Chicken braised in red wine with mushrooms, pearl onions and lardons — the French bistro classic.
Coq au Vin (chicken in wine) is perhaps the most iconic French bistro dish. Originally made with old roosters that required long braising, today's version uses chicken thighs that become incredibly tender as they absorb the wine-enriched sauce. Julia Child famously introduced this dish to American home cooks in the 1960s.
Serves 4
In a large Dutch oven, fry lardons over medium heat until golden. Remove with a slotted spoon. Brown pearl onions in the fat. Remove. Set both aside.
Season chicken well. Working in batches, brown in the same pot over high heat, skin-side first, 4–5 minutes per side until deeply golden. This step builds the entire foundation of flavour.
Return all chicken to the pot. Add cognac and carefully ignite with a long match (stand back). Let flames die naturally — this burns off harsh alcohol.
Skip the flambé if uncomfortable — just let the cognac simmer for 2 minutes instead.
Sprinkle flour over the chicken. Add garlic, tomato paste, cook 1 minute. Pour in all the wine and stock. Add bouquet garni. Bring to a gentle simmer.
Cover and cook over very low heat (or in oven at 160°C) for 45 minutes. Add lardons, onions and mushrooms. Cook uncovered 20 more minutes until chicken is tender and sauce is reduced.
Remove bouquet garni. Taste and adjust seasoning. Swirl in cold butter for gloss. Serve with crusty bread, egg noodles or mashed potatoes.
Use a full bottle of wine — the cheap stuff will taste cheap in the sauce. Use something you'd drink.
Don't rush the browning — the Maillard reaction here is the difference between a good and great coq au vin.
Making it a day ahead is not just acceptable, it's preferable. The flavours deepen overnight.
Coq au Vin Blanc: use dry white wine (Chardonnay) instead of red — lighter, more elegant.
Slow cooker: after browning, transfer everything to a slow cooker on low for 6–8 hours.
Keeps 4 days refrigerated. Freezes well for 3 months.
Coq au vin has Roman origins — Julius Caesar reportedly received gifts of roosters from Gauls, which Romans then cooked in wine. The modern French bistro version was codified in the early 20th century and globalised by Julia Child's 1961 cookbook Mastering the Art of French Cooking.
A Burgundy-style Pinot Noir is traditional, but any full-bodied red works. Côtes du Rhône and Merlot are excellent alternatives. Avoid expensive Bordeaux — save that for drinking.
Per serving (400g) · 4 servings total
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