Coq au Vin Recipe (literally meaning “rooster in wine”) is in the top 5 favorites on our dinner list, and that’s a tall order. A Classic French Recipe consisting of chicken cooked in wine. We opt for a chicken and pass on the ole’ Rooster. The essence of this dish smacks you with a deep earthy richness and is a meal to be remembered, totally perfect on a cold winter night.
The true classical method of preparation and cooking is a three-day process(wait don’t bail!), that makes the flavors truly sing! However, we know most people have 9-5’s and not much desire to spend 3 days prepping. So we’ll give you directions for both, the recipe, of course, is the same.
If you do have time, then I highly urge you to prepare this dish over three days (it’s actually just a matter of planning and most of it is downtime). It will absolutely will give you the deepest settled flavors.
Day 1: Marinate the chicken overnight in the red wine.
Day 2: Follow the recipe and cooking process, let the pot come cool and then refrigerate overnight.
Day 3: Remove from the fridge and reheat on low for about 30-45 minutes, till warmed through. Enjoy!
Understanding the Importance of Searing Meat
Searing the meat is a crucial step in cooking that unlocks a depth of flavor through the Maillard Reaction. This chemical process occurs when the surface of the meat is exposed to high heat, causing amino acids and sugars to react and form new flavor compounds and aromas.
As the meat browns and caramelizes during searing, it develops complex and rich flavors that add complexity to your dish. This browning reaction not only enhances the taste but also creates a visually appealing crust on the exterior of the meat, adding texture and depth to each bite.
No worries if you don’t opt for the 3-day cook, your results will still shine, and the leftovers will intensify in flavor too.
Tips for Perfecting Your Coq Au Vin
- Quality Ingredients: Start with high-quality chicken, preferably bone-in pieces, and fresh vegetables for the best flavor.
- Searing: Ensure to properly sear the chicken pieces before braising. This step enhances flavor and adds depth to the dish.
- Wine Selection: Choose a good-quality red wine, preferably a full-bodied one like Burgundy, for authentic flavor. Avoid using wine labeled “cooking wine.”
- Marination: Marinate the chicken in wine and aromatics for at least a few hours or overnight to infuse it with flavor and tenderness.
- Bacon: Use good-quality bacon for added richness and depth of flavor. Cook it until crisp before adding other ingredients.
- Aromatics: Don’t skimp on garlic, onions, carrots, and mushrooms. These aromatics contribute significantly to the overall taste of the dish.
- Slow Cooking: Allow the dish to simmer gently on low heat to allow the flavors to meld together and the chicken to become tender.
- Thickening: If desired, thicken the sauce with a roux or a cornstarch slurry for a velvety texture.
- Garnish: Finish the dish with a sprinkle of fresh herbs like parsley or thyme for a burst of freshness and color.
- Resting: Let the Coq Au Vin rest for a few minutes before serving to allow the flavors to fully develop and intensify.
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How to Make Coq au Vin
Ingredients
- 8 oz Applewood Bacon
- 3 lbs chicken quarters, thighs or legs
- 1 large onion diced
- 4 carrots cut into 1 inch coins
- 4 cloves garlic crushed
- 1/4 cup (59 ml) Brandy or Whiskey optional
- 3/4 bottle good red wine
- 1 cup (237 ml) chicken stock
- 10 sprigs thyme fresh
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 16 oz (1 lb) mushrooms ex. baby bella
- Kosher sea salt & Freshly Cracked Black Pepper to taste
Instructions
- Preheat oven to 120C/250F. Season your chicken Kosher sea salt and freshly cracked black pepper. Set aside.
- Heat a dutch oven over medium-high heat set 4 slices of bacon aside and chop the rest into 1-inch pieces. Toss the bacon into the hot dutch oven and sauté for 8-10 minutes or until crispy. Move to a plate, lined with paper towels.
- Now brown the chicken in batches, allowing them enough room ensures that each piece will brown up nicely. Once browned add the chicken onto the same plate as the bacon.
- Slice your onions and carrots in medium-sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring with a flat-bottomed wooden spoon to avoid burning. Adjust the heat down or up as needed. Add your brandy or Whiskey (if using) and scrape all the browned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in the wine, chicken stock, and thyme sprigs and bring to a boil. Once boiling, wrap the top of the dutch oven with heavy-duty foil and then cover with the lid, place in the oven and cook for 55 minutes.
- When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.
Notes
- Prep time is approximate.
Creative Recipe Inspiration
We always serve up Coq Au Vin with our Restaurant Style Mash which has a dash of nutmeg which brings out the rich earthy flavors. Creating a dish that fires on all cylinders!
Indulge in the exquisite flavors of our Pear and Almond Tart. This delectable dessert features sweet, ripe pears nestled in a delicate almond filling, all cradled within a buttery, flaky pastry crust.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
WOW! This looks amazing! I will definitely make this for the Sabbath.
Great, Tricia, it’s the perfect Sabbath meal! Thank you so much for visiting 🙂