Coq Au Vin (Chicken in Wine) #1

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Servings: 6 Difficulty: Intermediate
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A classic French braise of chicken in rich red wine with bacon, mushrooms, and pearl onions
Coq Au Vin (Chicken in Wine #1 recipe image
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Coq Au Vin (Chicken in Wine) #1

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1760.9

Description

This traditional French Coq au Vin is a comforting, deeply flavorful one-pot meal. Tender chicken pieces are braised in a robust red wine sauce, infused with the savory crunch of bacon and the earthy notes of fresh mushrooms. The addition of pearl onions and a classic bouquet garni creates a complex, aromatic gravy that is perfect for spooning over mashed potatoes or crusty bread. It is an elegant yet approachable dish ideal for weekend dinners or special family gatherings, offering a warm, rustic experience that feels both indulgent and home-cooked.

Ingredients

Directions

  1. Prepare the bouquet garni by tying 1/2 celery stalk, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig (or 1/4 tsp dried thyme), and 1 leek or green onion into a cheesecloth bag.
  2. In a 5-quart Dutch oven, cook the diced bacon over medium heat until crisp, then remove with a slotted spoon and set aside, leaving the fat in the pan.
  3. Add butter to the bacon fat and brown the chicken pieces lightly on all sides.
  4. Add minced shallots, garlic, chopped onion, reserved bacon, dry red wine, chicken stock, bouquet garni, salt, pepper, and pearl onions to the pot.
  5. Bring the mixture to a boil, then lower the heat, cover, and simmer for 15 minutes.
  6. Add the quartered mushrooms and brandy to the pot.
  7. Continue cooking covered until the chicken and vegetables are tender, about 30 to 35 more minutes.
  8. Using a slotted spoon, transfer the chicken, onions, and mushrooms to a heated serving platter.
  9. Remove and discard the bouquet garni from the sauce.
  10. Mix 1 tablespoon of flour with 1 tablespoon of water to create a smooth slurry.
  11. Stir the flour mixture into the remaining liquid in the pan and simmer for a few minutes until the sauce thickens slightly.
  12. Spoon the thickened sauce over the chicken and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1760.9kcal
% Daily Value *
Total Fat 110.7g171%
Saturated Fat 34.1g171%
Cholesterol 422.6mg141%
Sodium 5338.7mg223%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 162.8g326%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coq au vin, french cuisine, chicken braise, red wine sauce, bacon, mushrooms, pearl onions, comfort food, one pot meal, dinner party, classic recipe, herbs, thyme, bay leaf, brandied, rich flavor, rustic, simmered chicken, winter dinner, family style
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