French-Mediterranean Kitchen: Coq Au Vin Recipe

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Published: March 12, 2023

Updated: April 28, 2023

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French-Mediterranean Kitchen: Coq Au Vin Recipe

Experience the culinary delights of French cuisine with Coq au Vin! Inspired by Jacques Pepin’s calming voice, gentle manner, and creative dishes – it always left me wanting to try his recipes. On that particular day when you’re looking for something different or fancy but manageable? Try making Coq au Vin––a dish filled with rich aromas yet deceptively simple to prepare at home! With this food blog, I want to take you on a journey through flavors from around the Mediterranean and make them easily accessible in your kitchen.

Coq au vin is a timeless French delicacy with an illustrious past. Originally made from hardy roosters that required long cooking times, the homely dish began its journey among peasantry who braised it in red wine for extra flavor and tenderness – perfect for warding off the winter chill! It was eventually discovered by France’s upper echelons and re-imagined with luxurious additions such as mushrooms, bacon, or brandy to make this hearty classic fit for royalty.

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Type of Cuisine:

Mediterranean

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How Many Servings?

5 servings

Table of Contents

Discover the savory flavors of the French-Mediterranean kitchen with our Coq Au Vin recipe. This classic French dish combines tender chicken, mushrooms, and bacon in a rich red wine sauce for a hearty and satisfying meal. Whether you’re a seasoned cook or a novice in the kitchen, our easy-to-follow recipe will guide you through the steps to create a delicious and impressive dish that will transport your taste buds to the heart of France. Follow along and impress your guests with this quintessential French-Mediterranean dish!”

The Flavors of this Dish

Coq au vin is a classic French dish featuring chicken braised in red wine, typically Burgundy wine, and chicken broth. The combination of wine and broth infuses the chicken with a rich, complex, savory, and slightly sweet flavor.

In addition to the wine and broth, coq au vin includes a variety of aromatic ingredients that add to the dish’s depth of flavor. Bacon, for example, provides a salty, smoky taste that complements the richness of the wine and chicken. Meanwhile, mushrooms, onions, and garlic add an umami flavor, enhancing the dish’s savory qualities.

Herbs are also key to the flavor of coq au vin. Thyme is a traditional herb used in this dish, providing a subtle, earthy flavor that complements the wine and chicken. Bay leaves are another common ingredient, imparting a slightly floral, herbal taste that balances the richness of the other flavors.

Overall, the combination of wine, broth, bacon, mushrooms, onions, garlic, and herbs creates a delicious, deeply flavorful dish that is perfect for a special occasion or a cozy dinner at home.

What to serve with Coq Au Vin?

 

A rich and flavorful dish that pairs well with various sides. I served mine with mashed potatoes and crusty bread, which I love since I love Carb so much. Here are a few suggestions for what to serve with coq au vin:

  • 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
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Preparation

1.
Season the chicken with salt and pepper, and wrap the thyme and the bay leaves into a bouquet garni. Add the chicken, herbs, and wine, cover in a large bowl, and keep in the fridge for two to 12 hours.
Classic Coq Au Vin
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2.
When you are ready to assemble the dish, remove the chicken into a dish and pat dry well. Keep the wine and the bouquet garni.
Classic Coq Au Vin
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3.
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 from the pot and set aside.
Classic Coq Au Vin
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4.
Add the onion and carrots to the pot and sauté until softened. Add the tomatoes, garlic, and sliced mushrooms, and cook until browned.
Classic Coq Au Vin
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5.
Sprinkle the flour over the vegetables and stir to combine. Add the brandy and deglaze the bottom of the pot. Add the wine, the chicken, and the bacon. Stir to combine. Bring to a boil, lower the heat, and simmer until chicken tender, about 30 minutes or more.
Classic Coq Au Vin
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6.
While the chicken is cooking, using a skillet, melt the butter and mix it with olive oil using a skillet. Add the pearl onions sprinkle one teaspoon of sugar, follow by ¼ cup of water for five minutes; add the cut mushrooms and cook until mushrooms caramelize and onions are golden in color
Classic Coq Au Vin
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7.
Add the onion mushrooms over the cooked chicken and get ready for a treat! Enjoy!
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Classic Coq Au Vin
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Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

Adjust Servings
1 teaspoon salt
½ teaspoon black pepper
1 whole chicken (cut into pieces)
2 cups red wine
Few twigs of fresh thyme
5 bay leaves
6 slices bacon (chopped or 4 oz pancetta)
1 onion (chopped)
1 carrot (diced)
1 tomato diced (or 1 tablespoon tomato paste)
20 oz Cremini mushrooms (half is sliced, the other is only cut in half)
2 garlic cloves (minced)
1 tablespoon flour
¼ cup brandy
2 tablespoons Butter
1 tablespoon olive oil
10 oz pearl onion peeled
1 teaspoon sugar
¼ cup water

Preparation

1
Season the chicken with salt and pepper, and wrap the thyme and the bay leaves into a bouquet garni. Add the chicken, herbs, and wine, cover in a large bowl, and keep in the fridge for two to 12 hours.
2
When you are ready to assemble the dish, remove the chicken into a dish and pat dry well. Keep the wine and the bouquet garni.
3
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 from the pot and set aside.
4
Add the onion and carrots to the pot and sauté until softened. Add the tomatoes, garlic, and sliced mushrooms, and cook until browned.
5
Sprinkle the flour over the vegetables and stir to combine. Add the brandy and deglaze the bottom of the pot. Add the wine, the chicken, and the bacon. Stir to combine. Bring to a boil, lower the heat, and simmer until chicken tender, about 30 minutes or more.
6
While the chicken is cooking, using a skillet, melt the butter and mix it with olive oil using a skillet. Add the pearl onions sprinkle one teaspoon of sugar, follow by ¼ cup of water for five minutes; add the cut mushrooms and cook until mushrooms caramelize and onions are golden in color
7
Add the onion mushrooms over the cooked chicken and get 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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