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Coq au Vin
Hard 30 min prep 1 hr 30 min cook 6 servings

Coq au Vin

Coq au Vin preparation

Introduction

What to expect

A rustic French braise of chicken, mushrooms, bacon, and red wine.

The story

Behind the recipe

Coq au vin is a classic French dish of chicken braised with wine, lardons, mushrooms, and garlic. Several legends trace it to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century, and it is generally accepted that it existed as a rustic dish long before that. A similar poulet au vin blanc appeared in an 1864 cookbook. The dish's popularity surged in the United States after Julia Child featured it in her 1961 cookbook Mastering the Art of French Cooking and on her PBS cooking show.

Method

Instructions

  1. 1

    Season chicken thighs and brown them in batches in a Dutch oven.

  2. 2

    Render the bacon until crisp, then remove and set aside.

  3. 3

    Saute mushrooms and pearl onions in the bacon fat until golden.

  4. 4

    Add garlic and thyme, then deglaze with red wine and stock.

  5. 5

    Return chicken and bacon to the pot, cover, and simmer for 75 minutes.

  6. 6

    Mix butter and flour into a paste and stir into the simmering sauce.

  7. 7

    Cook until the sauce thickens and the chicken is fork-tender.

  8. 8

    Serve over mashed potatoes or buttered noodles.

Adaptations

Variations & suggestions

Swap the mushrooms: use cremini, shiitake, or a wild mushroom mix for a deeper, earthier flavor.

For a lighter sauce, use less of the butter-flour paste, or skip it for a brothy braise.

Serve with crusty bread or egg noodles instead of mashed potatoes to catch every drop.

Make ahead: the flavor improves after a day in the refrigerator; reheat gently and add a splash of stock or wine if needed.

Substitute dry white wine for up to half the red wine for a brighter, slightly less rich sauce.

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