French Coq Au Vin Recipe

I love how this enduring French-inspired chicken braised in wine effortlessly transforms simple ingredients into an indulgent feast that satisfies every craving. Crisp bacon, tender vegetables and fragrant herbs meld together in a rich, savory sauce that feels both timeless and ultra-chic. It’s a standout dish perfect for elevating intimate dinner nights.

I love making Coq Au Vin because its flavors really show off the best of authentic French cooking recipes. I think this dish is both elegant and hearty.

I use a whole chicken, around 4 lbs cut into serving pieces, and season it with salt and freshly ground black pepper. I then add diced bacon which gives it a rich smokey taste along with pearl onions, garlic, carrots and mushrooms to make it nutritionally balanced and full of vitamins.

I mix in tomato paste and sprinkle all-purpose flour to help thicken the sauce. Pouring in 2 cups of red wine and a cup of chicken broth really brings all the flavors together.

I add thyme and a bay leaf to enhance the aroma while a little butter is melted in at the end to finish the recipe. This braised chicken dish has plenty of protein and vitamins making it a satisfying meal for any dinner party or weekend meal.

Why I Like this Recipe

I like this recipe because it brings together so many cool flavors. When i cook it, the red wine and bacon add a rich taste that makes even a simple dinner feel special.

I also really love how the chicken comes out so tender and juicy. The veggies, like the pearl onions and carrots, really perk it up and give it a great texture.

Another reason i dig this recipe is because it reminds me a lot of authentic French cooking. Even though it’s not too hard to put together, it makes me feel like i’m eating something fancy.

Lastly, i appreciate that it’s a one-pot meal so cleanin up isn’t too big a hassle after a yummy dinner.

Ingredients

• Chicken: a rich protein source that provides the hearty meat flavour essential for this dish.
• Bacon/Pancetta: adds smoky influence and satisfying fat, really enhancing the dish’s depth.
• Red Wine: crucial for tenderizing meat and bringing tang, deepening the sauce with acidity.
• Mushrooms: contribute earthy taste and umami that boosts overall flavor, plus fiber really helps.
• Tomato Paste: offers subtle tangy sweetness and thickness to the sauce, balancing all flavors.
• Carrots: provide natural sweetness and gentle texture contrast, adding vibrant color and nutrients.
• Pearl Onions: offer a mild, slightly sweet flavor and extra bite plus extra fibre too.
• Garlic: gives aromatic pungency and bold flavor that compliments the rich sauce perfectly.

Ingredient Quantities

• 1 whole chicken (around 4 lbs), cut into serving pieces
• Salt and freshly ground black pepper, to taste
• 4 oz bacon or pancetta, diced
• 1 cup pearl onions, peeled (if you cant get pearl onions, small onions work fine)
• 3 garlic cloves, minced
• 2 carrots, peeled and cut into chunks
• 1 cup mushrooms, cleaned and halved
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups red wine (Burgundy is best if you can find it)
• 1 cup chicken broth
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1 bay leaf
• 2 tablespoons butter

How to Make this

1. Season the chicken pieces well with salt and freshly ground black pepper on all sides.

2. In a large Dutch oven or heavy pot, cook the diced bacon or pancetta over medium heat until it’s crispy, then remove it from the pot and set aside.

3. Brown the chicken pieces in the bacon fat over medium-high heat until they get a nice color on all sides. Do this in batches so they don’t stewed in their own juices. Set aside when done.

4. In the same pot, add the pearl onions and chopped garlic. Let em soften for about 2 minutes. Then add in the carrot chunks and let them cook for another 3 minutes.

5. Stir in the mushrooms and cook until they start to brown a bit, then mix in the tomato paste and all the flour. Stir until everything is well coated.

6. Pour in the red wine and chicken broth, scraping all the browned bits off the bottom of the pot.

7. Add back the chicken pieces along with the crispy bacon you set aside, then drop in the thyme and bay leaf while bring everything to a simmer.

8. Lower the heat and cover the pot. Let it gently simmer for about 45 minutes until the chicken is tender and cooks through.

9. In the last few minutes of cooking, stir in the butter until melted, which will help thicken the sauce a bit.

10. Taste the sauce and adjust the salt and pepper if needed. Serve hot with your choice of mashed potatoes or some crusty bread to soak up the yummy sauce.

Equipment Needed

1. Large Dutch oven or heavy pot with a lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon for stirring
6. Tongs or a slotted spoon for removing the bacon and chicken pieces
7. Bowl or plate to set aside the cooked ingredients

FAQ

• Q: Can I use another type of red wine if I dont have Burgundy?
  A: Yes you can, but Burgundy adds the best depth of flavor so try to find one if possible.
• Q: Why do I add flour to the recipe?
  A: The flour helps thicken the sauce giving it that nice, rich consistency.
• Q: Can I substitute the bacon for pancetta?
  A: Absolutely, both add a smoky flavor so either works well with the dish.
• Q: How long should I simmer the Coq Au Vin?
  A: Simmer it gently for about 1.5 to 2 hours which helps tenderize the chicken and blend the flavors.
• Q: Do i need to marinate the chicken before cooking?
  A: It isnt necessary, but marinating can bring out extra flavor if you have the time.

French Coq Au Vin Recipe Substitutions and Variations

• If you dont have pancetta, try using regular bacon instead. It gives a similar smoky flavor and works just as well.
• If you cant find pearl onions, you can substitute small shallots or even baby onions. Theyll add a sweet touch to the dish.
• If Burgundy red wine is too hard to get, pick up a dry pinot noir or even a Merlot. Just remember the flavor might change a bit.
• Instead of chicken broth, you could use vegetable broth if you prefer a lighter taste. It wont have the same richness, but it still works in a pinch.

Pro Tips

1. Try to let the bacon or pancetta really get crispy before removing it. This not only adds a great crunch but also infuses lots of flavor into the fat the chicken cooks in.

2. When browning the chicken, don’t overcrowd the pan. Brown in batches if you need to so the meat gets that nice sear instead of stewing in its own juices.

3. After cooking the veggies, when you add the tomato paste and flour, stir it constantly so it doesn’t burn on the bottom. This step is key to create a rich, thick sauce later on.

4. In the final minutes of cooking, stir in the butter slowly and taste your sauce. Adjust the seasoning with salt and pepper gradually because it’s easier to add more than to fix a salty sauce later.