Coq au Vin is a quintessential French dish that beautifully marries the rustic flavors of tender chicken, earthy mushrooms, and aromatic herbs with the richness of red wine. This dish, whose name translates to “rooster in wine,” is a staple of traditional French cuisine, particularly in the Burgundy region, where it is believed to have originated. Coq au Vin is a slow-braised comfort food that brings together the simplicity of farm ingredients and the sophistication of French technique.
The heart of Coq au Vin lies in the braising process, where chicken—often a rooster, though modern recipes commonly use chicken thighs or legs—is simmered in red wine, typically a full-bodied Burgundy wine, along with aromatic vegetables like onions, carrots, and garlic. The wine infuses the meat with deep flavors, creating a succulent, melt-in-your-mouth texture. The dish also incorporates mushrooms, pearl onions, and sometimes bacon or lardons, which add layers of savory depth and texture.
Herbs like thyme, bay leaves, and parsley are added to the pot, infusing the sauce with fragrant aromas that elevate the dish. The long cooking time allows the flavors to meld and develop, creating a rich, flavorful sauce that perfectly coats the chicken. The final result is a comforting, hearty meal that is as satisfying as it is flavorful.
Coq au Vin is traditionally served with crusty bread or over mashed potatoes, making it the ideal meal for a leisurely dinner. It pairs wonderfully with a glass of the same red wine used in cooking, enhancing the overall experience.
This dish is a beautiful example of French country cooking at its best—simple yet refined, bold yet comforting. Whether you’re celebrating a special occasion or simply craving a taste of France, Coq au Vin is sure to deliver a rich and memorable meal. Perfect for special occasions!
Ingredients
- 3 lbs chicken cut into pieces
- 4 oz lardons or thick bacon, diced
- 1 bottle red wine preferably Burgundy
- 2 cups chicken broth
- 8 oz mushrooms sliced
- 1 onion large, chopped
- 2 cloves garlic minced
- 2 tbsp flour
- 1 tbsp tomato paste
- 1 bunch thyme fresh
- 2 bay leaves
- to taste salt and pepper
Instructions
- In a large Dutch oven, cook the lardons or bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Season the chicken pieces with salt and pepper, then brown them in the same pot with the bacon fat. Remove and set aside.
- Add the onions and mushrooms to the pot, cooking until softened. Stir in the garlic and tomato paste, cooking for an additional minute.
- Sprinkle in the flour, stirring to coat the vegetables, and cook for 2 minutes.
- Slowly pour in the wine and chicken broth, deglazing the pot by scraping up the browned bits from the bottom.
- Add the chicken back to the pot along with the cooked bacon, thyme, and bay leaves. Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, until the chicken is tender.
- Remove the thyme and bay leaves before serving. Adjust seasoning with salt and pepper as needed.
Nutrition
Wow, I never cooked with wine before but this was delicious! I’m a fancy chef now! 🍷🍗
Delish! My husband even asked for seconds! 👏
That’s awesome to hear! Coq au Vin is such a classic dish! 🍷
Confusing recipe! How do you brown the chicken? Like, literally how? 😕
Absolutely terrible! This isn’t Coq au Vin, it tastes just like chicken soup! Disappointed! 😡
I don’t think it tastes like chicken soup at all! It might just be your cooking skills, maybe try again?
I used white wine ’cause that’s all I had. Still turned out pretty good! Experimentation, right? 😂
I don’t know, it seemed a bit too salty for my taste. Maybe it’s just me…
My chicken came out super tough. Did I cook it too long? Not sure if I’ll try this again.
Yeah, I think you probably cooked it too long. Chicken should be juicy! Maybe try a shorter time next time.
Tough chicken? This dish is hard sometimes. You sure you followed the steps? I just go for grilled chicken instead!
This recipe is incredibly rich and flavorful! My family loved it, will make again! 😍