Classic French Coq au Vin Recipe – A Traditional Delight

Classic French Coq au Vin Recipe – A Traditional Delight

One of France's most famous dishes is coq au vin, which consists of slow-cooked, delicate chicken with bacon, onions, and mushrooms in a rich red wine sauce. Deeply entrenched in French culinary traditions, this substantial, flavourful dish is ideal for special occasions or a cosy home-cooked dinner. Bring a little bit of France into your kitchen by following this real recipe.

Ingredients:
For the Chicken:
1 whole chicken (cut into 8 pieces) or 4 bone-in, skin-on chicken thighs and drumsticks
Salt and black pepper to taste
2 tbsp olive oil
4 oz (115g) bacon, diced
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups (500ml) red wine (preferably Burgundy or Pinot Noir)
1 cup (250ml) chicken stock
1 tbsp tomato paste
1 bouquet garnish (thyme, bay leaf, and parsley tied together)
8 pearl onions, peeled
8 oz (225g) mushrooms, sliced
2 tbsp butter
Fresh parsley for garnish

Tools Required: 
Chef's knife (ideally a premium Damascus steel knife)
A cutting board
Deep skillet or large Dutch oven
Wooden spoon
Strainer for Tongs
Serving plate

Preparation Time:
Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 50 minutes

Directions:
Get the chicken ready: 
Using paper towels, pat dry the chicken pieces. Add black pepper and salt for seasoning.

To cook the bacon:
Heat the olive oil in a large Dutch oven over medium heat. Cook the bacon until it becomes crispy. Using a slotted spoon, remove and set aside.

Sear the Chicken: 
Put the chicken pieces in the same saucepan and cook until browned all over. Take out and put aside.

Sauté the Aromatics: 
Put the garlic and chopped onion in the pot and simmer until they are tender. Cook for one to two minutes after adding the flour.

Deglaze with Wine: 
To deglaze, add the red wine and scrape down the pan's bottom. Pour in the bouquet garni, tomato paste, and chicken stock. Mix thoroughly.

Put the bacon and chicken back in the pot to simmer the dish. Simmer, covered, stirring occasionally, for one hour.

Get the onions and mushrooms ready: 
Melt the butter in a different pan and cook the mushrooms and pearl onions until golden brown. Put in the chicken pot.

Final Simmering: 
Let the sauce thicken by cooking it uncovered for an additional fifteen minutes. If necessary, change the seasoning.

Serve: 
Serve hot with crusty French bread or mashed potatoes, garnished with fresh parsley.

Nutritional Information (Per Serving):
Calories: 520 kcal
Protein: 40g
Carbohydrates: 15g
Fat: 30g
Saturated Fat: 10g
Fiber: 3g
Sodium: 850mg

Last Tip: 
Before cooking, marinate the chicken for 12 hours in red wine, garlic, and herbs for an even deeper flavour. This makes the meat even more soft and adds dimension to the meal. Try slicing food with ease and getting precise cuts with a high-quality Japanese Damascus chef's knife.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.