Classic French Coq Au Vin Rouge Recipe

I love this recipe because it’s the perfect way to elevate a humble chicken into a mouthwatering, fancy meal that makes me feel like I’m dining in a Parisian bistro. The combination of bacon, mushrooms, and red wine creates an irresistible flavor explosion that makes my taste buds dance and takes me on a culinary adventure from the comfort of my own kitchen.

My love for preparing Classic French Coq Au Vin Rouge is unparalleled. This dish showcases the harmonious blend of rich, hearty flavors.

I use a whole chicken in this dish, and I first season it well with salt and black pepper. I then sear the chicken in olive oil, but not just any chicken: I use large pieces of thick-cut bacon to create a heavenly aroma that sets the stage for something special.

The use of pearl onions (and I do mean pearl onions!), lots of garlic, and a substantial amount of mushrooms paired with a generous amount of red wine creates a comfort food depth of flavor. Somehow I think the combination of tomato paste, bay leaf, and lots of fresh thyme infuses the dish with an into-the-restaurant-kind-of-quality taste of French cuisine.

Ingredients

Chicken:
Rich in protein, necessary for the development and restoration of muscles.

Red Wine:
Imparts rich depth and complexity; loaded with antioxidants.

Bacon:
Imparts a depth of flavor with an essence that is almost meaty.

Pearl Onions:
Flavor’s mildly sweet; source of Vitamin C in good amounts.

Garlic:
Strengthens the immune system; increases warmth and sharpness.

Mushrooms:
Flavor reminiscent of the earth; high in selenium and antioxidants.

Thyme:
Aromatic herb; contributes delicate earthy and minty facets.

Ingredient Quantities

• 1 whole chicken (about 3 to 4 pounds), cut into 8 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 ounces thick-cut bacon, diced
• 2 cups pearl onions, peeled
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups red wine, preferably Burgundy or Pinot Noir
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/2 pound mushrooms, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Sprinkle the chicken parts with salt and freshly cracked black pepper.

2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the bacon, diced, and cook until very crisp. Use a slotted spoon to remove the bacon from the pot and set it aside.

3. In the same pot, place the chicken parts, skin-side down, and brown them on all sides. After browning, remove the chicken and set aside.

4. Place the pearl onions and mushrooms in the pot and cook them until they start to get brown, approximately 5 minutes. Add the minced garlic and continue to cook for the pot’s contents for another minute or two.

5. Combine the flour and cook for another minute, making sure that the vegetables are completely coated.

6. Slowly, pour the red wine, and mix it thoroughly with the other ingredients to unstick any cooked-on bits from the pot. Then pour in the chicken stock, stir it well with the other ingredients in the pot, and then mix in the tomato paste until everything looks well-combined.

7. Return the chicken and bacon to the pot. Add the bay leaf and thyme sprigs. Bring the mixture to a simmer.

8. Put on the lid and place the pot in an oven preheated to 350°F (175°C). Allow the contents to bake for about 45 minutes to 1 hour, or until they yield a tender chicken.

9. Take the pot from the oven. If the sauce seems too thin, set the pot on the stove over medium heat and reduce the sauce until it is as thick as you like. Stir in the butter for extra richness.

10. Throw away the bay leaf and thyme twigs. Top with snipped fresh parsley just before serving. Then dig into your Coq au Vin Rouge, truly a classic French dish!

Equipment Needed

1. Large Dutch oven
2. Slotted spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Tongs
8. Wooden spoon or spatula
9. Oven mitts
10. Ladle or serving spoon

FAQ

• Can I use any type of red wine for Coq Au Vin?For depth of flavor, use a dry red wine; Burgundy or Pinot Noir are good choices. Wine pairs well with beef, elk, venison, and lamb. Dry whites complement pork and veal.
• Do I have to use a whole chicken?Though classic, feel free to use just thighs or drumsticks, if you prefer, since they stand up well to braising.
• Can this dish be made ahead of time?Indeed, Coq Au Vin finds improved flavor the next day, as it melds into a cohesive whole, even if any one part was more pronounced than it should have been (that is, more pronounced in the day and a half it took to prepare than it was in the dish itself).
• How should I peel the pearl onions?Parboil them in water that is at a rolling boil for about a minute and then transfer them to ice water. After a minute in the ice bath, the skins should come off easily.
• What can I use instead of bacon?You can use pancetta, or you can omit it for a non-pork version. Just know that it will affect the flavor.
• Can I make this dish gluten-free?Replace the all-purpose flour with a gluten-free flour or cornstarch to keep the sauce the right thickness.
• What should I serve with Coq Au Vin?The delicious sauce in this dish makes it a great pairing with crusty bread, buttered noodles, or even mashed potatoes to soak it up.

Substitutions and Variations

Chicken: If a more uniform cook is desired, use chicken thighs that are bone-in and skin-on.
Pearl onions: Replace with standard onions cut into large pieces.
Merlot or Cabernet Sauvignon, robust reds, may also stand in for Burgundy or Pinot Noir in recipes.
Bacon cut thick: For a twist with Italian flavors, use pancetta.
Mushrooms: You can replace standard button mushrooms with cremini mushrooms for a more robust flavor.

Pro Tips

1. Bacon Tip For extra flavor, use smoked bacon. Rendering the bacon until it’s crispy will also leave a flavorful base to brown the chicken, adding depth to your dish.

2. Onion Preparation To easily peel pearl onions, blanch them in boiling water for a minute, then transfer them to an ice bath. The skins should slip right off, saving you lots of time and effort.

3. Wine Selection Use a quality red wine that you enjoy drinking, such as a good Burgundy or Pinot Noir. The wine’s quality will directly affect the richness and complexity of the sauce.

4. Thickening the Sauce If you prefer an even thicker sauce, mix a small amount of cornstarch with cold water to create a slurry. Stir it into the sauce after cooking, and heat until thickened to your desired consistency.

5. Flavor Enhancement For an additional layer of flavor, marinate the chicken in red wine, thyme, and garlic for a few hours or overnight before cooking. This can infuse the meat with even more flavor and improve tenderness.