Coq au Vin
A classic French dish where chicken is marinated in red wine, enriched with aromatic herbs and vegetables, perfect for special occasions or cozy dinners.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.