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
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