Easy Coq au Vin Recipe

Coq au Vin is a Classic chicken stew, loaded with flavor, this rustic provincial stew. The chicken is marinated and then braised in red wine, with mushrooms, bacon, onions and carrots.

Made with simple pantry ingredients and fresh herbs, this is the perfect dish for chilly nights or to celebrate life, any time of the year.

Coq au Vin

If you’ve ever had Coq Au Vin then you understand how I feel about this classic French dish. The rustic provencal stew has a complexity of flavors that brings moans to the table.

I encountered this classic French dish on my first trip to Paris and it’s been a family favorite ever since. Although there are a few extra steps in this dish, it’s not difficult to make and you don’t need a long list of exotic ingredients.

Coq au Vin

What is Coq au Vin?

Coq au Vin is a French dish of chicken braised with wine, lardons, mushrooms, and garlic. A red Burgundy wine is typically used.

You can also find this farmhouse dish made in many regions of France make variations using different wines. So if Burgundy isn’t your favorite or available you can swap it out for your favorite wine.

Coq au Vin

This classic is generally served with parslied buttered baby potatoes, but my wife loves mashed so I made a buttery mashed potato to go with my Coq Au Vin.

How to make Coq au Vin

Ingredients to make Coq au Vin

Ingredients

Visit askchefdennis.com for the complete printable recipe with amounts for each ingredient and Chef Tips for my Coq au Vin.

• extra virgin olive oil
• bacon – diced
• mushrooms
• small white onions 
•  garlic – mashed
• carrots – peeled and rough cut
• full-body red wine
• tomato paste
• Chicken broth 
• unsalted butter
• fresh thyme
• fresh rosemary
• sea salt and black pepper to taste
• skin-on, bone-in chicken thighs

Instructions

• Add chicken to a 1-gallon zipper-lock bag. Pour in one cup of red wine and seal the bag, pressing out air. Let stand while you prepare the remaining ingredients or overnight for the best results.
• Preheat oven to 350°
• In a large Dutch oven or rondeau, add the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and the fat has rendered about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
• Remove chicken from zipper-lock bag, discard wine, and pat dry.
• Season chicken with salt and pepper. Return the Dutch oven with rendered bacon fat to medium-high heat. Add chicken thighs skin-side down, and cook until browned, about 7 minutes. Turn and brown the other side, about 5 minutes. Don’t move the chicken around while cooking; allow it to sear in place. Use a spatula to get under the chicken when turning being careful not to rip the skin.
• Remove Chicken from the pan, setting aside until needed
• Add the olive oil and mushrooms to the pan and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes. Add bacon, the remainder of the wine, tomato paste, chicken stock, thyme, and rosemary and bring to a simmer, stirring up any browned bits.
• Add chicken back to the pan, leaving skin side up and not submerged if possible. Transfer to oven and cook, uncovered, for 1 hour.
• Remove the pan from the oven and take the chicken out of the pan.
• Add in two tablespoons of unsalted butter that has been rolled in flour, getting as much flour into the butter as possible. This is called a beurre manie and will thicken your sauce. Mix the beurre manie in well and allow to simmer over medium heat.
• Return chicken to the pot, spooning sauce on top. Garnish with the remaining sprig of thyme or rosemary. Serve with potatoes, pasta, or rice.