Coq Au Vin Recipe

This recipe gives me all the cozy vibes, combining the richness of red wine and the savory flavors of bacon and mushrooms for a comforting, soul-hugging dish. I love how it transforms a simple chicken stew into a gourmet experience that’s perfect for impressing friends at a laid-back dinner party or just treating myself to something special.

I adore the classic French dish, Coq au Vin, for its deep flavors. Tender chicken, seasoned with salt and pepper, mingles for about 15 minutes with 6 ounces of bacon sautéed until crisp and fragrant.

From that point of deliciousness, the dish develops even further: You add the pearls of onion, along with caps of mushrooms; both of these, along with the wine (like Burgundy) in which the chicken is now steeped, give the dish rich variation in flavors and textures. A sprinkle of fresh parsley into the pot as the dish is finished enliven the scents and flavors even more.

Ingredients

Chicken:
A protein source that is rich and lean, which is essential for the growth of muscle.

Red Wine:
Lends a profound, intricate taste; has heart-healthy antioxidants.

Bacon:
Delivers a smoky, savory taste; high in fat and protein.

Mushrooms:
Rich in umami, low in calories, and providing a wealth of dietary fiber and vitamins.

Pearl Onions:
Provide a gentle, sugary taste, and have in their makeup both vitamin C and dietary fiber.

Garlic:
Renowned for its rich taste and immune-enhancing benefits.

Ingredient Quantities

• 4-5 pounds of chicken, cut into serving pieces
• Salt and freshly ground black pepper for seasoning
• 2 tablespoons olive oil
• 6 ounces bacon, diced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups red wine (preferably Burgundy)
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 bouquet garni (thyme, parsley sprigs, and bay leaf)
• 8-10 pearl onions, peeled
• 1/2 pound mushrooms, quartered
• 2 tablespoons butter
• 1-2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. Salt and freshly ground black pepper should be used to season the chicken parts.

2. In a big Dutch oven, warm the olive oil over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Remove the bacon with a slotted spoon and set it aside.

3. Raise the heat to medium-high. In the same pot, cook the chicken pieces in batches, browning them on both sides. Remove the chicken and set aside.

4. In the identical pot, add the onion that has been sliced and cook it until it reaches a softened state. Stir in the garlic, which has been minced, and allow it to cook for an additional minute.

5. Add the flour and mix well to form a roux. Cook this mixture for approximately 2 minutes.

6. In a slow, steady stream, pour in the red wine, stirring all the while to deglaze the pot, and pick up any bits of meat that are clinging to the bottom. Add the chicken stock and the tomato puree, and stir to combine.

7. Put the chicken and bacon back into the pot, along with the bouquet garni. Bring to a simmer, cover, and cook on low heat for about 30 minutes.

8. In another pan, melt the butter and sauté the pearl onions and mushrooms until they are browned and tender.

9. Incorporate the onions and mushrooms into the chicken stew. Keep the pot simmering on the burner and add a few more minutes to the cooking time, so that the mushrooms and onions can join the chicken on its path to tender, juicy serenity.

10. Eliminate the bouquet garni, fine-tune the seasoning with salt and pepper, and sprinkle with newly chopped fresh parsley just prior to service. Enjoy!

Equipment Needed

1. Dutch oven
2. Slotted spoon
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Large skillet or frying pan
9. Tongs
10. Small bowl or plate (for setting aside cooked items)

FAQ

• What type of wine should I use for Coq Au Vin?For an authentic taste, employ a dry red wine, with Burgundy being the preferred variety.
• Can I use chicken breasts instead of whole chicken?Certainly, but for a more authentic flavor, using dark meat parts such as thighs and legs is the way to go.
• How do I make a bouquet garni?A bouquet garni usually comprises thyme, parsley sprigs, and a bay leaf bound together with kitchen twine.
• Do I need to marinate the chicken in wine ahead of time?Flavor can be enhanced through the use of marinade. However, marinating is not necessary. If you choose to marinate, do so for a few hours or overnight.
• Can I prepare Coq Au Vin in advance?Indeed, Coq Au Vin has an even richer flavor; it tastes better the next day due to the development of flavors over time.
• What can I serve with Coq Au Vin?Frequent accompaniments are whipped potatoes, crusty bread, or buttered noodles.
• Is there a non-alcoholic substitute for the wine?Grape juice or a mix of unsweetened cranberry juice and a little vinegar can be employed, but the natural taste of the dish will differ from what is considered traditional.

Substitutions and Variations

Duck can be substituted for chicken when a richer flavor is desired.
If needed, vegetable oil can take the place of olive oil.
For a slightly different flavor, use pancetta as opposed to bacon.
White wine or chicken broth can substitute for red wine in a non-alcoholic version.
Baby carrots can replace mushrooms for a different taste and texture.

Pro Tips

1. Marinate the Chicken For enhanced flavor, marinate the chicken pieces in the wine and some herbs for a few hours or overnight before cooking. This will infuse the meat with a deeper flavor.

2. Use Pearl Onions Properly To easily peel pearl onions, blanch them in boiling water for a minute, then plunge them into ice water. The skins should slip off easily, making preparation much simpler.

3. Brown Chicken in Batches Avoid overcrowding the Dutch oven when browning the chicken. Browning in smaller batches will ensure that each piece gets a nice, even sear, which enhances the overall flavor of the dish.

4. Flavor Layering After crisping the bacon, leave the rendered fat in the pan for browning the chicken. This will add an extra layer of flavor to the chicken right from the start.

5. Wine Selection Choose a high-quality red wine, preferably Burgundy, as this is a key ingredient. A good rule of thumb is to cook with a wine that you’d be happy to drink. This will improve the depth and richness of the dish.