Coq au Vin
A classic French dish that brings comforting and rich flavors with tender chicken, flavorful vegetables, and deep wine taste, perfect for special occasions or cozy dinners.
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.
Notes
Marinating overnight enhances flavor, and browning the chicken and vegetables adds depth. For a thicker sauce, simmer uncovered for a while.