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Coq au Vin served with fresh parsley and bread
Authentic French Coq au Vin with red wine and chicken

Classic coq au vin

Author: Flavelo
Recipes Main Courses
A jewel of French peasant cuisine (cuisine de terroir), where the tough meat of the 'old rooster' becomes butter-soft in a long, red wine bath. This dish is about depth: the acidity of the wine loosens the fibres, the mushrooms and bacon add earthy flavours, and the onion adds sweetness. Although originally made from rooster, it is also majestic made from good quality free-range chicken, but the secret is always patience and good wine.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large cast iron casserole (Dutch oven) or heavy-bottomed pan
  • Wooden spoon
  • Chopping board

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Heat the oil in a large pot and fry the bacon until its fat renders and it becomes crispy. Remove the bacon, leaving the fat in the pot.

Tip: This flavoursome fat provides the smoky base of the dish.
2 ✓

Coat the salted and peppered chicken pieces thinly in the flour. Brown them in the hot fat on all sides until golden brown, then remove them.

Tip: The flour crust not only adds flavour (browning), but will also thicken our sauce later.
3 ✓

In the remaining fat, sauté the onion and carrot, then add the garlic and mushrooms. Fry for 5-6 minutes, finally stirring in the tomato purée.

Tip: Frying off the tomato purée removes the 'tinned' taste and deepens the colour.
4 ✓

Pour in the wine and scrape up the tasty bits stuck to the bottom of the pot with a wooden spoon (deglazing). Add the stock and herbs.

Tip: The brown layer stuck to the bottom of the pot is full of flavour; the wine dissolves this treasure.
5 ✓

Return the chicken and fried bacon. Cover and cook over a low heat, just simmering, for an hour and a half until the meat falls off the bone.

Tip: The collagen transforms into gelatinous juices at this stage, making the sauce thick.
6 ✓

Sprinkle with fresh parsley before serving.

Tip: Serve with mashed potatoes or fresh baguette to mop up the sauce.

Recipe FAQ

What wine should I use?
The rule is simple: only use wine for cooking that you would drink. A full-bodied, dry red wine (e.g. Pinot Noir, but Cabernet or Merlot also work well) is best.
The sauce is too runny. What should I do?
Remove the meat and boil the sauce over a high heat until it thickens, or knead a little butter with flour (beurre manié) and crumble it in.

Ingredients

  • 1.5 kg Chicken thighs and breast (skin-on, bone-in pieces)
  • 750 ml Dry red wine (full-bodied)
  • 150 g Smoked bacon or pancetta (cubed)
  • 2 whole Onions (chopped into medium cubes)
  • 4 cloves Garlic (crushed)
  • 2 whole Carrots (sliced into thick rounds)
  • 200 g Button mushrooms (quartered)
  • 2 tbsp Tomato purée
  • 250 ml Chicken stock
  • 2 whole Bay leaves
  • 5 sprigs Fresh thyme
  • 2 tbsp Plain flour
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 10 g Fresh parsley (for serving)