Coq au Vin Recipe (Chicken in Wine)

If you’re not familiar with a Coq au Vin Recipe, it’s a hearty and flavorful chicken stew cooked in red wine, with mushrooms, pearl onions, and carrots.

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Today, I’m excited to share with you a classic French dish that is sure to impress, our Coq au Vin Recipe.

This dish has a rich history and is beloved in French cuisine. With that golden brown chicken and wine sauce, I can’t argue.

I remember the first time I tried Coq au Vin at a small French bistro. The tender chicken, the savory red wine sauce, and the tasty vegetables all combined to make an unforgettable meal.

Since then, I’ve been making it at home, and it’s become a family favorite. It might sound fancy, but it’s actually quite simple to make, especially with this easy-to-follow recipe.

This classic French stew is perfect for a cozy dinner at home, a special occasion, or even a dinner party. That’s the art of French cooking.

It’s one of those dishes that makes everyone think you’ve spent hours in the kitchen, but really, it’s the wine and slow cooking that do all the magic.

So, let’s dive into this delicious coq au vin recipe and bring a little taste of France to your table!

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1. Rich Flavor: The combination of Pinot Noir, bacon, and chicken stock creates a deeply flavorful and aromatic sauce that makes this dish irresistible.
2. Tender Chicken: Slow cooking the chicken in the red wine sauce makes it incredibly tender and juicy.
3. Versatile Ingredients: You can customize the vegetables and even the type of wine to suit your taste and what you have on hand.

• Bacon
• Chicken thighs
• Salt
• Pepper
• Carrots
• Onion
• Pinot Noir
• Chicken stock
• Garlic
• Tomato paste
• Thyme
• Bay leaf
• Mushrooms
• Pearl onions
• Butter
• All-purpose flour

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1. In a large saute pan that is oven safe, cook the bacon until crispy, then remove the bacon, but leave the drippings in the pan.
2. Pat the chicken dry, then sprinkle with salt and pepper.  
3. Add the chicken skin side down in the hot pan and brown for 3 minutes, then flip and brown for another 3 minutes.  Remove the chicken to a plate and keep it warm.
4. Add the carrots, onion, and garlic to the pan and cook for 3 minutes, then stir in the tomato paste.
5. Whisk in the wine and add the bacon.  
6. Add the chicken back into the pan and simmer over medium low for 10 minutes until the wine has reduced by half.
7. Heat the oven to 375°. Add the chicken stock, thyme, and bay leaf, and place the pan in the oven. Bake for 25 minutes.
8. Melt a tablespoon of butter in a saute pan and brown the mushrooms for 5 minutes.
9. Combine the remaining butter and flour together until it forms a paste.
10. Remove the pan from the oven and drop spoons of the flour around, and gently stir into the sauce until melted.

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1. Stir the mushrooms and onions into the chicken mixture, then return the pan to the oven for 5 minutes.
2. Remove and serve over mashed potatoes.

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WHAT IS COQ AU VIN?

Coq au Vin is a traditional French dish that translates to “chicken in wine.”

This classic recipe typically features chicken cooked slowly in red wine with vegetables like mushrooms, onions, and carrots.

It’s a good choice if you’re looking to dabble in a good, French recipe.

WHAT CUT OF CHICKEN SHOULD I USE?

For this recipe, I recommend using bone-in, skin-on chicken thighs.

They stay juicy and flavorful after slow cooking.

That skin gets an amazing golden crispiness to it.

You can also use a whole cut-up chicken or chicken drumsticks. Talk about good food!

WHAT TO SERVE THIS WITH?

It is best served over mashed potatoes, egg noodles, or polenta.

These side blend amazingly with the rich flavors of the chicken.

It’s also great with a side of crusty French bread to soak up the delicious red wine sauce.

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ANY ADDITIONS?

I always like to try new things the next time I make a dish. Maybe I’ll try chicken legs instead of thighs next time.

• Bacon Grease: For extra flavor, save some bacon grease to cook the vegetables.
• White Wine: Substitute half of the red wine with white wine for a lighter taste.
• Cremini Mushrooms: Use cremini mushrooms for a deeper mushroom flavor.
• Pancetta: Substitute pancetta for bacon for a different twist.
• Beurre Manié: Thicken the sauce with beurre manié (a butter-flour paste).
• Fresh Herbs: Add fresh parsley or rosemary for more herbaceous notes.
• Garlic Cloves: Use whole garlic cloves for a more intense garlic flavor.
• Olive Oil: Drizzle with olive oil before serving for a richer taste.
• Bay Leaf: Add an extra bay leaf for more aromatic flavor.
• Red Wine Marinade: Marinate the chicken in red wine for an hour before cooking for added depth of flavor.

ANY SUBSTITUTIONS?

Though it won’t be the traditional recipe anymore, here are a few subs to think about.

• Chicken Breasts: Use chicken breasts instead of thighs if you prefer white meat.
• Gluten-Free Flour: Substitute all-purpose flour with gluten-free flour for a gluten-free option.
• Vegetable Stock: Use vegetable stock instead of chicken stock for a lighter flavor.
• Cabernet Sauvignon: Substitute Pinot Noir with Cabernet Sauvignon for a bolder taste.
• Frozen Pearl Onions: Use frozen pearl onions if you can’t find fresh ones.
• Canned Mushrooms: Substitute fresh mushrooms with canned ones if needed.

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Refrigerator: Store leftover Coq au Vin in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

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Coq au Vin is a classic French dish that’s perfect for any occasion.

Its rich, savory flavors and tender chicken make it a favorite in my household.

Whether you’re cooking for a special dinner or just want to enjoy a comforting meal, this Coq au Vin recipe is sure to impress.

Give it a try, and let me know how it turns out in the comments below. Bon appétit!