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An overhead view of a large oval-shaped Dutch oven filled with Coq au Vin with a wooden spoon in and next to a cutting board topped with bread and next to a glass of red wine.

Coq au Vin

Course: Entree
Cuisine: French
Prep Time: 45 minutes
Cook Time: 4 hours
Resting time: 8 hours
Total Time: 12 hours 45 minutes
Servings: 4
Calories: 657kcal
Author: Kris Longwell
Coq Au Vin is a French dish that is famous from the Burgundy region of France. Both the Loon and I visited the area a few years back and had some of the best French food we've ever had. This recipe is an adaptation from many different versions that I have made over the years, with some lessons I learned while in France. Enjoy!
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Equipment

  • Dutch oven, or large sturdy pot or saucepan

Ingredients

  • 1 large chicken cut into 8 pieces, save the wings for another use
  • 1 large onion roughly chopped
  • 3 cloves garlic finely minced, or pressed
  • 1 750 ml bottle red wine Burgundy, Bordeaux, or Cabernet
  • 1 tsp Kosher salt plus more for seasoning the chicken
  • ¼ tsp black pepper plus more for seasoning the chicken
  • 8 oz smoked bacon thick-cut, cut into 1-inch pieces
  • 2 tbsp all-purpose flour
  • 1 oz. dried porcini mushrooms optional
  • 1 cup Pacific Foods Organic Free Range Chicken Broth
  • 1 bouquet garni 1 sprig each of fresh thyme, rosemary, and parsley, tied together
  • 3 tbsp unsalted butter divided
  • ⅔ cup pearl onions
  • 8 oz. mushrooms button, sliced

Instructions

  • Place the chicken pieces in a large bowl and add the chopped onions, garlic, wine, salt, and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • Use tongs to remove the chicken from the wine marinade. Carefully drain the wine through a colander into another bowl. Transfer the wine-soaked onions in a separate container and set aside. Season the chicken all over with salt and pepper. Set aside.
  • Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and then use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered grease in the pot.
  • Still over medium heat, and working in batches, add the chicken into the hot bacon grease. Sear for 4 minutes. Flip the chicken pieces over and sear for another 4 minutes. Remove the chicken and set aside.
  • Add the wine-soaked onions to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes.
  • Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Save ¼ cup of the porcini soaking water.
  • Add the chicken and cooked bacon into the pot. Pour in the chicken broth and reserved wine. Chop the porcini mushrooms and add them along with the reserved ¼ cup of soaking water and the bouquet garni. Simmer for 30 to 40 minutes, or until chicken is cooked through, but not falling off the bone.
  • While the chicken is simmering, heat 1 tbsp of butter in a saucepan over medium heat. Add the pearl onions and sauté, stirring occasionally, until lightly browned. Remove from the pan and set aside.
  • Add 2 more tablespoons butter to the same saucepan and stir until melted. Add the sliced button mushrooms and sauté until soft and just releasing their liquid, about 7 minutes. Remove from the pan and set aside.
  • Once the chicken is tender and cooked, remove the pieces from the sauce on to a plate and loosely tent with a piece of foil. Stir in the pearl onions and mushrooms, and let the sauce simmer on medium-high until slightly reduce and thickened, about another 10 minutes.
  • Return the chicken to the pot and serve at once.

Video

Notes

For the chicken pieces, you can go with all of the following, or a combo of them: breasts, thighs, wings.  All skin-on, bone-in.
We recommend allowing the chicken to rest in the wine/onion/garlic mixture for 8 to 12 hours, but you'll still get good flavor with just a 4-hour soak. 
For the wine, we recommend a French Burgundy or Bordeaux.  Cabernet and Pinot Noir will work, too.
Be sure to reconstitute the dried porcinis in hot water.  Never consume dried mushrooms that haven't be reconstituted.  If you can't find dried porcini mushrooms, you can omit them from the recipe.  They add a depth of flavor and texture, but the dish will still be delicious without them.
Don't overcook the chicken by braising too long!  You don't want the meat to be falling from the bone.  Typically 30 minutes is long enough, but test to make sure.  The internal temperature should be in the range of 165° to 175°F. 
The dish will keep in the refrigerator for up 1 week and freeze nicely for up to 2 months. 

Nutrition

Calories: 657kcal | Carbohydrates: 19g | Protein: 51g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 194mg | Sodium: 1236mg | Potassium: 965mg | Fiber: 3g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg