Coq Au Vin, which literally translates to “Rooster in Wine,” is the beautiful French dish of chicken braised with wine, vegetables, and fresh herbs. Similar to beef bourguignon (made famous thanks to Julia Child!), this dish involves sauteing onions and garlic, searing meat, and releasing bacon fat before pouring over wine and letting it slowly simmer in a dutch oven. The braising cooking method means that both high heat (for searing and sauteing) and low heat (letting the dish slowly cook in liquid) are used, which results in incredible flavor and tender, fall-off-the-bone meat.
There are countless variations to Coq Au Vin. Some prefer using small pearl onions to chopped onions, pancetta to bacon, wine and cognac, or only chicken thighs – proof that you can customize this dish to your own taste!
For this recipe, I started off by cooking diced bacon in a dutch oven, then transferred them to a paper towel lined plate. Using the reserved drippings, I seasoned a combination of chicken thighs and drumsticks with salt and pepper, then seared them over high heat. I transferred these to another paper towel lined plate, and then sauteed carrots, onions, shallots, mushrooms, and garlic, until tender. I added equal parts butter and flour to create a roux. After a few minutes I added red wine to deglaze the pan, added back the bacon, thyme, chicken broth, and the chicken, brought it to a simmer, and then placed it in a preheated oven to finish cooking. It sounds like a lot of steps, but I promise it’s easy to put together once you get started!
We served our Coq Au Vin over buttered egg noodles, but this would be just as good with mashed potatoes, rice, or a loaf of crusty French bread to mop up all that delicious gravy. It’s a wonderful dish that can be made ahead of time and reheated over the stove the next day for company!
- 3-4 lbs. chicken thighs and drumsticks
- 8 ounces bacon, chopped into 1/2 inch pieces
- 1/2 lb carrots, chopped into 1 inch pieces
- 1/2 yellow onion, diced
- 2 shallots, diced
- 2 garlic cloves, minced
- 1/2 lb mushrooms, stems removed and thickly sliced
- 1 1/2 cups low sodium chicken broth
- 2 cups red wine
- 6-8 fresh thyme sprigs, tied together
- 2 tbsp all-purpose flour
- 2 tbsp butter
- fresh parsley
- kosher salt
- black pepper, freshly ground
- buttered egg noodles, for serving
- Preheat oven to 350 degrees.
- Over medium-high heat, cook bacon in a large dutch oven. When fully cooked (but not crispy), remove from pot using a slotted spoon, leaving the drippings.
- Increase heat to high. Season chicken on both sides with kosher salt and black pepper and cook 3-4 minutes, per side. Transfer to a paper towel lined plate. Drain all but 2-3 tbsp of drippings.
- Over medium-high heat, add carrots and shallots and saute for 4-5 minutes, then add mushrooms and saute for an additional 5-6 minutes. Add garlic and saute for an additional minute.
- Add butter and flour and stir continuously for 1 minute.
- Pour red wine into the pan and bring to a boil, scraping the base to deglaze the pan. Add bacon and thyme and simmer until wine is 1/3 reduced, about 5 minutes. Pour in chicken broth and add the seared chicken. Bring to a simmer and then place in the preheated oven for about 30 minutes.
- Remove from the oven, give a quick stir, and place back in the oven for another 30 minutes. Using a meat thermometer, ensure that the chicken is 165 degrees. Remove from oven.
- Using tongs or a slotted spoon, transfer chicken to a plate. Place dutch oven over high heat until sauce thickens, around 5-7 minutes. Taste and adjust seasonings as necessary. Remove thyme bundle. Place chicken on buttered noodles, pour the sauce over the chicken, and garnish with chopped parsley.