Traditional Coq Au Vin Recipe

Experience the charm of French-Mediterranean cuisine with our Coq au Vin recipe, inspired by the culinary legend Jacques Pepin. Brimming with rich aromas and complex flavors, this dish is surprisingly simple to create. Originally a peasant’s meal, Coq au Vin has evolved into a royal feast featuring luxurious ingredients like mushrooms, bacon, and brandy. Whether you’re a kitchen pro or a novice, our step-by-step guide will lead you through crafting this hearty French classic, transporting your taste buds straight to the heart of France. Get ready to savor the art of Coq au Vin in your own kitchen.

 Traditional Coq Au Vin 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.