Coq Au Vin Recipe

Introduction

Coq Au Vin is a classic French dish featuring tender chicken slow-cooked in red wine with mushrooms, onions, and fragrant herbs. This comforting and flavorful recipe is perfect for a cozy dinner that impresses without requiring complicated steps.

Ingredients

• 1 1/2 lb bone-in chicken thighs or drumsticks (6 medium)
• 1/2 tsp sea salt (plus more to taste at the end)
• 1/2 tsp black pepper (plus more to taste at the end)
• 2 tbsp olive oil (or unsalted butter)
• 8 oz cremini mushrooms (sliced)
• 1/2 medium yellow onion (diced)
• 2 medium carrots (peeled, cut into 1-inch pieces)
• 3 cloves garlic (minced)
• 1 1/2 cups chicken broth, reduced sodium
• 1 cup Burgundy wine (or other dry red wine)
• 1 tbsp tomato paste
• 1 tbsp fresh thyme
• 3 medium bay leaves (optional)
• 1/3 cup pearl onions (optional)

Instructions

1. Step 1: Pat the chicken dry with paper towels. Season all over with sea salt and black pepper.
2. Step 2: Heat the olive oil in a Dutch oven or large skillet over medium heat. Add the mushrooms and cook for 8-10 minutes until tender and browned. Remove with a slotted spoon and set aside.
3. Step 3: In the same pan, sear the chicken for about 5 minutes per side until golden brown. Remove and set aside.
4. Step 4: Add the diced onion and chopped carrots to the pan. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more until fragrant.
5. Step 5: Stir in the chicken broth, wine, and tomato paste. Use a wooden spoon to scrape the bottom of the pan to release any browned bits (this process is called deglazing).
6. Step 6: Return the chicken to the pan. Add fresh thyme and bay leaves. Bring to a boil, then reduce heat to low and simmer for 25 minutes, until the chicken is tender and cooked through.
7. Step 7: Add the pearl onions (if using) and the cooked mushrooms. Simmer for another 10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Tips & Variations

• Use Burgundy wine for authentic flavor, or substitute with any dry red wine you enjoy cooking with.
• For a richer sauce, stir in a tablespoon of butter at the end.
• Pearl onions add sweetness but can be skipped if unavailable.
• Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors often deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more easily during slow cooking. Bone-in, skin-on thighs or drumsticks are preferred for juicier, more flavorful results.

Do I have to use wine in this recipe?

Wine is key to Coq Au Vin’s signature flavor, but you can substitute extra chicken broth if you prefer. The dish will still be tasty but less rich and complex.

Coq Au Vin Recipe

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★★★★★

4.8 from 89 reviews

• Author: Elara
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

Coq Au Vin is a classic French dish featuring tender chicken thighs slow-simmered in a rich red wine sauce with mushrooms, pearl onions, and aromatic vegetables. This comforting and flavorful recipe uses bone-in chicken cooked to perfection in a skillet, making for a hearty and elegant meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 lb Bone-in chicken thighs or drumsticks (6 medium)
• 1/2 tsp Sea salt (plus more to taste at the end)
• 1/2 tsp Black pepper (plus more to taste at the end)
• 2 tbsp Olive oil (or unsalted butter)

Vegetables and Aromatics

• 8 oz Cremini mushrooms (sliced)
• 1/2 medium Yellow onion (diced)
• 2 medium Carrots (peeled, cut into 1-inch pieces)
• 3 cloves Garlic (minced)
• 1/3 cup Pearl onions (optional)

Liquids and Seasonings

• 1 1/2 cups Chicken broth, reduced sodium
• 1 cup Burgundy wine (or other dry red wine)
• 1 tbsp Tomato paste
• 1 tbsp Fresh thyme
• 3 medium Bay leaves (optional)

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Instructions

1. Prepare the Chicken: Pat the chicken dry thoroughly using paper towels to ensure a good sear. Season both sides with sea salt and black pepper.
2. Cook the Mushrooms: Heat olive oil in a Dutch oven or large skillet over medium heat. Add the sliced cremini mushrooms and cook for 8-10 minutes until tender and nicely browned. Remove with a slotted spoon and set aside.
3. Sear the Chicken: In the same pan, place the chicken pieces and sear each side for about 5 minutes until golden brown. Remove the chicken and set aside to keep warm.
4. Sauté Vegetables: Add diced onion and chopped carrots to the pan. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables soften. Add minced garlic and cook for about 1 minute until fragrant.
5. Deglaze and Build Sauce: Stir in chicken broth, Burgundy wine, and tomato paste. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. This deglazing enriches the sauce with flavor.
6. Simmer the Chicken: Return the chicken to the pan and add fresh thyme and bay leaves. Bring the mixture to a boil, then reduce heat and simmer gently for 25 minutes, allowing the chicken to cook through and become tender.
7. Finish with Onions and Mushrooms: Add pearl onions (if using) and the cooked mushrooms back into the pan. Continue to simmer for another 10 minutes to meld all flavors together. Taste and adjust seasoning with additional salt and pepper as needed.

Notes

• Use dry red wine such as Burgundy for authentic flavor, but any dry red wine like Pinot Noir can be substituted.
• If pearl onions are not available, you can omit them or use small shallots as an alternative.
• Bone-in, skin-on chicken pieces provide the best flavor for this dish.
• For a thicker sauce, remove chicken and vegetables once cooked and simmer the sauce alone until it reduces to desired consistency.
• This dish pairs wonderfully with buttered egg noodles, mashed potatoes, or crusty French bread.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Keywords: Coq Au Vin, French chicken recipe, chicken with red wine sauce, classic French cooking, chicken thighs recipe, cremini mushrooms, pearl onions, slow simmered chicken