French-Mediterranean Kitchen: Coq Au Vin Recipe
Craving a rich, comforting dish? This Coq au Vin recipe brings the flavors of France to your kitchen with tender chicken, earthy mushrooms, and crispy bacon simmered in a deep, flavorful red wine sauce. Follow this simple step-by-step guide to create this French classic at home!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes Additional Time for Marinade: 2 hours.
Cook Time: 1 hour
How Many Servings?
4-6 servings
Table of Contents
Experience the rich flavors of French-Mediterranean cuisine with this Traditional Coq au Vin Recipe, inspired by the legendary Jacques Pépin. This iconic dish, known for its deep, savory aromas and velvety red wine sauce, is surprisingly simple to make at home.
Once considered a humble peasant meal, Coq au Vin has transformed into a beloved French classic. It features tender chicken slow-simmered with mushrooms, bacon, and a splash of brandy for a touch of indulgence. Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you master this hearty dish, bringing the flavors of France right to your table.
Get ready to savor the magic of Coq au Vin—a dish that’s as comforting as it is elegant!
Coq Au Vin Recipe Ingredients
- Whole Chicken: I used a whole chicken, but feel free to use your favorite parts. Just adjust the cooking time accordingly. I was infused with the bold flavors of red wine, thyme, and bay leaves.
- Salt and Black Pepper: Enhancing the natural taste of the chicken while harmonizing with the marinade.
- Bacon or Pancetta: Adds a smoky and savory depth to the dish.
- Onion: Contributes a sweet and aromatic flavor, creating a flavorful base.
- Carrot: Brings a subtle sweetness and earthiness to balance the richness of the chicken.
- Tomato: Offers a hint of acidity and freshness.
- Garlic: Introduces a spicy and aromatic note, complementing the savory profile.
- Cremini Mushrooms: You would need about 20 oz half sliced and half cut in half. Mushrooms provide a meaty and earthy taste, absorbing the dish’s flavors.
- Flour: It is used for coating and thickening the sauce, adding a velvety texture.
- Brandy: Infuses a warm, sweet essence to elevate the complexity
- Butter and Olive Oil: Bring richness and a silky texture to the onions and mushrooms
- Pearl Onions: Peeled, sweet, and tender, complementing the savory elements.
Combining these carefully chosen ingredients creates a symphony of flavors in every bite, making Traditional Coq Au Vin a culinary masterpiece.
Notes and Tips
- Wine and Brandy Choices: I used French and French brandy, but feel free to use what you have.
- Chicken Preparation: Remove the chicken skin unless your dietary preferences allow it. Additionally, I excluded the back portions, reserving them for making broth. To prevent overcooking, I added the breast pieces only for 10 minutes.
- Pancetta Substitution: I used Pancetta as a bacon-free option, as my husband doesn’t favor the bacon flavor. The original recipe suggests using bacon for a smoky twist.
- Peeling Pearl Onions: Boil a small stockpot of water and trim the root part of the pearl onions. Briefly submerge them for two minutes, then transfer them to an ice bath to cool. Once they’re easy to handle, gently squeeze each onion out of its outer shell for the perfect ingredient.
Perfect Coq au Vin Pairings
I served mine with mashed potatoes, a delightful treat for carb lovers like myself. Here are a few suggestions that perfectly complement this French-Mediterranean delicacy:
- Mashed Potatoes: Creamy mashed potatoes are a classic side dish for coq au vin. They help soak up the rich, flavorful sauce.
- Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and turnips make a delicious side dish. Their sweetness complements the savory flavors of the chicken and wine.
- Buttered Egg Noodles: Tender, buttery egg noodles make a great accompaniment to coq au vin. They help soak the delicious sauce and contrast the dish’s bold flavors.
- Crusty French Bread: A loaf of crusty French bread is perfect for mopping up any leftover sauce from your plate. Its crunchy exterior and soft interior make it excellent for sopping up all the delicious flavors.
How to Store and Freeze Any Leftovers:
Allow the coq au vin to cool to room temperature before storing leftovers in an airtight container. It will stay fresh in the fridge for up to 3 days. Transfer the cooled coq au vin to a freezer-safe container and store it in the freezer for up to 3 months. When ready to enjoy again, thaw it in the fridge overnight before reheating on the stovetop or in the microwave.
How to Make Traditional Coq Au Vin Recipe – A French Classic
Preparation
1.
In a large bowl, season the chicken pieces generously with salt and pepper, ensuring even coverage.
Next, prepare the bouquet garni by wrapping fresh thyme and bay leaves in a small piece of cheesecloth, securing it with kitchen twine. This bundle will infuse the dish with deep, aromatic flavors while making it easy to remove later.
