French
Classic Coq au Vin
A traditional French stew where chicken is slow-cooked in red wine with mushrooms, bacon, and pearl onions.
Watch it madeChef Jean-Pierre · 28:33
Ingredients
- Chicken thighs and drumsticks1.5 kg
- Red wine (Burgundy)750 ml
- Bacon lardons150 g
- Mushrooms250 g
- Pearl onions15
- Carrots2
- Chicken stock250 ml
Method
- Marinate the chicken pieces in red wine with sliced onions, carrots, and thyme overnight.
- Fry the lardons (bacon strips) in a large Dutch oven until crisp, then remove them. Brown the chicken pieces in the rendered fat.
- Add minced garlic and tomato paste to the pot, then pour in the marinade and chicken stock. Simmer gently for about 45 minutes.
- In a separate pan, sauté pearl onions and mushrooms in butter until golden. Add them to the stew and cook for another 15 minutes.
- Thicken the sauce if necessary and garnish with fresh parsley before serving.
Common questions
Can I substitute a different red wine for Burgundy in coq au vin?
Yes. Use a dry, medium- to full-bodied red like Pinot Noir, Côtes du Rhône, Merlot, or Beaujolais. Avoid very sweet, heavily oaked, or overly tannic wines, which can make the sauce harsh or bitter.
How long should I marinate the chicken, and can I skip it?
Marinate 8 to 24 hours for the best flavor and color. If you’re short on time, 1 to 2 hours still helps. You can skip it, but the stew will taste less developed and less wine-forward.
What are the most common mistakes when making coq au vin?
The biggest mistakes are boiling the stew, overcrowding when browning the chicken, and adding mushrooms too early. Keep the simmer gentle, brown in batches, and add the pearl onions and mushrooms near the end so they stay intact.
How do I store and reheat coq au vin?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. It also freezes well for about 2 to 3 months. Reheat gently over low heat, adding a splash of stock if the sauce has thickened too much.
What should I serve with coq au vin?
Serve it with mashed potatoes, buttered noodles, crusty bread, or polenta to soak up the sauce. A simple green salad or green beans works well on the side. Garnish with parsley just before serving for freshness.