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!
Why Do I Have to Sear the Meat?
Searing the meat give you depth of flavor with the Maillard Reaction, you can read more about the magic of the sear here.
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 on Making the Best Coq Au Vin
- We do cook with bone-in chicken and then de-bone prior to service. It’s not the traditional way to serve this dish but makes eating it a little bit more enjoyable.
- Be sure to use leg quarters or a combination of legs and thighs. Don’t use breasts, no fat, no flavor!
- Use a good wine, we used a Mark West Pinot Noir and it was perfect.
- If you don’t have Brandy or Whiskey, no worries you can omit it and no one will know, except for a Frenchman perhaps.
How to Make Coq au Vin
Coq au Vin Recipe (literally meaning “rooster in wine”) is in the top 5 favorites on our dinner list, and that's pretty high ranking. A Classic French Recipe consisting of chicken cooked in wine. Although 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.
- 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
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.
- Prep time is approximate.