Place the chicken and bouquet garni in the bowl, then pour in the red wine, fully submerging the chicken to allow it to absorb the rich flavors. Cover the bowl and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor infusion.
Next, prepare the bouquet garni by wrapping fresh thyme and bay leaves in a small piece of cheesecloth, securing it with kitchen twine. This bundle will infuse the dish with deep, aromatic flavors while making it easy to remove later.
Place the chicken and bouquet garni in the bowl, then pour in the red wine, fully submerging the chicken to allow it to absorb the rich flavors. Cover the bowl and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor infusion.
Mark as complete
2.
Remove the chicken from the marinade, setting aside the wine and bouquet garni for later use. Using paper towels, pat the chicken dry to ensure a good sear when cooking.
Mark as complete
3.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it turns crispy and golden brown. Use a slotted spoon to remove the bacon, setting it aside while leaving the rendered fat in the pot for added flavor.
Next, add the chicken pieces skin-side down in a single layer, being careful not to overcrowd the pot. Sear the chicken until deeply browned on both sides, about 4–5 minutes per side. Once browned, remove the chicken and set it aside with the bacon. This step helps build layers of flavor for the rich sauce to come.
Next, add the chicken pieces skin-side down in a single layer, being careful not to overcrowd the pot. Sear the chicken until deeply browned on both sides, about 4–5 minutes per side. Once browned, remove the chicken and set it aside with the bacon. This step helps build layers of flavor for the rich sauce to come.
Mark as complete
4.
Add the chopped onion and diced carrots to the pot, stirring occasionally as they sauté in the flavorful drippings. Cook until softened and slightly caramelized, about 5 minutes.
Next, stir in the tomatoes, minced garlic, and sliced mushrooms, allowing them to cook until the mushrooms are golden brown and tender.
Sprinkle the flour evenly over the vegetables, stirring well to coat everything. Pour in the brandy, using a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes until the alcohol cooks off, leaving behind its rich depth of flavor.
Next, stir in the tomatoes, minced garlic, and sliced mushrooms, allowing them to cook until the mushrooms are golden brown and tender.
Sprinkle the flour evenly over the vegetables, stirring well to coat everything. Pour in the brandy, using a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes until the alcohol cooks off, leaving behind its rich depth of flavor.
Mark as complete
5.
Pour in the reserved red wine and add the bouquet garni, allowing the rich flavors to infuse into the dish. Return the crispy bacon and browned chicken to the pot, nestling the pieces into the sauce. Gently stir to combine, ensuring the chicken is well coated in the flavorful mixture.
Bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the chicken is tender and infused with the deep, rich flavors of the sauce. Stir occasionally to ensure even cooking and to let the sauce thicken naturally as it reduces.
Bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the chicken is tender and infused with the deep, rich flavors of the sauce. Stir occasionally to ensure even cooking and to let the sauce thicken naturally as it reduces.
Mark as complete
6.
In a skillet, melt the butter and mix it with olive oil over medium heat, creating a rich base for sautéing.
Add the pearl onions and sprinkle with sugar, helping them caramelize beautifully. Pour in a splash of water, then cover and let them cook for about 5 minutes, allowing them to soften.
Next, add the halved mushrooms, stirring occasionally. Continue cooking until both the mushrooms and onions are golden brown and slightly caramelized, about 5–7 minutes.
Add the pearl onions and sprinkle with sugar, helping them caramelize beautifully. Pour in a splash of water, then cover and let them cook for about 5 minutes, allowing them to soften.
Next, add the halved mushrooms, stirring occasionally. Continue cooking until both the mushrooms and onions are golden brown and slightly caramelized, about 5–7 minutes.
Mark as complete
7.
Add the caramelized onions and golden mushrooms to the pot, stirring gently to incorporate them into the rich, flavorful sauce. Let everything simmer for a few more minutes, allowing the flavors to meld together beautifully.
Once ready, remove the bouquet garni and serve your Coq au Vin warm, spooning the luscious sauce over each piece of chicken. l.
Your Traditional Coq au Vin is now ready to enjoy—bon appétit!
Once ready, remove the bouquet garni and serve your Coq au Vin warm, spooning the luscious sauce over each piece of chicken. l.
Your Traditional Coq au Vin is now ready to enjoy—bon appétit!
Mark as complete
Print & Share This Recipe!
The slow-cooked chicken is tender and juicy, while the rich wine sauce provides an earthy flavor. Onions, garlic, bacon, and mushrooms add substance and depth of flavor to this delicious dish. Serve over egg noodles or mashed potatoes for a truly special meal!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes Additional Time for Marinade: 2 hours.
