Coq Au Vin

Coq Au Vin Recipe

Coq Au Vin (literally “rooster in red wine”) is one of the most famous French dishes and a beloved comfort food from the Burgundy region.  It was originally considered peasant food, although it was taken to new heights in the United States when Julia Child featured Coq Au Vin in her 1961 Mastering the Art of French Cooking.

Coq Au Vin Recipe

Standard recipes for Coq Au Vin call for chicken, Burgundy, salt pork, button mushrooms, boiling onions, garlic, and sometimes cognac.  In my version, I decided to add a touch of Dijon mustard in the sauce, and used bacon instead of salt pork.  Add a tossed green salad and some crusty bread and you will have a grand meal for your guests.

Start by crisping the bacon over medium heat.  You want to render the fat while careful not to burn the bacon.  The chicken is then cooked in the leftover drippings in the pan, imparting unbelievable flavor and richness to the dish.

Coq Au Vin Recipe

In this dish, I like choose small, bite-size mushrooms rather than slicing larger ones.  When kept whole, I think they look beautiful in the completed dish.  (Hint:  I try to pick out ones that are about the same size as the boiling onions.)

Coq Au Vin Recipe

The recipe calls for the broth to be reduced to 1 cup.  Remember, a 14 1/2 oz can is just under 2 cups.  When you turn the heat to high and boil the broth, watch for it to reduce approximately in half.

Coq Au Vin Recipe

The key to this recipe is building layer upon layer of flavor.   Be sure to loosen all the delicious little browned bits from the bottom of the pan before you add the chicken.

Coq Au Vin Recipe

Julia Child once said, “I love cooking with wine – sometimes I even put it in the food!”  When selecting a bottle for Coq au Vin, I suggest using your favorite dry red wine.  While the dish is simmering, make Julia proud and pour yourself a glass.  I consider this step an essential part of proper French cooking!

Coq Au Vin Recipe

This version of Coq au Vin simmers on the stovetop, while others finish their cooking in the oven.  Either way, the KitchenAid® Gas Range provides even heat and gives you perfectly delicious results.  I love how I can control the flame on the stovetop and allow the dish to simmer without worrying that it will boil over.

Preparing this recipe is like taking a trip to the French countryside.   Your kitchen will be filled with the irresistible aroma of a quaint bistro.  There’s no need to be afraid of French cooking or intimidated by this classic dish.  In the end, it is an easy one-pot meal that is sure to become a go-to favorite!

Coq Au Vin Recipe

Coq Au Vin

Makes 4 Servings

INGREDIENTS

4 pieces chicken with thigh and leg attached, about 3 pounds total
1/3 pound bacon, sliced into 1/2-inch pieces
10 frozen small white boiling onions
1/2 pound small whole mushrooms
1 can (14 1/2 ounces) chicken broth (or 1 3/4 cup homemade broth)
1 cup dry red wine
2 tablespoons Dijon mustard
2 sprigs fresh thyme
Garnish: Additional fresh thyme sprigs

DIRECTIONS

Rinse chicken pieces and pat dry with paper towels; set aside.

In a large frying pan over medium heat, cook bacon pieces until crisp; remove with a slotted spoon and set aside, leaving drippings in pan. Add chicken pieces to pan without crowding, and cook, turning, until browned on all sides.

Remove chicken pieces and set aside. Add onions to pan and cook, stirring, until browned. Add mushrooms to pan and cook, stirring, until liquid has evaporated. Remove onions and mushrooms and set aside.

Add chicken broth to pan, turn heat to high and boil broth until reduced to 1 cup, scraping the bottom of pan often to loosen the browned bits. Add the wine and mustard to reduced liquid and browned bits in pan and stir.

Add the chicken, onions, mushrooms, and 2 thyme sprigs to the pan and bring to a boil. Reduce heat, cover, and simmer until chicken is no longer pink when cut at the thigh bone, about 30 minutes or until the liquid is thickened.

Stir in the cooked bacon pieces and return to a simmer. Skim off and discard any fat accumulation, if needed. Remove thyme sprigs.

Transfer the chicken pieces and vegetables to a serving platter and pour sauce over chicken. Garnish with fresh thyme sprigs and serve.

