A classic choice! Coq au Vin is a beloved French braised chicken dish, literally translating to “rooster in wine.” Traditionally made with a tough rooster and red wine to tenderize it, the modern version uses chicken for a rich, deeply flavorful stew.
Here’s a comprehensive guide to making an authentic Coq au Vin.
Classic Coq au Vin Recipe
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 1.5 – 2 hours
Ingredients
For the Chicken & Marinade (Optional but recommended):
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1 whole chicken (3.5-4 lbs / 1.6-1.8 kg), cut into 8 pieces, OR 4 lbs bone-in, skin-on chicken thighs and drumsticks
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1 bottle (750 ml) dry, fruity red wine (Burgundy, Pinot Noir, or Côtes du Rhône are ideal)
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1 onion, chopped
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2 carrots, chopped
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4 cloves garlic, smashed
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2 sprigs fresh thyme
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2 bay leaves
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10 whole black peppercorns
For the Stew:
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4 oz (115g) thick-cut bacon or pancetta, diced
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2 tablespoons olive oil or butter (if needed)
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1 tablespoon tomato paste
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2 tablespoons all-purpose flour
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2 cups chicken stock (preferably homemade or low-sodium)
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1 tablespoon brandy or Cognac (optional)
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1 bouquet garni (tie together: 2 thyme sprigs, 1 bay leaf, a few parsley stems)
For the Garnish (Garniture):
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10 oz (300g) pearl onions, peeled (or frozen, thawed)
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8 oz (225g) cremini or button mushrooms, halved if large
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2 tablespoons butter
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1 tablespoon sugar
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Salt and freshly ground black pepper
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Chopped fresh parsley, for serving
Instructions
1. Marinate (Optional – for deeper flavor):
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Place chicken pieces in a large bowl or pot. Add chopped onion, carrots, garlic, thyme, bay leaves, and peppercorns. Pour the wine over to cover. Cover and refrigerate for 4-24 hours.
2. Prepare the Chicken:
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Remove chicken from marinade, pat very dry with paper towels (crucial for browning). Reserve the marinade. Season chicken generously with salt and pepper.
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Strain the marinade, saving the wine and the solids separately.
3. Cook the Bacon & Brown the Chicken:
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In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon, leaving the fat.
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Increase heat to medium-high. Working in batches, brown the chicken pieces in the bacon fat until golden on all sides (about 5-6 mins per batch). Do not crowd the pan. Remove chicken and set aside.
4. Build the Sauce:
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In the same pot, add the reserved marinated vegetables (onions, carrots, garlic). Sauté for 5 minutes until softened.
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Stir in the tomato paste and cook for 1 minute.
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Sprinkle the flour over the vegetables and cook, stirring, for another 2 minutes to remove the raw flour taste.
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Deglaze: Slowly pour in the reserved wine and brandy (if using), scraping up all the browned bits from the bottom of the pot.
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Add the chicken stock, bouquet garni, and bring to a simmer.
5. Braise the Chicken:
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Return the chicken pieces and any accumulated juices to the pot. The liquid should come about halfway up the chicken. Add the crisped bacon.
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Cover, reduce heat to low, and simmer gently for 45 minutes to 1 hour, or until the chicken is very tender.
6. While the Chicken Braises, Prepare the Garnish:
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Pearl Onions: In a skillet, melt 1 tbsp butter. Add pearl onions and sprinkle with sugar. Cook over medium heat, shaking the pan, until onions are caramelized and tender (about 15 mins). Season with salt and pepper.
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Mushrooms: In another skillet, melt remaining 1 tbsp butter over high heat. Add mushrooms and sauté until deeply browned (about 8-10 mins). Season.
7. Finish the Dish:
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Once chicken is tender, remove it to a platter and tent with foil.
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Skim any excess fat from the braising liquid. Remove and discard the bouquet garni.
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Bring the sauce to a boil and reduce by about one-third until it coats the back of a spoon (10-15 mins). Taste and adjust seasoning.
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Return the chicken, pearl onions, and mushrooms to the pot. Heat through gently for 5 minutes.
8. Serve:
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Serve directly from the pot or on a warm platter. Garnish generously with chopped parsley.
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Traditional accompaniments: Buttered egg noodles, mashed potatoes, or crusty French bread to soak up the incredible sauce.
Key Tips for Success
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Dry the Chicken: This is the #1 rule for a proper sear.
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Don’t Skip the Bacon Fat: It builds the foundational flavor (lardons).
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Use Good Wine: Never cook with a wine you wouldn’t drink.
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Low and Slow Braise: A gentle simmer is key to tender meat.
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Reduce the Sauce: This final step concentrates the flavors into a rich, glossy finish.
Enjoy your journey into French comfort food at its finest!