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Coq au Vin

Coq au Vin

Coq au Vin is a classic French dish featuring chicken braised in red wine with bacon, mushrooms, and onions for a luxurious flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinating Time 24 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine French
Servings 5 servings
Calories 977 kcal

Equipment

  • Large glass or ceramic bowl
  • Saucepan
  • Heavy-based oven-proof pot

Ingredients
  

Red Wine Chicken Marinade

  • 4 pieces chicken thighs, bone-in, skin on approximately 220g each
  • 4 pieces chicken drumsticks
  • 16 pieces pearl onions or picking onions
  • 1 leaf bay leaf, fresh dry also ok
  • 3 sprigs thyme or 1 teaspoon dried thyme
  • 750 ml pinot noir red wine or other dry red wine

Browning Chicken

  • 3 - 4 tablespoon vegetable oil or canola oil
  • ¾ teaspoon salt cooking/kosher or ½ teaspoon table salt
  • ½ teaspoon pepper

Coq au Vin Stew

  • 400 g white mushrooms halved or quartered if large
  • 150 g bacon cut into 1 x 2.5cm batons
  • 60 g unsalted butter
  • 3 cloves garlic finely minced
  • 2 tablespoon tomato paste
  • 7 tablespoon plain flour or all purpose
  • 750 ml beef stock low sodium, preferably homemade
  • ¼ teaspoon salt cooking/kosher or ⅛ teaspoon table salt
  • ¼ teaspoon black pepper

Garnish and Serving

  • 2 tablespoon parsley chopped
  • mashed potato or tagliatelle

Instructions
 

Marinate Chicken

  • Place the Chicken Marinade ingredients in a large glass or ceramic bowl or dish. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).
  • Strain wine into a bowl. Reserve herbs and wine. Separate the chicken and onion.
  • Spread chicken out on a tray lined with paper towels, then pat dry with paper towels.
  • Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Brown Chicken and Vegetables

  • Preheat oven to 180°C / 350°F (160°C fan).
  • Sprinkle chicken with ¾ teaspoon salt and ½ teaspoon black pepper.
  • Heat 3 tablespoon oil in a large, heavy-based, oven-proof pot over medium-high heat. Add chicken thighs skin side down and cook for 2 - 3 minutes until nicely browned. Flip thighs and cook the other side for another minute.
  • Remove to a tray. Pull at skin of drumsticks to cover flesh as best as possible, then brown on all sides.
  • Remove and set aside. Cook bacon for 3 minutes until golden, then add to tray with chicken.
  • Add mushrooms and cook for 5 minutes, or until golden. Remove into a separate bowl.
  • Add more oil if needed and cook onions for 5 minutes until golden.
  • Add butter into pot. Once melted, add garlic and cook for 1 minute. Add tomato paste and cook for 2 minutes. Add flour and cook for 2 minutes.
  • While stirring, slowly pour in beef stock, adding reduced wine until dissolved and mostly lump-free.
  • Add chicken, bacon, mushroom, thyme, bay leaf, salt and pepper into the pot, then stir.

Slow-Cook

  • Bring to a simmer, then cover and transfer to oven for 45 minutes.
  • Remove from oven and taste sauce, adding salt if needed.
  • If time permits, leave the stew overnight before serving.
  • Reheat gently on a low stove in a covered pot.
  • Serve over mashed potato or tagliatelle, sprinkled with fresh parsley.

Notes

For best results, marinate the chicken for 12 to 24 hours and let the stew rest overnight before serving.

Nutrition

Serving: 1servingCalories: 977kcalCarbohydrates: 32gProtein: 59gFat: 54gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 278mgSodium: 2288mgPotassium: 1407mgFiber: 4gSugar: 8gVitamin A: 839IUVitamin C: 17mgCalcium: 69mgIron: 3mg
Keyword coq au vin, french chicken stew, red wine stew
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