Coq Au Vin (French Chicken with Wine)
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Coq Au Vin is a classic French chicken stew braised slowly in red wine, bacon fat, and brandy. Rich, comforting, and deeply flavorful, it features tender chicken leg quarters, savory mushrooms, sweet pearl onions, and crispy bacon.
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🍳 Cooking Flow
Marinate the seasoned chicken leg quarters with the herb bouquet garni in red wine for at least 2 hours. → Render the bacon fat in a Dutch oven, then sear the patted-dry chicken in the hot fat until deeply browned. → Sauté carrots, onions, mushrooms, and garlic in the same pot, then deglaze with tomato paste, flour, and brandy. → Add the reserved marinade and simmer the chicken and bacon in the sauce covered for 1 hour. → Sauté pearl onions and quartered mushrooms separately, then garnish the finished stew with them and fresh parsley.
Cooking Steps
Brief Cooking Order
Marinate the seasoned chicken leg quarters with the herb bouquet garni in red wine for at least 2 hours. → Render the bacon fat in a Dutch oven, then sear the patted-dry chicken in the hot fat until deeply browned. → Sauté carrots, onions, mushrooms, and garlic in the same pot, then deglaze with tomato paste, flour, and brandy. → Add the reserved marinade and simmer the chicken and bacon in the sauce covered for 1 hour. → Sauté pearl onions and quartered mushrooms separately, then garnish the finished stew with them and fresh parsley.
Introduction
Coq Au Vin is a classic French chicken stew braised slowly in red wine, bacon fat, and brandy. Rich, comforting, and deeply flavorful, it features tender chicken leg quarters, savory mushrooms, sweet pearl onions, and crispy bacon.
Step 1
Season the chicken leg quarters generously with salt and black pepper on all sides.
Step 2
Create a bouquet garni by tying together the thyme sprigs, bay leaves, and parsley stems with kitchen twine, and place it in the bowl with the chicken.
Step 3
Pour Burgundy red wine over the chicken and herbs. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
Step 4
In a heavy-bottomed Dutch oven, cook the cubed bacon over medium-low heat to slowly render the fat. Once crispy, scoop out the bacon and set aside on paper towels to drain.
Step 5
Remove the chicken from the marinade and place it on a paper towel-lined baking sheet. Thoroughly pat the chicken dry with more paper towels. Reserve the wine marinade and herbs for later.
Ingredients List
Important Notes
Patting the chicken completely dry before searing is vital; any excess moisture will cause the chicken to steam rather than develop a flavorful caramelized crust.
Do not discard the wine marinade after marinating, as it forms the rich flavor base for the braising liquid.
Sautéing the pearl onions and mushrooms separately keeps their flavors bright and textures firm, preventing them from turning mushy in the stew.
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