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Classic Coq Au Vin

Two pieces of perfectly cooked chicken served in a rich, dark sauce with mushrooms and bacon, representing Classic coq au vin.
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Make this rich, wine-braised chicken dish for an elegant dinner party main course using straightforward cooking methods.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs), cut into 8 pieces
  • 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
  • 4 oz bacon or lardons, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, halved or quartered
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the olive oil to the pot if needed. Brown the chicken pieces in batches on all sides. Remove the browned chicken and set aside.
  4. Add the onion and carrots to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  5. Stir in the tomato paste and flour. Cook for 1 minute, stirring constantly.
  6. Return the chicken to the pot. Add the red wine, chicken broth, bay leaf, and thyme. The liquid should mostly cover the chicken.
  7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook slowly for 1.5 to 2 hours, or until the chicken is very tender.
  8. While the chicken cooks, sauté the mushrooms in a separate pan with a little butter or oil until golden brown. Set aside.
  9. Once the chicken is tender, remove the pieces from the pot and set them aside, keeping them warm.
  10. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off excess fat from the sauce surface.
  11. Bring the sauce to a simmer over medium heat. Cook until it reduces slightly and thickens enough to coat the back of a spoon. Taste and adjust seasoning.
  12. Return the chicken, cooked bacon, and sautéed mushrooms to the sauce. Simmer gently for 10 minutes to heat through.
  13. Serve hot, garnished with fresh parsley.

Notes

  • For a deeper flavor, you can marinate the chicken pieces in the wine overnight before cooking.
  • If you prefer a thicker sauce, mix 1 tablespoon of softened butter with 1 tablespoon of flour (a beurre manié) and whisk it into the simmering sauce at the end.

Nutrition

Find it online: https://dishicious.com/classic-coq-au-vin-french-cooking-braised-chicken/