Print

Coq Au Vin Recipe

Print Recipe

★★★★★

5 from 147 reviews

Coq Au Vin is a classic French dish featuring tender chicken slow-cooked in a rich red wine sauce with mushrooms, pearl onions, and aromatic herbs. This recipe balances searing and simmering techniques to develop layers of deep, comforting flavors perfect for an elegant yet homey meal.

Ingredients

Scale

Chicken

  • 1 1/2 lb Bone-in chicken thighs or drumsticks (6 medium)
  • 1/2 tsp Sea salt (plus more to taste)
  • 1/2 tsp Black pepper (plus more to taste)

Vegetables

  • 8 oz Cremini mushrooms (sliced)
  • 1/2 medium Yellow onion (diced)
  • 2 medium Carrots (peeled, cut into 1-inch pieces)
  • 3 cloves Garlic (minced)
  • 1/3 cup Pearl onions (optional)

Liquids & Seasonings

  • 2 tbsp Olive oil (or unsalted butter)
  • 1 1/2 cups Chicken broth, reduced sodium
  • 1 cup Burgundy wine (or other dry red wine)
  • 1 tbsp Tomato paste
  • 1 tbsp Fresh thyme
  • 3 medium Bay leaves (optional)

Instructions

  1. Prepare the chicken: Pat the chicken dry with paper towels to remove excess moisture. Season both sides with 1/2 tsp sea salt and 1/2 tsp black pepper for flavor.
  2. Cook the mushrooms: Heat olive oil in a Dutch oven or large skillet over medium heat. Add sliced cremini mushrooms and cook for 8-10 minutes until they are tender and browned. Remove them with a slotted spoon and set aside to preserve their texture.
  3. Sear the chicken: In the same pan, add the chicken pieces and sear for about 5 minutes per side until golden brown. This step locks in flavor and texture. Remove the chicken and set aside.
  4. Sauté vegetables: Add diced onion and chopped carrots to the pan and cook for around 5 minutes until softened, stirring occasionally. Add minced garlic and cook another minute until fragrant, enhancing the base flavors.
  5. Deglaze the pan: Stir in chicken broth, red wine, and tomato paste, scraping the bottom with a wooden spoon to lift browned bits. This enriches the sauce with deep, caramelized flavors.
  6. Simmer the chicken: Return the chicken to the pan along with fresh thyme and bay leaves. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes until the chicken is cooked through and tender.
  7. Finish the dish: Add pearl onions (if using) and the cooked mushrooms. Simmer for an additional 10 minutes to meld the flavors. Taste and adjust salt and pepper as needed before serving.

Notes

  • Using bone-in chicken adds flavor and moisture to the dish.
  • Burgundy wine is traditional, but any dry red wine works well.
  • Pearl onions add a sweet, tender bite but are optional.
  • Deglazing the pan is essential to capture all the browned flavors for the sauce.
  • Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.

Keywords: Coq Au Vin, French chicken stew, red wine chicken, cremini mushrooms, classic French recipe, slow simmer chicken

Find it online: https://flavorsbymaya.com/coq-au-vin-recipe/