Classic French Coq au Vin Rouge Recipe

Ingredients

1 large chicken, cut into 8 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
4 ounces bacon, diced
1 large onion, diced
2 cloves garlic, minced
1 bottle red wine
2 cups chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
2 tablespoons butter
8 ounces cremini mushrooms, quartered
20 pearl onions, peeled
2 tablespoons all-purpose flour
Chopped fresh parsley, for garnish

Steps and instructions

Season the chicken pieces with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces, a few at a time, and sear until browned on all sides.
Remove the chicken pieces to a plate and set aside. In the same pot, add the bacon and cook until crispy. Remove the bacon to the plate with the chicken.
In the same pot, add the diced onion and garlic. Cook until the onion is translucent and the garlic is fragrant.
Add the wine to the pot, scraping the bottom to loosen any browned bits. Bring to a simmer and cook until the wine is reduced by half.
Stir in the chicken broth, tomato paste, thyme, and bay leaves. Return the chicken and bacon to the pot, submerging them in the liquid. Bring to a boil, then reduce the heat to low and cover the pot. Let simmer for 45 minutes.
While the chicken is simmering, melt the butter in a large skillet over medium heat. Add the mushrooms and pearl onions and cook until golden brown. Remove from heat and set aside.
After 45 minutes, remove the chicken and bacon from the pot with a slotted spoon. Discard the thyme sprigs and bay leaves.
Sprinkle the flour over the liquid in the pot and whisk until smooth. Increase the heat to medium and cook until the sauce is thickened.
Return the chicken, bacon, mushrooms, and onions to the pot, stirring to coat them with the sauce. Cook for another 10 minutes, or until the chicken is cooked through.
Serve the Coq au Vin Rouge garnished with freshly chopped parsley.

Tools for making

Large Dutch oven - A heavy-bottomed pot used for braising and stewing.
Skillet - A frying pan with sloping sides, used for browning ingredients.
Slotted spoon - A spoon with slots or holes to drain liquid when serving or transferring food.
Whisk - A utensil with wire loops used for blending and mixing ingredients smoothly.
Cutting board - A flat surface used for cutting and preparing ingredients.
Chef's knife - A versatile knife with a sharp, tapered blade used for various cutting tasks.
Measuring cups - Utensils used for accurately measuring dry and liquid ingredients.
Measuring spoons - Small utensils used for precise measurement of smaller quantities of ingredients.
Tongs - A tool with two arms and a joint used for gripping and lifting hot items.
Spatula - A flat utensil with a broad, flexible blade used for flipping and turning food.

Recipe variations

Use boneless, skinless chicken thighs instead of a whole chicken.
Replace the red wine with white wine for a lighter flavor.
Add chopped carrots and celery to the dish for added vegetables.
Try using pancetta instead of bacon for a different flavor.
Use vegetable broth instead of chicken broth for a meat-free option.
Replace the all-purpose flour with a gluten-free flour for a gluten-free version.
Add a splash of brandy or cognac to the dish for a richer flavor.
Experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
Add a handful of pitted black olives for a salty twist.
Incorporate fresh herbs like rosemary or parsley for added freshness.

Recipe overview

Coq au Vin Rouge is a classic French dish that will transport your tastebuds straight to a charming bistro in Paris. This recipe involves browning chicken pieces and then braising them in a rich, savory red wine sauce. The addition of hearty ingredients like bacon, mushrooms, and pearl onions makes this dish truly satisfying. The process does take some time, but the result is worth every minute: tender, flavorful chicken in an incredibly complex sauce. It's perfect for an intimate dinner party or a cozy night in. Serve it over mashed potatoes or with crusty bread to soak up every drop of the delicious sauce. Expect a culinary adventure and an end result that is comforting, rich, and absolutely delicious.

Common questions

Can I use a different type of meat? Yes, you can use beef or pork instead of chicken for a variation of this dish.
Can I use white wine instead of red wine? While red wine is traditional for Coq au Vin Rouge, you can use white wine if you prefer a lighter flavor.
Can I make this dish ahead of time? Yes, Coq au Vin Rouge tastes even better the next day. You can make it ahead of time and store it in the refrigerator for up to 2 days.
Can I freeze Coq au Vin Rouge? Yes, you can freeze this dish. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
What can I serve with Coq au Vin Rouge? This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Can I substitute the pearl onions? If you can't find pearl onions, you can use regular onions cut into small wedges as a substitute.
Can I omit the bacon? If you prefer a vegetarian version or don't eat bacon, you can omit it from the recipe. The dish will still have plenty of flavor from the other ingredients.

Serving dishes and utensils

Cutting board - To prepare the chicken and chop the onions and garlic.
Chef's knife - For cutting the chicken and other ingredients.
Dutch oven - A large, heavy pot for braising the chicken and simmering the sauce.
Slotted spoon - To remove the chicken and bacon from the pot.
Whisk - For mixing the flour into the sauce and ensuring a smooth consistency.
Large skillet - To sauté the mushrooms and pearl onions.
Spatula - For flipping and stirring the ingredients in the skillet.
Measuring cups and spoons - To accurately measure the ingredients.
Tongs - To handle and serve the cooked chicken pieces.
Garnishing tool - Such as kitchen shears or a knife to chop fresh parsley for garnishing.

Origin stories

Coq au Vin Rouge, a dish steeped in the rustic charm of French countryside, has a humble origin. Its inception can be traced back to the times when the roosters past their prime were put to rest in a pot of simmering wine. The wine, not only a popular beverage but also a great tenderizer, would help soften the tough meat, while infusing it with a rich and complex flavor. Over time, this pragmatic approach to make use of older roosters evolved into a culinary delight, celebrated not just in its native land of France, but all over the world. Even the legend, Julius Caesar is credited with the creation of this dish, during his Gaul campaign. Whichever story you subscribe to, there's no denying that Coq au Vin Rouge is a testament to the French knack for turning the ordinary into the extraordinary, a fact that becomes clear with each delicious bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.