Rooster in Wine
why make this recipe
Rooster in Wine, also known as Coq au Vin, is a classic French dish that brings a comforting and rich flavor to your table. This recipe is perfect for special occasions or a cozy dinner at home. The tender chicken, flavorful vegetables, and the deep taste of wine create a delightful experience for your taste buds. It’s a dish that not only fills your stomach but also warms your heart with its inviting aroma.
how to make Rooster in Wine
Ingredients:
- 4 chicken thighs, bone-in, skin on (~220g / 7 oz each) (Note 1)
- 4 chicken drumsticks (Note 1)
- 16 pearl onions or picking onions (Note 2)
- 1 bay leaf, fresh (dry also ok)
- 3 thyme sprigs (sub 1 tsp dried thyme)
- 750 ml / 3 cups pinot noir red wine, or other dry red wine (Note 3)
- 3 – 4 tbsp vegetable oil, or canola oil
- 3/4 tsp salt, cooking/kosher salt, or 1/2 tsp table salt
- 1/2 tsp pepper
- 400g / 14 oz white mushrooms, halved (quartered if large) (Note 4)
- 150g / 5 oz bacon piece, (speck) cut into 1 x 2.5cm / 0.4 x 1” batons (Note 5)
- 60g / 4 tbsp unsalted butter
- 3 garlic cloves, finely minced (with knife)
- 2 tbsp tomato paste
- 7 tbsp flour, plain / all-purpose
- 750 ml / 3 cups beef stock
- 1/4 tsp salt, cooking/kosher salt, or 1/8 tsp table salt (Note 7)
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped
- Mashed potato or tagliatelle
Directions:
- Marinate chicken: The night before, marinate the chicken thighs and drumsticks in the red wine, bay leaf, and thyme. Let it sit in the fridge overnight for the best flavor.
- Brown chicken and vegetables: The next day, remove chicken from the marinade and pat dry. Heat oil in a large pot over medium-high heat. Brown the chicken on all sides. Remove the chicken and set aside. In the same pot, add bacon and cook until crispy, then add pearl onions and mushrooms. Sauté until the onions are soft.
- SLOW-COOK: Add minced garlic and tomato paste, stirring well. Sprinkle flour over the mixture and cook for 1 minute. Slowly add the beef stock and marinated wine while stirring. Then, return the chicken to the pot. Add salt, pepper, and bay leaf. Cover and simmer on low for about 1.5 to 2 hours until chicken is tender.
how to serve Rooster in Wine
Serve Rooster in Wine hot, ideally with a side of creamy mashed potatoes or fresh tagliatelle. Sprinkle chopped parsley on top for a touch of color. This dish is perfect for sharing with family and friends.
how to store Rooster in Wine
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat or in the microwave until heated through.
tips to make Rooster in Wine
- Marination is key: Marinating the chicken overnight enhances the flavor, so don’t skip this step.
- Browning matters: Take your time to brown the chicken and vegetables well; this adds depth to the dish.
- Adjust the thickness: If you prefer a thicker sauce, let it simmer uncovered for a while to reduce.
variation
If you want to switch things up, you can use chicken pieces with bones for more flavor, or try adding vegetables like carrots and celery for extra nutrition.
FAQs
1. Can I use other types of wine?
Yes, you can use other dry red wines like Merlot or Cabernet Sauvignon if you don’t have Pinot Noir.
2. Can I make Rooster in Wine ahead of time?
Absolutely! It tastes even better when made a day in advance, as the flavors continue to develop.
3. Is Rooster in Wine a healthy meal?
While it’s hearty and fulfilling, it’s best enjoyed in moderation due to the rich ingredients involved. Pairing it with veggies helps balance your meal.
Coq au Vin
Ingredients
Chicken and Marinade
- 4 pieces chicken thighs, bone-in, skin on (~220g / 7 oz each) Use bone-in thighs for more flavor.
- 4 pieces chicken drumsticks Use drumsticks for a hearty texture.
- 750 ml pinot noir red wine, or other dry red wine Use your favorite dry red wine for marinating.
- 1 fresh bay leaf Dried bay leaf also works.
- 3 sprigs thyme Substitute with 1 tsp dried thyme.
Vegetables and Flavorings
- 16 pieces pearl onions or picking onions These add sweetness to the dish.
- 400 g white mushrooms, halved Quarter if large.
- 3 cloves garlic, finely minced Offers rich flavor.
- 2 tbsp tomato paste Adds depth to the sauce.
- 2 tbsp parsley, chopped For garnish.
Other Ingredients
- 150 g bacon piece, cut into batons Adds smokiness.
- 750 ml beef stock Use homemade or low-sodium if preferred.
- 60 g unsalted butter For richness in the sauce.
- 7 tbsp flour, plain / all-purpose For thickening the sauce.
- 3-4 tbsp vegetable oil or canola oil For browning chicken.
- 3/4 tsp salt, cooking/kosher salt or 1/2 tsp table salt Adjust based on taste.
- 1/4 tsp black pepper
Instructions
Preparation
- The night before, marinate the chicken thighs and drumsticks in the red wine, bay leaf, and thyme. Let it sit in the fridge overnight.
Cooking
- Remove chicken from the marinade and pat dry. Heat oil in a large pot over medium-high heat. Brown the chicken on all sides and set aside.
- In the same pot, add bacon and cook until crispy, then add pearl onions and mushrooms. Sauté until the onions are soft.
- Add minced garlic and tomato paste, stirring well. Sprinkle flour over the mixture and cook for 1 minute.
- Slowly add the beef stock and marinated wine while stirring. Return the chicken to the pot, add salt, pepper, and bay leaf.
- Cover and simmer on low for about 1.5 to 2 hours until chicken is tender.
