What is Coq Au Vin and where does it originate from?

Coq Au Vin is a classic French dish consisting of chicken braised with red wine, mushrooms, onions, and sometimes bacon or lardons. The dish originates from the Burgundy region of France, known for its Pinot Noir wine, which is commonly used in the recipe. Traditionally, it was a way to tenderize tougher rooster meat by slow-cooking it in wine and aromatics, resulting in a rich and flavorful stew.

How do I make Coq Au Vin at home?

To make Coq Au Vin, start by marinating chicken pieces in red wine with garlic, herbs, and onion for several hours or overnight. Brown the chicken in a heavy pan, then cook bacon or lardons until crisp. Sauté pearl onions and mushrooms separately. Combine all ingredients with the marinade, add chicken broth, and simmer gently for about 1.5 to 2 hours until the chicken is tender. Finish with fresh herbs and adjust seasoning before serving.

What type of wine is best for cooking Coq Au Vin?

A dry red wine with medium body and good acidity works best for Coq Au Vin. Pinot Noir is the traditional choice due to its light tannins and fruity notes, but other wines like Merlot or Burgundy blends also work well. Avoid wines labeled as "cooking wine" or ones that are overly sweet, as they can alter the dish’s flavor. Use a wine you would enjoy drinking, since the taste concentrates during cooking.

Can Coq Au Vin be made with chicken breasts or should I use other cuts?

While chicken breasts can be used, Coq Au Vin is ideally made with bone-in, skin-on pieces such as thighs and drumsticks. These cuts hold up better during the long braising process and stay tender and moist. Breast meat can become dry when cooked for extended periods. Using a mix of dark meat provides richer flavor and a better texture for the classic rustic stew.

How should Coq Au Vin be served for the best dining experience?

Serve Coq Au Vin hot, accompanied by creamy mashed potatoes, buttered noodles, or crusty French bread to soak up the rich sauce. Garnish with fresh parsley or thyme. A simple green salad with a light vinaigrette pairs well to balance the dish. Leftovers can be refrigerated for up to 3 days and often taste better the next day as flavors deepen.

Coq Au Vin Recipe: Rich Wine & Herb Flavor in 5 Steps

Name: Coq Au Vin
Prep time: PT-487486H43M44S
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: – 4 bone-in, skin-on chicken thighs (approximately 220 g / 7 oz each); – 4 chicken drumsticks; – 16 pearl onions (or 2 regular brown or yellow onions, cut into 1 cm wedges); – 1 bay leaf (fresh or dried); – 3 sprigs fresh thyme (or 1 tsp dried thyme); – 750 ml (3 cups) dry red wine; – 3-4 Tbsp vegetable or canola oil; – 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt); – 1/2 tsp ground black pepper; – 400 g (14 oz) white mushrooms, halved or quartered if large; – 150 g (5 oz) bacon or speck, cut into 1 x 2.5 cm batons (or sliced bacon); – 60 g (4 Tbsp) unsalted butter; – 3 garlic cloves, finely minced; – 2 Tbsp tomato paste; – 7 Tbsp all-purpose flour; – 750 ml (3 cups) low-sodium beef stock (preferably homemade); – 1/4 tsp kosher or cooking salt (or 1/8 tsp table salt); – 1/4 tsp ground black pepper; – 2 Tbsp chopped fresh parsley; – Mashed potatoes or tagliatelle pasta, for serving

Description

🍷 A classic French stew, Coq au Vin, combines tender chicken, rich red wine, and aromatic herbs for deep, comforting flavor.
🍽️ Slow‑cooked in the oven, it yields a hearty, restaurant‑quality dish perfect for special occasions or cozy family meals.

Ingredients

– 4 bone-in, skin-on chicken thighs (approximately 220 g / 7 oz each)

– 4 chicken drumsticks

– 16 pearl onions (or 2 regular brown or yellow onions, cut into 1 cm wedges)

– 1 bay leaf (fresh or dried)

– 3 sprigs fresh thyme (or 1 tsp dried thyme)

– 750 ml (3 cups) dry red wine

– 3-4 Tbsp vegetable or canola oil

– 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt)

– 1/2 tsp ground black pepper

– 400 g (14 oz) white mushrooms, halved or quartered if large

– 150 g (5 oz) bacon or speck, cut into 1 x 2.5 cm batons (or sliced bacon)

– 60 g (4 Tbsp) unsalted butter

– 3 garlic cloves, finely minced

– 2 Tbsp tomato paste

– 7 Tbsp all-purpose flour

– 750 ml (3 cups) low-sodium beef stock (preferably homemade)

– 1/4 tsp kosher or cooking salt (or 1/8 tsp table salt)

– 1/4 tsp ground black pepper

– 2 Tbsp chopped fresh parsley

– Mashed potatoes or tagliatelle pasta, for serving

Instructions

1-First, gather and prep your ingredients: chop the onions, slice the mushrooms, and mince the garlic. Pat the chicken dry for that perfect golden brown. This coq au vin cooking tips approach ensures everything goes smoothly from the start.

2-Next, heat the oil in a heavy skillet over medium heat and brown the chicken thighs on both sides until they’re golden and crispy. Set them aside to let those flavors build it’s like giving your dish a head start on deliciousness!

3-Then, in the same pan, sauté the onions and garlic until they’re soft and fragrant. Add the mushrooms and cook until they’re tender, soaking up all that goodness. This is where your coq au vin with herb flavor guide really kicks in, blending those aromatic notes.

4-Building the Base and Simmering Stir in the tomato paste and cook for a couple of minutes to deepen the flavors. Pour in the red wine and beef stock, scraping up those tasty bits from the pan for extra richness.

5-Return the chicken to the pan along with the herbs, then season and bring everything to a simmer. Cover and cook on low heat for 45-60 minutes until the chicken is tender and juicy. Don’t forget the detailed directions like marinating for 12-24 hours to infuse maximum flavor it’s a game-changer!

6-Finish by adjusting the seasoning and serving hot. For scientific insights on how ingredients like chicken contribute to nutrition, explore this nutritional research resource, which highlights the benefits in dishes like coq au vin.

Notes

🕰️ Marinating for 12–24 hours is essential; it infuses the chicken with deep wine‑herb flavor.
🍷 Use any dry red wine you enjoy; a mid‑range bottle works well—no need for an expensive label.
🔥 Brown the chicken in batches to ensure a dry surface for proper caramelisation, which adds richness to the stew.

Prep Time: 15 minutes
Marinating time: 12–24 hours
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Oven‑baked stew
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 977
Sugar: 8 g
Sodium: 2288 mg
Fat: 54 g
Saturated Fat: 25 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 59 g
Cholesterol: 278 mg

Keywords: coq au vin, classic French stew, wine braised chicken, hearty chicken stew