Classic Coq Au Vin
Let Me Tell You How I Fell for Coq Au Vin
Alright, so classic Coq Au Vin—this is one of those dishes that sounds all fancy and French (mainly because it is!), but honestly, the first time I tried making it was mostly because I wanted an excuse to open a bottle of red on a Tuesday. My neighbor Pierre (not actually French, but he does wear a lot of striped shirts) told me it was the ultimate comfort food, and I believed him. Anyway, the kitchen smelled amazing, I may have splashed wine everywhere, and, well, my dog still thinks it’s the best thing I ever cooked—probably because he stole a drumstick when I wasn’t looking.
Why I Keep Coming Back to This Dish
I make this when I want to feel a bit posh without really putting in hours of effort. My family goes nuts for it, especially on those rainy weekends where the only productive thing I do is make dinner and, maybe, remember to water the plants. (Pro tip: don’t try to water the plants with leftover wine. It doesn’t end well.)
Honestly, I used to hate browning chicken—always had trouble not burning it—but with coq au vin, even if the skin gets a bit too dark, it just sort of melts away in all that glorious sauce. It’s forgiving, and who doesn’t need more forgiving recipes?
Here’s What You’ll Need (With a Few Lazy Options)
- About 1.5kg chicken pieces (I usually go for thighs and drumsticks—skin-on is best, but boneless works too if it’s what you’ve got. My grandma swore by free-range, but honestly, whatever’s on sale is fine.)
- Salt and black pepper (sometimes I skip the pepper because my youngest is a little spice-averse—go figure)
- 2-3 tablespoons olive oil or, if you’re feeling fancy, a knob of butter; sometimes I mix both. Why not?
- 200g smoked bacon or pancetta, diced (no bacon? I’ve even used chorizo once. Not very French, but tasty!)
- 1 big onion, chopped (any onion will do—red, yellow, even shallots if you want to impress someone)
- 2 carrots, roughly chopped (if you don’t have carrots… just skip them or add extra mushrooms later)
- 3 cloves garlic, minced (I never measure—I just go wild)
- 250g mushrooms, quartered (white or cremini; I even used portobello once. Worked fine!)
- 2 tablespoons flour (or just a handful, honestly—no need to get too precise)
- 500ml red wine (classic is Burgundy but I’ve used whatever’s open—Cab Sav, Shiraz, you name it. I mean, who wants to buy a whole bottle just for cooking?)
- 200ml chicken stock (cube is totally fine, don’t stress)
- 2 tablespoons tomato paste (sometimes I just squeeze in what’s left in the tube—nobody’s counting)
- 2 bay leaves (but if you forget them, it still tastes good)
- Thyme sprigs—about 4, or a big pinch dried (I once put in rosemary by accident. Still edible!)
- Optional: a splash of brandy (I only remember to use this about half the time)
How I Actually Make It (More or Less)
- Prep your chicken. Season it with salt and pepper. This is where I usually get distracted and forget the pepper. No big deal.
- Heat oil in a big, heavy pot. (If you don’t have a Dutch oven, any big stewpot will do. I used a giant skillet once, and it was fine. Sort of messy, but hey.)
- Brown the chicken in batches. Don’t crowd them or they steam instead of brown. If it sticks, don’t panic—those brown bits are gold for the sauce. Remove chicken and set aside.
- Add the bacon/pancetta. Cook till crisp, then toss in the onions and carrots. Stir, scrape, chat to a friend, whatever. Add the garlic after a couple of minutes so it doesn’t burn.
- In go the mushrooms. They look way too much at first, but shrink down. (This is often where I sneak a taste. For quality control, obviously.)
- Sprinkle over the flour. Stir for a minute. It’ll look gunky—don’t worry. Pour in the wine (don’t forget to hold back a glass for yourself!) and the chicken stock. Scrape up every last bit from the bottom.
- Add tomato paste, bay leaves, thyme, and that optional brandy. Give everything a good stir. Return the chicken and any juices. It’ll look a bit messy, but that’s normal.
- Bring it all to a gentle simmer. Turn down the heat, partly cover, and cook for about 45-60 minutes. (I check after 40 mins, but sometimes forget and it bubbles away for an hour. Still good.)
- Check seasoning. Taste and add salt if it needs it. If the sauce isn’t thick enough, I simmer it uncovered for a bit or, if I’m impatient, mash up a spoonful of butter with a bit of flour and whisk it in. Works every time. Probably.
