Traditional Coq au Vin Recipe

Traditional Coq au Vin recipe featuring braised chicken pieces simmered in a rich red wine sauce with pearl onions, carrots, and mushrooms.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Servings: 6
Calories: 450
Description

This easy coq au vin recipe features chicken slowly braised in a high-quality dry red wine with lardons, mushrooms, onions, and herbs, all simmered together into a rich, glossy sauce.

Ingredients
    For the Chicken
  • 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 1/2 cup (4 oz) quality lardons or thick-cut smoked bacon
  • 2 tablespoons of olive oil
  • salt and freshly ground black pepper
    • For the Braising Liquid
  • 3 cups of good quality dry red wine (Pinot Noir or Burgundy preferred)
  • 1/4 cup of Cognac or good Brandy (80-proof minimum for effective flambé)
  • 2 cups of homemade or high-quality brown chicken stock
  • 2 large carrots, peeled and roughly diced
  • 1 large yellow onion, roughly diced
  • 4 cloves of garlic, crushed
  • 2 tablespoons of tomato paste
  • 2 medium bay leaves (imported)
  • 3 sprigs of fresh thyme
    • For the Garnish
  • 2 tablespoons of unsalted butter
  • 1 lb of white or cremini mushrooms, quartered or sliced
  • 1 cup of pearl onions, peeled and trimmed
  • 2 tablespoons of fresh parsley, chopped
    • For the Beurre Manié (Sauce Thickener)
  • 1½ tablespoons of unsalted butter, softened
  • 1½ tablespoons of all-purpose flour
How to Cook Coq Au Vin (Step-By-Step Instructions)
  1. 1
    Season the Chicken
    • Use paper towels to pat the chicken pieces aggressively dry.
    • Season the dried chicken generously with salt and pepper.
  2. 2
    Render the Lardons
    • In the Dutch oven, add the lardons (or bacon) and render the fat over medium heat until crispy and golden, about 8 to 10 minutes.
    • Use a slotted spoon to remove the lardons and reserve them in a side dish, leaving the rendered fat in the pot.
  3. 3
    Sear the Chicken
    • Increase the heat to medium-high.
    • If needed, add 2 tablespoons of olive oil to the rendered fat.
    • Sear the chicken skin-side down until a deep mahogany-brown crust forms, about 5 to 7 minutes per side.
    • Avoid overcrowding the pot and ensure the chicken pieces don’t touch.
    • Remove the chicken pieces from the pot and set them aside.
  4. 4
    Sauté Aromatics
    • Reduce the heat to medium.
    • Add the diced carrots and yellow onions to the remaining fat.
    • Sauté until the carrots are softened and onions are lightly browned, scraping up the flavorful brown bits from the bottom of the Dutch oven.
    • Add the crushed garlic and tomato paste.
    • Cook for one minute until the tomato paste darkens slightly and smells fragrant.
  5. 5
    Flambé the Cognac
    • Temporarily remove the pot from the heat source.
    • Pour in ¼ cup of Cognac or Brandy.
    • Return the pot to the heat.
    • Ignite the alcohol vapors using a long match or specialized lighter, holding it away from your face.
    • Stand back and allow the flames to subside naturally as the alcohol burns off completely.
    • This step enhances the dish with deep, complex flavors while removing the raw taste of alcohol.
  6. 6
    Deglaze with Red Wine
    • Immediately pour in the 2 cups of red wine to fully deglaze the pot.
    • Stir vigorously to loosen all the remaining fond from the bottom.
    • Bring the wine to a boil and let it reduce by about 25% for roughly 5 minutes to concentrate and deepen the wine’s flavor.
  7. 7
    Simmer the Stew
    • Return the seared chicken pieces and the reserved lardons to the pot.
    • Add the bay leaves and fresh thyme.
    • Pour in the chicken stock.
    • The liquid should almost cover the chicken pieces entirely.
    • Bring the liquid back to a gentle simmer on the stovetop.
    • Cover the Dutch oven and transfer it to a preheated 325°F (160°C) oven.
    • Let it braise for 1 hour 45 minutes to 2 hours, or until the chicken is fork-tender.
  8. 8
    Sauté the Mushrooms and Pearl Onions
    • While the stew simmers, melt 2 tablespoons of butter with a teaspoon of olive oil in a separate skillet over high heat.
    • Add the mushrooms and sauté vigorously, tossing often, until they release their moisture and turn a deep, golden-brown color, about 8 to 10 minutes.
    • Add the pearl onions to the skillet with the mushrooms and cook for an additional 3 to 4 minutes until they are lightly browned and slightly caramelized.
    • Season with salt and pepper.
  9. 9
    Make the Beurre Manié
    • In a small bowl, combine the softened butter and flour, mashing them together thoroughly until a smooth, uniform paste forms.
    • This smooth paste is called beurre manié.
  10. 10
    Finish the Sauce
    • Carefully remove the chicken pieces from the pot and place them on a warm platter.
    • Discard the bay leaves and thyme sprigs.
    • Bring the braising liquid to a low boil.
    • Whisk in the beurre manié, adding one tablespoon at a time.
    • Wait 1 to 2 minutes between each addition to let the paste dissolve and the sauce reach the ideal consistency.
    • It should be silky and just thick enough to lightly coat the back of a spoon.
    • Avoid adding too much, as the goal is a smooth sauce, not a heavy gravy.
    • Taste the finished sauce and adjust seasoning with salt and pepper as needed.
    • If the sauce remains too thin, simmer it uncovered for another 10 minutes to reduce naturally.
  11. 11
    Combine and Simmer
    • Gently return the chicken pieces to the Dutch oven.
    • Add the sautéed mushrooms and pearl onions to the pot.
    • Simmer briefly for 3 to 5 minutes until everything is thoroughly heated.
  12. 12
    Serve and EnjoyRich and hearty Coq au Vin inspired by Julia Child, featuring braised chicken with mushrooms, pearl onions, and carrots in red wine sauce over creamy mashed potatoes.
    • Spoon the coq au vin into bowls or onto plates.
    • Garnish generously with fresh chopped parsley.
    • Serve with mashed potatoes, crusty baguette, or buttered egg noodles.

Nutrition Facts

Servings 6

Serving Size Approximately 1½ cups

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 5.5g28%
Cholesterol 125mg42%
Sodium 580mg25%
Potassium 650mg19%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 5g
Protein 58g116%
Vitamin A 4300 IU
Calcium 55 mg
Iron 4 mg
Vitamin K 55 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Always pat the chicken thoroughly dry before searing so it browns properly instead of steaming.
  • Brown the chicken in small batches to maintain high heat and get that rich, golden crust.
  • If flambéing Cognac, remove the pot from the heat first and ignite carefully using a long match.
  • Wait to season until the end, as the sauce naturally concentrates and becomes saltier while it reduces.
  • Whisk in the butter-flour paste gradually to control the sauce’s thickness and keep it perfectly smooth.
Read it online: https://tinakitchen.com/recipe/coq-au-vin/

We hope you enjoy making this recipe.

Happy cooking!