coq au vin

<strong>Julia Child's Coq Au Vin</strong> is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don't be intimidated, this recipe is very easy to follow.

✨ If you love this coq au vin recipe as much as I do, make sure to give it a 5-star review in the comments below!

Julia Child's Coq Vin

chicken thighs

chicken drumsticks

red wine

chicken stock

brandy

bacon,

carrots,

garlic cloves,

tomato paste

thyme leaves

mushrooms, thickly sliced

pearl onions, peeled

Beurre manie (see notes for the options)

Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.

Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.

Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.

Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.

Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.

Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.

Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.

Add the pearl onions to the pot with the chicken and cook for 10 minutes more.

In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.

Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.

I love this recipe. As a novice cook who only started cooking recently, I've now cooked this twice. So delicious and not challenging to make. I'll definitely continue to make this!

Excellent insight on a great recipe. I marinated the chicken overnight in the wine. Also, I placed the whole covered dish in the oven for 20-30 minutes while I am cooking the mushrooms.

This was a bit of work, but remarkably easy and very delicious. We don’t eat pork, so I used turkey bacon. It worked well, but it is leaner than pork bacon, so I added a little butter and olive oil to the pan for the onions and carrots. It was superb otherwise. 

Today I made this recipe for the second time. I only made a few changes. After cooking the bacon and chicken I only had two tablespoons of the oil to sauté the onion and carrots. I used butter to sauté the mushrooms and a shallot. I can’t get pearl onions where I live in Mexico. Made the beurre with arrowroot and and some chicken broth. Used a nice Pinot Noir and cognac from France. Would definitely recommend this recipe.

Temperature is dropping in Nebraska... just dusted off my Dutch oven and knocked this recipe out of the park. Sooooo yummy!

OMG!! So good and so fun to make!! I blanched the bacon as Julia suggested - great idea, JC😊
Must say, though, that it does take longer to make, but so worth the wait. Thank you for sharing. This will be made over and over. 

This dish was “Lick-the-platter-clean” ah-mazing! Thanks for the great recipe. Can’t wait to make it again! 

Thank you so much for the delicious recipe! It was a cold day yesterday, and this was the perfect dinner. The kids gave it a thumbs up too! I will be making this again and again. :-)

Coq Au Vin, or chicken in wine, is a popular classic French dish&nbsp;made easy in one pan! With crispy chicken drumsticks, chicken thighs and bacon, this Coq au vin gets everybody talking!&nbsp;Serve with creamy mashed potato or cauliflower smothered with butter, and the most delicious chicken dinner is ready on the table!

Coq Au Vin

olive oil

(120 grams) diced bacon

chicken

salt

black pepper

onion, (diced)

carrots

garlic, (minced)

brandy ((OPTIONAL))

ml red wine ((Burgundy, Pinot Noir, Shiraz))

thyme

unsalted butter (at room temperature, divided)

all-purpose flour

(250 grams) frozen small whole onions ((pearl onions))

(250 grams) cremini (brown) mushrooms (thickly sliced)

fresh chopped parsley, (to garnish (optional))

Preheat the oven to 350°F | 175°C.

Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.

Pat chicken pieces dry with paper towel and season with salt and pepper.&nbsp;

Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the bacon. Set aside.

Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).&nbsp;

Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.

While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.

Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.&nbsp;Season to taste, if desired. Garnish with parsley and any extra thyme leaves, and serve immediately over mashed potatoes.

Try James Martin's version of this French classic. Serve with olive oil mash or good bread.

James Martin's coq au vin

butter

150 grams/5½oz shallots, peeled but left whole

garlic cloves, crushed

150 grams/5½oz streaky bacon,

350 grams/12½oz button mushrooms

500 milliliters/16½fl oz good red wine

500 milliliters/16½fl oz chicken stock

tbsp balsamic vinegar

free range chicken,

flatleaf parsley, chopped

salt and crushed black pepper

A delectable stew with tender chicken, crispy bacon, mushrooms, carrots, and pearl onions braised in a silky wine sauce.

bacon (chopped)

chicken legs

garlic

brandy (or sherry)

flat-leaf parsley (a good handful including stems, chopped)

bay leaves

oz Cremini Mushrooms (sliced)

butter (softened)

pearl/baby onions

salt & pepper

Pat chicken pieces dry with a paper towel and season well with salt and pepper.

Heat the olive oil over medium heat in a large pot. Add the bacon and cook until crispy. Transfer bacon with a slotted spoon to a plate lined with paper towels.

