Coq au Vin, a classic French dish, is a slow-cooked chicken in a rich red wine and beef stock, flavored with shallots, garlic, and mushroom. It's a sophisticated dish that's surprisingly easy to make at home. The result is tender chicken, beautifully paired with a deeply flavored wine sauce.
The ingredients for this recipe are relatively easy to find in your local supermarket. However, items like dry red wine, beef stock, cognac, and fresh thyme might not be commonly found in your pantry. When selecting red wine, opt for a good quality one since it greatly contributes to the flavor of the dish. Beef stock can be found in the soup aisle, and cognac in the liquor section. Fresh thyme is usually in the produce section.
Ingredients for Slow-Cooked Coq au Vin
Chicken pieces: Used as a hearty protein base for the dish.
Dry red wine: Forms the rich, flavorful base of the sauce.
Beef stock: Adds a deep, savory flavor to the dish.
Bacon: Provides a smoky flavor and crispy texture.
Kosher salt and black pepper: Enhances the flavors of the other ingredients.
Shallot: Adds a subtle, sweet flavor.
Pearl onions: Offers a mild, sweet onion flavor.
Bella mushrooms: Contribute to the umami flavor of the dish.
Garlic cloves: Brings a pungent, spicy note.
All-purpose flour: Helps to thicken the sauce.
Tomato paste: Adds a robust, tangy taste.
Cognac: Imparts a fruity, woody note to the dish.
Fresh thyme and bay leaves: Provide an aromatic, herbal flavor.
Parsley: Used as a garnish to add color and fresh flavor.
Mashed potatoes or egg noodles: Serve as a base to soak up the rich sauce.
One reader, Gian Hu says:
This slow-cooked coq au vin recipe is a game-changer! The flavors are rich and the chicken is incredibly tender. The aroma while it's cooking is simply divine. It's a perfect dish for a cozy night in or for entertaining guests. I highly recommend trying this recipe!
Mastering the Techniques of Coq au Vin
How to marinate the chicken: Place the chicken in a large bowl or ziplock bag. Add wine and beef stock, and gently toss to combine. Cover/seal and refrigerate for anywhere from 1 to 8 hours.
How to cook the bacon: Fry the bacon over medium-high heat in a large Dutch oven until crispy. Transfer the bacon with a slotted spoon to a separate plate, and set aside. There should be about 3 tablespoons of bacon grease remaining.
How to brown the chicken: Remove the chicken from the wine and pat dry, being sure to reserve the wine. Season the chicken on both sides with salt and pepper. Add half of the chicken to the remaining bacon grease and sauté for 2 to 3 minutes per side until browned. Transfer the cooked chicken to a separate plate and repeat with the second half of the uncooked chicken.
How to sauté the vegetables: Add the shallot to the remaining bacon grease and sauté for 3 minutes until mostly cooked through, stirring occasionally. Add in the pearl onions, mushrooms, and garlic, and sauté for 4 to 5 more minutes, stirring occasionally, until the mushrooms are browned.
How to make the roux: Stir in the flour and tomato paste until completely combined, and cook for 1 minute, stirring occasionally. Slowly add in the cognac and stir for 1 minute.
How to braise the chicken: Add in the reserved red wine, thyme sprigs, and bay leaves, and stir to combine. Add the cooked bacon and chicken back to the pot. Continue cooking until the mixture reaches a simmer. Reduce heat to low, cover, and cook for 60 to 80 minutes, until the chicken is tender and cooked through.
How to finish and serve: Remove and discard the bay leaves and thyme sprigs. Season with salt and pepper, to taste. Serve immediately over mashed potatoes or noodles, garnished with chopped parsley if desired.
Coq Au Vin may look and sound sophisticated, but you can easily make this classic French dish at home with this recipe. In less than 2 hours, you’ll be serving flavorful chicken stew with a sensational sauce loaded with veggies, bacon, and mushroom. It’s best for chicken lovers or for a romantic dinner for two .
How To Make Slow-Cooked Coq Au Vin Recipe
The French Coq Au Vin dish is chicken simmered with vegetables in red wine. Try it at home and have a taste of this exquisite flavor.
Serves:
Ingredients
- 3lbschicken pieces,skin-on and bone-in
- 2.5cupsdry red wine
- 1cupbeef stock
- 8ozbacon,thick-cut
- Kosher salt
- black pepper,freshly-cracked
- 1largeshallot,peeled and finely-diced
- 1cuppearl onions,frozen, thawed
- ¾lbbella mushrooms,halved
- 6garlic cloves,peeled and minced
- ⅓cupall-purpose flour
- 1tbsptomato paste
- ¼cupCognac,or brandy
- 4sprigsfresh thyme
- 2bay leaves
- curly-leaf parsley,chopped, for garnish
- mashed potatoes or cooked egg noodles, for serving,optional
Instructions
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Place chicken in a large bowl or ziplock bag. Add wine and beef stock, and gently toss to combine. Cover/seal and refrigerate for anywhere from 1 to 8 hours.
