What is steamed French coq and how does it differ from coq au vin?

Steamed French coq is a traditional dish prepared by gently cooking rooster or mature chicken using steam, often alongside aromatic herbs and vegetables. Unlike coq au vin, which is braised in red wine with ingredients like mushrooms and bacon, steamed French coq uses steaming to achieve tender meat with a lighter flavor profile. This method preserves the natural taste and texture of the poultry without the richness that wine-based stews provide.

Can I use regular chicken instead of rooster for steamed French coq?

Yes, you can substitute regular chicken for rooster when making steamed French coq. While rooster’s meat is firmer and more flavorful, mature hen or even standard chicken can be used. Keep in mind that cooking times may be shorter for younger chickens due to their tenderness. Adjust seasoning and cooking duration accordingly to maintain the ideal texture.

What vegetables and herbs are best to include when steaming French coq?

Classic vegetables to include when steaming French coq are carrots, onions, celery, and mushrooms, which add sweetness and earthiness. Fresh herbs like thyme, bay leaves, and parsley enhance the aroma and flavor. These ingredients infuse the chicken gently during steaming, making the dish well-balanced and fragrant without overpowering the natural poultry taste.

How long should I steam French coq for the best results?

Steaming French coq typically takes between 1 to 1.5 hours depending on the size and age of the bird. The goal is to cook the meat until it’s tender enough to pull apart easily but not overcooked. Check the meat’s tenderness periodically and ensure internal temperature reaches at least 165°F (74°C) for safe consumption.

Can I prepare steamed French coq ahead of time and how should I store leftovers?

Steamed French coq can be made in advance as the flavors develop well with resting time. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat or steam briefly to prevent drying out. Steamed French coq also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

Steamed French Coq: Quick And Easy Recipe Guide

Name: Steamed French Coq
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs Provide rich flavor and tender texture, as the bone and skin add depth during steaming and braising; 4 chicken drumsticks (or 3 1/2 to 4 1/2 pounds chicken, cut into pieces) Offer juicy protein and help make the dish hearty, with options for using whole pieces based on availability; 1 ½ cups red wine (preferably a full-bodied variety like Burgundy or Côtes du Rhône, or alternatives like Pinot Noir, Tempranillo, or Gamay Noir; or 2 cups red wine from other summaries; or 1 bottle, 750 ml red wine) Infuses the chicken with complex flavors and tenderness, drawing from the benefits of red wine for added antioxidants; 1 cup chicken stock (or 2 cups brown chicken stock, or 3 cups chicken stock) Adds moisture and savory base, enhancing the steaming process for juicy results; ¼ cup brandy (or ¼ cup Cognac or Armagnac) Brings a subtle warmth and depth, elevating the sauce without overpowering the natural chicken taste; 3 strips thick-cut bacon, cut into ½-inch pieces (or 1/2 cup lardons or thickly sliced bacon cut into 1/4- by 1 1/2-inch strips; or 4 ounces lardons or slab bacon, diced) Contributes smoky flavor and crispiness, adding a textural contrast to the steamed French coq; 1 teaspoon salt, divided (plus additional salt and freshly ground black pepper to taste) Seasons the dish evenly, bringing out the flavors of the meat and vegetables; 1 medium onion, quartered and thinly sliced (or 1 large yellow onion, chopped) Builds a savory foundation, releasing sweetness as it steams with the chicken; 4 medium carrots, cut into 1-inch pieces (or 2 large carrots, peeled and cut diagonally into 1-inch pieces) Add natural sweetness and the nutritional benefits of carrots, like vitamins, while balancing the richness; 4 cloves garlic, minced (or 2 garlic cloves, mashed) Infuses aromatic notes that enhance the overall sauce and chicken in steamed French coq; 2 tablespoons tomato paste (or 1 tablespoon tomato paste) Deepens the color and umami, helping to thicken the steaming liquids; 2 teaspoons fresh thyme leaves (or 1/4 teaspoon dried thyme; or 5 sprigs fresh thyme, tied with kitchen twine) Provides earthy herbs that complement the wine and meat flavors; 8 ounces mushrooms, thickly sliced (or 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered; or 8 ounces cremini mushrooms, sliced) Adds earthiness and texture, absorbing flavors during the steaming process; 8 ounces pearl onions, peeled (or 20 pearl onions, peeled; or frozen pearl onions as an alternative) Bring a sweet, mild onion taste that pairs well with the chicken without overwhelming it; 2 tablespoons all-purpose flour and 2 tablespoons softened butter (or 3 tablespoons all-purpose flour; or 1 tablespoon all-purpose flour and 1 tablespoon softened butter; alternatives for grain-free, gluten-free, or dairy-free include tapioca starch or dairy-free margarine) Thickens the sauce naturally, ensuring a silky finish to your steamed French coq; 2 tablespoons olive oil or 2.5 tablespoons vegetable oil Helps sear and steam the ingredients, preventing sticking and adding a light richness; 1 bay leaf Imparts subtle herbal notes that enhance the depth of the dish during steaming; 4 tablespoons unsalted butter Adds creaminess and helps in browning elements like mushrooms for added flavor; 1/3 cup chopped parsley Freshens up the dish with a burst of color and herbal brightness at serving time

