Coq Au Vin a Rustic French Chicken Stew

Coq au Vin My Easy Take on Classic French Chicken Dishes

By Chef BakerJuly 9, 2025

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4.11 (9 Ratings)

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Recipe Introduction

Quick Hook

Ever crave that cozy, rich feeling of classic French cuisine? We're talking french chicken dishes that warm you from the inside out.

This Coq au Vin recipe is your ticket to culinary bliss. Honestly, who can resist chicken braised in red wine?

Brief Overview

Coq au Vin , meaning "Chicken in Wine," is a traditional French stew rooted in rustic French cooking. It's surprisingly manageable at a medium difficulty, taking about 2 hours and 15 minutes to 2 hours 30 minutes from start to finish.

This recipe yields 6 hearty servings, perfect for a family gathering.

Main Benefits

One of the best things about Coq au Vin ? The slow braising makes the chicken fall off-the-bone tender. Think chicken for dinner party that tastes fancy but doesn't require a culinary degree.

Plus, red wine is good for the heart right? This dish brings a touch of French flair to your kitchen, making it a truly special meal.

Time to Introduce our Key Ingredients

This easy French chicken recipes easy , starts with about 3 lbs (1.36 kg) of bone-in, skin-on chicken pieces because thighs and drumsticks are the best.

You will need some bacon, onion, carrots and celery and the mushroom section.

Okay, buckle up buttercup! Let's talk about what you actually need to make these amazing french chicken dishes . Honestly, it's not as fussy as it sounds. Trust me!

Getting Started: Ingredients & Equipment

Main Players for French Recipes Chicken

Alright, here's the shopping list for our Coq au Vin. Don't get overwhelmed, you got this! This recipe will become one of your favorite chicken for dinner party showstoppers.

Chicken: 3 lbs (1.36 kg) bone-in, skin-on pieces. Thighs and drumsticks are my fave. Why? They stay super moist during braising. Look for chicken that's plump and has a nice color. Avoid anything pale or slimy, you know?
Olive Oil: 1 tablespoon (15 ml). It's just for searing, so nothing fancy is needed.
Salt: 1/2 teaspoon (2.5 ml) Kosher salt is great!
Pepper: 1/4 teaspoon (1.25 ml) Freshly ground is always best, but pre-ground works too.
All-Purpose Flour: 2 tablespoons (30 g). For dredging the chicken.
Bacon: 4 oz (113 g) thick cut, diced. Get the good stuff! Seriously, it makes a difference.
Yellow Onion: 1 large , chopped.
Carrots: 2 , peeled and chopped.
Celery: 2 stalks , chopped.
Cremini Mushrooms: 8 oz (227 g), quartered.
Garlic: 2 cloves , minced.
Brandy: 1/4 cup (60 ml) (optional, for flambéing). Ooh la la!
Dry Red Wine: 1 bottle (750 ml). Burgundy or Pinot Noir recommended. Don't use cooking wine! Choose something you'd actually drink.
Chicken Broth: 2 cups (473 ml) low sodium.
Tomato Paste: 1 tablespoon (15 ml).
Dried Thyme: 1 teaspoon (5 ml).
Bay Leaf: 1 . Just one.
Frozen Pearl Onions: 1 pound (454g), thawed. Those little guys are essential for an authentic Coq au Vin recipe .
Unsalted Butter: 2 tablespoons (30 g), softened.
All-Purpose Flour (for beurre manié): 2 tablespoons (12 g).
Fresh Parsley: chopped, for garnish.

Seasoning Sensations

Okay, so the magic of Classic French stew is really in the aromatics. Thyme and bay leaf are non-negotiable. This is where the French entree recipes come to life, it has that unmistakable french taste.

They give it that certain je ne sais quoi . And don't skimp on the bacon. It adds so much smokiness and depth.

For a bit more oomph, a pinch of red pepper flakes is chef's kiss . If you don't have Brandy, that's ok, but, that little bit of flambé is amazing

Essential Equipment

You don't need fancy gear to create one of the best dinners chicken . I promise! A Dutch oven is ideal, but a large, heavy bottomed pot with a lid will work just fine.

