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Coq au Vin

Coq au Vin

A classic French dish featuring chicken cooked in red wine with mushrooms, bacon, and herbs.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Main
Cuisine French
Servings 4 servings
Calories 977 kcal

Equipment

  • Large Glass Bowl
  • heavy based pot
  • pan
  • oven

Ingredients
  

Red Wine Chicken Marinade

  • 4 pieces chicken thighs bone-in, skin on (~220g / 7 oz each)
  • 4 pieces chicken drumsticks
  • 16 pieces pearl onions or picking onions
  • 1 leaf bay leaf fresh (dry also ok)
  • 3 sprigs thyme sub 1 teaspoon dried thyme
  • 750 ml pinot noir red wine or other dry red wine

Browning Chicken

  • 3-4 tablespoon vegetable oil or canola oil
  • 0.75 teaspoon salt cooking/kosher salt
  • 0.5 teaspoon black pepper

Coq au Vin Stew

  • 400 g white mushrooms halved (quartered if large)
  • 150 g bacon cut into 1 x 2.5cm batons
  • 60 g unsalted butter
  • 3 cloves garlic finely minced
  • 2 tablespoon tomato paste
  • 7 tablespoon flour plain / all purpose
  • 750 ml beef stock low sodium, preferably homemade
  • 0.25 teaspoon salt cooking/kosher salt
  • 0.25 teaspoon black pepper

Garnish and serving

  • 2 tablespoon parsley chopped
  • mashed potato or tagliatelle

Instructions
 

Marinate chicken

  • Place the Chicken Marinade ingredients in a large glass bowl or dish. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
  • Strain wine into a bowl. Reserve herbs and wine. Separate the chicken and onion.
  • Spread chicken out on a tray lined with paper towels, then pat dry with paper towels.
  • Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Brown chicken and vegetables

  • Preheat oven to 180°C / 350°F (160°C fan).
  • Sprinkle chicken with ¾ teaspoon salt and ½ teaspoon black pepper.
  • Heat 3 tablespoon oil in a large, heavy-based pot over medium-high heat. Add chicken thighs skin side down and cook for 2 – 3 minutes until nicely browned. Flip thighs and cook the other side for another minute. Remove to a tray.
  • Add bacon and cook for 3 minutes until golden. Add to tray with chicken.
  • Add mushrooms and cook for 5 minutes, or until golden. Remove into a separate bowl.
  • Add onions and cook for 5 minutes or until golden.
  • Add butter into pot. Once melted, add garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes. Add flour and cook for 2 minutes.
  • Slowly pour in beef stock while stirring. Then add the reduced wine and mix until flour mixture is dissolved.
  • Add chicken, bacon, mushroom, thyme, bay leaf, salt and pepper into the pot, then stir.

SLOW-COOK

  • Bring to a simmer, then cover and transfer to oven for 45 minutes.
  • Remove from oven, taste the sauce and add salt if needed.
  • If time permits, leave the stew overnight before serving and gently reheat on a low stove.
  • Serve over mashed potato or tagliatelle, sprinkled with fresh parsley.

Notes

Bone-in, skin-on chicken pieces work best for tenderness. Homemade beef stock is recommended for best flavor.

Nutrition

Serving: 1servingCalories: 977kcalCarbohydrates: 32gProtein: 59gFat: 54gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 278mgSodium: 2288mgPotassium: 1407mgFiber: 4gSugar: 8gVitamin A: 839IUVitamin C: 17mgCalcium: 69mgIron: 3mg
Keyword chicken, comfort food, Coq au Vin, French cuisine, red wine, Stew
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