Description

🍗 This Steamed French Coq Au Vin Classic Recipe Guide highlights tender chicken braised to perfection in rich red wine and aromatic herbs.
🍷 The combination of savory bacon, mushrooms, and vegetables delivers deep, authentic French flavors that make this dish a true culinary delight.

Ingredients

Scale

4 bone-in, skin-on chicken thighs Provide rich flavor and tender texture, as the bone and skin add depth during steaming and braising

4 chicken drumsticks (or 3 1/2 to 4 1/2 pounds chicken, cut into pieces) Offer juicy protein and help make the dish hearty, with options for using whole pieces based on availability

1 ½ cups red wine (preferably a full-bodied variety like Burgundy or Côtes du Rhône, or alternatives like Pinot Noir, Tempranillo, or Gamay Noir; or 2 cups red wine from other summaries; or 1 bottle, 750 ml red wine) Infuses the chicken with complex flavors and tenderness, drawing from the benefits of red wine for added antioxidants

1 cup chicken stock (or 2 cups brown chicken stock, or 3 cups chicken stock) Adds moisture and savory base, enhancing the steaming process for juicy results

¼ cup brandy (or ¼ cup Cognac or Armagnac) Brings a subtle warmth and depth, elevating the sauce without overpowering the natural chicken taste

3 strips thick-cut bacon, cut into ½-inch pieces (or 1/2 cup lardons or thickly sliced bacon cut into 1/4- by 1 1/2-inch strips; or 4 ounces lardons or slab bacon, diced) Contributes smoky flavor and crispiness, adding a textural contrast to the steamed French coq

1 teaspoon salt, divided (plus additional salt and freshly ground black pepper to taste) Seasons the dish evenly, bringing out the flavors of the meat and vegetables

1 medium onion, quartered and thinly sliced (or 1 large yellow onion, chopped) Builds a savory foundation, releasing sweetness as it steams with the chicken

4 medium carrots, cut into 1-inch pieces (or 2 large carrots, peeled and cut diagonally into 1-inch pieces) Add natural sweetness and the nutritional benefits of carrots, like vitamins, while balancing the richness

4 cloves garlic, minced (or 2 garlic cloves, mashed) Infuses aromatic notes that enhance the overall sauce and chicken in steamed French coq

2 tablespoons tomato paste (or 1 tablespoon tomato paste) Deepens the color and umami, helping to thicken the steaming liquids

2 teaspoons fresh thyme leaves (or 1/4 teaspoon dried thyme; or 5 sprigs fresh thyme, tied with kitchen twine) Provides earthy herbs that complement the wine and meat flavors

8 ounces mushrooms, thickly sliced (or 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered; or 8 ounces cremini mushrooms, sliced) Adds earthiness and texture, absorbing flavors during the steaming process

8 ounces pearl onions, peeled (or 20 pearl onions, peeled; or frozen pearl onions as an alternative) Bring a sweet, mild onion taste that pairs well with the chicken without overwhelming it

2 tablespoons all-purpose flour and 2 tablespoons softened butter (or 3 tablespoons all-purpose flour; or 1 tablespoon all-purpose flour and 1 tablespoon softened butter; alternatives for grain-free, gluten-free, or dairy-free include tapioca starch or dairy-free margarine) Thickens the sauce naturally, ensuring a silky finish to your steamed French coq

2 tablespoons olive oil or 2.5 tablespoons vegetable oil Helps sear and steam the ingredients, preventing sticking and adding a light richness

1 bay leaf Imparts subtle herbal notes that enhance the depth of the dish during steaming