You'll also need the usual suspects: cutting board, chef's knife, and measuring cups and spoons. Honestly, my trusty wooden spoon gets the most action!

So, that's everything! I think you are ready to make these delicious french chicken recipes easy and impress all of your friends and family, and make them think that you are a master chef.

Coq au Vin: A Rustic French Chicken Stew

Alright, listen up! Let's talk about Coq au Vin , one of the most comforting french chicken dishes ever. It's basically chicken braised in red wine.

This isn't just any old dinners chicken recipe. We are talking about some seriously delicious French Recipes Chicken . I promise you'll be saying "ooh la la!" after your first bite.

Prep Like a Pro: Your Mise en Place Mission

Coq Au Vin a Rustic French Chicken Stew presentation

Before you even think about turning on the stove, get your stuff together. This is called "mise en place" in fancy chef lingo.

Chop your veggies: one large yellow onion , two carrots , two celery stalks , and 8oz cremini mushrooms . Dice 4oz of bacon .

Mince two cloves of garlic . Trust me; it makes the whole cooking process way smoother. It will save you so much time.

And remember, sharp knives are safer than dull ones, honestly !

Let's Get Cooking: Coq au Vin, step-by-step

Prep the Chicken : Pat 3 lbs of chicken dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in 2 tablespoons of flour.
Sear the Chicken : Heat 1 tablespoon olive oil in a Dutch oven. Sear chicken in batches until golden brown. Don't overcrowd the pot. Remove and set aside.
Render the Bacon : Cook diced bacon until crispy. Remove bacon, leaving the fat. We need that yummy bacon fat!
Sauté Vegetables : Add onion, carrots, and celery. Cook until softened. Add mushrooms and garlic. Cook until mushrooms are browned.
Deglaze (Optional) : Pour in 1/4 cup brandy . Carefully ignite with a match. This is super fun, but be careful! Let the flames die down.
Add Liquids and Seasonings : Pour in 750ml dry red wine and 473ml chicken broth . Stir in 1 tablespoon tomato paste , 1 teaspoon dried thyme , and 1 bay leaf .
Return Chicken and Onions to Pot : Add the chicken back to the pot with 454g of pearl onions .
Braise : Bring to a simmer, cover, and transfer to a 325° F ( 163° C) oven. Braise for 1 hour 45 minutes to 2 hours , or until tender. Time for a cuppa.

Pro Tips: Making Magic Happen

A top tip is to make sure you're using a nice quality red wine. Also make sure that you dry the chicken before searing.

This ensures a great golden crust. I think this is the secret to perfect french meat recipes . Avoid overcrowding the pan when searing, this is very important.

One thing to avoid is rushing the braising time; low and slow is key.

The secret to getting the rich flavors to blend together is patience. Don't skip the braising step to make this easy Coq au Vin recipe.

The flavor gets better as it sits, so it's great for a chicken for dinner party .

This recipe is for you if you are looking for french entree recipes !

Recipe Notes for Your Coq au Vin

So you're ready to tackle some amazing french chicken dishes ? Wonderful! Here are a few extra notes to ensure your Coq au Vin turns out perfectly.

Think of this as your little cheat sheet. I have cooked many times and failed, so here is what I learned.

Serving Suggestions: Making it Look Magnifique

Presentation matters. Plating is key to making it that Chicken For Dinner Party . Ladle the classic French stew into shallow bowls.

A sprinkle of fresh parsley adds color. A side of creamy mashed potatoes is a must. Why not try some crusty bread for soaking up all that yummy sauce? For drinks, a light bodied red wine like a Beaujolais is an excellent match.

Sparkling water with a lemon wedge is a nice non-alcoholic option.

Storage Tips: Keepin' it Fresh

Got leftovers? Lucky you! Refrigerate the chicken braised in red wine in an airtight container. It will keep for up to 3 days.

