Coq Au Vin is a classic French dish that has been enjoyed for centuries!
Fresh out of the WOT Test Chicken this week we are bringing you this hearty and comforting Coq Au Vin! The dish consists of chicken cooked in red wine with bacon, mushrooms, and onions. It does requires a bit of time and effort, but the end result is well worth it, we promise!
We love this recipe because it tastes even better the next day, which means you could cook a day ahead, cool, and refrigerate. Then, when you’re ready to serve, heat on low until the chicken is heated to temperature. We plated ours with golden mashed potatoes and topped them with the excess sauce.
WOT is the back story on this dish: Coq Au Vin, translated to English, means “rooster in red wine” and was originally considered a peasant dish. However, now it is a staple in many fine dining restaurants and was one of Julie Child’s favorite recipes!
Coq Au Vin
- 5 lbs bone-in, skin-on chicken, any combo you like
- 3 cups hearty red wine, preferably from Burgundy
- 1 bay leaf
- 1 tsp chopped fresh thyme leaves or ½ teaspoon dried
- 4 oz bacon, diced into 1/4-inch pieces
- 3 tbsp extra-virgin olive oil, more as needed
- 16 oz whole white or brown mushrooms, cleaned and sliced
- 1 tbsp butter
- 1 large onion, diced
- 3 large carrots, peeled and diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 tsp tomato paste
- ½ cup chicken stock
- 2 tsp kosher salt, more as needed
- ½ tsp freshly ground black pepper, more to taste
- ¼ cup chopped parsley, more for serving
- Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
- Combine chicken, wine, bay leaf, and thyme in a large bowl. Cover and refrigerate for at least 2 hours or overnight if you have the time.
- In a large Dutch oven or a heavy-bottomed pot with a lid, cook bacon over medium-low heat until the fat has rendered and the bacon is golden and crisp about 10 minutes.
- Transfer bacon to another dish using a slotted spoon and set aside. Leave the rendered fat in the pot.
- Remove chicken from the wine, reserving the marinade. Using a paper towel, pat the chicken pieces until dry. Season each side of the chicken with salt and pepper.
- Heat the reserved fat in a pot over medium heat. Working in batches, add chicken in a single layer, start with skin side down, cook until well browned, 3 to 5 minutes, flip and cook the other side. Add olive oil if the pot looks dry. Transfer browned chicken to a plate while you brown the rest.
- Once all the chicken has been browned and removed from the pot, add the mushrooms, and cook until they render their water and begin to brown. When mushrooms are dry and slightly brown, add the 1 tablespoon of butter and continue to cook until golden brown. Then, using a slotted spoon, remove mushrooms from the pot and set aside.
- Add the diced onion, diced carrots, and a pinch of salt to the hot pot. Cook until vegetables are slightly soft and lightly browned, about 5-8 minutes. Stir up any brown bits from the pot and adjust the heat if necessary to prevent burning.
- Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute.
- Add the reserved marinade only (chicken does not go in at this point) to the pot and bring it to a boil. Boil until the liquid is reduced to about half or 1 1/2 cups. This takes about 10 minutes. Add the ½ cup of chicken stock and stir.
- Add the browned chicken, accumulated juices, and half the cooked bacon to the pot. Cover and simmer over low heat for 1 hour, turning halfway through.
- Season with additional salt and/or pepper if needed.
- Serve with golden mashed potatoes and your favorite vegetable. Top with reserved sauce, and enjoy.
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita