Coq au Vin with Steak and Shrimp Twist for a Hearty One-Pan Dinner

Why You’ll Love This coq au vin

• Ease of preparation: This coq au vin recipe offers an accessible and straightforward approach to a classic French dish. With simple steps like marinating, searing, and slow braising, it suits both beginner and experienced home cooks. Though it’s a slow-cooked dish, the actual hands-on time is minimal, allowing you to prepare a cozy meal hassle-free.
• Health benefits: Coq au vin combines nutrient-rich bone-in, skin-on chicken thighs and drumsticks providing high-quality protein, alongside vitamin-packed vegetables like pearl onions and carrots. The inclusion of aromatic herbs and moderate use of healthy fats promote a balanced and wholesome meal, supportive of overall wellness.
• Versatility: This traditional French stew adapts well to different dietary requirements. You can easily customize it to be gluten-free by using alternative thickeners, or adjust the recipe to be lower calorie by trimming chicken skin or increasing vegetable portions. The classic recipe can even be vegetarian or vegan-friendly by substituting chicken with hearty plant-based proteins and vegetable broth.
• Distinctive flavor: The rich, complex taste profile of coq au vin comes from slow-braising chicken in dry red wine combined with smoky bacon, earthy mushrooms, sweet pearl onions, and aromatic herbs like thyme and bay leaves. This blend of savory, earthy, and subtly sweet flavors creates a comforting and memorable meal that truly stands out.

Essential Ingredients for coq au vin

Main Ingredients:

• 4 chicken thighs, bone-in, skin-on – tender, flavorful foundation for stew
• 4 chicken drumsticks, bone-in, skin-on – provides juicy protein and richness
• 1½ cups (360 ml) dry red wine (e.g., Pinot Noir) – adds depth and wine-infused aroma
• 1 cup (240 ml) low-sodium beef or chicken stock – enriches sauce flavor and moisture
• 3 strips thick-cut bacon, cut into ½ inch pieces – imparts smokiness and fat for richness
• 8 ounces (225 g) cremini or white mushrooms, thickly sliced – delivers meaty, earthy flavor
• 8 ounces (225 g) pearl onions (peeled) – offers natural sweetness and texture contrast
• 1 medium onion, quartered and thinly sliced – provides aromatic base
• 4 medium carrots, cut into 1-inch pieces – optional for added sweetness and nutrition
• 4 cloves garlic, finely minced – enhances overall aroma and savory notes
• 2 tablespoons tomato paste – balances acidity and adds richness to sauce
• 2 teaspoons fresh thyme leaves, plus extra sprigs – adds herbaceous earthiness
• 1 bay leaf – imparts subtle herbal complexity
• Salt and black pepper, to taste – essential seasoning
• 2 tablespoons unsalted butter – adds silkiness and richness
• 2 tablespoons all-purpose flour or beurre manié (butter-flour mix) – thickens the sauce
• 2 tablespoons vegetable or canola oil – used for searing and sautéing
• Fresh chopped parsley – for garnish and fresh herbal note
• Optional: mashed potatoes, tagliatelle pasta, or crusty rustic bread – for serving

Special Dietary Options:

• Vegan: Substitute chicken with firm tofu, seitan, or jackfruit and replace chicken stock with vegetable broth. Use plant-based butter and omit bacon or use smoked tempeh.
• Gluten-free: Use cornstarch or gluten-free flour blends instead of wheat flour for thickening. Verify stock and wine labels for gluten content.
• Low-calorie: Remove chicken skin to reduce fat, increase carrot and onion quantities for volume, and limit butter usage. Use lean chicken breast as an alternative if preferred.

How to Prepare the Perfect coq au vin: Step-by-Step Guide

First Step: Prepare Ingredients

Pat dry chicken thighs and drumsticks thoroughly with paper towels dry skin ensures a deep golden sear. Peel pearl onions and thinly slice one medium onion. Slice mushrooms thickly and cut carrots into 1-inch chunks if using. Measure out wine, stock, herbs, and other components to have everything ready for a smooth cooking process.

Second Step: Marinate Chicken

Place chicken pieces in a non-reactive container with red wine, thyme sprigs, bay leaf, and pearl onions. Refrigerate and marinate for 12 to 24 hours to tenderize and infuse flavors deeply. You may optionally add chicken stock or brandy to the marinade for more complexity.

Third Step: Prepare Sauce Base

After marination, strain the wine marinade and reduce it by half over medium heat in a pan to intensify flavor and cook out alcohol. Set aside the reduced wine.

Fourth Step: Brown Chicken and Bacon

Remove chicken from marinade and pat dry. Season with salt and pepper. Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken skin-side down until golden and crispy, then brown other sides. Remove chicken and set aside. In the same pot, cook bacon pieces until crisp. Remove bacon and keep fat in the pot.

Fifth Step: Sauté Vegetables

Add onions and carrots to bacon fat; cook until onions turn golden brown. Stir in garlic and cook another minute until fragrant. Add tomato paste and cook 2 minutes to reduce acidity. Sprinkle in flour or add beurre manié and cook for two minutes to remove raw flour taste.

Sixth Step: Build and Simmer Sauce

Gradually add beef stock while stirring to avoid lumps. Then add the reduced marinade wine. Return chicken, bacon, sautéed mushrooms (cooked separately in fat until golden), pearl onions, thyme, and bay leaf to the pot. Bring to a gentle simmer.

Seventh Step: Oven Braise

Cover the pot and transfer to a preheated oven at 350°F (180°C). Braise for 45 minutes until chicken is tender but intact. Adjust salt and pepper as needed.

Eighth Step: Rest and Serve

For optimal flavor, let coq au vin rest overnight in the fridge and reheat gently before serving. Garnish with fresh parsley. Serve over mashed potatoes, buttered tagliatelle, or with rustic bread to enjoy every drop of the rich sauce.

