Description
A classic Coq Au Vin recipe featuring tender chicken braised in rich red wine with mushrooms, bacon, and herbs, perfect for a rustic French meal.
Ingredients
Scale
- 2.5 lbs chicken pieces
- 6 oz bacon, diced
- 1 tbsp olive oil
- 1 lb mushrooms, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine, such as Burgundy
- 2 cups chicken broth
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and black pepper to taste
- 1 tbsp butter
- 2 tbsp brandy (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper.
- In a Dutch oven or large pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Add olive oil to the pot if needed. Brown chicken pieces on all sides in batches. Remove chicken and set aside.
- Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in tomato paste and cook for 1 minute. Sprinkle flour over vegetables and stir well.
- Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return chicken to the pot. Add bay leaves and thyme sprigs.
- Bring the liquid back to a simmer, then cover and cook in a preheated oven at 325°F (160°C) for 1.5 to 2 hours, or until chicken is tender.
- Alternatively, simmer covered on the stovetop over low heat for 1.5 to 2 hours.
- While chicken cooks, sauté mushrooms in a separate pan with butter until golden brown.
- Once chicken is tender, remove it from the pot. Stir in the cooked bacon and sautéed mushrooms.
- If desired, warm brandy in a small saucepan and carefully ignite it. Pour the flaming brandy over the chicken mixture and stir until flames subside.
- Simmer the sauce uncovered for about 10-15 minutes to thicken slightly. Adjust seasoning with salt and pepper.
- Return chicken to the sauce to warm through.
- Garnish with fresh parsley before serving your classic coq au vin.
Notes
- For an authentic coq au vin, use a good quality Burgundy wine.
- This coq au vin recipe can be made ahead and reheated.
- Ensure chicken is fully submerged in liquid for even cooking.
- Adjust cooking time based on the size of your chicken pieces.
- Serve this French chicken stew with mashed potatoes or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500-600
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies