🇫🇷 French

Coq au Vin

Name: Coq au Vin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 4 bone-in chicken thighs; 4 oz pancetta or bacon, diced; 1 cup red wine (preferably Burgundy); 1 cup chicken broth; 8 oz cremini or white mushrooms, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 1 bay leaf; Fresh thyme sprigs (about 3); Salt and freshly ground black pepper; Fresh parsley, chopped (for garnish)

Prep time15 min

Cook time60 min

Total time75 min

Coq au Vin - Marinating.jpg by Flickr upload bot · CC BY 2.0

Coq au Vin is a classic French dish that captures the essence of rustic yet elegant cuisine. Tender chicken slow-cooked in a rich red wine sauce, infused with smoky bacon, mushrooms, and aromatic herbs, creates a comforting and flavorful experience that’s perfect for special occasions or cozy weekend dinners.

This dish has deep roots in French tradition, originating from the Burgundy region where local wines and hearty ingredients come together. Its name, meaning 'rooster in wine,' pays homage to its humble beginnings, where farmers used tough old cocks to improve tenderness through slow cooking. Over time, Coq au Vin has gained international acclaim, symbolizing French culinary artistry at its best.

Ingredients

4 bone-in chicken thighs
4 oz pancetta or bacon, diced
1 cup red wine (preferably Burgundy)
1 cup chicken broth
8 oz cremini or white mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp tomato paste
1 bay leaf
Fresh thyme sprigs (about 3)
Salt and freshly ground black pepper
Fresh parsley, chopped (for garnish)

Instructions

1
Pat the chicken thighs dry, then season with salt and pepper.
2
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the chicken thighs and brown on all sides, about 5-7 minutes. Remove and set aside.
3
In the same pot, add diced pancetta or bacon and cook until crispy. Remove and set aside.
4
Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
5
Sprinkle flour over the onions and garlic, stirring to coat. Cook for 2 minutes to eliminate raw flour taste.
6
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in tomato paste, bay leaf, and thyme.
7
Return the chicken to the pot, add cooked pancetta, and bring to a gentle simmer. Cover and cook on low heat for about 45 minutes, until the chicken is tender.
8
While the chicken simmers, sauté mushrooms in a separate pan until golden. Add to the stew during the last 10 minutes of cooking.
9
Remove bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed.
10
Serve hot, garnished with chopped parsley, accompanied by crusty French bread or potatoes.