recipetineats4.9
Coq au Vin
Recipe video above. Coq au Vin – a true French classic from a true French chef, our very own JB! Chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions that tastes utterly luxurious. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen! For the best results, start this 2 days before serving: 12 - 24 hour marinade for the chicken (essential), then rest the finished stew overnight to let the flavours develop even further (recommended but not essential).
👥 4 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●oven
- ●pot
- ●stove
📝 Preparation Steps
1
Marinate chicken:
2
Marinate chicken: Place the Chicken Marinade ingredients in a large glass or ceramic bowl or dish. Marinate overnight in the fridge (minimum ⏱️ 12 hours, maximum ⏱️ 24 hours).
3
Strain wine into a bowl. Reserve herbs and wine. Separate the chicken and onion.
4
Dry chicken: Spread chicken out on a try lined with paper towels, then pat dry with paper towels.
5
Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.
6
Brown chicken and vegetables:
7
Preheat oven to 180°C / 350°F (160°C fan).
8
Season chicken: Sprinkle chicken with 3/4 tsp salt and 1/2 tsp black pepper.
tsp salt (cooking/kosher salt, or 1/2 tsp table salt)3/4tsp salt (cooking/kosher salt, or 1/8 tsp table salt) (Note 7)1/4tsp black pepper1/4
9
Brown chicken: Heat 3 tbsp oil in a large, heavy-based, oven-proof pot over medium-high heat. Add chicken thighs skin side down and cook for ⏱️ 2 - 3 minutes until nicely browned (it will be darker than usual because of the red wine). Flip thighs and cook the other side for another minute to kiss it with a little colour. Remove to a tray. Pull at skin of drumsticks to cover flesh as best as possible, then brown (I do 3 to 4 sides, ~⏱️ 5 minutes in total). Remove and set aside.
chicken thighs (, bone-in, skin on (~220g / 7 oz each) (Note 1))4
10
Fry bacon: Remove any loose black burnt bits. Add a bit of extra oil if needed, then cook bacon for ⏱️ 3 minutes until golden. Add to tray with chicken.
11
Sauté mushrooms: Add mushrooms and cook for ⏱️ 5 minutes, or until golden. Remove into a separate bowl.
12
Sauté onion: Add a bit of extra oil if needed, then cook onions for ⏱️ 5 minutes or until there are nice golden patches.
13
Butter and flour: Add butter into pot. Once melted, add garlic and cook for a further ⏱️ 1 minute. Add tomato paste and cook for ⏱️ 2 minutes. Add flour and cook for ⏱️ 2 minutes.
flour (, plain / all purpose)7 tbsptomato paste2 tbsp
14
Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add the reduced wine and mix until flour mixture is dissolved and mostly lump-free. (Note 8)
flour (, plain / all purpose)7 tbsp
15
Add everything back in: Add chicken, bacon, mushroom, thyme, bay leaf, salt and pepper into the pot, then stir.
bay leaf (, fresh (dry also ok))1
16
SLOW-COOK:
17
Oven ⏱️ 45 minutes: Bring to a simmer, then cover and transfer to oven for ⏱️ 45 minutes. Chicken will be very tender - but not "falling apart". (Note 9)
18
Adjust salt: Remove from oven, taste sauce and add salt if needed.
19
Leave overnight (recommended, Note 11): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove in a covered pot, ensuring that chicken is fully heated through. Add water if needed to loosen sauce.
20
Serve over mashed potato or tagliatelle, sprinkled with fresh parsley! For the ultimate experience, mop the plate clean with homemade brioche (surprisingly straight forward to make). See in post for side salad and dessert options.
Mashed potato (or tagliatelle)parsley (, chopped)2 tbsp
Nutrition Facts
calories
977 kcal
fat Content
54 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
2288 mg
protein Content
59 g
trans Fat Content
1 g
cholesterol Content
278 mg
carbohydrate Content
32 g
saturated Fat Content
25 g
unsaturated Fat Content
22 g
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