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When you’re ready to cook the coq au vin, fry the bacon over medium-high heat in a large Dutch oven until crispy.
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Transfer the bacon with a slotted spoon to a separate plate, and set aside. There should be about 3 tablespoons of bacon grease remaining.
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While the bacon is cooking, remove the chicken from the wine and pat dry, being sure to reserve the wine. Season the chicken on both sides with salt and pepper.
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Once the bacon has been removed from the pan, add half of the chicken to the remaining bacon grease, and saute the chicken for 2 to 3 minutes per side until browned.
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Transfer the cooked chicken to a separate plate, and repeat with the second half of the uncooked chicken. Once the second batch has been cooked, transfer it to a separate plate, and set aside.
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Add the shallot to the remaining bacon grease, and saute for 3 minutes until mostly cooked through, stirring occasionally.
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Add in the pearl onions, mushrooms, and garlic, and saute for 4 to 5 more minutes, stirring occasionally, until the mushrooms are browned.
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Stir in the flour and tomato paste until completely combined, and cook for 1 minute, stirring occasionally. Slowly add in the Cognac, and stir for 1 minute.
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Add in the reserved red wine, thyme sprigs, and bay leaves, and stir to combine.
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Add the cooked bacon and chicken back to the pot. Continue cooking until the mixture reaches a simmer.
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Reduce heat to low, cover, and cook for 60 to 80 minutes, until the chicken is tender and cooked through.
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Remove and discard the bay leaves and thyme sprigs. Season with salt and pepper, to taste.
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Serve immediately over mashed potatoes or noodles, garnished with chopped parsley if desired.
Nutrition
- Calories: 829.88kcal
- Fat: 44.05g
- Saturated Fat: 12.58g
- Trans Fat: 0.46g
- Monounsaturated Fat: 17.34g
- Polyunsaturated Fat: 10.71g
- Carbohydrates: 48.12g
- Fiber: 4.92g
- Sugar: 4.12g
- Protein: 42.50g
- Cholesterol: 146.28mg
- Sodium: 1438.79mg
- Calcium: 99.22mg
- Potassium: 1461.76mg
- Iron: 4.03mg
- Vitamin A: 184.66µg
- Vitamin C: 8.70mg
A Pro Tip for Elevating Your slow-cooked coq au vin recipe
When preparing your coq au vin, it's important to remember that the quality of your wine can greatly affect the overall flavor of the dish. Opt for a dry red wine that you would enjoy drinking, as the wine's flavor will concentrate as it cooks. Additionally, don't rush the marinating process. Allowing the chicken to marinate in the wine and beef stock for several hours will not only tenderize the meat but also infuse it with a rich, deep flavor. Lastly, when browning the chicken, resist the urge to move the pieces around too much. Let them sear undisturbed for a few minutes on each side to achieve a beautiful golden-brown crust. This will add another layer of flavor to your finished dish.
Time-Saving Tips for Preparing slow-cooked coq au vin recipe
Prep ahead: Marinate the chicken in dry red wine and beef stock the night before to infuse it with flavor and save time on the day of cooking.
Batch cooking: Cook the bacon, chicken, and vegetables in batches to ensure even browning and to save time.
Pre-chopped ingredients: Use pre-chopped shallots, pearl onions, and mushrooms to cut down on prep time.
Slow cooker: Consider using a slow cooker for this recipe to save time and effort in the kitchen. Simply brown the bacon and chicken, then transfer everything to the slow cooker and let it work its magic.
Multi-task: While the chicken is simmering, use that time to prepare the side dish, such as mashed potatoes or egg noodles, to serve with the coq au vin.