Messy Notes From My Own Kitchen
- If you leave the lid all the way off, the sauce gets pretty thick—sometimes a bit too thick (like those crazy thick English gravies). So I usually leave it just a crack open.
- I once tried with white wine—didn’t love it, but it wasn’t a disaster either. Rosé, though? Not recommended.
- I think it actually tastes better the next day, but it never survives that long in my house. You know how it is.
Stuff I’ve Tried—Some Good, Some Not So Good
So, I’ve thrown in all sorts of extras: a handful of olives (not traditional, but yum), swapped out chicken for turkey once (a bit weird, honestly), and, oh—one time I tried adding pearl onions. They were amazing, but also a pain to peel. If you want to try that, more power to you!
Oh, and if you’re out of mushrooms, just add more carrots. Won’t be the same, but works in a pinch.
If You Don’t Have the Right Equipment…
Look, everyone says you need a Dutch oven. I love mine, but once, when it was stuck at my sister’s place (long story), I used a cheap, thin-walled pot and just stirred a bit more so nothing stuck. Worked fine. Smitten Kitchen even says you can use a slow cooker, though I haven’t tried that yet.
Storing Leftovers (If You’re So Lucky)
Supposedly, this keeps in the fridge for 2-3 days, and you can freeze it for a month or so. In my house, it’s usually gone before I even think about containers. But if you do manage to save some, I think the flavors get even deeper. (Try not to eat it straight from the pot—makes reheating tricky.)
How I Like to Serve It
We always serve Coq Au Vin with mashed potatoes, sometimes noodles if I’m running low on spuds. My cousin swears by crusty bread for soaking up the sauce—don’t skip that bit. For a special occasion, maybe a simple green salad on the side (and a second bottle of wine if it’s been a long week).
Lessons Learned (Usually the Hard Way)
- Once, I tried rushing the browning step—big mistake, sauce was kind of blah. Take your time, even if you’re hungry.
- Don’t try to cook this with the windows closed unless you want your house to smell like a French bistro for days. (Not a bad thing, really!)
- If you use cheap wine, it’s still good—but if it’s a wine you wouldn’t actually drink, maybe skip it. Or at least add extra garlic.
So Many Questions… Here’s What Folks Actually Ask Me
- Can I make this ahead?
- Yep! Actually, I think it’s even better the second day. Just reheat gently—sometimes I add a splash of water if it’s thickened too much. Or just eat it cold from the fridge, no judgment.
- What if I don’t have wine?
- Well, I’ve tried using all stock once (ran out of wine at the worst time). It was fine but not as rich. Maybe add a dash of balsamic vinegar for depth. Or, honestly, just borrow wine form your neighbor—Pierre won’t miss it.
- Can I make it in a slow cooker?
- I haven’t, but Serious Eats reckons you can. Brown the chicken first, then dump it all in. If you try it, let me know how it goes?
- Is there a vegetarian version?
- Honestly… I’ve just never tried, but I’ve heard mushroom and lentil versions are pretty good. You could swap the chicken for big chunks of portobello and double up the veggies. Won’t be Coq Au Vin, exactly, but could be fun.
- Can I use chicken breasts?
- You can, but they tend to dry out. Thighs and drumsticks are way more forgiving.
Anyway—if you actually make this classic Coq Au Vin, let me know how it turns out. Or don’t. Either way, hope your kitchen smells like a little Parisian bistro by the end!
Ingredients
- 1 whole chicken (about 3.5 lbs), cut into 8 pieces
- 2 cups dry red wine
- 4 oz bacon, diced
- 8 oz cremini mushrooms, sliced
- 12 pearl onions, peeled
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Instructions
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1Season the chicken pieces with salt and pepper. In a large Dutch oven, heat olive oil over medium heat. Brown the chicken on all sides, then remove and set aside.
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2Add bacon to the pot and cook until crisp. Add pearl onions, carrots, and mushrooms, sautéing until lightly browned. Stir in garlic and tomato paste, cooking for 1 minute.
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3Sprinkle flour over the vegetables and stir to coat. Return the chicken to the pot. Pour in red wine and chicken broth, scraping up any browned bits from the bottom.
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4Add thyme and bay leaf. Bring to a simmer, cover, and cook on low heat for about 2 hours, or until the chicken is tender and the sauce has thickened.
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5Remove the thyme and bay leaf. Adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or potatoes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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