Coq au Vin
Experience the rustic elegance of French cuisine with Coq au Vin, a timeless braised chicken recipe steeped in rich red wine and aromatic flavors. This classic dish combines tender chicken, crispy bacon, hearty mushrooms, pearl onions, and carrots in a velvety sauce infused with garlic, thyme, and a hint of cognac. Perfectly balanced and slow-cooked to perfection, Coq au Vin is an ideal centerpiece for hearty family dinners or sophisticated entertaining. Pair it with crusty bread or buttery mashed potatoes to soak up every drop of its luxurious sauce. Whether you're a seasoned cook or new to French cooking, this recipe offers an approachable way to bring the essence of Provence straight to your kitchen.
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Recipe Information
Ingredients
- 1 whole chicken, cut into 8 pieces
- 750 ml red wine
- 500 ml chicken stock
- 120 grams bacon, thick-cut and diced
- 200 grams button mushrooms, cleaned and quartered
- 200 grams pearl onions, peeled
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 60 ml cognac or brandy
- 1 tablespoon tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon butter
- 1 to taste salt
- 1 to taste black pepper
Instructions
Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Add the bacon and cook until it is crispy and browned. Remove the bacon pieces with a slotted spoon and set aside.
In the same pot, add the chicken pieces skin side down. Work in batches if necessary to avoid overcrowding. Brown the chicken on all sides and transfer to a plate.
Add the cognac to the pot and deglaze by scraping up any browned bits with a wooden spoon.
Return the chicken to the pot, sprinkle with flour, and toss to coat evenly. Cook for about 3 minutes.
Pour in the red wine and chicken stock, stirring to combine. Add the tomato paste, garlic, thyme, bay leaf, crispy bacon, carrots, and pearl onions.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for about 45 minutes to 1 hour, or until the chicken is tender.
In a separate pan, melt butter over medium heat and add the mushrooms. Cook until browned and tender, about 5-7 minutes.
Add the cooked mushrooms to the pot with the chicken during the last 20 minutes of cooking.
After the chicken is cooked, remove the chicken and vegetables to a serving dish, discard the thyme and bay leaf, and skim any fat from the surface of the sauce.
Increase the heat under the pot to medium and reduce the sauce slightly until it thickens to a desired consistency.
Pour the sauce over the chicken and vegetables. Serve hot, with crusty bread or potatoes on the side.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