Cook Time: 1 hour
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 slices of bacon, chopped (or 4 oz pancetta) | |
| 1 medium onion, chopped | |
| 1 medium carrot, diced | |
| 1 large tomato, diced (or 1 tablespoon tomato paste) | |
| 2 garlic cloves, minced | |
| 10 oz Cremini mushrooms, cleaned and sliced, | |
| 1 tablespoon all purpose flour | |
| 1/4 cup brandy |
For The Chicken Marinade:
| 1 whole chicken, cut into pieces | |
| 1 teaspoon salt | |
| 1/2 teaspoon black pepper | |
| 2 cups red wine | |
| A few twigs of fresh thyme | |
| 5 bay leaves |
For the Pearl Onions and Mushrooms:
| 2 tablespoons unslated butter | |
| 1 tablespoon olive oil | |
| 10 oz pearl onions, peeled | |
| 10 oz Cremini mushrooms cleaned cut in half | |
| 1/4 cup water | |
| 1 teaspoon sugar |
Preparation
1
In a large bowl, season the chicken pieces generously with salt and pepper, ensuring even coverage.
Next, prepare the bouquet garni by wrapping fresh thyme and bay leaves in a small piece of cheesecloth, securing it with kitchen twine. This bundle will infuse the dish with deep, aromatic flavors while making it easy to remove later.
Place the chicken and bouquet garni in the bowl, then pour in the red wine, fully submerging the chicken to allow it to absorb the rich flavors. Cover the bowl and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor infusion.
2
Remove the chicken from the marinade, setting aside the wine and bouquet garni for later use. Using paper towels, pat the chicken dry to ensure a good sear when cooking.
3
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it turns crispy and golden brown. Use a slotted spoon to remove the bacon, setting it aside while leaving the rendered fat in the pot for added flavor.
Next, add the chicken pieces skin-side down in a single layer, being careful not to overcrowd the pot. Sear the chicken until deeply browned on both sides, about 4–5 minutes per side. Once browned, remove the chicken and set it aside with the bacon. This step helps build layers of flavor for the rich sauce to come.
4
Add the chopped onion and diced carrots to the pot, stirring occasionally as they sauté in the flavorful drippings. Cook until softened and slightly caramelized, about 5 minutes.
Next, stir in the tomatoes, minced garlic, and sliced mushrooms, allowing them to cook until the mushrooms are golden brown and tender.
Sprinkle the flour evenly over the vegetables, stirring well to coat everything. Pour in the brandy, using a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1–2 minutes until the alcohol cooks off, leaving behind its rich depth of flavor.
5
Pour in the reserved red wine and add the bouquet garni, allowing the rich flavors to infuse into the dish. Return the crispy bacon and browned chicken to the pot, nestling the pieces into the sauce. Gently stir to combine, ensuring the chicken is well coated in the flavorful mixture.
Bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the chicken is tender and infused with the deep, rich flavors of the sauce. Stir occasionally to ensure even cooking and to let the sauce thicken naturally as it reduces.
6
In a skillet, melt the butter and mix it with olive oil over medium heat, creating a rich base for sautéing.
Add the pearl onions and sprinkle with sugar, helping them caramelize beautifully. Pour in a splash of water, then cover and let them cook for about 5 minutes, allowing them to soften.
Next, add the halved mushrooms, stirring occasionally. Continue cooking until both the mushrooms and onions are golden brown and slightly caramelized, about 5–7 minutes.
7
Add the caramelized onions and golden mushrooms to the pot, stirring gently to incorporate them into the rich, flavorful sauce. Let everything simmer for a few more minutes, allowing the flavors to meld together beautifully.
Once ready, remove the bouquet garni and serve your Coq au Vin warm, spooning the luscious sauce over each piece of chicken. l.
Your Traditional Coq au Vin is now ready to enjoy—bon appétit!
Rana’s Notes!
Let the coq au vin cool to room temperature if you have any leftovers before transferring it to an airtight container. It will keep in the fridge for up to 3 days. To freeze, place the cooled coq au vin in a freezer-safe container and store it in the freezer for up to 3 months
If you're reheating coq au vin from the fridge, you can simply heat it up on the stovetop over low heat, stirring occasionally, until it's warmed through.
If you're reheating coq au vin from the freezer, it's best to thaw it in the fridge overnight before reheating. This will ensure that the dish reheats evenly and doesn't become overcooked or dry.
If you're reheating coq au vin in the microwave, be sure to use a microwave-safe dish and cover it with a lid or microwave-safe plastic wrap to prevent splatters.
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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