Looking to master a classic French dish that’s both impressive and comforting? French Coq au Vin is your answer. This rustic chicken dish, slowly braised in wine with mushrooms, pearl onions, and bacon, transforms humble ingredients into something truly magnificent. I’ve spent years perfecting this recipe, and I’m excited to share my simplified version that delivers all the traditional flavors without any unnecessary complexity.
Ingredients
- 1 whole chicken (4-5 lbs), cut into 8 pieces
- 8 oz bacon or pancetta, diced
- 24 pearl onions, peeled
- 8 oz button mushrooms, quartered
- 3 carrots, roughly chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, parsley, bay leaf)
- 3 tbsp butter
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper
Instructions
- Pat the chicken pieces dry and season generously with salt and pepper. This ensures a beautiful brown crust.
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon, leaving the fat behind.
- Brown the chicken pieces in the bacon fat until golden on all sides, about 8 minutes per side. Work in batches to avoid overcrowding.
- Remove chicken and set aside. Add pearl onions to the pot and cook until lightly browned, about 5 minutes.
- Add mushrooms and cook until they release their moisture, about 5 minutes.
- Add carrots, celery, and garlic. Cook for 3-4 minutes until fragrant.
- Stir in tomato paste and flour, cooking for 1 minute.
- Pour in wine and stock, scraping the bottom to release any brown bits.
- Return chicken and bacon to the pot, add bouquet garni, and bring to a simmer.
- Cover and cook for 1 hour or until chicken is tender and sauce has thickened.
- Finish with butter for extra richness and adjust seasoning to taste.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6-8 people
Recipe Notes
1. Wine Selection: While traditional Coq au Vin uses Burgundy wine, any full-bodied red wine will work. Just make sure it’s wine you’d enjoy drinking.
2. Make-Ahead Tip: This dish actually tastes better the next day, as the flavors have time to develop. If making ahead, reheat gently on the stovetop.
3. Chicken Parts: While a whole chicken cut into pieces is traditional, you can use all thighs or your preferred mix of parts. Just ensure they’re similar in size for even cooking.
4. Thickening the Sauce: If your sauce isn’t thick enough after cooking, you can remove the chicken and reduce the liquid over medium-high heat. Alternatively, make a quick beurre manié by mixing equal parts soft butter and flour, then whisk it in.
Serve this classic French dish with crusty bread, mashed potatoes, or buttered egg noodles to soak up the delicious sauce. A simple green salad makes the perfect accompaniment to complete your French bistro experience at home.
French Coq au Vin
Ingredients
- 1 whole chicken 4-5 lbs, cut into 8 pieces
- 8 oz bacon or pancetta diced
- 24 pearl onions peeled
- 8 oz button mushrooms quartered
- 3 carrots roughly chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 cups red wine preferably Burgundy
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 bouquet garni thyme, parsley, bay leaf
- 3 tbsp butter
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper
Instructions
- Pat the chicken pieces dry and season generously with salt and pepper. This ensures a beautiful brown crust.
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon, leaving the fat behind.
- Brown the chicken pieces in the bacon fat until golden on all sides, about 8 minutes per side. Work in batches to avoid overcrowding.
- Remove chicken and set aside. Add pearl onions to the pot and cook until lightly browned, about 5 minutes.
- Add mushrooms and cook until they release their moisture, about 5 minutes.
- Add carrots, celery, and garlic. Cook for 3-4 minutes until fragrant.
- Stir in tomato paste and flour, cooking for 1 minute.
- Pour in wine and stock, scraping the bottom to release any brown bits.
- Return chicken and bacon to the pot, add bouquet garni, and bring to a simmer.
- Cover and cook for 1 hour or until chicken is tender and sauce has thickened.
- Finish with butter for extra richness and adjust seasoning to taste.
