Coq au Vin, which translates to “rooster in wine,” is much more than just a name — it’s a hearty French dish that warms the soul. In this comforting stew, tender chicken is braised in luscious red wine, complemented by earthy mushrooms and delicate pearl onions. Ideal for cozy family dinners or glamorous dinner parties, this dish perfectly marries rustic charm with culinary sophistication. Let’s dive into what makes Coq au Vin an absolute staple in French cuisine!

What is Coq au Vin?

Originally made with rooster, modern adaptations favor chicken, making it accessible to home cooks everywhere. The choice of wine plays a starring role, with Burgundy being the classic go-to, although variations abound throughout different regions of France.

Origins of this Dish

The precise origins of Coq au Vin are shrouded in delicious mystery. Some say it dates back to ancient Gaul, where braised meats were a peasant staple. Legends even suggest that Julius Caesar was served this dish after a symbolic gesture from a Gaulish chief!

While the dish has undergone transformations over the centuries, its essence of simplicity and flavor remains intact. It wasn’t until Julia Child popularized it in her cookbook and television show in the 20th century that Coq au Vin truly flourished in the culinary world.

Ingredients

To whip up this delightful Coq au Vin, gather the following ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• Salt and freshly ground black pepper, to taste
• 2 ½ tablespoons vegetable oil
• 4 ounces lardons or slab bacon, diced
• 1 large yellow onion, chopped
• 2 large carrots, peeled and cut into 1-inch pieces
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1 bottle (750ml) red wine, preferably Burgundy or Pinot Noir
• 1 bay leaf
• 5 sprigs fresh thyme, tied with kitchen twine
• 3 cups chicken stock, homemade or store-bought
• 4 tablespoons unsalted butter
• 8 ounces pearl onions, peeled
• 8 ounces cremini mushrooms, sliced
• Optional: Beurre manié (1 tablespoon flour mixed with 1 tablespoon softened butter)
• ⅓ cup chopped parsley

How to Make Coq au Vin

Making Coq au Vin is easier than you might think! Follow this streamlined recipe that minimizes prep time without skimping on flavor.

Step 1: Brown the Chicken

• Pat the chicken pieces dry with a paper towel and generously season with salt and pepper.
• In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the lardons and cook until golden brown, then remove and set aside.
• Brown the chicken in the same pot, working in batches if necessary. The goal is to achieve a beautiful sear without overcrowding the pot.
• Once browned, remove the chicken and set aside with the lardons.

Step 2: Make the Stew

• If there’s excess fat in the pot, drain it but leave some for flavor.
• Lower the heat and sauté the onions and carrots until softened, then add the garlic and cook briefly.
• Stir in the tomato paste, cooking for a minute before adding the flour.
• Pour in your chosen red wine, scraping any browned bits from the bottom of the pot, and add the thyme and bay leaf. Let it simmer until reduced by half.
• Next, add the chicken stock and return the chicken along with any accumulated juices back to the pot. Bring it to a gentle boil, then cover and transfer it to a preheated oven at 350ºF for 45 minutes, or until the chicken is tender.

Step 3: Assemble the Coq au Vin

• With about 15 minutes left in cooking, start preparing the pearl onions and mushrooms. In a skillet, heat butter and oil to sauté the pearl onions until browned. Set aside.
• In the same skillet, add more butter and oil to sauté the mushrooms until caramelized. Reserve them with the onions.
• When the chicken is ready, remove it from the pot to keep warm and discard the thyme and bay leaf.
• If desired, thicken the stew using beurre manié. Taste and adjust the seasoning, then stir in the sautéed onions and mushrooms.
• Return the chicken to the pot, garnishing with chopped parsley before serving.

Serving Suggestions

Coq au Vin shines when paired with a starchy side to soak up its delicious sauce. Creamy mashed potatoes, roasted potatoes, rice, or even a crusty piece of bread make perfect companions. For a wine pairing, serve the same red wine used in cooking — it enhances the dish’s flavors beautifully.

Coq au Vin Variations

While this Coq au Vin recipe is delightful as-is, feel free to tweak it to your liking!

• Marinate the chicken in wine overnight for enhanced flavor.
• Opt for a white wine version, known as Coq au Vin Blanc.
• Substitute skinless chicken thighs for a leaner approach.
• Try the slow cooker or Instant Pot for a different cooking method.
• Top your dish with crispy bread croutons for added texture.

Frequently Asked Questions