Coq au Vin Recipe – French Special
Coq au Vin, a classic French dish, translates to “rooster in wine” and is a rich, flavorful stew made with chicken, red wine, and an array of vegetables and aromatics. Traditionally, it was made with rooster, but nowadays chicken is the most common substitute. This dish is renowned for its deep, robust flavors and is perfect for a hearty, comforting meal.
- Prep Time20 min
- Cook Time3 hr
- Total Time3 hr 20 min
Coq au Vin Recipe Ingredients:
- Chicken: 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- Marinade (optional): 1 bottle (750 ml) red wine (such as Burgundy or Pinot Noir)
- 1 cup chicken broth
- 1 onion, sliced
- 2 carrots, sliced
- 2 cloves garlic, smashed
- 2 bay leaves
- 1 sprig thyme
For Cooking:
- 2 tablespoons olive oil
- 4 ounces pancetta or bacon, diced
- 1 onion, finely chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup red wine (additional)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup pearl onions (optional)
- 1 cup frozen or fresh peas (optional)
- Salt and pepper to taste
- Garnish: Fresh parsley, chopped
Making Process:
Marinate (Optional): Marinate chicken in red wine, chicken broth, onion, carrots, garlic, bay leaves, and thyme for 2 hours or overnight.
Prepare Chicken: Remove from marinade, pat dry, and season with salt and pepper.
Brown Chicken: Cook pancetta or bacon until crispy. Brown chicken pieces in the same pot, then remove.
Cook Vegetables: Sauté onion, carrots, garlic, and mushrooms. Add tomato paste and cook briefly.
Make Sauce: Add flour to vegetables, then gradually stir in chicken broth and red wine. Add thyme, bay leaves, and pancetta or bacon.
Simmer: Return chicken to the pot, cover, and simmer for 1.5 to 2 hours until tender. Add pearl onions and peas in the last 20 minutes if desired.
Finish & Serve: Adjust seasoning, garnish with parsley, and serve with crusty bread, potatoes, or noodles.
Recipe Notes:
Wine Choice: Use a high-quality red wine like Burgundy or Pinot Noir for best flavor.
Thickening the Sauce: Simmer uncovered or add a flour-water slurry if the sauce is too thin.
Substitutes: Use chopped regular onions instead of pearl onions and fresh peas if you don’t have frozen.
Marination: Marinating adds flavor and tenderness but can be skipped if time is limited.
