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Coq au vin served in a bowl with mash.

Coq au Vin Recipe (+ What Side Dishes And Wine To Serve)


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5 from 1 review

  • Author: Grant and Rochelle Murchie
  • Total Time: 55 - 65 minutes (plus overnight marinating)
  • Yield: serves 4-6

Description

This Coq au Vin recipe is a classic French dish perfect for a special dinner party. Follow our step-by-step recipe to create a delightful dish with tender chicken in a rich red wine sauce, ideal for impressing your dinner guests.


Ingredients

For The Chicken Marinade

8 pieces of Free Range bone in, skin on, Chicken pieces (4 x thighs and 4 x drumsticks)

16 - 20 Pickling Onions (pearl onions), peeled, kept whole

2 - 3 Bay Leaves

4 - 5 sprigs of Thyme

1 bottle dry red wine, Pinot Noir

For The Coq Au Vin Stew

2 - 3 tbsp Olive Oil

250g (9 oz) Streaky Bacon, cut into lardons

500g (17oz) White Button Mushrooms or Portabellini Mushrooms, sliced in half

50 ml Brandy (or Cognac)

2 - 3 Garlic Cloves, minced

4 tbsp butter

2 tbsp Tomato Paste

6 tbsp All Purpose Flour (plain / cake flour)

1 cup Chicken Stock (homemade or good quality low sodium store-bought, not powdered stock)

Salt and Freshly Ground Black Pepper for seasoning

1/2 cup Fresh Italian Parsley, chopped


Instructions

DAY 1

1. Marinate The Chicken Pieces: In a large glass or non-reactive bowl or dish, combine the chicken pieces, pickling onions and herbs. Pour over the wine, cover and refrigerate overnight or for at least 12 hours.

 

Chef’s Tip

Here’s an easy way to peel pickling onions:

1. Trim the Ends: Cut off the root end and the top of each pickling onion.

2. Blanch: Bring a pot of water to a boil. Add the onions and blanch them for about 1 minute.

3. Ice Bath: Transfer the blanched onions immediately to a bowl of ice water to stop the cooking process.

4. Peel: Once cooled, use your fingers to gently slip off the skins. They should come off easily.

 

DAY 2

2. Prep The Chicken: Strain the wine into a bowl and set aside. Dry the chicken pieces using paper towels and set aside. Put the onions in a separate bowl, and set aside the herbs for later use.

3. Preheat The Oven to 180°C (350°F)

4. Brown The Chicken: Heat 1 - 2 tbsp of olive oil in a large cast iron pot or dutch oven (that’s oven proof) over medium heat. Season the chicken pieces with salt and pepper and brown on both sides until golden brown. Start with the skin side down first. (The chicken doesn’t need to be cooked through, just nicely browned.)  Remove the chicken pieces from the pot and set aside.

5. Fry The Bacon Lardons: Cook the bacon lardons in the same pot over medium heat for a few minutes or until golden brown. Remove from the pot and add the bacon to the chicken pieces.

6. Sauté the Mushrooms and Garlic: Add the mushrooms and cook for 5 - 7 minutes or until golden. Add the garlic and cook for a minute or two. Lightly season with salt and pepper. Flambé with the brandy. (This step is optional, we highly recommend it, it adds another level of flavor and depth to the dish) Remove the mushrooms from the pot and add into a separate bowl. Set aside.

7. Sauté the Onion: Add another tablespoon of olive oil if needed and sauté the onions until golden. Remove the onions from the pot and add to mushrooms. Set aside.

8. Make The Sauce: Add the butter to the pot, once melted add the tomato paste and cook for 1 - 2 minutes. Add the flour to make a roux and cook on low heat for 1 - 2 minutes. Whisk in 1 cup of chicken stock to start creating a smooth sauce. (You can add more stock later if needed) Add the wine and whisk until the flour has ‘dissolved’ and you have a smooth sauce. Bring the sauce to the boil and simmer for a few minutes until the sauce starts to thicken. 

9. Assemble and Bake: Add the bacon, mushrooms, onions, garlic, and herbs to the sauce. Give it a good stir. (if your sauce looks a bit too thick add a bit more stock.) Add the chicken, cover and bake in the preheated oven for 40 - 45 minutes or until the chicken is tender and almost falling off the bone. 

10. Serve and enjoy! Adjust seasoning if needed, garnish with freshly chopped parsley and serve with your favorite sides.

 

Notes

Storage Instructions

Fridge: Store leftovers in an airtight container for 2-3 days.

Freezer-Friendly: Freeze leftovers in an airtight container for up to 3 months.

Make Ahead Instructions: Like most stews, Coq au Vin is even better the next day. Make the recipe all the way through except for garnishing the dish. Allow it to cool completely, then cover and refrigerate. Reheat in the oven.

How to Reheat Coq au Vin: Preheat the oven to a low temperature of 150°C (300°F). Place the Coq au Vin in a large dutch oven with a lid or an oven-safe casserole dish covered with foil. Warm in the oven for 20 to 30 minutes, or until the chicken is piping hot with an internal temperature of 73°C (165°F). If the sauce is a little too thick, add a bit more chicken stock or water to loosen it.

  • Prep Time: 10 - 15 minutes
  • Marinating: 12 - 24 hours
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop + Oven Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 804
  • Sugar: 8.7 g
  • Sodium: 686.5 mg
  • Fat: 48.2 g
  • Carbohydrates: 24.5 g
  • Protein: 58.6 g
  • Cholesterol: 217.1 mg