Name: Coq au Vin Recipe: Classic French Comfort
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Ingredients: 4 chicken thighs; 4 drumsticks; 4 oz bacon; 1 tbsp olive oil; 1 onion; 2 carrots; 3 garlic cloves; 8 oz mushrooms; 1 cup pearl onions; 2 tbsp flour; 2 cups red wine; 1 cup chicken broth; 2 tbsp tomato paste; 2 thyme sprigs; 1 bay leaf; 1/2 tsp salt; 1/4 tsp pepper; 2 tbsp butter; 1/4 cup parsley; Suggested Pairings: Mashed potatoes (red wine)

Introduction

Coq au vin, a timeless French dish, features tender chicken braised in red wine with smoky bacon, earthy mushrooms, and sweet pearl onions, creating a deeply flavorful, comforting meal. Ideal for dinner parties, holiday gatherings, or cozy weekends, this dish marries rustic charm with sophisticated taste. Its straightforward preparation, though time-intensive, rewards with restaurant-quality results. This recipe delivers a traditional coq au vin, adaptable for dietary preferences, best served warm with crusty bread or mashed potatoes for a memorable dining experience.

Ingredients

For the Coq au Vin:

4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2.5 lbs total)
4 oz thick-cut bacon, diced
1 tbsp olive oil
1 medium yellow onion, chopped
2 carrots, peeled and sliced
3 cloves garlic, minced
8 oz cremini or button mushrooms, quartered
1 cup pearl onions, peeled (or frozen, thawed)
2 tbsp all-purpose flour
2 cups dry red wine (e.g., Pinot Noir or Burgundy)
1 cup low-sodium chicken broth
2 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp unsalted butter (for finishing)
1/4 cup fresh parsley, chopped (for garnish)

For Serving:

Suggested Pairings: Mashed potatoes, crusty baguette, or egg noodles
Suggested Beverage: Red wine (same as used in cooking), sparkling water, or apple cider

Step-by-Step Process

Prep Chicken: Pat chicken dry with paper towels; season with salt and pepper. Set aside.
Cook Bacon: In a large Dutch oven over medium heat, cook diced bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Brown Chicken: Add olive oil to the bacon fat. Working in batches, brown chicken pieces skin-side down until golden, about 4-5 minutes per side. Remove and set aside with the bacon.
Sauté Vegetables: In the same pot, add chopped onion and carrots; cook until softened, about 5 minutes. Add garlic and cook 1 minute. Add mushrooms and pearl onions; cook until mushrooms release moisture, about 5 minutes.
Thicken Sauce: Sprinkle flour over vegetables; stir for 1-2 minutes to cook out raw flour taste. Stir in tomato paste.
Deglaze and Braise: Pour in red wine, scraping up browned bits from the pot. Add chicken broth, thyme, bay leaf, salt, and pepper. Return chicken and bacon to the pot, ensuring chicken is mostly submerged. Bring to a simmer, then cover and reduce heat to low. Cook for 1-1.5 hours, until chicken is tender and sauce thickens.
Finish Sauce: Remove chicken to a plate. Discard thyme and bay leaf. Simmer sauce uncovered for 5-10 minutes to reduce if needed. Stir in butter for richness. Taste and adjust seasoning. Return chicken to the pot to warm through.
Serve: Spoon coq au vin into bowls or plates, garnishing with parsley. Serve warm with mashed potatoes or a baguette and a glass of red wine or cider.

Tips for Better Coq au Vin

Use bone-in, skin-on chicken for maximum flavor; thighs and drumsticks are ideal for braising.
Choose a dry red wine you’d drink; Pinot Noir or Burgundy enhances authenticity.
Brown chicken is good for developing a deep flavor; don’t overcrowd the pot.
Peel pearl onions easily by blanching in boiling water for 1 minute, then shocking in ice water.
Cook low and slow for tender chicken; rushing results in tough meat.
Let the dish rest for 10 minutes before serving to meld flavors.
Skim excess fat from the sauce before finishing for a cleaner taste.
Make a day ahead; flavors improve overnight, and fat is easier to remove after chilling.

Variations and Customization

White Wine Coq au Vin: Replace red wine with dry white wine (e.g., Sauvignon Blanc) for a lighter version.
Mushroom-Free Version: Omit mushrooms and add 1 cup diced celery or parsnips.
Gluten-Free Coq au Vin: Substitute flour with 1 tbsp cornstarch mixed with 2 tbsp cold water.
Low-Sodium Version: Use low-sodium bacon, broth, and reduce salt to 1/4 tsp.
Turkey Coq au Vin: Use turkey thighs instead of chicken; increase braising time by 30 minutes.
Vegetarian Coq au Vin: Replace chicken with seitan or portobello mushrooms and use vegetable broth.
Herb-Forward Version: Add 1 tsp fresh rosemary or 2 sprigs tarragon with the thyme.
Spicy Coq au Vin: Stir in 1/4 tsp red pepper flakes or 1 tbsp Dijon mustard with the broth.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 3 days; the sauce may thicken.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth to loosen the sauce.
Freeze in airtight containers for up to 2 months; thaw in the fridge overnight before reheating.
Serve hot for the best flavor; cold coq au vin is less appealing due to congealed sauce.
Use leftovers in pasta dishes, over polenta, or as a pie filling.
Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
Pair with a starchy side to soak up the rich sauce; mashed potatoes are classic.
Skim fat from chilled leftovers before reheating for a lighter dish.

Nutritional Information

Based on 4 servings (1 thigh and 1 drumstick with sauce):

Calories: 620 kcal
Total Fat: 35g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 160mg
Sodium: 780mg
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugars: 5g
Protein: 45g
Vitamin A: 80% Daily Value
Vitamin C: 15% Daily Value
Calcium: 6% Daily Value
Iron: 20% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein and moderate in fat due to chicken and bacon. For dietary needs, try gluten-free or low-sodium variations. It’s vegetables that add vitamins.

Conclusion

This coq au vin recipe delivers a classic French dish that’s perfect for any occasion, from elegant dinners to cozy family meals. Its rich, savory sauce and tender chicken make it a favorite for home cooks. The wine-infused flavor and rustic presentation create a memorable dish. This recipe is sure to become a cherished staple, loved for its depth and comfort.