Coq au Vin

About This Recipe

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 Originally made with old roosters that required long braising, today's version uses chicken thighs that become incredibly tender as they absorb the wine-enriched sauce.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.

Ingredients

Serves 4

• 8chicken thighs(bone-in, skin-on)
• 200 glardons or bacon(cut into strips)
• 200 gpearl onions(peeled)
• 300 gchestnut mushrooms(halved)
• 750 mlfull-bodied red wine(Burgundy or Pinot Noir)
• 250 mlchicken stock
• 2 tbsptomato paste
• 4garlic cloves(minced)
• 1bouquet garni(thyme, bay, parsley)
• 2 tbspplain flour
• 30 gunsalted butter
• 2 tbspolive oil
• 2 tbspcognac or brandy(optional)

Instructions

1. 1

   Brown the lardons

   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.

2. 2

   Brown the chicken

   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.

3. 3

   Flambé with cognac

   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.

4. 4

   Build the braise

   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.

5. 5

   Braise low and slow

   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.

6. 6

   Finish and serve

   Remove bouquet garni. Taste and adjust seasoning. Swirl in cold butter for gloss. Serve with crusty bread, egg noodles or mashed potatoes.

Variations

• •

  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.

Storage

Keeps 4 days refrigerated. Freezes well for 3 months.

Frequently Asked Questions