Classic Coq Au Vin Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Additional Time
12 hrs
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Servings
4
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Calories
1053 kcal
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Course
Main Course
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Cuisine
French
Classic Coq Au Vin Recipe
Description
Classic Coq Au Vin Recipe begins by marinating a whole fabricated chicken with celery, carrot, garlic, onion, red wine, cognac, olive oil, salt, and black pepper for several hours or overnight to develop flavor and tenderize the meat. The chicken is then seasoned and seared in a pot where bacon lardons are cooked until crisp.
After removing the chicken, vegetables including onions, garlic, and carrots are sautéed, and flour is added to create a roux. Red wine and stock are poured in to make a sauce, enhanced with herbs like thyme and parsley tied in a bouquet garni along with leek. Pearl onions and mushrooms finish the dish with earthy, sweet accents. The chicken cooks slowly in this rich liquid until tender.
The dish offers a complex meld of savory, wine-infused flavors, a silky sauce thickened by roux, and the interplay of textures from tender chicken, crisp bacon, and softened vegetables. Coq au vin is traditionally served with crusty bread or potatoes to soak up the sauce, making a filling meal.
Chef notes mention the recipe can be made a day ahead and reheated gently. Leftovers store refrigerated for up to 3 days or freeze for longer. Thick-cut bacon can be used, and variations include different herbs or chicken cuts. Searing chicken in batches might be necessary depending on pot size.
Ingredients
For the Marinade:
- 2 celery stalk roughly chopped
- 2 carrot peeled and roughly chopped
- 3 garlic smashed cloves
- 1 yellow onion peeled and roughly chopped
- 1 whole chicken fabricated
- 2 cups red wine
- ¼ cup cognac
- ½ cup olive oil
- salt to taste
- black pepper to taste
For the Chicken:
- 6 Bacon thick-cut, chopped strips
- 1 yellow onion peeled small diced
- 4 carrot peeled, thickly sliced
- 2 garlic finely minced
- 6 tablespoons all-purpose flour
- 1 leek peeled
- 1 flat-leaf parsley small bunch
- 4-6 thyme sprigs, fresh
- 2 cups red wine
- 5 cups beef stock or chicken stock
- 3 tablespoons olive oil
- 3 cups button mushrooms sliced in half
- 1 cup pearl onions peeled
- salt to taste
- black pepper to taste
Instructions
- For the Marinade: Place the celery, carrots, garlic, onions, chicken, red wine, cognac, olive oil, salt, and pepper in a plastic zip bag and mix until all of the ingredients are combined, and the chicken is completely coated in the marinade. Place in the refrigerator overnight or for at least 4-6 hours.
- Remove the chicken from the marinade, discard the marinade, and season the chicken lightly on both sides with salt and pepper. Set aside.
- For the Chicken: Add the bacon to a large Dutch Oven Pot over medium-high heat and cook until crisp and browned.
- Set the cooked bacon lardons aside and then add in the chicken and sear until golden brown, about 4-6 minutes per side.
- Set the chicken aside, remove ½ of the oil in the pot and then quickly sauté the carrots, onions, and garlic quickly for 2 to 3 minutes. Stir in the flour until combined to make a roux.
- Pour in the wine and add in the leek, parsley, and thyme bouquet garni (watch video), the stock, salt, and pepper, and the pan-seared chicken.
- Add on the lid and cook over low heat for about 90 minutes or until the chicken is cooked and tender.
- With about 15 minutes left in the cooking process add the olive oil to a large sauté pan over high heat and add in the mushrooms and pearl onions and cook for 5-7 minutes or until lightly caramelized.
- Transfer the mushrooms and pearl onions to the coq au vin pot and mix in.
- Serve hot.
Notes
- Marinate chicken for at least 4-6 hours or overnight to maximize flavor and tenderness.
- Cook bacon until crisp and set aside before searing chicken for better texture and flavor layering.
- Use a bouquet garni of thyme, parsley, and leek for aromatic depth; rosemary or chervil can be added as alternatives.
- Reheat gently over low heat to avoid drying out the chicken, about 20 minutes with a lid on.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months with proper thawing before reheating.
- Sear chicken in batches if the pot is not large enough to avoid overcrowding and ensure good browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1053 kcal
% Daily Value*
| Calories | 1053kcal | 53% |
| Carbohydrates | 39g | 13% |
| Protein | 51g | 102% |
| Fat | 68g | 105% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 182mg | 61% |
| Sodium | 732mg | 31% |
| Potassium | 1372mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 13464IU | 269% |
| Vitamin C | 22mg | 24% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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