Coq au Vin: Tender, Wine-Braised Chicken With Rustic French Flavor

Coq au Vin is the ultimate French comfort dish — chicken slow-braised in red wine with mushrooms, pearl onions, and smoky bacon until the meat is tender and the sauce is rich and savory.

It’s timeless, elegant, and earthy, with deep flavor from simple ingredients that build into something unforgettable.

Ingredients (Serves 4–6)

• 3–4 lbs bone-in, skin-on chicken (thighs and drumsticks preferred)
• Kosher salt and black pepper
• 4 oz pancetta or thick-cut bacon, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 cups dry red wine (Pinot Noir, Burgundy, or Côtes du Rhône)
• 1 cup chicken stock
• 2 bay leaves
• 4–6 sprigs thyme
• 1 lb mushrooms (cremini or button), halved
• 1 cup pearl onions (peeled, fresh or frozen)
• 1 tbsp butter (for finishing)

Instructions

Step 1: Sear the Chicken

1. Pat chicken dry and season with salt and pepper.
2. In a large Dutch oven, cook bacon until crisp. Remove and set aside. Leave fat in the pot.
3. Add chicken in batches, skin-side down, and sear until golden (5–7 minutes). Set aside.

Step 2: Build the Base

1. Add onion and carrot to the pot. Cook until softened, ~5 minutes.
2. Stir in garlic and tomato paste; cook for 1–2 minutes.
3. Sprinkle flour over veggies, stir, and cook for 1 more minute to form a light roux.

Step 3: Braise

1. Pour in wine and scrape up any browned bits. Add stock, bay leaves, thyme, and reserved bacon.
2. Return chicken to the pot. Bring to a simmer, cover, and braise at low heat or in a 325°F oven for 45–60 minutes.

Step 4: Sauté the Mushrooms & Onions

1. While the chicken braises, sauté mushrooms and pearl onions in olive oil or butter until browned and tender. Set aside.

Step 5: Finish the Dish

1. When chicken is tender, remove from pot. Discard bay leaves and thyme stems.
2. Simmer sauce uncovered 10–15 minutes to thicken.
3. Stir in sautéed mushrooms/onions and a tablespoon of butter for richness.
4. Return chicken to sauce or serve separately over mashed potatoes, noodles, or crusty bread.

Flavor Variations

• Use white wine instead of red for Coq au Vin Blanc
• Add a splash of brandy or cognac for depth
• Finish with chopped parsley or lemon zest for brightness
• Serve with Dijon mustard or herb butter for a flavor lift

Wine Pairing

In the Pot

• Burgundy, Pinot Noir, or Côtes du Rhône — dry, earthy reds
• Avoid overly tannic or oaky wines (Cabernet, Zinfandel) — too aggressive

In Your Glass

• Same wine used in cooking
• Beaujolais, Cru Gamay, or a light red blend
• For a richer take, pair with Syrah or a rustic Rhône red

Final Thoughts

Coq au Vin is cozy, classic, and full of slow-cooked soul — the kind of dish that turns a pot of chicken into something worthy of a long dinner, a crusty baguette, and a bottle of red.

With layers of wine, herbs, and earthy depth, it’s a timeless reminder that simple ingredients can cook big.

Cheers to slow braises, red wine, and French comfort done right! 🍷🍗🔥

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