Coq au vin is a classic French dish that is beloved for its rich and robust flavors. The name itself translates to “rooster with wine,” and the recipe typically involves slow-cooking a rooster or chicken in red wine alongside bacon, mushrooms, onions, and various herbs and spices. This traditional dish dates back to medieval times when it was a popular way to cook tough, old roosters. Today, coq au vin has become a staple in French cuisine and is enjoyed worldwide for its deliciously tender meat and complex wine-infused sauce.
Coq au vin is a culinary masterpiece that showcases the artistry of French cuisine. The combination of slow-cooked meat, red wine, aromatic herbs, and savory ingredients creates a deeply satisfying dish that is both comforting and sophisticated. Whether you choose to prepare it with a rooster or a chicken, this recipe is a foolproof way to impress guests or indulge in a gourmet meal at home. With its rich, complex flavors and tender meat, coq au vin is a true reflection of French culinary excellence.
Ingredients
3 1/2 to 4 lbs chicken pieces
1/2 cup thick bacon cut into strips
2 tbsp olive oil
1/4 cup cognac
1 bay leaf
salt and pepper
1/4 tsp thyme
1 bag frozen pearl onions
2 cups semi sweet red wine
3 tbsp flour
2 cups chicken stock
2 cloves of garlic, minced
1 tbsp tomato paste
3/4 lbs fresh mushrooms, sliced
Method
In a large pot add the olive oil and bacon and cook until browned. Transfer bacon to a plate, leaving the drippings.
Add the chicken to the pot, in batches if necessary, and cook until nicely browned on all sides.
Add cognac to the pot, CAREFULLY, and season with salt and pepper.
Add the bay leaf, thyme, and onions, cover the pot, and simmer for 10 minutes.
Uncover pot, sprinkle four over chicken, stir gently, cover and cook an additional 4 minutes.
Add the wine, chicken stock, bacon, garlic, and tomato paste and gently stir.
Cover and simmer for 25 minutes.
Test to make sure the chicken is all cooked through, if not, simmer by additional 2-3 minutes.
Transfer chicken to a serving platter.
Test onions for tenderness, if not cooked enough, simmer an additional 5 minutes.
Add the mushrooms to the pot and simmer for 5 minutes.
If the sauce seems to thin, bring to a boil and reduce to desired consistency.
Serve chicken with sauce poured over top.
