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Coq au Vin

The Quirky Foodster Team

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30 minutes
Prep
105 minutes
Cook

Ingredients

  • 1.5 kg (3.3 lb) Chicken pieces, bone-in, skin-on
  • 150 g (5 oz) Bacon lardons
  • 750 ml (3 cups) Red wine (Burgundy or similar)
  • 2 tbsp brandy (optional, for flambéing)
  • 2 tbsp plain flour
  • 300 ml (1 1/4 cups) Chicken stock
  • 2 tbsp tomato paste
  • 3 garlic cloves, minced
  • 12 pearl onions, peeled
  • 250 g (9 oz) Button mushrooms, halved
  • 1 bouquet garni (bay, thyme, parsley stems)
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Method

  1. Brown lardons in a Dutch oven until crisp; remove and reserve.
  2. Season chicken pieces and brown well, skin-side down first, in the rendered fat; remove and set aside.
  3. If using, warm brandy, pour over the browned chicken and carefully flambé to burn off the alcohol.
  4. Sauté pearl onions and garlic in the same pot until lightly golden, then stir in tomato paste and flour.
  5. Pour in red wine and chicken stock, stirring to combine; add bouquet garni.
  6. Return chicken and lardons to the pot, cover, and braise at 160°C (325°F) for 1-1.5 hours until tender.
  7. Sauté mushrooms separately until golden, then stir into the pot for the final 15 minutes.
  8. Discard bouquet garni, adjust seasoning, and serve.

Introduction: Coq au vin — ‘rooster in wine’ — traces to rural French farmhouse cooking, where tougher old roosters were slow-braised in wine to tenderise the meat.

Cultural Background: Coq au vin — ‘rooster in wine’ — traces to rural French farmhouse cooking, where tougher old roosters were slow-braised in wine to tenderise the meat. Burgundy versions use red wine, while regional variants exist using Alsatian Riesling or Champagne.

Tips: Bone-in, skin-on chicken thighs and drumsticks hold up best to the long braise without drying out.

Variations: Coq au Riesling, an Alsatian variant, uses a dry white Riesling and cream instead of red wine. Use large hearty mushrooms (king oyster, portobello) and seitan pieces braised in the same wine sauce with vegetable stock instead of chicken stock. Follow the vegetarian version, ensuring a vegan-certified wine and omitting any butter for plant oil.

Storage: Refrigerate up to 3-4 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat until warmed through.

FAQs:

Q: Do I have to flambé the brandy?

A: No — it’s optional and mainly for aroma; you can simply add the brandy and let it simmer off instead.

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