French-Mediterranean Kitchen: Coq Au Vin Recipe

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French-Mediterranean Kitchen: Coq Au Vin Recipe

Looking for a dish that evokes the richness of French cuisine and is simple enough to make at home? Our Coq au Vin recipe might be what you’re craving. This quintessential French-Mediterranean dish blends chicken, mushrooms, and bacon in a robust red wine sauce. Follow this easy-to-follow guide to experience a taste of France right in your kitchen.

Captivated by Jacques Pepin’s culinary artistry, have you ever found yourself wanting to elevate your home-cooking game? Your search for the perfect French-Mediterranean kitchen experience ends here with our Coq au Vin recipe—a dish exuding rich aromas and complex flavors, yet surprisingly easy to make.. This timeless French delicacy has journeyed from humble beginnings among peasants to being a royal feast, thanks to opulent touches like mushrooms, bacon, and brandy. Perfect for a cozy dinner or a grand celebration, our Coq au Vin captures the essence of the French-Mediterranean kitchen in a hearty, satisfying meal. Regardless of whether you’re a seasoned culinary artist or a complete novice in the kitchen, this step-by-step guide is designed to effortlessly walk you through the art of crafting Coq au Vin. In doing so, it promises to transport your taste buds directly to the gastronomic heart of France.

Experience and History

The name ‘Coq au Vin’ itself is a culinary journey through French-Mediterranean time and culture. Pronounced ‘kohk-oh-vaan,’ the phrase directly translates to ‘rooster in wine.’ The dish has its roots in rustic French cooking where tough, old roosters were made tender through long braising in wine. Though modern adaptations often opt for the more tender chicken thighs or breast, the dish’s soul remains unchanged—chicken luxuriously braised in a rich wine sauce, reflecting its authentic French origins. Whether you’re pairing it with Burgundy or another wine of your choice, Coq au Vin offers a sumptuous dining experience that bridges the gap between rustic countryside fare and gourmet cuisine.

The Core Elements of Coq au Vin Flavor

In the French-Mediterranean kitchen, Coq au Vin is a culinary jewel, known for its intricate blend of flavors. At the heart of this classic French dish is chicken, luxuriously braised in red wine—often a fine Burgundy—and enriched with chicken broth. This flavorful base gives the chicken a deep, complex profile, balancing savory and sweet notes.

Additional Layers of Flavor

But Coq au Vin is more than its foundational elements of wine and broth. The dish becomes a complete symphony when you add aromatic bulbs and carefully chosen ingredients. Bacon is a key player, introducing a salty, smoky note that balances the richness of the wine-soaked chicken. Conversely, mushrooms, onions, and garlic fill unique roles, each contributing umami undertones that elevate the dish to a new level of savoriness.

The Role of Herbs

Don’t overlook the herbs; they’re the seasoning maestros in Coq au Vin. Thyme infuses the dish with a subtle, earthy aroma that harmonizes perfectly with the red wine and chicken. Bay leaves add a floral, herbal touch, tying together the myriad flavors to make each bite an experience unto itself.

The Complete Flavor Experience

In essence, Coq au Vin seamlessly combines wine, broth, bacon, and aromatic vegetables to create a dish that’s both flavorful and timeless. Perfect for special occasions or a cozy dinner at home, this dish elevates your culinary experience to extraordinary levels. For more insights and tips on mastering this classic, don’t forget to check the notes and guidelines located just after the recipe card.

What to serve with Coq Au Vin?

I served mine with mashed potatoes and crusty bread.delightful treat for carb lovers like myself. Wondering what to serve with Coq au Vin? 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. The buttery, starchy potatoes help soak up the rich, flavorful sauce.
  • Roasted vegetables: Roasted root vegetables like carrots, parsnips, and turnips make a delicious side dish. The sweetness of the vegetables complements the savory flavors of the chicken and wine.
  • Buttered egg noodles: Tender, buttery egg noodles make a great accompaniment to coq au vin. The noodles help soak up the delicious sauce, and their mild flavor contrasts 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. The bread’s crunchy exterior and soft interior make it a great vehicle for sopping up all the delicious flavors.
  • Steamed greens: If you want something lighter to balance out the dish’s richness, try serving this dish with steamed greens like broccoli or Brussels sprouts. The vegetables provide a fresh, flavorful counterpoint to the savory chicken and wine.
Ingredient List

