Coq au vin

Story behind the dish

There’s a certain romance in the kitchen when making classic Coq au Vin—imagine tender chicken simmered slowly in rich, velvety wine, infused with herbs and hearty pancetta. It’s a soul-warming dish that has stood the test of time, bringing family and friends together around the table. My own discovery of this culinary treasure was during a cozy winter trip in the French countryside, where I learned that patience and love are the secret ingredients to a perfect coq au vin.

Ingredients

• 1 ½ tbsp olive oil (about 0.75 fl oz / 22 ml)
• 3 rashers (about 3 oz / 100 g) chopped dry-cured bacon
• 12 small shallots
• 2 chicken legs (about 16 oz / 460 g)
• 4 chicken thighs (about 22 oz / 650 g)
• 2 chicken breasts (about 9.5 oz / 280 g)
• 3 cloves garlic, finely chopped
• 3 tbsp brandy (1.5 fl oz / 45 ml)
• 2 cups (16 fl oz / 600 ml) red wine
• ½ cup (4 fl oz / 150 ml) chicken stock
• 2 tsp tomato puree
• 3 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• Fresh parsley, chopped (for garnish)
• 8 oz (225 g) chestnut mushrooms
• 2 tbsp plain flour (about 1 oz / 28 g)
• 1 tsp butter (about 0.2 oz / 6 g)

Step-by-step

1. Heat 1 tbsp (0.5 fl oz / 15 ml) of the oil in a large, heavy-bottomed saucepan or flameproof dish. Add the bacon and fry until crisp, then remove and drain on kitchen paper.
2. Add the shallots to the pan and fry, stirring or shaking often, for 5-8 minutes until well browned. Remove and set aside with the bacon.
3. Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan; fry half the chicken, turning regularly, for 5-8 minutes until browned. Remove and repeat with the rest of the chicken. Remove and set aside.
4. Scatter garlic into the pan and fry briefly. With the heat at medium-high, pour in the brandy, stirring the pan to deglaze and scraping up any flavorful bits. Let the alcohol sizzle and evaporate.
5. Return the chicken pieces, along with any juices, to the pan. Pour in a splash of wine and stir, then add the rest of the wine, chicken stock, tomato puree, thyme, rosemary, bay leaves, salt, and pepper. Return bacon and shallots to the pan. Cover and simmer gently for 50-60 minutes.
6. About 10 minutes before serving, heat a little oil in a separate pan. Add the mushrooms and sauté over high heat until golden, then keep warm.
7. Carefully transfer the chicken, shallots, and bacon to a warm serving dish. Remove the herb sprigs.
8. To prepare the sauce thickener, mix the flour, butter, and olive oil into a small bowl. Gradually add small chunks of this mixture to the simmering wine sauce, whisking constantly until the sauce thickens, about 1-2 minutes.
9. Scatter the sautéed mushrooms over the chicken, then pour the sauce over everything. Garnish with chopped parsley, and serve with crusty bread or buttery potatoes.

Chef’s tips & serving ideas

• For an extra depth of flavor, marinate the chicken in the wine and herbs overnight before cooking.
• Serve with some toasted crusty bread or creamy mashed potatoes to soak up that luscious sauce.

Closing thoughts

This classic coq au vin is more than just a dish—it's a celebration of comfort and tradition, perfect for special dinners or slow weekend afternoons. The layers of flavors, from the smoky bacon to the fragrant herbs and the tender chicken, create a symphony of tastes that will warm both your heart and your palate. So gather your ingredients, take your time, and savor every moment as you bring this lovely dish to life.