Substitute Ingredients For Slow-Cooked Coq Au Vin Recipe
chicken pieces - Substitute with duck pieces: Duck has a rich and flavorful taste similar to chicken, making it a suitable substitute for coq au vin.
dry red wine - Substitute with beef broth: Beef broth can add depth and richness to the dish, similar to red wine, and it complements the flavors of the other ingredients.
beef stock - Substitute with vegetable stock: Vegetable stock can provide a savory base for the dish and enhance the flavors of the vegetables and chicken.
bacon - Substitute with pancetta: Pancetta has a similar smoky and salty flavor to bacon, adding richness and depth to the dish.
shallot - Substitute with onion: Onions can provide a similar mild, sweet flavor to shallots and work well in slow-cooked dishes.
pearl onions - Substitute with cippolini onions: Cippolini onions have a sweet flavor and hold up well in slow cooking, adding a delicious depth to the dish.
bella mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and meaty texture, making them a suitable substitute for bella mushrooms.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, similar to flour, to create a rich and velvety sauce.
cognac - Substitute with brandy: Brandy can provide a similar depth of flavor and complexity to the dish, enhancing the overall taste.
fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, providing a similar earthy and aromatic flavor to the dish.
curly-leaf parsley - Substitute with flat-leaf parsley: Flat-leaf parsley has a similar fresh and herbaceous flavor, making it a suitable substitute for curly-leaf parsley.
Presenting Your Slow-Cooked Masterpiece
Elevate the plating: When presenting the Coq au Vin, pay attention to the arrangement of the chicken, mushrooms, and pearl onions. Create a visually appealing composition on the plate, ensuring that each element is showcased beautifully.
Incorporate vibrant colors: Introduce pops of color to the dish by garnishing with fresh parsley. This will add a touch of brightness and freshness to the overall presentation.
Utilize elegant serving dishes: Opt for porcelain or ceramic serving dishes to elevate the presentation. The use of high-quality, sophisticated serving ware will enhance the dining experience.
Focus on precision: Pay close attention to the placement of each component on the plate. Precision in plating demonstrates attention to detail and showcases the chef's skill and expertise.
Emphasize the sauce: Drizzle the rich, flavorful sauce over the chicken and garnish with a sprig of fresh thyme. The sauce should be delicately poured, adding a touch of finesse to the presentation.
Consider the negative space: Embrace the concept of negative space on the plate to create a visually striking presentation. Allow the dish to breathe and avoid overcrowding the plate with excessive elements.
Highlight the main ingredient: Showcase the succulent chicken as the focal point of the dish. Position it strategically on the plate to draw attention to the star ingredient.
Add a touch of luxury: Consider serving the Coq au Vin with a side of truffle mashed potatoes to add an element of indulgence and sophistication to the overall presentation.
Incorporate artistic drizzling: Use the back of a spoon to create elegant, artistic drizzles of sauce on the plate. This technique adds a refined touch to the presentation.
Garnish with edible flowers: For a final exquisite touch, delicately place edible flowers, such as chive blossoms or nasturtiums, as a sophisticated garnish to elevate the visual appeal of the dish.
Essential Equipment for Making Coq au Vin
- Large bowl: A large bowl is essential for marinating the chicken and mixing ingredients together.
- Dutch oven: A Dutch oven is used for cooking the coq au vin slowly and evenly, allowing the flavors to develop.
- Slotted spoon: A slotted spoon is used for removing the cooked bacon from the pan and transferring the chicken to a separate plate.
- Knife: A knife is necessary for chopping and preparing ingredients such as shallots, garlic, and mushrooms.
- Skillet: A skillet is used for frying the bacon and sautéing the chicken and vegetables.
- Whisk: A whisk is used for stirring and combining the flour, tomato paste, and cognac with the other ingredients.
- Tongs: Tongs are useful for flipping and transferring the chicken pieces while cooking.
- Measuring cups and spoons: Measuring cups and spoons are essential for accurately measuring the wine, beef stock, flour, and other ingredients.
- Cutting board: A cutting board is necessary for preparing and chopping the vegetables and garlic.
- Cooking twine: Cooking twine is used for tying herbs together to make a bouquet garni for flavoring the coq au vin.
- Lid or cover for Dutch oven: A lid or cover for the Dutch oven is needed to cover the pot while the coq au vin is cooking slowly.
Preserving the Flavors: Storing and Freezing Coq au Vin
- Let the coq au vin cool completely to room temperature before storing or freezing.
- To store in the refrigerator, transfer the cooled coq au vin to an airtight container. It will keep well for up to 3-4 days in the fridge.
- For longer storage, you can freeze the coq au vin:
- Divide the cooled dish into portion-sized freezer-safe containers or resealable bags, leaving some space at the top for expansion during freezing.
- Label the containers or bags with the date and contents.
- Place in the freezer where it will keep for up to 3 months.
- To reheat the refrigerated coq au vin, gently warm it in a covered saucepan over low heat until heated through, stirring occasionally.
- If reheating from frozen, thaw the coq au vin overnight in the refrigerator. Then, transfer it to a saucepan and reheat gently over low heat until warmed through, stirring occasionally. Add a splash of chicken broth or water if needed to thin out the sauce.
