Coq Au Vin
This classic Coq Au Vin recipe creates a rich and deeply flavorful French chicken stew. Chicken pieces are browned with bacon, then braised in a savory blend of red wine, Cognac, chicken stock, and aromatic vegetables like carrots, onions, and garlic. The dish is finished with sautéed mushrooms and pearl onions, resulting in a comforting and elegant meal.
Equipment
- 1 Dutch Oven A large, heavy-bottomed pot suitable for stovetop browning and oven braising.
- 1 Slotted Spoon For removing bacon and chicken while leaving fat in the pot.
- 1 Saute Pan Medium-sized, for browning mushrooms separately.
- 1 Chef's knife For preparing vegetables and chicken.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 2 tablespoons good olive oil
- 4 ounces good bacon or pancetta diced
- 1 3 to 4-pound chicken, cut in 8ths
- Kosher salt and freshly ground black pepper
- 1/2 pound carrots cut diagonally in 1-inch pieces
- 1 yellow onion sliced
- 1 teaspoon chopped garlic
- 1/4 cup Cognac or good brandy
- 1/2 bottle 375 ml good dry red wine such as Burgundy
- 1 cup good chicken stock preferably homemade
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter at room temperature, divided
- 1 1/2 tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms stems removed and thickly sliced
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Notes
For an authentic Coq Au Vin, choose a good quality, dry red wine like Burgundy or Pinot Noir; the wine's quality directly impacts the stew's depth of flavor. Ensure the bacon is rendered properly and the chicken is well-browned in batches to build a robust flavor base (Maillard reaction is key here). Do not overcrowd the pan during browning. When adding the beurre manié (butter and flour mixture), whisk it in thoroughly to prevent lumps. Cook mushrooms separately to achieve a proper sear, which concentrates their flavor, rather than steaming them in the stew. Allow the stew to simmer gently after adding the thickening agent to ensure it reaches the desired consistency.