French Coq au Vin – A Classic Dish Braised with Wine and Mushrooms

Transport yourself to the French countryside with Coq au Vin, a beloved classic that combines tender chicken, earthy mushrooms, and the deep richness of red wine. Slow-cooked to perfection, this dish is infused with aromatic herbs and pancetta, creating a meal that’s both rustic and elegant. It’s perfect for cozy evenings or special occasions.

Key Information

Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Number of Servings: 4
Serving Size: 1 portion (about 1 piece of chicken with sauce and sides)

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 32 g
• Carbohydrates: 12 g
• Fat: 26 g
• Dietary Preferences: Gluten-free

Ingredients List

Main Ingredients:

• 4 bone-in chicken thighs or drumsticks (about 1.2 kg / 2.6 lbs)
• Salt and pepper, to taste
• 2 tbsp (30 ml) olive oil
• 150 g (5 oz) pancetta or bacon, diced
• 2 cups (500 ml) red wine (preferably Burgundy or Pinot Noir)
• 1 cup (240 ml) chicken stock
• 2 tbsp (30 ml) tomato paste
• 3 garlic cloves, minced
• 2 tbsp (15 g) all-purpose flour

Vegetables and Aromatics:

• 200 g (7 oz) mushrooms, sliced
• 1 large onion, diced
• 2 carrots, sliced
• 2 sprigs fresh thyme
• 1 bay leaf
• Fresh parsley, for garnish

Detailed Method of Preparation

1. Season and Brown the Chicken:
   Pat the chicken dry with paper towels. Season with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Sear the chicken until golden brown on all sides, about 5 minutes per side. Remove and set aside.
2. Render the Pancetta:
   In the same pot, cook the diced pancetta until crispy. Remove with a slotted spoon and set aside.
3. Sauté the Vegetables:
   Add onions and carrots to the pot. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
4. Incorporate the Wine and Broth:
   Sprinkle flour over the vegetables, stirring well to coat. Gradually pour in the red wine and chicken stock, scraping the bottom to deglaze the pot. Add tomato paste, thyme, and bay leaf.
5. Simmer the Chicken:
   Return the chicken and pancetta to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours, turning the chicken occasionally.
6. Cook the Mushrooms:
   In a separate pan, sauté mushrooms in a little olive oil until golden and tender. Stir them into the pot during the last 20 minutes of cooking.
7. Finish and Serve:
   Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley and serve with crusty bread or creamy mashed potatoes.

Tips for Culinary Success

• Choose the Right Wine: Use a dry red wine like Burgundy or Pinot Noir for authentic flavor. Avoid cooking wine.
• Enhance Depth: For a richer sauce, add a splash of brandy while deglazing the pot.
• Thickening the Sauce: If the sauce is too thin, remove the chicken and simmer uncovered until it thickens.

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken for Coq au Vin?
Yes, but bone-in chicken adds more flavor. Adjust cooking times for boneless cuts to prevent overcooking.

2. What can I use instead of red wine?
You can substitute with grape juice and a splash of red wine vinegar, though the flavor will differ.

3. How can I make this dish ahead of time?
Coq au Vin tastes even better the next day! Prepare it fully, refrigerate, and reheat gently on the stovetop.