Coq Au Vin Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Brenda Maxwell Watts

    Great informative article and recipe!! Love your recipe…Looks and Sounds So Delicious and Full of Flavor!! Looking forward to preparing this soon 🙂

    • Christopher Holiday

      I tried this recipe and it just doesn’t seem to work. Is something missing? The sauce is thin way too salty probably because the sodium level of the broth isnt noted but mostly it just doesn’t taste right or thickens. Any other people having problems? I want it to work but it just doesnt.

      • (response provided by the author)

        Hi Christopher,

        Sorry to hear your found the dish a bit salty. The salt level can vary depending on the particular bacon you use and even the brand of broth. You can certainly use a low-sodium chicken broth, if you prefer. This is a hearty, rustic French dish, so it tends to be on saltier side. Feel free to make adjustments to fit your palate.

        As for the sauce thickening. Did you allow the broth to reduce by half before adding the chicken? After that it simmers for another 30 minutes, where it thickens again. If you still find the sauce is too thin for you liking at that point, I would remove the chicken (to prevent it from over cooking) and allow the sauce to simmer a bit longer.

        We hope this is helpful to you! Thanks for your feedback.

  • Hezzi-Ds Books&Cooks

    This is one of those dishes I’ve always wanted to make but have never gotten around to trying. Your dish is simply beautiful.

  • sharon damante

    Great recipe!!!

  • Nancy Judd

    LOVE Coq Au Vin and this recipe sure fills the bill! Your photos are beautiful as is your dish. Looking forward to making it soon. Great job Kristina and great recipe! YUM!

  • Karen Harris

    One of my absolute favorite suppers and with this version you don’t even have to risk starting the kitchen on fire. Beautifully done Kristina! Julia would be proud.

  • Susan Bickta

    Wonderful presentation, Kristina! I love the addition of Dijon mustard to the recipe ….. a special touch! I remember watching Julia Child (on PBS?) with my mother during the 1960’s. My Dad loved the show, too, because he knew my mother would be experimenting in the kitchen in the next few days! Win win, I say! Thanks for sharing!

  • Colleen Sowa

    Love this!
    I just got a new KitchenAid Stand Mixer….

  • Ronna F

    You are always great, Kristina! I copied the recipe! It looks easy and delicious!

  • Dee Guelcher

    This is an amazing recipe ~ you make it look so simple. I will be trying this for sure! Thank you!!

  • Jim ‘Rhino’ Reincke

    Oh. Freakin’. Yum. (’nuff said.) You always do a rockin’ job, KV!

  • Veronica Callaghan

    Looks like something my whole family would really love…thanks for sharing!

  • Roberta Sloat

    This is fabulous! I love how it is so detailed!

  • Cathy Wiechert

    I’ll bet this smelled awesome while it was cooking…it looks fantastic! I’m jealous of the stove…. 🙂

  • Stacy Reed

    Sounds so approachable. Great job!

  • Jeanette Nelson

    Amazing job Kristina! I will be making this for sure!!! Love it!!!

  • Kc Quaretti

    Great photos and write-up!

  • Linda Bonwill

    Great recipe. Looks delicious!!

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  • Sarah Lewis

    Oh yum!!!!

  • Jenn

    Mmm now that looks SO good!!!

  • N Zanatta

    This is one of my favorite dishes and so easy to make gluten free!

  • Daniela Cirillo

    Great recipe! and awesome pictures!

  • Laureen Pittman

    Beautiful recipe, Kristina! I just love the old school comfort foods!

  • Laurie Lufkin

    love this and I was looking for my fork toward the end!!!

  • Kelly Lucas Shippey

    This looks so wonderful and not as hard as I thought it would be to make!

  • Lisa Keys

    Never knew French cooking could be so easy and delicious. Thanks for sharing the recipe

  • Mary Walker

    Just made this tonight for dinner. Yes, it can be a bit salty, but it’s a rustic WINNER. My husband was about to bust out of his seams. I didn’t use wine, because we don’t consume alcohol. I understand the alcohol is cooked out of the wine, but I still didn’t use it. Instead, I used grape juice and this tasted AMAZING. Thanks!

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