Preparation

1.
In a large bowl, season the chicken pieces with salt and pepper.
Prepare the Bouquet Garni: Wrap the thyme and bay leaves in a small piece of cheesecloth to make a bouquet garni.
Add the chicken, bouquet garni, and wine to the bowl. Cover and refrigerate for 2 to 12 hours.
Mark as complete
2.
Remove the chicken from the marinade (reserve the wine and bouquet Garni) and pat dry.
Mark as complete
3.
Preheat the Pot: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Add the chicken pieces to the pot, skin side down, and cook until browned on both sides. Remove and set aside.
Mark as complete
4.
Add the chopped onion and diced carrots to the pot and sauté until softened.
Add the tomatoes, garlic, and sliced mushrooms, and cook until browned.
Sprinkle the flour over the vegetables and stir. Add the brandy and deglaze the pot.
Mark as complete
5.
Add the reserved wine, bouquet garni, cooked bacon, and browned chicken back into the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer until the chicken is tender, about 30 minutes.
Mark as complete
6.
In a skillet, melt the butter and mix with olive oil over medium heat.
Add the pearl onions, sprinkle with sugar, and then add water. Cook for about 5 minutes.
Add the halved mushrooms to the skillet and cook until both mushrooms and onions are golden.
Mark as complete
7.
Add the onion and mushroom mixture to the pot with the cooked chicken.
Serve your Coq au Vin is ready for a treat! Enjoy!
Mark as complete

Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

1X 2X 3X
Adjust Servings
6 slices of bacon, chopped (or 4 oz pancetta)
1 onion, chopped
1 carrot, diced
1 tomato, diced (or 1 tablespoon tomato paste)
2 garlic cloves, minced
20 oz Cremini mushrooms, half sliced, half cut in half
1 tablespoon flour
1/4 cup brandy
For the Marinade:
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 cups of red wine
A few twigs of fresh thyme
5 bay leaves
For the Pearl Onions and Mushrooms:
2 tablespoons butter
1 tablespoon olive oil
10 oz pearl onions, peeled
1 teaspoon sugar
¼ cup water

Preparation

1
In a large bowl, season the chicken pieces with salt and pepper. Prepare the Bouquet Garni: Wrap the thyme and bay leaves in a small piece of cheesecloth to make a bouquet garni. Add the chicken, bouquet garni, and wine to the bowl. Cover and refrigerate for 2 to 12 hours.
2
Remove the chicken from the marinade (reserve the wine and bouquet Garni) and pat dry.
3
Preheat the Pot: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Add the chicken pieces to the pot, skin side down, and cook until browned on both sides. Remove and set aside.
4
Add the chopped onion and diced carrots to the pot and sauté until softened. Add the tomatoes, garlic, and sliced mushrooms, and cook until browned. Sprinkle the flour over the vegetables and stir. Add the brandy and deglaze the pot.
5
Add the reserved wine, bouquet garni, cooked bacon, and browned chicken back into the pot. Stir to combine. Bring the mixture to a boil, then lower the heat and simmer until the chicken is tender, about 30 minutes.
6
In a skillet, melt the butter and mix with olive oil over medium heat. Add the pearl onions, sprinkle with sugar, and then add water. Cook for about 5 minutes. Add the halved mushrooms to the skillet and cook until both mushrooms and onions are golden.
7
Add the onion and mushroom mixture to the pot with the cooked chicken. Serve your Coq au Vin is ready for a treat! Enjoy!

Recipe Tips & Suggestions

1- I used french wine and french brandy but feel free to use any you have in hand. 

2- for the chicken:  - I removed the skin from the chicken but kept it if your diet did not restrict you.  - I also didn't use the back; I saved them for making broth.  - I removed the bones from the breast and cut each side into two pieces; when cooking after I browned them, I added them only for the last 10 minutes so they won't overcook! 

3- I use Pancetta because my husband doesn't like bacon flavor. By all means, the original recipe asked for bacon with more of a smokey flavor.

4- The best way to peel the pearl onion. Boil a small stock pan with water and cut off their root part. Briefly submerge them for two minutes before draining and placing them into an ice bath - let them cool until they're easy to handle. Then squeeze each onion out of its outer shell, and you have the ideal ingredient ready!

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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