The flavors actually get better overnight. For longer storage, freezing is an option. Allow the Coq au Vin to cool completely.

Then, transfer it to freezer safe containers. It can be frozen for up to 2 months. To reheat, thaw overnight in the fridge.

Reheat gently on the stovetop or in the oven. Ensure the french entree recipes is heated through to 165° F ( 74° C) before serving.

Variations: Put Your Spin On It

Honestly, this recipe is pretty awesome as is. But a little change is alright. For a lighter version, use skinless chicken breasts instead.

Reduce the braising time to avoid drying them out. If you are going to make it healthier, try loading up on veggies.

Throw in extra carrots and mushrooms. This is great for those wanting some french recipes chicken and veggie action.

Nutrition Basics: Goodness in Every Bite

Okay, let's keep it real. Coq au Vin isn't exactly a diet dish. But it's got some good stuff going on.

Chicken is packed with protein. The red wine adds antioxidants (win!). But don't forget about the fat from the bacon.

Consider it a treat. I always do! And If you want a healthier Dinners Chicken you can always control portions to help keep things in check.

Keep an eye on the sauce while it cools down and remove excessive fat, for a cleaner and richer flavour.

So there you have it! Everything you need to know to make amazing French chicken recipes easy . Don't be afraid to experiment.

Have fun with your Coq au Vin . I am sure that you can cook Easy Coq au Vin like a pro.

Now, go get cooking!

Chicken braised in red wine The Ultimate Coq au Vin Recipe

Frequently Asked Questions

What exactly are French chicken dishes, and is Coq au Vin really that fancy?

French chicken dishes encompass a wide range of recipes, often featuring rich sauces and sophisticated techniques. Coq au Vin, while seemingly intimidating, is essentially chicken braised in red wine a rustic, comforting stew.

This recipe makes it approachable for home cooks, so don't be put off by the name; it's easier than perfecting a soufflé!

Can I make this Coq au Vin ahead of time, like a good shepherd's pie? And how do I store leftovers?

Absolutely! In fact, Coq au Vin often tastes even better the next day, as the flavors have had more time to meld. To store leftovers, let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.

You can also freeze it for up to 2 months; just thaw overnight in the refrigerator before reheating.

I'm watching my waistline. Are there lighter variations of these French chicken dishes, like this Coq au Vin?

Yes, there are! You can reduce the fat content by using skinless chicken pieces, trimming excess fat from the bacon, and using low-sodium chicken broth. Another approach is to remove the bacon all together. You could also substitute the bacon with smoked turkey bacon.

You can even make a "vegetarian" version using mushrooms, which will significantly lower the calorie count. Remember to adjust the nutritional information accordingly.

What's the best wine to use for Coq au Vin, and does it have to be expensive?

Traditionally, Burgundy wine is used in Coq au Vin. A Pinot Noir is also a great choice! You don't need to break the bank for a fancy bottle. A good quality, dry red wine that you'd enjoy drinking on its own will work perfectly.

Remember, the wine's flavor will become concentrated during the braising process, so choose one you like.

My sauce isn't thickening up. What am I doing wrong with the beurre manié for this french chicken dish?

A few things could be happening! Make sure your butter is softened, not melted, when you mix it with the flour. Whisk the beurre manié into the simmering, not boiling, sauce a little at a time.

If it still doesn't thicken, you can mix a little cornstarch with cold water (slurry) and whisk that in; but go easy, you only need a small amount. Let the sauce simmer for a few more minutes to allow the flour or cornstarch to fully cook and thicken the sauce.

Can I use chicken breasts instead of thighs and drumsticks? Will it still be a proper representation of french chicken dishes?

You certainly can use chicken breasts, but be aware that they will cook faster and can become dry if overcooked. Reduce the braising time significantly (check after about an hour).

Using thighs and drumsticks results in a more traditional and flavorful Coq au Vin, but chicken breasts are a perfectly acceptable alternative if you prefer them! It might not be exactly what Julia Child had in mind, but it will still be delicious.