Coq Au Vin Made Simple Recipe

Oh my gosh, I just made this classic Coq au Vin and it was like stepping into a cozy French bistro right in my own kitchen! The mix of tender chicken, smoky bacon, and rich red wine sauce had me feeling so fancy, and the whole dish was just *chef’s kiss* perfection. 🍷🥂

I adore taking classic recipes and turning them into simple culinary adventures that everyone can enjoy. Coq Au Vin Made Simple is a prime example.

It uses chicken, bacon, and mushrooms—three very simple ingredients—to create a dish that is very much a symphony of flavors. I particularly love how the depth of flavor that the red wine adds is equal to the somber soundtrack that plays when beef bourguignon is being prepared.

Coq Au Vin Made Simple Recipe Ingredients

• Chicken: Rich in protein, provides a hearty base, tender and juicy.
• Olive Oil: Healthy fats, adds flavor, aids in browning the chicken.
• Bacon: Adds smoky depth, savory richness, enhances umami flavors.
• Red Wine: Provides acidity and sweetness, deepens flavors, tenderizes meat.
• Pearl Onions: Sweet aromatic, softens during cooking, adds subtle sweetness.
• Garlic: Intensifies aroma, offers a savory depth, boosts overall flavor.
• Mushrooms: Earthy taste, enhances umami, provides texture and flavor.
• Tomato Paste: Adds umami richness, deep color, acidic balance to wine.

Coq Au Vin Made Simple Recipe Ingredient Quantities

• 1 whole chicken (about 3 to 4 lbs), cut into 8 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 ounces bacon or pancetta, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups red wine (such as Burgundy or Pinot Noir)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 bouquet garni (thyme, bay leaf, and parsley)
• 8 ounces pearl onions, peeled
• 8 ounces button mushrooms, cleaned and quartered
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley, for garnish

How to Make this Coq Au Vin Made Simple Recipe

1. Entice with salt and pepper, and take the chicken pieces to a large Dutch oven. Heat the olive oil there until it shimmers, then add the chicken, skin side down, and brown it on all sides. Remove the chicken and set it aside.

2. Add the diced bacon or pancetta to the same pot. Cook until crispy, then remove and set aside with the chicken.

3. Put the onion (diced) in the saucepan (or pot). Sauté it for about 5 minutes until it becomes softened. Stir in garlic (minced) and cook for about 1 minute.

4. Sift the flour on top of the onion mixture; stir, stir, stirring to incorporate the flour and keep it from lumping. Cook, still stirring, for 1-2 minutes. Don’t allow the roux to take on too much color; it should merely look and smell appetizingly toasty.

5. In a slow and gentle manner, add the red wine together with the chicken stock. Stir well to ensure everything is combined and that no lumps are present. Bring the mixture to a rolling simmer.

6. Mix in the tomato paste and place the bouquet garni into the pot. Put the chicken and bacon back in the pot, submerged in the broth.

7. Lower the heat to low, cover, and let it simmer for approximately 30 minutes.

8. In another skillet, melt the butter over medium heat. Add the pearl onions and mushrooms, sautéing only until the onions are tender and the mushrooms are a golden brown.

9. Add the chicken pot to the sautéed mushrooms and onions, stirring to blend. Keep uncovered and let simmer for another 20-30 minutes until the sauce thickens and the chicken becomes tender.

10. Discard the bouquet garni. Season to taste with salt and pepper. Serve hot, garnished with parsley.

Coq Au Vin Made Simple Recipe Equipment Needed

1. Large Dutch oven
2. Pair of tongs
3. Medium skillet
4. Sharp knife
5. Cutting board
6. Wooden spoon
7. Slotted spoon
8. Measuring spoons
9. Measuring cups
10. Sifter or fine mesh sieve

FAQ

• Q: Can I use boneless, skinless chicken for this recipe?A: Although boneless, skinless chicken is an option, the true flavor and texture of this dish come from using chicken that has both bone and skin.
• Q: What type of red wine is best for Coq Au Vin?A red wine that is dry and of such types as Burgundy or Pinot Noir is traditional and best for developing a deep, rich flavor.
• Q: Can I make Coq Au Vin without alcohol?A: Yes, you can substitute the red wine with extra chicken broth or non-alcoholic red wine, but remember the flavor will be different.
• Q: How long should Coq Au Vin be cooked?A: For about 45 minutes to 1 hour, the wine with the bouquet garni should simmer gently with the chicken. This guarantees that the meat will be tender, and it will impart a depth of flavor that’s a must for this dish.
• Q: Can I prepare this dish in advance?A: Of course, Coq Au Vin often tastes better the next day. Let it cool, then refrigerate it. When it’s time to serve, reheat it gently and serve it up.
• Q: Is there a substitute for pearl onions?If you can’t get pearl onions, you can substitute them with chopped regular onions or shallots for the same taste and texture. 1. Chopped onion. 2. Shallots.
• Q: How do I thicken the sauce if needed?A: If the sauce is thin, mix a small amount of flour with butter (beurre manié), and whisk it into the sauce to thicken.

Coq Au Vin Made Simple Recipe Substitutions and Variations

Bacon or pancetta: Substitute with turkey bacon or smoked sausage for a different flavor.
Red wine: Use beef broth for an alcohol-free version, or use non-alcoholic red wine.
Onions, pearl: Substitute with chopped standard onions or shallots if you can’t get pearl onions.
Button mushrooms: Use cremini or portobello mushrooms for a more robust flavor.
All-purpose flour: Use cornstarch or gluten-free flour in place of this as a thickener.

Pro Tips

1. Marinate for Deeper Flavor Consider marinating the chicken in red wine, salt, pepper, and a few aromatics like garlic and thyme for a few hours before cooking. This will infuse the meat with flavor and make it extra tender.

2. Use High-Quality Wine Since the wine is a dominant flavor in this dish, use a good quality red wine that you would enjoy drinking. This will enhance the overall taste of the sauce.

3. Thoroughly Brown the Chicken Take the time to properly brown the chicken on all sides. This step adds depth and complexity to the dish by developing rich flavors through the Maillard reaction.

4. Deglaze the Pot After removing the chicken and bacon, make sure to deglaze the pot with a bit of wine or broth before adding the onions. This step helps lift all the flavorful bits stuck on the bottom of the pot, enhancing the final taste of the sauce.

5. Finish with a Touch of Butter Just before serving, whisk in a small pat of cold butter to the sauce while it’s still on the heat. This will give the sauce a silky finish and boost its richness.