Coq Au Vin

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It is November, and almost winter, which means less daylight, sluggish moods, and bleak weather that chills our insides. While winter may feel like it lasts forever when the months drag on, thankfully we have hearty comfort food that sticks to our ribs and helps us get through.

And, if I am talking about comfort food, how can I forget the iconic Coq Au Vin? Quintessentially French, Coq Au Vin (literally “rooster in red wine”) is an iconic dish from the rustic cooking repertoire of France.
It is a savory, robust and hearty stew of braised chicken in a luscious, glossy red wine sauce with mushroom and pearl onions. The result is a dish full of fall-apart chicken and the most succulent sauce. Absolutely divine!
Sounds fancy, right? In reality, it is a simple, one-pot wonder full of layered, rich flavors that is elegant and impressive enough to serve while entertaining guests, yet comforting enough for a cozy weeknight dinner.
WHICH WINE IS BEST FOR COQ AU VIN?

Red wine is the key ingredient that characterizes Coq au Vin, lending the sauce its signature color and robust flavor. The classic choice is Burgundy or Pinot Noir but you can use any other wine. Just make sure it is something you would drink.

Here are some of the other Cozy recipes that you can try this Winter:
HOW TO SERVE THIS STEW?

Coq au Vin is best served with something starchy, such as mashed potatoes, polenta, rice or even pasta. A nice crusty bread on the side is also a must for mopping up the delicious sauce.

CAN YOU MAKE THIS AHEAD OF TIME?

Of course! You can make it a day or two ahead and refrigerate until ready to serve. The flavors of the stew intensify as it sits and tastes even better the next day. Allow the stew to cool down completely before refrigerating!

EXTRA NOTES
  • Take some time to brown the chicken pieces. That gives them a deep sear and contributes to the richness of the stew.
  • The leftovers keep well in the fridge, stored in an airtight container, for up to 5 days.


If you made this Coq Au Vin, I would love to know how it turned out! Please let me know by leaving a comment below.



Coq Au Vin Coq Au Vin
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 977kcal




Ingredients:
  • 4 bone-in, skin-on chicken thighs
  • 4 chicken drumsticks
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tablespoons vegetable oil
  • 100 g bacon
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 Tablespoon tomato paste
  • 1 Tablespoon all-purpose flour
  • 1 bottle (750ml) red wine, preferably a Burgundy or Pinot Noir
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 3 cups chicken stock
  • 4 tablespoons unsalted butter
  • 2 large carrots, peeled and cut diagonally in 1-inch pieces
  • 180 g peeled pearl onions
  • 220 g cremini mushrooms, sliced
  • 1/3 cup chopped parsley

Instructions:
  1. Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Set aside.
  2. In a heavy-bottomed pot, heat 1 Tablespoon vegetable oil, over medium-high heat. Add the bacon and cook until golden, about 6-8 minutes. Remove them and then set them aside.
  3. To the same pot, if needed, add 1 Tablespoon of vegetable oil. then add the chicken pieces. Make sure not to overcrowd the pot. Depending on the size of your pot, you might need to work in batches. Brown the chicken on all sides until golden brown, about 8-10 minutes. Transfer them to the plate with the bacon and set aside.
  4. If the chicken has rendered a lot of fat, drain or wipe off the excess, leaving about 1 Tablespoon in the pot.
  5. Lower the heat to medium, then add the chopped onions. Cook until the onions have softened for about 3 minutes. Then, stir in the garlic and cook for a minute.
  6. Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute, to get rid of the raw flour taste.
  7. Pour in the red wine and add the thyme sprigs and bay leaf, scraping the browned bits from the bottom of the pot. Cook until the wine has reduced by half, about 10 minutes, skimming off the foam that rises to the surface.
  8. Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, cooked bacon and the carrots.
  9. Cook for 40-45 minutes or until the chicken has completely cooked through.
  10. Once there's about 15 minutes left for the chicken to be ready, prepare the pearl onions and mushrooms. Heat 2 Tablespoons butter in a skillet, over medium-high heat. Add the pearl onions and a pinch of salt, and cook until nicely browned, about 5-8 minutes. Remove to a plate and set aside.
  11. Add another 2 Tablespoons butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper. Remove and set aside along with the pearl onions.
  12. Once the stew has finished cooking, taste the sauce and adjust seasoning. Remove and discard the bay leaf and thyme sprigs.
  13. Stir in the reserved pearl onions and mushrooms and add the chopped parsley to the stew.
  14. Serve immediately!

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