Description
Coq au vin is a classic French dish featuring chicken braised in red wine, complemented with vegetables and herbs, creating a rich and savory sauce that feels impressive yet is easy to prepare.
Ingredients
Units
Scale
For the Chicken
- 6 pieces Bone in, skin on chicken thighs and drumsticks (Thighs and drumsticks are recommended for tenderness.)
For the Sauce
- 750 ml Red wine (Preferably medium-bodied and dry, like Pinot Noir.)
- 150 g Bacon or pancetta (For smoky depth.)
- 1 large Onion, chopped
- 200 g Carrots, chopped (For sweetness.)
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste (To deepen color and flavor.)
- 500 ml Chicken stock (To round out the braise.)
- 3 sprigs Thyme
- 1 leaf Bay leaf
- 2 tablespoons Flour (For thickening the final sauce.)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Pat the chicken dry and season generously with salt and pepper.
Browning the Chicken
- Heat a Dutch oven over medium-high heat, add a little oil, and brown the chicken skin side down until golden, about 5-7 minutes. Flip and brown the other side lightly.
- Remove chicken from the pot and set on a plate.
Building Flavor
- In the same pot, cook the bacon until crispy and fat is rendered.
- Add onion and carrots, cooking until softened, then add garlic and tomato paste and cook for another 30 seconds.
Braising
- Pour in the red wine and scrape up any browned bits. Let simmer for a few minutes.
- Add chicken stock, thyme, and bay leaf, then nestle the chicken back into the pot.
- Cover and braise in the oven for 45 to 70 minutes until the chicken is tender.
Finishing the Sauce
- Once the chicken is tender, remove it to a plate.
- Thicken the sauce using a flour slurry or butter and flour mixture, adjusting seasoning as needed.
- Add any sautéed mushrooms and pearl onions back into the sauce, then return chicken to warm through.
Notes
This dish gets even better the next day. Store it in an airtight container for up to 3-4 days, or freeze in portions for 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Cuisine: French
Nutrition
- Calories: 460
- Sugar: 4
- Sodium: 800
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 3
- Protein: 37
