How to Cook A Traditional French Coq au Vin - chicken braised in red wine and bacon
Coq au vin is as synonymous with French culture as hamburgers are with American. It’s a dish I grew up eating quite a bit and still find very satisfying and comforting when I’m longing for my mother and dreaming of France. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better.
In the old days, an old rooster was used. I like using a younger chicken and only braising for 45 minutes or so. It’s important to let the raw chicken marinate overnight and let the wine and aromatics fully penetrate the meat. Like all great stews, flavors continue to develop as they sit so resist the urge to eat it immediately. I usually let mine sit for at least a day or two.
Traditional chicken braised in red wine with onions, bacon, and mushrooms - photo by Francois de Melogue
Coq au Vin
Chicken braised in red wine with pearl onions, bacon, and mushrooms
Chicken marinade
3.5-pound chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
3 carrots, sliced
2 ribs celery, sliced
1 onion, diced
4 cloves garlic, mashed
3 sprigs fresh thyme
1 bottle of red wine
Garnishes
4 ounces bacon, diced
1 pound button or cremini mushrooms, trimmed
2 cups chicken stock
16 pearl or small onions (watch this video to learn to peel small onions easily)
Braising the chicken
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon flour
To marinate the chicken, Place the chicken, carrots, celery, onion, garlic, and thyme in a large nonreactive bowl. Pour over the wine, cover, and marinate in the refrigerator overnight.
To get the garnishes ready, Place the bacon into a cold skillet over low heat and cook, stirring occasionally, until lightly browned. With a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the fat in the pan and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. If you need more fat, add 1 tablespoon of butter. Transfer the mushrooms to the plate with the bacon.
In a small saucepan, bring the stock to a boil. Add the pearl onions, reduce the heat to low, and simmer until the tip of a paring knife easily pierces the onions, about 20 minutes. With a slotted spoon, transfer the onions to the plate with the bacon and mushrooms. Reserve the stock.
To cook the chicken, Remove the chicken from the marinade and pat dry with paper towels. Place a fine-mesh strainer over a large bowl and strain the marinade into the bowl; discard the vegetables.
Heat 2 tablespoons of the butter and the olive oil in a large Dutch oven over high heat until bubbly and very hot. Working in batches if necessary, add the chicken, skin side down, and cook until browned, 8 to 10 minutes. Turn and cook until lightly browned, about 5 minutes. Remove the chicken to a plate and sprinkle the flour into the pot. Whisk in the reserved stock and marinade and bring to a rapid boil. Add the chicken legs, thighs, and wings to the pot, reduce the heat to low, cover, and cook, turning once, for 20 minutes. Add the chicken breasts, bacon, mushrooms, and pearl onions and cook, uncovered, until the chicken is fully cooked, 25 to 30 minutes longer.
Served with a potato gratin or fresh egg noodles, a big green salad, and a great bottle of wine!
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