Add the chicken pieces in batches of two to the leftover bacon grease (skin side down). Sear for undisturbed for 4 minutes, check to see if the skin is crispy and browned, if so flip and repeat on the other side (if not allow another minute or two and flip when browned). Transfer chicken to the plate with the bacon. Set aside.

Add the onions and carrots to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned.

Add the garlic and cook another minute.

Add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour in the brandy and wine scraping the bottom to remove any stuck-on bits.  Allow to reduce by half.

Pour in chicken stock; stir to combine. Add the bacon, chicken, and any juices leftover from the plate back into the pot with the bay leaves. Season with salt and pepper, cover the pot, turn the heat to low, and simmer for 20 minutes or until the chicken is cooked through and no longer pink in the middle.

While chicken cooks melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.

If the sauce looks fatty, don&#039;t stir it into the sauce. Remove the fat by running a spoon over the surface just enough to allow the fat, but not the sauce, to spill into the spoon. Repeat until there&#039;s no more visible fat.

Mash the butter with the flour and stir into the pot (the heat will cook any lumps out). Add the pearl onions and the mushrooms; bring to a simmer and cook for a further 10 minutes, until the sauce has thickened.  Taste for seasoning and add more salt as needed.

Discard the skin and bay leaves before serving.

Recipe writer Alex Hollywood&#8217;s movie star grandmother entertained lavishly in Paris in her heyday. This is her recipe for traditional French coq au vin. Alex says: &#8220;This is my grandmother&#8217;s recipe for coq au vin. Whenever I make this, it takes me straight back to her kitchen in her home on the Champs Elysées in Paris. The dish’s simplicity is its beauty, but don’t stint on the ingredients – especially the burgundy, as its quality will shine through.&#8221; Find more one-pot dishes here, including chicken casserole, pot-roast chicken and chicken tagine.

Perfect coq au vin

smoked lardons

chestnut mushrooms, halved

shallots, peeled

cognac

milliliters bottle good red burgundy

bouquet garni (see tips)

tbsp cornflour (see tips)

parsley

potatoes

You’ll also need

casserole/ovenproof pan

Long cooks’ matches

Cut the chicken into 4-6 large pieces (or ask your butcher to do this for you). Heat the oil and butter in the casserole/pan and brown the chicken all over, working in batches if necessary. Remove the chicken and set aside.

In the same pan, fry the lardons until crisp, then add the mushrooms and shallots and cook until lightly coloured. Return the chicken pieces to the pan, then remove it from the heat, pour in the cognac and flambé to burn off the alcohol (see tips).

Return the pan to the heat, pour in the red wine, add the bouquet garni and garlic, then season well with salt and pepper. Add a little water to the cornflour (see Make Ahead) to make a loose paste, then stir it into the sauce in the pan, making sure there are no lumps.

Heat the oven to 200°C/180°C fan/gas 6. Bring the stew to the boil, then put on the lid and transfer to the oven for 60-75 minutes until the chicken is tender and the sauce has thickened.

When ready to serve, remove the bouquet garni, season the stew to taste and scatter over fresh parsley. Serve with baked potatoes or mash, crème fraîche and dressed baby salad leaves.

"This delicious dish reminds me of my mum; I never appreciated it as a child but have been making up for it ever since. Sorry, mum!" - Nick Honeyman. Recipe by Nick Honeyman.

Coq au vin with mushrooms recipe

(80 milliliters) extra virgin olive oil

streaky bacon,

(500 milliliters) red wine

(250 milliliters) Olorosso sherry

thyme, leaves picked

star anise

cinnamon quill

garlic bulb, halved crossways, plus 2 extra peeled cloves

unsalted butter

eschalots, halved lengthways

(125 milliliters) white wine

(60 milliliters) brandy

champignon de Paris, cognac, farine, sel, poivre, coq, beurre, échalote, riesling, crème fraîche épaisse

Coq au riesling

150 g de champignon de Paris frais (ou autres selon les goûts)

cl de cognac

g de farine (facultatif)

poivre

coq de 1,5 kg (environ) prêt à cuisiner (plumé, vidé)

g de beurre

g d'échalote

cl de riesling

cl de crème fraîche épaisse

Faire chauffer 50 g de beurre dans une cocotte, y mettre les morceaux de coq assaisonnés de sel et de poivre. Laisser raidir sur feu doux pendant 5 minutes, côté peau en premier.

Ajouter les échalotes finement hachées, laisser suer un moment puis flamber au cognac.

