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Coq au Vin Recipe

Tender Chicken Braised
in Red Wine


Coq au Vin Recipe

Prep Time: 10 minutes
Cooking Time: 1 hour
Serves: 6

In France, Coq au Vin is a classic, rustic dish that originally used rooster, or older, tough birds that needed tenderizing through slow-braising. Today, most people use regular chickens but the technique and long-cooking in red wine add up to extra-tender, flavorful meat. The addition of crisp, smoky bacon and pearl onions further enhance the dish's natural flavor. We like to use legs and thighs, as the dark meat has more natural juiciness.

In honor of this dish's French heritage, we're showcasing two French wines for the wine pairing. Pinot Noir, which is the main red grape of Burgundy (Bourgogne in French), is a great match, because the lighter tannins don't overwhelm the lighter chicken meat, and the wine's notes of smokiness and spice bring out those flavors in the dish as well. Our 'Steal' is from Southern France, more of a bright, ripe New World-style wine, while our 'Splurge' is more of a classic red Burgundy.

Pairing Options

2009 Domaine Faiveley Mercurey Rouge, Bourgogne
Layered aroma and flavors showing a mix of spices and red berries with smooth tannins. ($27)

2011 HobNob Pinot Noir, Languedoc-Roussillon
A new-world styled wine from France, this is fruit-forward, soft and ripe.
Buy at Wine.com

Coq au Vin Ingredients:

3-4 lbs chicken legs + thighs, bone-in with skin
8 strips thick cut bacon
1 cup sliced white mushrooms
1 yellow onion
2 garlic cloves
1/4 cup olive oil
2 cups chicken stock
1 cup dry red wine
1/3 cup flour
2 tbsp butter
1 tbsp corn starch
handful of fresh thyme
1 tbsp tomato paste
1 bay leaf

Coq au Vin Cooking Instructions:

1.) Chop onion, mince garlic. Remove thyme leaves from stems and finely chop. Rough chop bacon into thin strips. Reserve all items separately.

2.) Generously season chicken on all sides with salt and pepper. Place flour on a flat dish, then coat each piece of chicken on all sides with flour. Lightly shake off excess.

3.) In a large cast iron pot over med high heat fry bacon, ~5 minutes until pieces are crispy. Remove bacon and keep fat in the pot.

4.) Add olive oil to pot, then add chicken in batches to brown the top and bottom of each piece until crispy. Remove chicken and reserve.

5.) Add onion to pot and cook for 2-3 minutes, then add garlic and thyme and stir for another 2 minutes until onion is translucent.

6.) Add butter and mushrooms and cook for 3 minutes. Add wine and deglaze pan, using a wooden spoon to gently scrape browned bits from the bottom of the pot so it dissolves into cooking liquid. Allow wine to cook off, ~5 minutes.

7.) Add tomato paste, bay leaf, chicken stock, bacon, 1 tsp salt, fresh pepper to taste, and cornstarch and stir to mix.

8.) Place chicken in liquid skin-side up, making sure that the liquid doesn't completely cover chicken - the top of the skin should stay exposed. Remove some liquid if there's too much. Turn the heat down to low and simmer covered for 2.5 hours.

9.) About a half hour before chicken is done, put a pot of water on high heat and add egg noodles once at a boil. Cook for 6-8 minutes, until noodles are tender all the way through. Strain, and serve with a generous helping of chicken and the braising liquid with all its goodies. Enjoy!

Next recipe:
Italian Wedding Soup



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