Coq au Vin
Rooster in Wine
Rooster in Wine, or Coq au Vin, is a classic French dish renowned for its rich flavors and heartwarming qualities. This dish features chicken marinated in red wine, resulting in a succulent meal filled with aromatic herbs and vegetables. It’s perfect for special occasions or a cozy dinner at home.
Why Make This Recipe
There are several reasons to try Rooster in Wine. First, the marination process infuses great flavor into the chicken, making each bite delightful. Secondly, the combination of mushrooms, bacon, and onions adds texture and depth to the dish. Lastly, it’s a great way to impress guests with a dish that looks and tastes like it took hours to prepare, when it can actually be made in a few simple steps.
How to Make Rooster in Wine
Ingredients:
- 4 chicken thighs (bone-in, skin on – ~220g / 7 oz each)
- 4 chicken drumsticks
- 16 pearl onions or picking onions
- 1 bay leaf (fresh or dry)
- 3 thyme sprigs (or 1 tsp dried thyme)
- 750 ml / 3 cups pinot noir red wine (or other dry red wine)
- 3 – 4 tbsp vegetable oil (or canola oil)
- 3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)
- 1/2 tsp pepper
- 400g / 14oz white mushrooms (halved or quartered if large)
- 150g / 5oz bacon piece (cut into batons)
- 60g / 4 tbsp unsalted butter
- 3 garlic cloves (finely minced)
- 2 tbsp tomato paste
- 7 tbsp flour (plain or all-purpose)
- 750 ml / 3 cups beef stock
- 1/4 tsp salt (cooking/kosher salt, or 1/8 tsp table salt)
- 1/4 tsp black pepper
- 2 tbsp parsley (chopped)
- Mashed potato (or tagliatelle)
Directions:
Marinate Chicken:
- Place the chicken in a bowl and add the marinade ingredients. Marinate overnight in the fridge, for at least 12 hours.
- Strain the wine into a bowl, reserving the herbs and wine. Separate the chicken and onion.
- Pat the chicken dry with paper towels.
Brown Chicken and Vegetables:
- Preheat your oven to 180°C / 350°F (160°C fan).
- Season the chicken with salt and pepper.
- Heat oil in a large pot, brown the chicken thighs for about 2-3 minutes on each side. Set aside.
- Cook bacon for 3 minutes in the same pot until golden, then set aside with the chicken.
- Sauté the mushrooms until golden and set aside.
- Cook the onions in the pot until they have golden patches.
- Add butter, garlic, tomato paste, and flour, cooking for a few minutes.
- Slowly pour in beef stock and mix until smooth.
- Add the chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper. Stir to combine.
Slow-Cook:
- Bring to a simmer, then cover and transfer to the oven for 45 minutes.
- Taste the sauce for saltiness and adjust if needed.
- If time allows, let it sit overnight for the best flavor.
- Serve over mashed potatoes or tagliatelle, garnished with parsley.
How to Serve Rooster in Wine
Serve Rooster in Wine hot, with a side of creamy mashed potatoes or fresh tagliatelle. Sprinkle with chopped parsley for a touch of color. For an added treat, use homemade bread to soak up the delicious sauce.
How to Store Rooster in Wine
Store leftover Rooster in Wine in an airtight container in the refrigerator. It will keep well for 3-4 days. To enjoy later, reheat gently on the stove, adding a splash of water or stock if necessary to loosen the sauce.
Tips to Make Rooster in Wine
- For deeper flavors, marinate the chicken longer than 12 hours.
- Always dry the chicken well before browning for a crispy texture.
- You can use any dry red wine you prefer—not just Pinot Noir.
Variation
For a variation, you can add carrots or potatoes to the dish while it cooks. They will absorb the wonderful flavors and add heartiness.
FAQs
-
Can I use boneless chicken?
- Yes, you can use boneless chicken, but the cooking time may vary. Adjust accordingly to ensure it’s cooked through.
-
What wine should I use?
- A good quality dry red wine like Pinot Noir or Merlot works best. Avoid sweet wines.
-
Is this recipe suitable for freezing?
- Yes, Rooster in Wine can be frozen. Just ensure it’s completely cooled before transferring to a freezer-safe container.
Enjoy creating and sharing this classic dish with friends and family!
Coq au Vin
Ingredients
For the Marination
- 4 pieces chicken thighs (bone-in, skin on) ~220g / 7 oz each
- 4 pieces chicken drumsticks
- 750 ml pinot noir red wine or other dry red wine
- 3-4 tbsp vegetable oil or canola oil
- 3 sprigs thyme or 1 tsp dried thyme
- 3/4 tsp salt cooking/kosher salt, or 1/2 tsp table salt
- 1/2 tsp pepper
For the Cooking
- 400 g white mushrooms halved or quartered if large
- 150 g bacon cut into batons
- 60 g unsalted butter
- 3 cloves garlic finely minced
- 2 tbsp tomato paste
- 7 tbsp flour plain or all-purpose
- 750 ml beef stock
- 1/4 tsp salt cooking/kosher salt, or 1/8 tsp table salt
- 1/4 tsp black pepper
- 2 tbsp parsley chopped
For Serving
- mashed potato or tagliatelle
Instructions
Marinate Chicken
- Place the chicken in a bowl and add the marinade ingredients. Marinate overnight in the fridge, for at least 12 hours.
- Strain the wine into a bowl, reserving the herbs and wine. Separate the chicken and onion.
- Pat the chicken dry with paper towels.
Brown Chicken and Vegetables
- Preheat your oven to 180°C / 350°F (160°C fan).
- Season the chicken with salt and pepper.
- Heat oil in a large pot, brown the chicken thighs for about 2-3 minutes on each side. Set aside.
- Cook bacon for 3 minutes in the same pot until golden, then set aside with the chicken.
- Sauté the mushrooms until golden and set aside.
- Cook the onions in the pot until they have golden patches.
- Add butter, garlic, tomato paste, and flour, cooking for a few minutes.
- Slowly pour in beef stock and mix until smooth.
- Add the chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper. Stir to combine.
Slow-Cook
- Bring to a simmer, then cover and transfer to the oven for 45 minutes.
- Taste the sauce for saltiness and adjust if needed.
- If time allows, let it sit overnight for the best flavor.
Serve
- Serve Rooster in Wine hot, with a side of creamy mashed potatoes or fresh tagliatelle. Sprinkle with chopped parsley for a touch of color.
