Coq au Vin is a classic French dish where chicken is slowly braised in red wine, enhanced with mushrooms, pearl onions, and bacon. While traditional recipes may require marinating the chicken overnight, I find that skipping this step doesn’t significantly affect the flavor, making this recipe more accessible for busy cooks. Plus, fewer dishes to wash!
Why Skip Marinating?
Marinating is often used for tougher meats, as the acids help break down fibers. Since we are using chicken, which is already tender, marination is not necessary. However, you can try both methods—marinating for up to 24 hours versus cooking it straight away—and decide for yourself!
Keeping It Simple
While I aimed for a true one-pot recipe, I found that sautéing the pearl onions and mushrooms separately preserves their texture better. This extra step ensures they don’t become too soft from the long braise.
Tools You’ll Need
- 6 to 8-quart Dutch oven
- Sauté pan or skillet
- Tongs
- Wooden spoon
Step-by-Step Instructions
Step 1: Brown the Chicken
- Pat the chicken dry with a paper towel and season generously with salt and pepper.
- Heat oil in a Dutch oven over medium heat and cook the diced bacon or lardons until lightly browned. Remove and set aside.
- In the same pot, brown the chicken on all sides. Work in batches to avoid overcrowding, ensuring a good sear. Remove the chicken and set aside.
Step 2: Build the Stew
- If too much fat remains in the pot, drain the excess while keeping the flavorful browned bits.
- Sauté diced onion and carrots until the onion softens. Add garlic and cook until fragrant.
- Stir in tomato paste and a tablespoon of flour.
- Pour in the red wine, add thyme and bay leaves, and scrape up any browned bits. Reduce by half, skimming off any foam.
- Add chicken stock and season lightly with salt and pepper.
- Return the chicken, bacon, and any juices to the pot. Cover and braise in a 350°F oven for 45 minutes.
Step 3: Final Touches
- While the chicken braises, heat oil and butter in a skillet and sauté the pearl onions with a pinch of salt until browned. Remove and set aside.
- Repeat with mushrooms, cooking until browned. Set aside.
- Once the chicken is tender, transfer it to a serving dish and tent with foil.
- Remove and discard the thyme and bay leaves from the sauce.
- Optional: Thicken the sauce by stirring in beurre manié (a mix of butter and flour).
- Taste and adjust seasoning.
- Stir in the pearl onions, mushrooms, and chopped parsley.
- Pour the sauce over the chicken and serve!
Tips for the Best Coq au Vin
- Browning is key: Take your time searing the chicken for the best depth of flavor.
- Budget-friendly wine works: Choose a drinkable, affordable Burgundy, Beaujolais, or Pinot Noir.
- Use frozen pearl onions: This saves peeling time—just thaw and pat dry before sautéing.
- Serve directly from the Dutch oven: For easy presentation, thicken the sauce, return the chicken to the pot, and serve straight from it.
- Make ahead: Coq au Vin tastes even better the next day!
Serving Suggestions
Serve with mashed potatoes, rice, or crusty bread to soak up the rich sauce. Pair it with the same wine used in cooking, ideally a Burgundy or Pinot Noir.
Variations
- Classic Version: Marinate the chicken in wine and herbs overnight.
- White Wine Version: Use a dry white wine for Coq au Vin Blanc.
- Boneless Option: Use skinless chicken thighs for convenience.
- Slow Cooker/Instant Pot: Adjust the method for different cooking appliances.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Remove any solidified fat and warm on the stovetop with extra stock or wine, or bake at 350°F for 30 minutes.
Enjoy this simplified yet flavorful take on Coq au Vin, perfect for any home cook!
Ingredients:
- Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- Salt and freshly ground black pepper (to taste)
- 2 ½ tablespoons vegetable oil
- Flavor Base:
- 4 ounces lardons or slab bacon, diced
- 1 large yellow onion, chopped
- 2 large carrots, peeled and cut diagonally into 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- Liquids:
- 1 bottle (750ml) red wine (preferably Burgundy or Pinot Noir)
- 1 bay leaf
- 5 sprigs fresh thyme (tied with kitchen twine)
- 3 cups chicken stock (homemade or store-bought)
- Finishing:
- 4 tablespoons unsalted butter
- 8 ounces peeled pearl onions
- 8 ounces cremini mushrooms, sliced
- Beurre manié (optional): 1 tablespoon flour mixed with 1 tablespoon softened butter
- ⅓ cup chopped parsley (plus extra for garnish)
Equipment:
- Dutch oven
- Sauté pan
Instructions:
- Preheat Oven: Preheat your oven to 350ºF.
- Prepare Chicken: Pat the chicken dry with a paper towel, then season generously with salt and pepper. Set aside.
- Cook Bacon: In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon of vegetable oil over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Brown Chicken: Add more oil if needed, then brown the chicken in batches, turning to ensure all sides are golden, about 8-10 minutes. Once browned, transfer the chicken to a plate with the reserved bacon.
- Cook Vegetables: If there’s excess fat in the pot, drain off all but 1 tablespoon. Lower the heat to medium and add the chopped onions and carrots. Cook until the onions soften, about 3 minutes. Stir in the garlic and cook for another minute.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for a minute. Then, sprinkle in the flour and cook for another minute to eliminate the raw flour taste.
- Deglaze and Simmer: Pour in the red wine, scraping up the browned bits from the bottom of the pot. Add the thyme sprigs and bay leaf, then cook for about 10 minutes, allowing the wine to reduce by half. Skim off any foam that rises to the surface.
- Add Stock and Chicken: Pour in the chicken stock and season with salt and pepper. Bring to a boil, then return the chicken and bacon to the pot, along with any juices from the plate. Cover the pot and transfer to the oven. Cook for 45 minutes, or until the chicken is tender.
- Prepare Onions and Mushrooms: With about 15 minutes left on the chicken, heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan over medium-high heat. Add the pearl onions with a pinch of salt and cook until browned, about 5-8 minutes. Remove and set aside. In the same pan, add another tablespoon of oil and 2 tablespoons butter. Sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper, then remove and set aside with the pearl onions.
- Finish the Dish: Once the chicken is done, carefully remove it from the pot and set it aside, covering with foil to keep warm. Discard the bay leaf and thyme sprigs.
- Optional: To thicken the sauce, make beurre manié by mixing 1 tablespoon softened butter with 1 tablespoon flour, then whisk it into the sauce. If the sauce is too thick, thin it with more stock or wine.
- Taste and adjust seasoning. Stir in ¼ cup of chopped parsley, reserving the rest for garnish.
- Serve: Return the sautéed onions and mushrooms to the pot. If serving in the pot, place the chicken back in and garnish with the remaining parsley. Alternatively, transfer the chicken to a serving dish, pour the sauce over the top, and garnish with parsley before serving.
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