broth and bouquet garni. Return the chicken and bacon to the pot, ensuring the chicken is mostly submerged in the liquid. Bring to a simmer, then reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the chicken is very tender.

Adding the Mushrooms

About 30 minutes before the end of the cooking time, add the quartered mushrooms to the pot. Continue simmering until the mushrooms are tender.

Finishing the Sauce

Remove the bouquet garni. If the sauce is too thin, you can thicken it by simmering uncovered for the last 15-20 minutes, or by whisking in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmering until thickened.

Serving

Serve the Coq au Vin hot, garnished with fresh parsley, if desired. Traditionally, it's served with mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.

Nutrition Facts Estimated per 100g of product

Calories: 180 kcal, Protein: 15g, Fat: 10g, Carbohydrates: 5g. Note: These values are estimates and will vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This dish is relatively high in protein due to the chicken. The sodium content can be adjusted by using low-sodium chicken broth and controlling the amount of salt added. Using leaner bacon or pancetta can reduce the fat content. The alcohol from the wine will largely evaporate during the cooking process, but some residual alcohol may remain.

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FAQ

  • Can I use a different type of wine?

    While Burgundy is traditionally used, you can substitute with other dry red wines like Pinot Noir, Merlot, or Cabernet Sauvignon.
  • Can I make this dish in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Brown the chicken and vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Can I freeze Coq au Vin?

    Yes, Coq au Vin freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • What is a bouquet garni?

    A bouquet garni is a bundle of herbs, typically thyme, parsley, and bay leaf, tied together with kitchen twine. It's used to flavor soups, stews, and sauces and is removed before serving.