Last updated on April 15th, 2020
I love chicken. I love red wine. Ergo, I love Coq au Vin — chicken and vegetables braised in red wine! Are you acquainted with this classic French dish? It’s devastatingly delicious. Furthermore, it’s dinner party friendly. You can make it several hours ahead of serving time, and then let it rest while you clean up the kitchen and take a shower. When guests arrive, simply reheat the chicken in its aromatic sauce on the stove top. You’re welcome. Here’s the recipe in both video and printable formats:
Coq Au Vin: Le Video
Les Notes!
Note #1. Don’t rush zee browning of zee chicken! Saute the pieces until the skin side has caramelized appreciably. Well-colored chicken is flavorful chicken.
Note #2. As illustrated in the video, I flamed the brandy-drenched carrots in order to burn off the alcohol. If you are afraid to flambe your food, then just omit the brandy. Simply brown the carrots lightly in the skillet, and then add them to the Dutch oven.
Note #3: Coq au Vin is a comforting dish for a cold winter’s eve. Don’t make me beg you to try it!
Suggested accompaniments: Roasted potatoes, creamy mashed potatoes, or Pommes Anna. Wine pairing: Serve the same red you used for your Coq au Vin!
I hope you will give this magical main course a try. And if you do try it, please post your review in the comments field below.
xKevin
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Here’s the printable recipe:
Coq au Vin
Equipment
- a large, wide skillet
- a heavy pot or Dutch oven that will hold at least 6 quarts
Ingredients
- olive oil for sauteing
- 8 ounces bacon, diced
- 2 large onions, sliced
- salt and pepper
- 2 cloves garlic (or 2 teaspoons garlic paste)
- 1 pound carrots, sliced on the diagonal into 1-inch pieces
- 1/4 cup brandy or cognac (optional)
- 12 skin-on, bone-in chicken thighs (2 thighs per person)
- 1 pound sliced mushrooms, such as "Baby Bella"
- 2 cups chicken stock
- 2-3 cups dry red wine
- 1 tablespoon dried thyme leaves
- 2 tablespoons cornstarch, blended with just enough water (or wine) to make a smooth slurry
Instructions
- Warm a glug of olive oil in a large skillet over medium heat (if using an electric skillet, heat it to 325°F). Add the diced bacon, and saute until the bacon browns and crisps -- about 5 minutes. Use a slotted spoon to transfer the bacon to the Dutch oven.
- Tip the sliced onions into the skillet, season them with salt and pepper, and saute until the strands are lightly caramelized -- about 8 minutes. Add the garlic to the onions, and let cook for just 1 minute. Transfer the onions and garlic to the Dutch oven.
- If the skillet looks dry, add more olive oil. Then add the carrots and the (optional) brandy. Use a long-handled match to ignite the brandy and burn off its alcohol. When flames have died, transfer the carrots to the Dutch oven.
- Pat the chicken thighs dry with paper towels. Then season the chicken with salt and pepper. Add more oil to the skillet, if necessary. Add the thighs skin-side down, and cook until the skin is richly browned -- about 4 minutes. Then flip to brown the other side for just 2 minutes. Transfer the chicken to the Dutch oven.
- Add more oil to the skillet if necessary. Then add the mushrooms. Saute until moisture evaporates, and the mushrooms color attractively -- 5-8 minutes. Tip the mushrooms into a bowl, and set aside.
- Add the chicken stock and enough wine to the Dutch oven to barely cover ingredients. Stir in the thyme. Bring to a boil over high heat. Then cover the pot, lower the heat, and gently simmer for 55 minutes. Add the mushrooms, cover the pot, and simmer for 5 minutes.
- Use a large slotted spoon to transfer the chicken and vegetables to a serving platter. Then return the liquid in the pot to a boil. Add the cornstarch solution, and whisk until thick and smooth -- 30 seconds to 1 minute. Taste carefully for seasonings, adding more salt and/or pepper if necessary. Ladle the wine sauce over the chicken and vegetables. Serve with roasted or mashed potatoes.
- MAKE-AHEAD NOTE: After step #6, let the chicken and vegetables cool, uncovered, in the Dutch oven for up to 3 hours. Re-warm over low heat when ready to serve. Otherwise, let cool to room temperature, then refrigerate overnight.
Lisa Lee says
Thank you for such a delicious looking recipe! Can I ask where you got the skillet? It looks nice and big-can it cook all the kitchen at once?
Lisa Lee says
sorry meant chicken
Kevin Lee Jacobs says
Hi Lisa – I purchased the skillet on Amazon (click here to see: Presto Electric Skillet). Skillet is large enough to cook all the chicken in one batch.
Kate says
What kind of red wine should be used in this recipe?
Kevin Lee Jacobs says
Hi Kate – Use a dry (or dry-ish) red wine that you would actually want to drink. Burgundy, Gamay, or Cabernet Sauvignon are great for Coq au Vin. In the video above, I used Louis Jadot 2018 Beaujolais-Village, which is 100% Gamay.
BVaeth says
Could this be made using small pearl onions instead? I believe that’s what was in the coq au vin I had at the French bistro restaurant in our city. I just wonder about how to cook them in this form. Any thoughts?
Kevin Lee Jacobs says
Hi BVaeth – If you wish to add pearl onions, my best advice is to use the frozen, already-peeled variety that is available in most supermarkets. Toss the little globes into the Dutch oven during the last 20 minutes of cooking time. (Fresh pearl onions are a pain to peel, unless you boil them first.)
Kathe from Colorado says
Yummmm! I am making this tonight. As soon as I buy some bacon 😉
Thanks for your blog, I look forward to it every week! I get so much inspiration from you, about cooking and gardening too. :):):)
Happy New Year!
Kevin Lee Jacobs says
Hi Kathe from Colorado – Wonderful. Let me know how the dish turns out for you!
Ann says
Incredible! Thank you for this video/recipe.
I love your electric skillet. I haven’t had one in my possession since the early 70’s when I used one for melting wax for doing batik. Of course, that one, after 30 years of getting dusty, mousey and broken in my basement had to be thrown out. Since then I have been yearning for one to actually cook in. I think I’m ready to purchase one. Which one do you have and what size is it? And, has it worked well for you?
Again, thank you for a simple, delicious Coq au Vin.
PS: I used those strainer thingys for straining cheese curds.
Ann Waugh says
Sorry, I see you already posted the answer to my electric skillet question. 🙂
Kevin Lee Jacobs says
Hi Ann – Glad you found the answer in comment #3. And yes — I love, love, love my electric skillet!
David says
This looks delicious! Thank you Kevin for an excellent presentation! Looking forward to trying this. I’m intrigued by the Mr or Mrs Potato head figure?
Karen Lyons says
Oh, good, I found it! I want to make this dish for Valentines. It’s a very snowy day in Seattle and this will be perfect!
Karen Lyons says
Oh, good, I found it! I want to make this dish for Valentines. It’s a very snowy day in Seattle and this will be perfect!
Kevin Lee Jacobs says
Hi Karen – Snow in Seattle? That’s a rarity! Hope you enjoy this Coq au Vin — it’s one of my favorite recipes.