For a fresh take on classics, visit our Marry Me Chicken Pasta recipe.

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Dietary Substitutions to Customize Your coq au vin

Protein and Main Component Alternatives

• Swap chicken with turkey or duck for richer poultry flavor.
• Use firm tofu or seitan in place of chicken for a vegan coq au vin alternative; marinate thoroughly for flavor.
• Consider firm fish or shellfish to create a seafood-inspired braise without losing texture.

Vegetable, Sauce, and Seasoning Modifications

• Replace mushrooms with seasonal vegetables like eggplant or zucchini when preferred or unavailable.
• Use gluten-free tamari or soy sauce to add umami without gluten.
• Enhance herbaceous notes with rosemary or tarragon instead of or alongside thyme and bay leaf.
• Reduce added salt for low-sodium diets and boost flavor intensity with fresh herbs and garlic.

Mastering coq au vin: Advanced Tips and Variations

• Pro cooking techniques: Marinate chicken overnight to deepen flavor and improve tenderness. Use a heavy Dutch oven for even heat distribution during braising to prevent hotspots.
• Flavor variations: Add a splash of brandy or cognac before deglazing for a warm, boozy touch. Introduce smoked paprika for subtle smokiness.
• Presentation tips: Serve the chicken over creamy polenta or buttered noodles; garnish with sautéed mushrooms and fresh herbs for an elegant dish.
• Make-ahead options: Prepare coq au vin a day early to allow flavors to meld. Reheat slowly on the stovetop, adding broth if needed to loosen the sauce.

How to Store coq au vin: Best Practices

FAQs: Frequently Asked Questions About coq au vin

coq au vin

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• Author: Isabella Hayes
• Total Time: 13 hrs 35 mins
• Yield: 4 servings 1x
• Diet: Contains meat and seafood

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Description

🍗 Experience the rich and comforting flavors of Coq au Vin, a classic French stew slow-braised to tender perfection.
🍤 The steak and shrimp twist adds a protein-packed variety, making this a hearty one-pan dinner you’ll want to revisit.

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Ingredients

Scale 1x2x3x

4 chicken thighs, bone-in, skin-on

4 chicken drumsticks, bone-in, skin-on

1½ cups dry red wine

1 cup low-sodium beef or chicken stock

3 strips thick-cut bacon

8 ounces cremini or white mushrooms

8 ounces pearl onions

1 medium onion

4 medium carrots

4 cloves garlic

2 tablespoons tomato paste

2 teaspoons fresh thyme leaves

1 bay leaf

Salt and black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 tablespoons vegetable or canola oil

Fresh chopped parsley

mashed potatoes

tagliatelle pasta

crusty rustic bread

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Instructions

1-First Step: Prepare Ingredients Pat dry chicken thighs and drumsticks thoroughly with paper towels dry skin ensures a deep golden sear. Peel pearl onions and thinly slice one medium onion. Slice mushrooms thickly and cut carrots into 1-inch chunks if using. Measure out wine, stock, herbs, and other components to have everything ready for a smooth cooking process.

2-Second Step: Marinate Chicken Place chicken pieces in a non-reactive container with red wine, thyme sprigs, bay leaf, and pearl onions. Refrigerate and marinate for 12 to 24 hours to tenderize and infuse flavors deeply. You may optionally add chicken stock or brandy to the marinade for more complexity.

3-Third Step: Prepare Sauce Base After marination, strain the wine marinade and reduce it by half over medium heat in a pan to intensify flavor and cook out alcohol. Set aside the reduced wine.

4-Fourth Step: Brown Chicken and Bacon Remove chicken from marinade and pat dry. Season with salt and pepper. Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken skin-side down until golden and crispy, then brown other sides. Remove chicken and set aside. In the same pot, cook bacon pieces until crisp. Remove bacon and keep fat in the pot.

5-Fifth Step: Sauté Vegetables Add onions and carrots to bacon fat; cook until onions turn golden brown. Stir in garlic and cook another minute until fragrant. Add tomato paste and cook 2 minutes to reduce acidity. Sprinkle in flour or add beurre manié and cook for two minutes to remove raw flour taste.

6-Sixth Step: Build and Simmer Sauce Gradually add beef stock while stirring to avoid lumps. Then add the reduced marinade wine. Return chicken, bacon, sautéed mushrooms (cooked separately in fat until golden), pearl onions, thyme, and bay leaf to the pot. Bring to a gentle simmer.

7-Seventh Step: Oven Braise Cover the pot and transfer to a preheated oven at 350°F (180°C). Braise for 45 minutes until chicken is tender but intact. Adjust salt and pepper as needed.

8-Eighth Step: Rest and Serve For optimal flavor, let coq au vin rest overnight in the fridge and reheat gently before serving. Garnish with fresh parsley. Serve over mashed potatoes, buttered tagliatelle, or with rustic bread to enjoy every drop of the rich sauce.

Notes

🕰️ Marinate chicken for at least 12 hours to deepen flavor and tenderize the meat.
🔥 Pat chicken dry before searing to get a crispy, golden crust.
🍄 Cook bacon, mushrooms, and onions separately to build rich caramelized flavors and prevent sogginess.

• Prep Time: 20 mins
• Marinating Time: 12 hrs
• Cook Time: 1 hr 15 mins
• Category: Dinner, Stew, One-Pot
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 806 kcal
• Sugar: 6 g
• Sodium: 1100 mg
• Fat: 44 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Trans Fat: 0.5 g
• Carbohydrates: 29 g
• Fiber: 4.5 g
• Protein: 49 g
• Cholesterol: 230 mg

Keywords: Coq au Vin, French Stew, One-Pan Dinner, Steak and Shrimp