Coq au Vin is a classic French dish that involves braising chicken in red wine along with lardons (bacon), mushrooms, and onions. This dish is renowned for its rich, deep flavors and is often associated with French comfort food.
The origins of Coq au Vin can be traced back to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. It is generally accepted that Coq au Vin existed as a rustic dish long before it was formally recorded. The dish gained significant popularity in the United States thanks to Julia Child, who featured it in her 1961 cookbook “Mastering the Art of French Cooking” and on her PBS cooking show “The French Chef.”
Coq au Vin
Ingredients
For the Coq au Vin:
- 8 bone-in skin-on chicken thighs (about 4 pounds)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil divided
- 4 ounces diced pancetta or bacon
- 1 large yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- ¼ cup Cognac
- 2½ cups red wine preferably Burgundy or Pinot Noir
- 2½ cups chicken broth
- 1½ tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1½ teaspoons sugar
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 bay leaf
- 3 large carrots peeled and cut into ½-inch chunks on the bias
- 8 ounces sliced cremini mushrooms
- 4 tablespoons unsalted butter softened
- 4 tablespoons all-purpose flour
Instructions
Step 1: Marinate the Chicken
- Season the chicken pieces with salt and pepper. In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours, or even better, overnight.
Step 2: Cook the Lardons
- In a Dutch oven or heavy-bottomed pot, cook the pancetta over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Step 3: Brown the Chicken
- Remove the chicken from the marinade, reserving the marinade. Pat the chicken pieces dry with paper towels. Brown the chicken in the rendered fat over medium heat until golden on all sides. Remove and set aside.
Step 4: Cook the Vegetables
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the carrots and mushrooms, and cook until the vegetables are lightly browned, about 8 minutes.
Step 5: Deglaze and Simmer
- Stir in the tomato paste and cook for 1 minute. Add the Cognac and ignite with a match. Once the flame dies down, add the reserved marinade, chicken broth, balsamic vinegar, and sugar. Bring to a boil and reduce by half, about 12 minutes.
Step 6: Braise the Chicken
- Return the chicken and pancetta to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover the pot and simmer for an additional 15 minutes to thicken the sauce.
Step 7: Thicken the Sauce
- In a small bowl, combine the softened butter and flour to form a paste (beurre manié). Stir this mixture into the pot to thicken the sauce. Cook for another 5-8 minutes until the sauce is glossy and thickened.
Step 8: Serve
- Serve the Coq au Vin hot, garnished with fresh parsley. It pairs well with mashed potatoes, egg noodles, or a crusty baguette.
Tips and Information
- Wine Choice: Burgundy wine is traditional, but Pinot Noir or Merlot also work well.
- Marination: Marinating the chicken overnight enhances the flavor.
- Serving Suggestions: Serve with mashed potatoes, egg noodles, or a crusty baguette to soak up the rich sauce.
Preparing this easy Coq au Vin recipe at home allows you to enjoy this restaurant-quality dish with fresh, high-quality ingredients. Whether you’re familiar with French cuisine or exploring it for the first time, Coq au Vin is a dish that will surely delight your taste buds!