Coq au Vin is a rich French stew of chicken in a silky red wine sauce - a hearty dish perfect for the cooler nights.
Coq au Vin is a classic French dish with a rich history that dates back centuries. Its roots can be traced to rural France, where it was originally considered a peasant dish. The name "Coq au Vin" translates to "rooster in wine," reflecting its main ingredients: chicken and red wine. Burgundy is usually the red wine of preference, however regions of France make variants using local wines. So feel free to do exactly that with your choice of red.
The dish supposedly emerged out of necessity. Old roosters past their prime were tough and required prolonged cooking. To tenderise the meat, it was braised in red wine. This method not only enhanced its flavour but also allowed the tough bird to be rendered deliciously tender.
This dish can appear daunting at first, but the trick is in the long cooking time. The flavours of Coq au Vin are deeply aromatic and comforting. The red wine infuses the chicken with a velvety richness, complemented by the earthy flavours of mushrooms, onions, garlic, and aromatic herbs like thyme and bay leaves. The long, slow simmering process gives way to a luscious, hearty sauce.
You may notice the similarities to another popular French dish, beef bourguignon. Similar dishes from other cultures include the Italian "pollo al vino" and the Spanish "pollo en pepitoria." Both of which feature poultry cooked in wine-based sauces. Coq au Vin's enduring popularity and its influence on other cuisines demonstrate its status as a timeless and beloved dish.
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Coq au Vin
Ingredients
- 1.2 kg chicken bone in, skin on (thighs, drumsticks etc.)
- 3 cups pinot noir
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon dried thyme
- 100 g pancetta lardons
- 200 g onions brown or pickling, or a combo of both
- 200 g mushrooms small, whole
- 2 medium carrots diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste (20g)
- ¼ cup brandy
- 2 tablespoon flour (30g)
- 1 cup chicken stock (250mL)
- ¼ c parsley chopped
Instructions
- In a large bowl add chicken, red wine, salt and pepper, bay leaf and thyme. Ensure your chicken is covered.
- Cover the bowl with plastic wrap and place in the fridge overnight (12-24hrs is ideal).
- The next day, remove the chicken from the wine and pat each piece dry with a paper towel. Reserve 2 cups of the wine for your stew.
- Preheat your oven to 180ºC. In your cast-iron pan, add pancetta lardons and cook over a low to medium heat for 10 minutes to render out the fat. Using a slotted spoon, scoop out and set aside on paper towel.
- Cook your chicken pieces, skin side down until crispy before flipping and cooking on the other side for 2-3 minutes. Cook chicken in batches so as to not overcrowd the pan. Chicken does not need to be cooked through. Once all pieces are browned, set aside.
- Turn heat up to medium high. Add onions, mushrooms and carrots to rendered fat. Sauté for 3-5 minutes until softened.
- Add garlic and tomato paste and cook off for a further minute.
- Pour in brandy and allow to cook off for one minute. Sprinkle over flour and stir, cooking off for one minute.
- Pour in two cups (500mL) of the reserved red wine marinade and 1 cup of chicken stock. Stir well, scraping up any brown bits on the bottom of the pan.
- Add chicken back in and pancetta lardons. Cover pot with lid and place into the oven for 45 minutes.
- Serve coq au vin with mashed potato or egg noodles. Sprinkle stew with parsley.
This recipe was originally created for Wolstead and Kitchen Warehouse.
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