Name: Classic Coq au Vin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs Chicken thighs and drumsticks, bone-in skin-on; 6 oz Thick-cut bacon, diced; 3 cups Burgundy or Pinot Noir red wine; 2 cups Chicken stock; 1 cup Pearl onions, peeled; 8 oz Cremini mushrooms, quartered; 1 tbsp Tomato paste; 4 pieces Fresh thyme sprigs; 2 tbsp All-purpose flour; 2 tbsp Unsalted butter, softened

"Indulge in the ultimate French comfort food with this rich, velvet-smooth chicken stew braised in a full-bodied red wine sauce. This classic dish combines tender poultry with smoky bacon lardons and earthy mushrooms for a sophisticated flavor profile that defines country-style elegance."

Ingredients

Qty	Item
3 lbs 1.4 kg	Chicken thighs and drumsticks, bone-in skin-on
6 oz 170 g	Thick-cut bacon, diced
3 cups 710 ml	Burgundy or Pinot Noir red wine
2 cups 475 ml	Chicken stock
1 cup 150 g	Pearl onions, peeled
8 oz 225 g	Cremini mushrooms, quartered
1 tbsp 15 ml	Tomato paste
4 pieces 4 pieces	Fresh thyme sprigs
2 tbsp 16 g	All-purpose flour
2 tbsp 28 g	Unsalted butter, softened

How to Make Classic Coq au Vin

In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Season chicken generously with salt and pepper. Working in batches, brown the chicken in the bacon fat until golden on all sides. Remove chicken and set aside.

Add the mushrooms and pearl onions to the pot. Sauté until lightly browned, about 5-8 minutes. Add minced garlic and tomato paste, stirring for 1 minute.

Pour in the red wine, scraping the bottom of the pan to release the brown bits (deglazing). Add the chicken stock, thyme, and bay leaf.

Return the chicken and bacon to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 60-70 minutes until the chicken is fork-tender.

In a small bowl, mash the butter and flour together to create a beurre manié. Stir this into the simmering sauce to thicken slightly before serving.

·
Use a wine you would actually drink; a cheap wine will yield a bitter sauce.
·
For the best flavor, make this dish one day in advance and reheat slowly; the flavors develop significantly overnight.
·
If you can't find fresh pearl onions, frozen ones work perfectly and save significant peeling time.
·
Ensure you brown the chicken skin thoroughly as this is where most of the deep, savory flavor originates.

Frequently Asked Questions

What is the best type of wine for Coq au Vin?

Traditionally, a red Burgundy (Pinot Noir) is used. Any dry, medium-bodied red wine with low tannins like Merlot or Cotes du Rhone will also work beautifully.

Can I make this in a slow cooker?

Yes. Brown the bacon, chicken, and vegetables in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Do I have to use bone-in chicken?

Bone-in chicken is highly recommended because the bones add depth and gelatin to the sauce, making it much richer than if you used boneless cuts.

What should I serve with Coq au Vin?

It is traditionally served with buttery mashed potatoes, wide egg noodles, or a crusty French baguette to soak up the luxurious sauce.

Video Tutorials

Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network

How to Make Martha Stewart's Coq Au Vin | Martha's Cooking School | Martha Stewart

The Classic Coq au Vin | French Bistro Recipe

Coq au Vin Recipe - Classical French Cookery

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