French-Mediterranean Kitchen: Coq Au Vin Recipe
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.
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 VinIngredients
- WholeChicken: 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.
How to Make Traditional Coq Au Vin Recipe
Jump to Recipe Card
Preparation
1.
In a large bowl, season the chicken pieces with salt and pepper.
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.
Mark as complete
2.
Remove the chicken from the marinade (reserve the wine and bouquet Garni) and pat dry.
Mark as complete
3.
Preheat the Pot: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Add the chicken pieces to the pot, skin side down, and cook until browned on both sides. Remove and set aside.
Mark as complete
4.
Add the chopped onion and diced carrots to the pot and sauté until softened.
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.
Mark as complete
5.
Add the reserved wine, bouquet garni, cooked bacon, and browned chicken back into the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer until the chicken is tender, about 30 minutes.
Mark as complete
6.
In a skillet, melt the butter and mix with olive oil over medium heat.
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.
Mark as complete
7.
Add the onion and mushroom mixture to the pot with the cooked chicken.
Serve your Coq au Vin is ready for a treat! Enjoy!
Mark as complete
Print & Share This Recipe!
Reviews
Traditional Coq Au Vin Recipe
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!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes Additional Time for Marinade: 2 hours.
Cook Time: 1 hour
How Many Servings?
4-6 servings
Ingredients:
1X2X3X
Adjust Servings
| 6 slices of bacon, chopped (or 4 oz pancetta) | |
| 1 medium onion, chopped | |
| 1 medium carrot, diced | |
| 1 large tomato, diced (or 1 tablespoon tomato paste) | |
| 2 garlic cloves, minced | |
| 10 oz Cremini mushrooms, cleaned and sliced, | |
| 1 tablespoonall purpose flour | |
| 1/4 cup brandy |
For The Chicken Marinade:
| 1 whole chicken, cut into pieces | |
| 1 teaspoon salt | |
| 1/2 teaspoonblack pepper | |
| 2 cups red wine | |
| A few twigs of fresh thyme | |
| 5 bay leaves |
For the Pearl Onions and Mushrooms:
| 2 tablespoons unslated butter | |
| 1 tablespoon olive oil | |
| 10 oz pearl onions, peeled | |
| 10 oz Cremini mushrooms cleaned cut in half | |
| 1/4 cup water | |
| 1 teaspoonsugar |
Preparation
1
In a large bowl, season the chicken pieces with salt and pepper.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.
2
Remove the chicken from the marinade (reserve the wine and bouquet Garni) and pat dry.
3
Preheat the Pot: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.Add the chicken pieces to the pot, skin side down, and cook until browned on both sides. Remove and set aside.
4
Add the chopped onion and diced carrots to the pot and sauté until softened.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.
5
Add the reserved wine, bouquet garni, cooked bacon, and browned chicken back into the pot. Stir to combine.Bring the mixture to a boil, then lower the heat and simmer until the chicken is tender, about 30 minutes.
6
In a skillet, melt the butter and mix with olive oil over medium heat.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.
7
Add the onion and mushroom mixture to the pot with the cooked chicken.Serve your Coq au Vin is ready for a treat! Enjoy!
Rana’s Notes!
Let the coq au vin cool to room temperature if you have any leftovers before transferring it to an airtight container. It will keep in the fridge for up to 3 days. To freeze, place the cooled coq au vin in a freezer-safe container and store it in the freezer for up to 3 months
If you're reheating coq au vin from the fridge, you can simply heat it up on the stovetop over low heat, stirring occasionally, until it's warmed through.
If you're reheating coq au vin from the freezer, it's best to thaw it in the fridge overnight before reheating. This will ensure that the dish reheats evenly and doesn't become overcooked or dry.
If you're reheating coq au vin in the microwave, be sure to use a microwave-safe dish and cover it with a lid or microwave-safe plastic wrap to prevent splatters.
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.
ChickenDairy-Free
