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.
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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.
Preparation
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.
Add the chicken pieces to the pot, skin side down, and cook until browned on both sides. Remove and set aside.
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.
Bring the mixture to a boil, then lower the heat and simmer until the chicken is tender, about 30 minutes.
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.
Serve your Coq au Vin is ready for a treat! Enjoy!
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Coq au vin is a classic French dish that combines chicken, wine, and mushrooms to create an unforgettable culinary experience. 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!
Ingredients:
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
Recipe Tips & Suggestions
Rana’s Notes!
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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