Ajouter les champignons frais émincés, mouiller avec le riesling, laisser mijoter doucement environ 30 minutes.

Retirer alors les morceaux, les disposer dans un plat chaud. Laisser réduire le fond de cuisson, le lier à la crème, verser cette sauce sur les morceaux de coq.

Si la sauce n'est pas assez liée, ajouter un peu de beurre avec la farine.

Recipe video above. Coq au Vin is the well known French stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen! For the best results, start this 2 days before serving: 12 - 24 hour marinade for the chicken (essential), then rest the finished stew overnight to let the flavours develop even further (recommended but not essential).Recipe source: Another classic French recipe brought to you via Chef Jean-Baptiste Alexandre, our culinary collaborator for all things French. Because I like to do traditional recipes properly!

Coq au Vin

chicken thighs (, bone-in, skin

chicken drumsticks ((Note 1))

onions onions

bay leaf (, fresh (dry also ok))

thyme ((sub 1 tsp dried thyme))

vegetable oil ((or canola oil))

tsp pepper

/ 14 mushrooms

bacon

/ 4 tbsp unsalted butter

garlic (, finely minced (with knife))

tbsp flour (, plain / all purpose)

beef stock

((cooking/kosher

tsp black pepper

tbsp parsley (, chopped)

Mashed potato ((or tagliatelle))

Marinate chicken: Place the Chicken Marinade ingredients in a large glass or ceramic bowl or dish. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

Strain wine into a bowl. Reserve herbs and wine. Separate the chicken and onion.

Dry chicken: Spread chicken out on a try lined with paper towels, then pat dry with paper towels.

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Marinate chicken:

Preheat oven to 180°C / 350°F (160°C fan).

Season chicken: Sprinkle chicken with 3/4 tsp salt and 1/2 tsp black pepper.

Brown chicken: Heat 3 tbsp oil in a large, heavy-based, oven-proof pot over medium-high heat. Add chicken thighs skin side down and cook for 2 - 3 minutes until nicely browned (it will be darker than usual because of the red wine). Flip thighs and cook the other side for another minute to kiss it with a little colour. Remove to a tray. Pull at skin of drumsticks to cover flesh as best as possible, then brown (I do 3 to 4 sides, ~5 minutes in total). Remove and set aside.

Fry bacon: Remove any loose black burnt bits. Add a bit of extra oil if needed, then cook bacon for 3 minutes until golden. Add to tray with chicken.

Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a separate bowl.

Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches.

Butter and flour: Add butter into pot. Once melted, add garlic and cook for a further 1 minute. Add tomato paste and cook for 2 minutes. Add flour and cook for 2 minutes.

Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add the reduced wine and mix until flour mixture is dissolved and mostly lump-free. (Note 8)

Add everything back in: Add chicken, bacon, mushroom, thyme, bay leaf, salt and pepper into the pot, then stir.

Brown chicken and vegetables:

Oven 45 minutes: Bring to a simmer, then cover and transfer to oven for 45 minutes. Chicken will be very tender - but not &quot;falling apart&quot;. (Note 9)

Adjust salt: Remove from oven, taste sauce and add salt if needed.

Leave overnight (recommended, Note 11): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove in a covered pot, ensuring that chicken is fully heated through. Add water if needed to loosen sauce.

Serve over mashed potato or tagliatelle, sprinkled with fresh parsley! For the ultimate experience, mop the plate clean with homemade brioche (surprisingly straight forward to make). See in post for side salad and dessert options.

SLOW-COOK:

Madeira Beef with Braised Onions

lbs beef chuck roast (cut in 2-3-inch pieces)

tbs butter

tbs oil

oz button mushrooms (fresh

lb onions

Madeira wine

bay leaf

tbs flour

water

Heat a large (best size is 5 Q/L) dutch oven over medium-high heat. Add butter and oil. When butter stops foaming, add the beef and brown on all sides. Remove to a plate.

In the same dutch oven, add the mushrooms and cook until they begin to brown.

Deglaze the pan with the Madeira. Add the beef back to the pot along with the bay leaf, thyme, salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for 1 1/2-2 hours or until beef is tender.

While beef is simmering, prepare browned onions per this method (but do NOT add the cream). When onions are browned, set aside.

If you want a thickened gravy, combine the flour and water making sure there are no lumps. Add to the pan, stirring until thickened. Cook for 5 more minutes.

Add the onions to the pan and heat through. Remove bay leaf and thyme sprigs (if fresh was used) before serving.

Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party.

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