Coq au Vin: Burgundy Chicken Delight
Coq au Vin is a timeless French classic that transforms humble chicken into a rich and flavorful feast, thanks to the magic of red wine and aromatic herbs. This elegant dish is best prepared in advance, allowing the bold flavors to meld overnight, making it ideal for entertaining guests. Originating from the picturesque region of Burgundy, each bite is a celebration of rustic French cooking, showcasing tender chicken, hearty vegetables, and a luscious wine sauce. Pair it with crusty bread to soak up the sauce, and enjoy a taste of France right in your own home.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Beaujolais wine
750 ml (bottle)
onion
1 large (thinly sliced)
carrot
1 large (thinly sliced)
parsley
5 sprigs (fresh)
thyme
4 sprigs (fresh)
bay leaf
1 (whole)
broiler-fryer chickens
5 lbs (cut up)
bacon
7 slices (cooked until crisp)
butter
2 tablespoons (divided)
garlic cloves
2 (finely chopped)
flour
2 tablespoons (for thickening)
white pearl onions
20 (blanched and peeled)
small whole mushrooms
1 lb (cleaned)
baguette
8 slices (3/4 inch thick, toasted)
fresh parsley
to taste (chopped, for garnish)
Instructions
1
In a large bowl, combine the Beaujolais wine, sliced onion, sliced carrot, parsley sprigs, thyme sprigs, and bay leaf. Cover and refrigerate overnight to marinate the chicken.
2
The next day, remove the chicken from the marinade and set aside. Strain the wine and vegetables into separate containers, reserving the liquid and discarding the solids.
3
In a large heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, allowing it to drain on a paper towel, then crumble it once cooled.
4
Reserve 2 tablespoons of bacon drippings in a small bowl and discard the excess fat from the pot.
5
In the same pot, heat 1 tablespoon of butter along with the reserved drippings over medium-high heat. Add the chicken pieces in batches, browning them on all sides for about 8 minutes per batch. Once browned, transfer the chicken to a large bowl.
6
Add the reserved vegetables and herbs to the pot, browning them well for about 8 minutes. Mix in the minced garlic and flour, cooking for an additional 2 minutes while stirring.
7
Slowly whisk in the reserved wine, then return the browned chicken to the pot. Cover and simmer for approximately 45 minutes or until the chicken is tender and fully cooked.
8
While the chicken cooks, in a large heavy skillet over medium heat, sauté the blanched pearl onions until golden brown, roughly 10 minutes. Add the mushrooms and continue to sauté until they are golden and tender, about another 10 minutes.
9
Once the chicken is cooked, transfer it to the bowl. Strain the cooking liquid from the pot, returning the liquid back to the pot. Boil the liquid for about 8 minutes until reduced to a saucy consistency. Season with salt and pepper to taste.
10
Add the chicken back to the pot along with the sautéed onions, mushrooms, and crumbled bacon. Stir gently to heat through to serving temperature.
11
Serve the Coq au Vin over toasted baguette slices, garnished with chopped fresh parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coq au Vin?
Coq au Vin is a timeless French classic that transforms chicken into a rich and flavorful feast using red wine and aromatic herbs.
Where does Coq au Vin originate?
This dish originates from the picturesque region of Burgundy, France.
What is the best type of wine to use for this recipe?
The recipe calls for a 750 ml bottle of Beaujolais wine.
How long should the chicken be marinated?
The chicken should be marinated in the wine, vegetables, and herbs overnight in the refrigerator.
What vegetables are included in the marinade?
The marinade includes one large thinly sliced onion and one large thinly sliced carrot.
Which herbs are used for the aromatic base?
The recipe uses fresh parsley sprigs, fresh thyme sprigs, and one whole bay leaf.
How much chicken is required for this recipe?
You will need 5 lbs of broiler-fryer chickens, cut into pieces.
How do I prepare the bacon for Coq au Vin?
Cook 7 slices of bacon until crispy, then drain and crumble them once cooled.
Should I keep the bacon drippings?
Yes, reserve 2 tablespoons of bacon drippings to help brown the chicken.
How long does it take to brown the chicken?
The chicken pieces should be browned on all sides for about 8 minutes per batch.
When do I add the garlic and flour?
Add the minced garlic and flour after browning the vegetables, cooking them for an additional 2 minutes while stirring.
How long does the chicken need to simmer?
Cover and simmer the chicken in the wine for approximately 45 minutes or until tender.
How should I prepare the pearl onions?
The 20 white pearl onions should be blanched, peeled, and sautéed until golden brown.
What is the best way to cook the mushrooms?
Sauté 1 lb of small whole mushrooms in a skillet until they are golden and tender, which takes about 10 minutes.
How do I make the wine sauce thicker?
Boil the strained cooking liquid for about 8 minutes until it reduces to a saucy consistency.
How is the dish seasoned?
Season the reduced sauce with salt and pepper to taste before adding the chicken and vegetables back in.
What is the recommended serving style for Coq au Vin?
Serve the dish over toasted baguette slices to soak up the rich sauce.
What garnish should I use?
Garnish the final dish with chopped fresh parsley.
Can this dish be made in advance?
Yes, it is ideal for entertaining as the bold flavors meld and improve when prepared ahead of time.
What type of pot is best for this recipe?
A large heavy pot is recommended for even cooking and browning.
How many garlic cloves are needed?
The recipe uses 2 finely chopped garlic cloves.
How much butter is used in the recipe?
Two tablespoons of butter are used, divided throughout the cooking process.
What size should the baguette slices be?
The baguette slices should be approximately 3/4 inch thick and toasted.
Do I use the marinade vegetables in the final sauce?
The marinade vegetables are browned and cooked with the chicken, but the liquid is eventually strained.
Is Coq au Vin considered a rustic dish?
Yes, it is a celebration of rustic French cooking and is often described as a hearty comfort food.
Should the mushrooms be sliced?
No, the recipe calls for 1 lb of small whole mushrooms, cleaned.
How many servings does this recipe provide?
While not specified, the 5 lbs of chicken suggests it serves a large group or family.
What should I do with the wine after marinating?
Strain the wine to remove solids, reserve the liquid, and later whisk it into the pot to form the base of the sauce.
Can I use a different wine besides Beaujolais?
While Beaujolais is traditional, any good quality red Burgundy wine can be used.
Is this a one-pot meal?
It is primarily prepared in one large heavy pot, though a separate skillet is used for sautéing the onions and mushrooms.