Coq-tastic! The Best Coq au Vin Recipe for a Perfect French Dinner

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Wine and Dine: A Classic Coq au Vin Recipe for a Romantic Night In
Coq au Vin is a classic French dish that translates to "rooster in wine." It is a hearty stew made with chicken, bacon, mushrooms, and red wine.
The dish is traditionally made with a rooster, but today it is more commonly made with chicken.
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The flavors of the wine and bacon blend together to create a rich and savory sauce that is perfect for a cold winter evening.
This recipe will guide you through the steps to create your own delicious Coq au Vin in the comfort of your own kitchen.
The key to a good Coq au Vin is to use a high-quality red wine. A Burgundy or Pinot Noir is traditionally used, but you can also experiment with other varieties.
The wine is used both to marinate the chicken and to create the sauce. The bacon adds a smoky flavor and helps to thicken the sauce, while the mushrooms add a woodsy, earthy flavor.
The dish is typically served with mashed potatoes or egg noodles to soak up the delicious sauce.
Coq au Vin is a perfect meal for entertaining, as it can be made ahead of time and re-heated before serving.
The flavors of the dish will only improve with time, so it is ideal to make it a day ahead. This recipe serves 4-6 people, but it can easily be scaled up or down to suit your needs.
With this recipe, you'll be able to impress your friends and family with a classic French dish.
Ingredients:
- 1 (3-pound) whole chicken, cut into 8 pieces
- Salt and pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 ounces bacon, diced
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups chicken broth
- 2 teaspoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup pearl onions, peeled
- 1 cup mushrooms, quartered
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions:
- Season the chicken with salt and pepper, then coat in flour.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
- Brown the chicken in the bacon fat, working in batches if necessary. Remove the chicken and set aside.
- Add the onions, carrots, celery, and garlic to the pot and cook until softened.
- Pour in the red wine and chicken broth, and stir in the tomato paste, thyme, and bay leaves. Bring to a simmer.
- Return the chicken and bacon to the pot, and add the pearl onions and mushrooms. Cover and simmer for about 1 1/2 hours, or until the chicken is cooked through and tender.
- Remove the chicken and vegetables to a serving platter and keep warm.
- Skim any excess fat from the sauce, then bring to a boil and reduce until thickened. Stir in the butter and parsley.
- Serve the chicken and vegetables with the sauce spooned over the top.
Enjoy your Coq au Vin!
Tips to perfect my Coq au Vin
Here are a few tips to help you improve your Coq au Vin:
- Use high-quality ingredients: Using high-quality chicken, bacon, mushrooms, and wine is essential for creating a flavorful dish. Look for organic or free-range chicken, and use a good-quality red wine that you would also enjoy drinking.
- Marinate the chicken: Marinating the chicken in the red wine for several hours or overnight will help to tenderize the meat and infuse it with flavor.
- Cook the bacon first: Start by cooking the bacon in the pot before adding the chicken. The bacon will release its fat and add a smoky flavor to the dish.
- Brown the chicken: Make sure to brown the chicken on all sides before adding it to the pot. This will add a nice color and texture to the dish.
- Cook on low heat: Coq au Vin is a slow-cooking dish, and it's important to cook it on low heat to allow the flavors to develop and the chicken to become tender.
- Add the mushrooms last: Add the mushrooms during the last 10 minutes of cooking, so they don't get overcooked.
- Thicken the sauce: If the sauce is too thin, you can thicken it by making a roux (equal parts butter and flour) or by adding a slurry of cornstarch and water.
- Let it rest: Once the dish is done, let it rest for a few minutes before serving. This will allow the flavors to meld and the sauce to thicken.
By following these tips, you'll be able to create a delicious and authentic Coq au Vin that will impress your friends and family.
Accompaniments to serve the Coq au Vin
Coq au Vin is traditionally served with mashed potatoes or egg noodles to soak up the rich and flavorful sauce.
However, there are several other options that can complement the dish nicely:
- Roasted or steamed vegetables: Carrots, Brussels sprouts, and green beans are all great options.
- Rice: Long-grain rice or wild rice can be a great alternative to potatoes or noodles.
- Crusty bread: A warm baguette or sourdough bread is perfect for dipping into the sauce and mopping up any remaining juices.
- Salad: A simple green salad with a vinaigrette dressing can provide a refreshing contrast to the rich Coq au Vin.
- Cheese: A strong cheese like Comté or Gruyere, can be a great option to add some extra flavor and richness to the dish.
- Dessert: A simple dessert like a fruit tart or a chocolate mousse will balance the savory flavors of the Coq au Vin.
All these options can be great to accompany your Coq au Vin and will make your meal complete.
Join me in the kitchen and learn how to make a classic French dish Coq au Vin with this video tutorial

Souce: Food Network
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