4 tablespoons unsalted butter Adds creaminess and helps in browning elements like mushrooms for added flavor

1/3 cup chopped parsley Freshens up the dish with a burst of color and herbal brightness at serving time

Instructions

First Step: Prepare the Marinade and Vegetables: Start by placing 4 bone-in, skin-on chicken thighs and 4 chicken drumsticks in a bowl with 1 ½ cups red wine, 1 cup chicken stock, and optional ¼ cup brandy to let the flavors soak in this is your mise en place for steamed French coq. While the chicken marinates, chop the vegetables: slice 1 medium onion, cut 4 medium carrots into 1-inch pieces, and mince 4 cloves garlic. For dietary adaptations, if you’re going vegan, swap the chicken and stock with tofu and vegetable broth at this stage to maintain moisture and taste.

Second Step: Cook the Bacon and Sear the Chicken: Next, in a large pan, cook 3 strips of thick-cut bacon in 2 tablespoons olive oil or 2.5 tablespoons vegetable oil over medium-high heat until crispy and browned, about 2 minutes, then set aside. Pat the chicken dry, season with 1 teaspoon divided salt and black pepper, and sear it in the same pan until golden, working in batches to avoid crowding this takes about 5 minutes per batch for even browning. Remember, for a gluten-free option, ensure all oils and seasonings are free of additives, keeping your steamed French coq inclusive.

Third Step: Build the Flavor Base: Once the chicken is seared, add the onion and carrots to the pan and cook until golden, which should take around 5 minutes, then stir in the garlic and cook for another minute until fragrant. Mix in 2 tablespoons tomato paste and cook briefly to deepen the flavors, then pour in the reserved wine marinade and bring it to a boil. This step infuses the base with rich tastes, and if you’re aiming for low-calorie, use less oil here to lighten up the dish while preserving the essence of steamed French coq.

Fourth Step: Steam and Braise the Chicken: Return the chicken to the pan along with 2 teaspoons fresh thyme leaves and 1 bay leaf, cover, and simmer for 10 minutes, turning once for even cooking. If you prefer the oven method, preheat to 350 degrees Fahrenheit and braise for an additional 45 minutes this gentle steaming ensures tender meat. In a separate skillet, sauté 8 ounces mushrooms until browned, about 5 minutes, and add 8 ounces pearl onions to the main pan to cook until tender. For variations, if using dried herbs or adjusting for dietary needs, swap thyme for alternatives like rosemary to keep the flavors aligned with your preferences in steamed French coq.

Fifth Step: Add Final Touches: After braising, remove the chicken and prepare the beurre manie by mixing 2 tablespoons all-purpose flour with 2 tablespoons softened butter in a small bowl. Stir this into the pan to thicken the sauce, cooking for 2-3 minutes until smooth, and season to taste with salt and pepper. For gluten-free adaptations, use tapioca starch instead to achieve the same consistency without issues.

Final Step: Finishing Touches and Serving: Return the chicken to the pan, top with the bacon and mushrooms, and mix in extras like 1/3 cup chopped parsley for freshness. Adjust the sauce thickness if needed by simmering a bit longer, then garnish with thyme sprigs before serving. This steamed French coq serves up to 4 people, with each portion offering 635 calories and key nutrients like 40g protein pair it with sides from our parmesan-chicken-rice recipe for a complete meal. Serve hot in the cooking pot or on plates for a cozy dinner, ensuring it’s adaptable for all, whether vegan or otherwise.

Notes

🍗 Use bone-in, skin-on chicken for deeper flavor and better texture.
🍷 Choose a red wine you enjoy drinking; avoid overly bold wines.
🧅 Peel pearl onions by blanching in boiling water for 2 minutes, then cooling in an ice bath.
🔥 Sear chicken in batches to avoid steaming and ensure proper browning.
🌿 Marinate chicken overnight for enhanced flavors; leftovers improve after resting.
❄️ Store leftovers in the fridge for up to 4 days or freeze up to 3 months; reheat gently.

Prep Time: 45 minutes
Cook time: 30 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Steaming and braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 635
Sugar: 10g
Sodium: 487mg
Fat: 34g
Saturated Fat: 10g
Carbohydrates: 26g
Fiber: 5g
Protein: 40g
Cholesterol: 194mg

Keywords: coq au vin,french chicken classic,braised chicken,red wine chicken