Classic Coq au Vin

Name: Classic Coq au Vin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg chicken pieces (bone-in, skin-on); 750 ml red wine (Burgundy or similar); 2 tablespoons olive oil; 150 g bacon (diced); 200 g mushrooms (sliced); 200 g pearl onions (peeled); 3 cloves garlic (minced); 2 tablespoons flour; 1 cup chicken broth; 1 teaspoon thyme (dried); 1 bay leaf; Salt and pepper to taste

120 min 6 servings Medium

All Recipes

Classic Coq au Vin

A traditional French dish of chicken slow-cooked in red wine with mushrooms and onions.

Prep

30 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

Coq au Vin is a quintessential French dish that has been enjoyed for centuries. Traditionally made with rooster, the modern version typically uses chicken, simmered slowly in red wine along with mushrooms, onions, and sometimes bacon. This dish is perfect for a family Saturday evening meal, offering a rich, comforting taste that can bring everyone together around the table. It's a wonderful way to bring a bit of French cuisine to your home, impressing guests with its deep flavours and elegant presentation.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Chicken

Season the chicken pieces with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown chicken on all sides. Remove and set aside.

Pro tip: Ensure skin is crispy and golden brown.

Cook the Bacon

In the same pot, add diced bacon and cook until crisp. Remove and drain on paper towels.

Pro tip: Leave the bacon fat in the pot for added flavour.

Saute Vegetables

Add mushrooms and pearl onions to the pot, sauté until browned, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Stir frequently to avoid burning the garlic.

Mix in Flour

Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes to remove raw flour taste.

Pro tip: This helps to thicken the sauce later.

Combine Ingredients

Return chicken and bacon to the pot. Pour in red wine and chicken broth. Add thyme and bay leaf.

Pro tip: Scrape the bottom of the pot to release any browned bits.

Simmer the Dish

Bring to a simmer, cover, and cook on low for 1 hour until chicken is tender and cooked through (165°F / 74°C internal temperature).

Pro tip: Check the internal temperature with a meat thermometer.

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Tips & Tricks

<ul><li>Use a good quality red wine for best flavour.</li><li>Marinate the chicken overnight for richer taste.</li><li>Use a Dutch oven for even cooking.</li><li>Thicken the sauce with a roux if desired.</li></ul>

Serving Suggestions

Serve Coq au Vin with crusty bread or creamy mashed potatoes to soak up the luscious sauce. A side of green beans or a simple salad can complement the richness of the dish. This dish can be prepared a day ahead and reheated, allowing the flavours to deepen. Store leftovers in an airtight container in the fridge for up to three days.