- Note that the texture of the vegetables and chicken may change slightly after freezing and reheating, but the flavors will still be delicious.
Reheating Leftover Coq au Vin
Preheat your oven to 350°F (175°C). Transfer the leftover coq au vin to an oven-safe dish, cover it with foil, and place it in the oven for 20-30 minutes, or until heated through. This method helps maintain the dish's moisture and ensures even heating.
For a quicker option, use the microwave. Place the leftover coq au vin in a microwave-safe dish, cover it with a damp paper towel, and heat it on high for 2-3 minutes, stirring halfway through. The damp paper towel helps prevent the dish from drying out during reheating.
If you have a bit more time, reheat the coq au vin on the stovetop. Transfer the leftovers to a saucepan, add a splash of chicken broth or red wine to maintain moisture, and heat over medium-low heat, stirring occasionally, until warmed through. This method allows you to adjust the consistency of the sauce if needed.
For a crispy twist, shred the leftover chicken and sauté it with some of the sauce in a skillet over medium-high heat. This creates a delicious, crispy topping for salads, sandwiches, or even pizza.
If you have a sous vide machine, place the leftover coq au vin in a sealed bag and reheat it in a water bath set to 140°F (60°C) for about an hour. This method ensures even heating and maintains the dish's original texture and flavor.
A Fascinating Tidbit About Coq au Vin
Coq au Vin is a classic French dish that originated in the Burgundy region. Traditionally, it was made with rooster, but today it is commonly prepared with chicken. The dish is known for its rich flavor, which comes from slow-cooking the chicken in red wine and bacon. It is believed that the dish dates back to ancient Gaul, where it was prepared to celebrate the end of the grape harvest. Over time, it has become a beloved comfort food and a staple in French cuisine.
Budget-Friendly Coq au Vin: Is It Possible?
The cost-effectiveness of this slow-cooked coq au vin recipe largely depends on the availability and cost of ingredients. While dry red wine and cognac can be pricey, the dish's use of chicken pieces and vegetables can balance the cost. The approximate cost for a household of 4 people may range from $30 to $40, considering the wine and cognac expenses. Overall, this recipe offers a delightful dining experience, earning a solid 8/10 rating for its rich flavors and comforting appeal.
Is Coq au Vin Healthy or Unhealthy?
This coq au vin recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:
- The use of bacon and its grease adds significant amounts of saturated fat and sodium to the dish.
- The chicken skin, if left on, contributes additional saturated fat.
- The recipe calls for a considerable amount of red wine, which, although it provides some antioxidants, also adds extra calories and sugar.
- The flour used for thickening the sauce increases the carbohydrate content.
- Serving the dish with mashed potatoes or egg noodles further amplifies the carbohydrate and calorie count.
To make this recipe healthier without compromising its essence, consider the following modifications:
- Opt for leaner cuts of chicken, such as skinless chicken breasts, to reduce the saturated fat content.
- Replace the bacon with a leaner alternative, like turkey bacon or prosciutto, or omit it altogether and use olive oil for sautéing.
- Reduce the amount of red wine used in the recipe, and substitute some of it with additional beef stock to maintain the richness of the sauce.
- Thicken the sauce using a slurry made with cornstarch and water instead of flour, which will lower the carbohydrate content.
- Serve the coq au vin with a side of steamed vegetables or a light salad instead of mashed potatoes or egg noodles to balance out the meal and add more fiber and nutrients.
- Incorporate additional vegetables into the dish itself, such as carrots or celery, to increase its nutritional value and fiber content.
Our Editor's Take on This Classic French Dish
The slow-cooked coq au vin recipe is a classic and comforting dish that showcases the rich flavors of wine, bacon, and tender chicken. The method of marinating the chicken in wine and beef stock adds depth to the dish, while the addition of bacon and mushrooms creates a savory and earthy profile. The use of cognac and fresh herbs elevates the flavors, resulting in a luxurious and hearty meal. This recipe is a timeless favorite that is perfect for a cozy dinner at home or a special occasion. Serve it over creamy mashed potatoes or buttery egg noodles for a truly indulgent experience.
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Why trust this Slow-Cooked Coq Au Vin Recipe:
This slow-cooked coq au vin recipe is a classic French dish that has been perfected over generations. The use of dry red wine and beef stock creates a rich and flavorful base, while the addition of bacon adds a smoky depth. The combination of shallots, pearl onions, and bella mushrooms adds complexity to the dish. The slow cooking process allows the flavors to meld together, resulting in tender and succulent chicken. This recipe's attention to detail and traditional techniques ensures a delicious and authentic coq au vin experience.
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