Coq au Vin is a quintessential French dish that has delighted taste buds for centuries. Traditionally made with rooster (but more commonly now with chicken), Coq au Vin translates to "rooster in wine." It’s a comforting and deeply flavorful stew that carries the essence of rural French cuisine. The dish typically involves slow-cooking poultry in red wine, often with bacon, mushrooms, and onions, creating a symphony of rich and robust flavors. This hearty meal is perfect for a cozy dinner, impressing guests, or simply enjoying a little piece of France at home.
Ingredients
- 1 whole chicken (about 4 pounds), cut into 8 pieces
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour
- 4 ounces bacon, diced
- 1 large onion, finely chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 750 ml bottle of red wine (preferably Burgundy)
- 1 cup chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 pound baby potatoes, halved
- 8 ounces button mushrooms, sliced
- 2 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
Instructions
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Prep the Chicken: Season the chicken pieces with salt and pepper. Lightly dust them with all-purpose flour.
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Brown the Bacon: In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
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Brown the Chicken: Increase the heat to medium-high. Brown the chicken pieces in the bacon fat in batches, ensuring each piece gets a golden crust. Remove and set aside.
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Cook the Vegetables: In the same pot, add the chopped onion and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add the minced garlic and tomato paste, stirring for another minute until fragrant.
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Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Add the chicken broth and bring to a simmer.
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Add Herbs and Chicken: Return the chicken pieces and the bacon to the pot. Add the bay leaves and thyme sprigs. Cover and let it simmer gently for about 45-50 minutes, until the chicken is tender.
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Cook the Vegetables: While the chicken is simmering, boil the baby potatoes in salted water until tender. Drain and set aside.
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Cook the Mushrooms: In a separate skillet, sauté the mushrooms in a tablespoon of butter until golden brown. Set aside.
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Thicken the Sauce: Once the chicken is tender, remove it from the pot. Mix the remaining butter with flour to make a beurre manié (a butter and flour paste) and stir it into the sauce to thicken. Let it cook for a few more minutes until the sauce is glossy and has a nice consistency.
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Combine and Serve: Return the chicken to the pot along with the potatoes and mushrooms. Heat through for a few minutes. Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve.
Servings
This Coq au Vin recipe serves 6 to 8 people.
Bon appétit! Enjoy the rich, comforting flavors of this classic French dish.
Nutritional Information (Per Serving)
| Calories | Protein | Fat | Carbohydrates | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 450 kcal | 30 g | 20 g | 10 g | 2 g | 6 g | 890 mg |
Tips for Preparing the Recipe
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Marination Time: For best results, marinate the chicken in red wine, garlic, and herbs overnight. This allows the flavors to infuse deeply into the meat, making it more tender and flavorful.
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Wine Choice: Use a high-quality red wine, like a Burgundy, for authenticity. The flavor of the wine significantly affects the final taste of the dish.
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Cuts of Chicken: Use bone-in, skin-on chicken pieces for a more succulent result. The bones add depth to the flavor during cooking.
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Browning the Chicken: Searing the chicken pieces until they are golden brown is crucial for developing a rich, complex flavor. Do not rush this step.
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Deglazing: After browning the chicken, deglaze the pan with wine to lift up all the caramelized bits at the bottom. This step adds depth to your sauce.
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Slow Cooking: Simmer the dish on low heat for at least 2 hours. This slow cooking process allows the flavors to meld perfectly and the chicken to become tender.
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Vegetables: Pearl onions and mushrooms are traditional. Sauté them until golden before adding them to the pot to enhance their natural sweetness.
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Thickening the Sauce: To achieve a silky, thickened sauce, use a beurre manie (a paste made of flour and butter) or add a bit of cornstarch mixed in water towards the end of cooking.
Skill Level
Intermediate
Recipe Course and Cuisine
- Course: Main Course
- Cuisine: French
Serving and Presentation Recommendations
Serve Coq au Vin with buttered noodles or a creamy mashed potato to absorb the delicious sauce. You can also serve it with crusty French bread for a rustic touch. Garnish with freshly chopped parsley for a burst of color and a hint of fresh flavor. A side of steamed green beans or a simple green salad dressed with a light vinaigrette can add a touch of freshness and balance.
Storage Conditions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the dish has cooled down to room temperature before sealing and refrigerating. To reheat, warm gently on the stovetop over low heat to prevent the chicken from drying out. You can also freeze Coq au Vin for up to 2 months. Thaw in the refrigerator overnight before reheating.
Health Benefits
Coq au Vin is rich in protein, thanks to the chicken, which is essential for muscle repair and growth. The red wine provides resveratrol, a compound known for its antioxidant properties, potentially beneficial for heart health. The vegetables add fiber, vitamins, and minerals, contributing to a balanced diet. Make sure to use moderate amounts of oil and salt to keep the dish heart-healthy.
Recommendations for Vegans
To make a vegan version of Coq au Vin, substitute the chicken with hearty vegetables like mushrooms, carrots, and potatoes. You can also use plant-based protein alternatives such as seitan or tofu. For the broth, use a rich vegetable stock and a splash of soy sauce for added depth and umami flavor. Adjust the other ingredients to remain plant-based, and the cooking method remains similar to infuse the traditional flavors.
