Coq au Vin is a staple in bistro menus all around France, and it is a favorite dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.
What is the best way to cook Coq au Vin?
It’s the subtle blending of the flavors that makes this a classic. I find that this is best if you can take it from stove top to oven, so a cast iron pot like Le Cruset is perfect. If not, it can be done on the stove over very low heat.
For maximum flavor:
I always marinate the chicken in the bottle of red wine prior to cooking in the refrigerator for as long as I can. Usually 1-2 hours is good. But, even 15 minutes with make a difference. It really improves the flavor.
One additional lesson I learned after making this countless times is not to rush the mushrooms. Years ago I often stirred them directly into the stew, but taking the extra step to brown them separately before adding them at the end creates deeper flavor and much better texture. It’s a small detail that makes a noticeable difference.
And here’s another tip, traditionally coq au vin is normally made with red wine, but it can easily be made with white wine too.
A few additional recipes:
Want to try another French bistro classic, Classic French Beef Stew with Red Wine
Or this bistro classic, Perfectly Cooked Steak au Poivre Recipe
And a short ribs recipe that always delivers, Perfect Beef Short Ribs: A Comfort Food Recipe
Another French chicken classic, Delicious French Chicken Fricassee: A Simplified Recipe
And my favorite potato dish, How to Make Perfect Sarladaise Potatoes
A recipe from the Cooking School, Demi-Glacé: The Workhorse of the French Kitchen.
And another fundamental from the French kitchen, Types of Roux: From White to Dark
And of course, My Favorite Recipes
Ingredients:
2 pounds of boneless skinless Chicken thighs, or any combination. I sometimes add a few drumsticks to add extra flavor.
½ pound Bacon, with a soft smoke, unsmoked or salt pork. Pancetta is also good.
4 Tbsp. Butter, separated.
2 tsp. Salt
1 medium Onion, finely chopped
1 large Shallot, finely chopped
3 cloves of Garlic, sliced
5 sprigs of fresh Thyme, or 1 tsp of dried thyme
3 Bay Leaves
1 lb. of peeled baby Carrots or chopped carrots.
1 lb. Mushrooms, sliced or quartered if large.
12-14 Baby Onions, peeled. Optional
¼ cup of Cognac
1 bottle of Burgundy or Pinot Noir, or you can substitute a White Wine.
Preparation:
Preheat the oven to 350 degrees. Add 2 Tbsp butter to the pan and render down the bacon over medium heat.
While the bacon is rendering down, drain the marinade from the chicken and set it aside for later. Pat the chicken dry.
Remove the bacon with a slotted spoon and brown the chicken.
Remove the chicken and set aside and add the garlic, shallots, onions and 1 tsp of the salt and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.
While they are sautéing, bring the reserved wine marinade to a full boil in a separate saucepan, then simmer until reduced by half. This will concentrate the flavor and make the sauce thicker and adhere better to the chicken.
Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, add the thyme, bay leaves, cooked bacon, baby onions if using, and reduced wine. Bring to a lively simmer and put into the oven covered for 1 hour.
While the pot is in the oven, sauté the mushrooms in the remaining 2 Tbsp of butter and 1 tsp of salt until well browned.
Add them back to the pot and cook uncovered for another 15- 30 minutes or until the chicken is tender.
When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette.
Hint: If you don’t use skinless chicken, you might need to skim the fat off the top. If you prefer this method, then skim just before serving. A few folded paper towels will soak up a lot of the fat. Just use tongs to remove them to a plate and into the trash.
Looking to add some techniques and review some cooking fundamentals? The Pasadena Chef Cooking School
Coq au Vin: Braised Chicken with Wine
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Add 2 Tbsp butter to the pan and render down the bacon over medium heat.
- While the bacon is rendering down, drain the marinade from the chicken and set it aside for later. Pat the chicken dry. Remove the bacon with a slotted spoon and brown the chicken.
- Remove the chicken and set aside and add the garlic, shallots, onions and 1 tsp of the salt and cook until golden brown. Normally, about 10 minutes will do. Then add carrots and lightly sauté.
- While they are sautéing, bring the reserved wine marinade to a full boil in a separate saucepan, then simmer until reduced by half. This will concentrate the flavor and make the sauce thicker and adhere better to the chicken.
- Now add back the browned chicken and pour in the cognac and cook until the alcohol is gone, add the thyme, bay leaves, cooked bacon, baby onions if using, and reduced wine. Bring to a lively simmer and put into the oven covered for 1 hour.
- While the pot is in the oven, sauté the mushrooms in the remaining 2 Tbsp of butter and 1 tsp of salt until well browned. Add them back to the pot and cook uncovered for another 15- 30 minutes or until the chicken is tender.
- When finished, remove the cover and stir well. Recover and allow to sit outside of the oven for 5 to 10 minutes and then serve with thick sliced Como, sourdough bread or a baguette