How To Make Coq Au Vin Recipe

I just made a Coq Au Vin Dutch Oven version that turns ordinary chicken into a wine-dark, stubbornly luxurious stew that refuses to behave like anything you’ve had before.

I am obsessed with coq au vin because it hits the exact spot between rich and simple. I love that the chicken wine stew soaks up deep red-wine flavors and bacon or pancetta makes the sauce pop.

And the whole thing smells like something real happened in my kitchen, not some Instagram stunt. I adore the way everything vanishes into that glossy, savory sauce.

But mostly I just want to shove a bowl in front of people and watch them go quiet. Hearty, messy, stubbornly comforting.

Coq Au Vin Dutch Oven magic. I want more right now.

Like I said.

Ingredients

• Bone-in chicken pieces: juicy protein, skin crisps up and makes everything taste homey.
• Bacon or pancetta: salty, smoky bites that add meaty depth and crunchy bits.
• Dry red wine: gives richness and tang, helps make the sauce taste grown-up.
• Chicken stock: softens the wine, keeps things saucy and not too boozy.
• Tomato paste: adds subtle sweetness and body, it’s the sauce’s backbone.
• All purpose flour: helps the sauce thicken and cling to the chicken.
• Mushrooms: earthy chewiness, soaks up sauce and adds umami punch.
• Pearl onions: sweet little pops, they mellow and get silky in the stew.
• Carrots: bright color and gentle sweetness, gives a bit of crunch sometimes.
• Garlic: warm, aromatic kick that’s cozy without stealing the show.
• Fresh thyme: herbaceous little sprigs that smell amazing as it simmers.
• Bay leaves: subtle background aroma, you’ll notice it more if you pay attention.
• Unsalted butter: smooths the sauce and makes everything feel richer.
• Olive oil: gets the chicken nicely browned, helps start those caramel flavors.
• Cognac or brandy: optional boozy flare, adds warmth and a classy note.
• Salt and black pepper: basic seasoning, do not skip it or it’ll taste flat.
• Chopped parsley: fresh, green finish that brightens the heavy sauce.

Ingredient Quantities

• 4 lb bone in chicken pieces (thighs and drumsticks work best), skin on, excess fat trimmed
• 6 oz bacon or pancetta, cut into lardons
• 1 bottle (750 ml) dry red wine, Burgundy or Pinot Noir preferred
• 1 to 1 1/2 cups low sodium chicken stock
• 2 tbsp tomato paste
• 2 to 3 tbsp all purpose flour for dredging
• 8 oz cremini or button mushrooms, halved or left whole if small
• 1 lb pearl onions, peeled (or 12 to 15 small shallots)
• 2 to 3 medium carrots, peeled and cut into 1/2 inch slices
• 3 to 4 garlic cloves, smashed or minced
• 4 to 5 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 2 tbsp unsalted butter
• 2 tbsp olive oil (or vegetable oil) for browning
• 1/4 cup cognac or brandy, optional but recommended
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped flat leaf parsley for garnish

How to Make this

1. Pat the chicken pieces dry, season well with salt and pepper, then lightly dredge in the flour shaking off excess; this helps the sauce thicken and gives better browning.

2. In a large heavy pot or Dutch oven, cook the bacon or pancetta over medium heat until crisp; remove with a slotted spoon and leave about 1 to 2 tablespoons of fat in the pan.

3. Increase heat to medium-high, add 2 tbsp oil, then brown the chicken in batches until golden on all sides, about 6 to 8 minutes per batch; transfer to a plate with the bacon.

4. If using, pour the cognac into the hot pan to deglaze and scrape up browned bits, then let the alcohol flame off carefully or simmer a minute to cook it down.

5. Stir in the tomato paste and garlic, cook 1 minute, then add the wine and bring to a simmer scraping the bottom. Add back the chicken and bacon, then pour in enough chicken stock to come about halfway up the chicken pieces (1 to 1 1/2 cups as needed).

6. Add thyme sprigs, bay leaves, carrots, and a good pinch of salt and pepper; bring to a gentle simmer, cover, and braise on low for 35 to 45 minutes until the chicken is cooked through and tender.

7. While the chicken cooks, melt 2 tbsp butter in a skillet and sauté the mushrooms until browned, then set aside. In the same skillet sauté the pearl onions (or small shallots) until they get some color and are tender, about 8 to 10 minutes.

8. When the chicken is tender, remove it to a plate and skim any excess fat from the sauce. Stir in the mushrooms and pearl onions, then return the chicken to the pot.

9. If the sauce needs thickening, simmer uncovered until reduced to your liking; taste and adjust seasoning. For extra silkiness swirl in a small knob of butter before serving.

10. Sprinkle chopped flat leaf parsley over the stew and serve hot with mashed potatoes, egg noodles, or crusty bread to soak up the lush red wine sauce.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and braising the chicken
2. Large skillet or sauté pan to brown mushrooms and onions
3. Cutting board and a sharp chef’s knife for trimming, chopping and slicing
4. Slotted spoon for removing bacon and skimming fat
5. Tongs for turning chicken while browning
6. Shallow bowl or plate for flour dredging and another plate for resting cooked chicken
7. Wooden spoon or heatproof spatula to scrape up browned bits and stir the sauce
8. Measuring cups and spoons for wine, stock, tomato paste and seasonings
9. Small saucepan or ladle to skim fat and for any last minute sauce adjustments
10. Peeler and small paring knife for carrots and pearl onions (or shallots)

FAQ

How To Make Coq Au Vin Recipe Substitutions and Variations

• Bacon or pancetta: try diced prosciutto, smoked ham, or a few strips of thinly sliced pancetta if you want less salt. For vegetarian, use smoked tempeh or mushrooms with a splash of soy sauce.
• Dry red wine (Burgundy or Pinot Noir): substitute with dry white wine, full bodied beer, or a mix of 1 cup grape juice plus 1/4 cup vinegar for acidity. For alcohol-free, use low sodium chicken stock plus 1 tbsp balsamic vinegar.
• Pearl onions or small shallots: pearl onion substitutes are chopped regular yellow onion, thinly sliced shallots, or frozen pearl onions. If you want sweetness, roast halved small onions first.
• Cognac or brandy (optional): use 2 tbsp dry sherry, madeira, or extra wine. For no alcohol use an extra splash of chicken stock with 1 tsp apple cider vinegar.

Pro Tips

1) Don’t rush the browning. Give each piece space in the pan and let it sit until a deep golden crust forms, then flip. Crowding cools the pan and you end up steaming instead of browning. Patience here pays off in flavor.

2) Save the fond. After browning, pour a little wine or stock into the hot pan and scrape up every browned bit before adding the rest of the liquid. Those bits are pure flavor and will make the sauce taste much richer.

3) Balance the wine and stock. If your wine is very tannic or acidic, add toward the low end of the stock range and taste as it reduces. You can always add more stock, but you can’t take acidity away. A small knob of butter at the end tames any sharpness and gives silkiness.

4) Cook components separately then combine. Browning chicken, sautéing mushrooms, and caramelizing onions in separate pans lets each get proper color and texture. Add them back near the end so nothing goes limp or overcooked.