Classic Coq au Vin: A Taste of French Comfort

Coq au Vin is the epitome of French comfort food—a hearty, richly flavored chicken stew simmered in red wine, enriched with bacon, mushrooms, and pearl onions. This recipe offers an approachable version of the classic bistro dish, ideal for gatherings or a cozy family dinner. Serve it in traditional French style with buttery new potatoes and a simple green salad for a meal that’s both elegant and heartwarming.

Why We Love This Recipe

Coq au Vin is a timeless French favorite that combines earthy and robust flavors. The chicken, slowly simmered in red wine and aromatic herbs, absorbs every bit of flavor, while the mushrooms and bacon add depth. The result is a rustic yet refined dish that’s surprisingly easy to make at home, capturing the soul of French cuisine in each bite.

Ingredients for 4 Servings

• For the Stew:
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 20 pearl onions, peeled (see Chef’s Tip)
  • Salt and freshly ground white pepper, to taste
  • 8 chicken parts (legs, thighs, or wings with skin, as preferred)
  • 2 tablespoons sunflower oil
  • 3 oz diced thick slab bacon
  • 20 whole button mushrooms
  • 2 cups red wine, preferably Burgundy
  • 1 ¾ cups hot chicken stock
  • 1 bouquet garni (a bundle of thyme, parsley, and bay leaf)
  • Finely chopped fresh Italian parsley, for garnish

Directions

1. Prepare and Brown the Ingredients

• Begin by finely chopping the onion and carrot. Peel the pearl onions (see Chef’s Tip below for an easier way).
• Season the chicken pieces with salt and pepper. Heat the sunflower oil in a Dutch oven over medium heat. Add the chicken and brown it well on all sides. Remove and set aside.
• In the same pot, add the diced bacon and cook for 2–3 minutes until it begins to release its fat. Add the mushrooms, tossing until they are lightly browned. Remove the bacon and mushrooms with a slotted spoon and set aside.

2. Build the Stew’s Base

• To the same pan, add the chopped onion and carrot. Sauté for a few minutes until softened.
• Pour in the red wine and let it reduce by about half, allowing the alcohol to cook off and the flavors to concentrate. Then, add the hot chicken stock, whole pearl onions, and bouquet garni.

3. Simmer the Chicken

• Return the browned chicken pieces to the pot, nestling them into the sauce. Cover the pot and let it simmer gently for 30–40 minutes, until the chicken is tender and cooked through.

4. Finish the Sauce and Serve

• Remove the chicken and pearl onions from the pot, keeping them warm. Discard the bouquet garni.
• Increase the heat and let the sauce reduce until it becomes slightly thicker and more concentrated. Add the reserved bacon and mushrooms, stirring until everything is heated through.
• Taste and adjust the seasoning as needed, then return the chicken and onions to the pot to coat in the sauce.

To Serve

Sprinkle the coq au vin with freshly chopped parsley, and serve it hot with a side of buttery new potatoes and a crisp green salad. This dish is perfect for a fall or winter evening, bringing warmth and comfort to the table with every savory bite.

Chef’s Tips

• Choosing the Chicken Parts: Use a mix of legs and thighs for a variety of textures, and decide based on your preference whether to leave the skin on for extra flavor.
• Easily Peeling Pearl Onions: Blanching pearl onions makes them easier to peel. Place them in a saucepan with water, bring to a boil for 2–3 minutes, then drain and rinse under cold water. The skins should slide off easily.
• Choosing the Wine: A Burgundy or any full-bodied red wine works beautifully here, adding richness to the stew.

An Invitation to French Country Cooking

This Coq au Vin recipe is a reminder that sometimes the simplest ingredients—chicken, vegetables, wine—can transform into a masterpiece. It’s the kind of dish that makes you slow down, savor each bite, and appreciate the art of home-cooked meals. Whether served at a festive gathering or a cozy night in, Coq au Vin embodies the charm of French country cooking, bringing warmth and elegance to any table. Bon appétit!