French🥩 Meat

Coq au Vin

Name: Coq au Vin
Total time: 2 h 15 min
Cuisine: French
Ingredients: 4 bone-in chicken thighs; 2 bone-in chicken drumsticks; 150 g bacon or lardons; 200 g brown mushrooms; 6 shallots; 4 garlic cloves; 2 cups dry red wine; 1 cup chicken stock; 1 tbsp tomato paste; 2 tbsp plain flour; 2 tbsp olive oil; 3 bay leaves; 6 thyme; ~to taste salt and black pepper; 2½ tbsp cognac or brandy

⏱ 135 min

A classic Burgundy-style braised chicken stew that transforms simple ingredients through slow cooking. Chicken pieces are browned, then braised with red wine, mushrooms, shallots and herbs until the meat becomes tender and the sauce turns glossy and rich. This rustic French dish originated as a way to make tough older birds palatable, and has since become an iconic comfort food.

Adapted from a video by Chef Jack Ovens

Coq Au Vin | The Secret Behind This French Chicken

Watch on YouTube

Ingredients

bone-in chicken thighs4
bone-in chicken drumsticks2
bacon or lardonsdiced150 g
brown mushroomshalved200 g
shallotspeeled and halved6
garlic clovescrushed4
dry red winePinot Noir, Burgundy, or Côtes du Rhône, approximately 500ml2 cups

Steps

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1
Place diced bacon in a large pan over medium heat and cook until golden and crispy, rendering out the fat. Remove with a slotted spoon, leaving the rendered fat in the pan.
2
Dry the chicken pieces with paper towel and season with salt and pepper. Sear skin-side down in the bacon fat for a few minutes per side until browned. Remove and set aside.
3
Add shallots, mushrooms and a pinch of salt to the same pan. Cook slowly until the mushrooms brown and shrink and the shallots caramelize slightly. Add garlic halfway through to prevent burning.
4
Add a splash of cognac or brandy and let it bubble. Scrape up the browned bits from the bottom of the pan, incorporating them into the liquid to build flavor.
5
Stir in the tomato paste and allow it to darken slightly for 1-2 minutes to deepen the umami flavor.
6
Sprinkle flour over the vegetables and stir well to coat everything. Cook for 1-2 minutes until the raw flour taste is gone. Though it looks dry, moisture will be released soon.
7
Return the chicken and bacon to the pot, nestling everything in and spreading them out so they don't overlap. Include any resting juices for extra flavor.
8
Pour the red wine over the chicken to nearly submerge it. Top with stock if needed to ensure the chicken is completely covered.
9
Add the thyme sprigs and bay leaves (fresh or dry). Give everything a quick mix to combine all the flavors.
10
Bring to a gentle simmer on the stove, then either reduce heat and cover or transfer to a 160°C (320°F) oven, covered. Braise gently for about 90 minutes with just enough movement to see the surface twitch.
11
When done, the chicken should be so tender it's nearly falling apart, the wine reduced into a glossy, dark sauce. Taste and adjust seasoning if needed. A splash more wine or a small knob of butter can be added for richness, allowing it to melt through.
12
Serve over mashed potatoes or with crusty bread to soak up the rich sauce.

Coq au Vin

Ingredients

Steps

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