Coq au vin is a traditional Burgundian stew that combines chicken marinated in red wine with classic French aromatics. Its slow cooking process transforms tough meat into a tender, flavorful dish with a rich, deeply savory sauce. It is ideal for family gatherings or special dinners.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 1 whole chicken cut into 8 pieces (1.5 kg)
- 200 ml Burgundy red wine (Pinot Noir)
- 150 g smoked bacon diced
- 200 g pearl onions
- 250 g portobello or button mushrooms
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 sprig fresh thyme
- 2 bay leaves
- 300 ml chicken broth
- Salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Marinate 120 min
Place chicken pieces in a large bowl, add red wine, minced garlic, thyme, and bay leaves. Mix well, cover, and refrigerate for 2 to 4 hours so the wine acids tenderize the meat and penetrate the flavor.
- Step 2 Pan 5 min
Remove chicken from the liquid and pat dry with paper towels. In a cast-iron pot over medium-high heat, brown diced bacon for 5 minutes until crispy. Remove bacon with a slotted spoon and set aside to add texture later.
- Step 3 Pan 4 min
In the same fat, sauté peeled pearl onions and sliced mushrooms for 4 minutes. Remove vegetables and set aside. This step prevents them from overcooking and losing their firm texture during the prolonged stewing.
- Step 4 Pan 6 min
Dust 2 tablespoons of flour over the chicken pieces and toss gently to coat the surface. Fry the chicken in the pot with olive oil for 6 minutes per side until a golden crust forms and seals the meat.
- Step 5 Pot / simmer 40 min
Add the filtered marinade liquid and chicken broth to the pot. Bring to a boil, reduce heat to minimum, cover, and cook for 40 minutes. The gentle heat allows the chicken to fall apart without drying out.
- Step 6 Pot / simmer 5 min
Stir in the mushrooms, pearl onions, and reserved bacon into the stew. Cook uncovered for 5 more minutes to blend the flavors. Check doneness: the meat should easily pull away from the bone but hold its shape.
- Step 7 Rest 10 min
Remove the pot from heat and let the coq au vin rest for 10 minutes. This allows the sauce to settle and flavors to balance before serving hot with mashed potatoes or country bread.