Coq au Vin

Don’t be intimidated by the French name of this recipe. Coq au Vin simply translates to “chicken braised in wine”. It’s a classic French inspired dish that comes together in one pot with simple ingredients – comfort food at its best.

I love making this recipe when I entertain in the winter. I usually make it ahead and leave it simmering to develop a rich flavour, which leaves me time to mingle with my guests while we enjoy the enticing aroma. When we're ready to eat, I just need to serve the braised chicken dish with a side of crusty French baguette (to soak up the luscious red wine sauce) and wine. 

I also often make this dish for a Sunday dinner or even a weeknight meal. It's a warm and filling dish for a cold day and usually my husband and I are left with lots of leftovers for the rest of the week. 

My Coq au Vin recipe has my own unique twist. I’ve cut out a lot of fat by eliminating bacon (which is typically used in most recipes) and using boneless chicken thighs (instead of bone-in, skin-on chicken pieces).  I also use sliced onions instead of pearl onions because honestly, who has time to peel pearl onions? However, I don’t skimp on the amount of red wine or the finishing touch of butter! I’m not saying this is a low fat recipe, but it is definitely healthier than some. Everyone loves my flavourful and lighter version of this dish and nobody misses the extra fat and calories!

Since the red wine infuses the chicken to give it a rich depth of flavour, be sure and use a good quality one. In fact use the same wine that you would enjoy drinking with this meal such as a Cabernet Sauvignon, Shiraz or Merlot.

Have you ever heard the saying “a glass of wine for the pan requires one for the cook”? Maybe that’s why I love this recipe so much!

Preparing this meal is simple. Boneless chicken thighs are seared in olive oil, then onions, mushrooms and garlic are browned in the pot. The pot is de-glazed with a good dose of red wine and chicken broth. The chicken braises in the red wine sauce seasoned with earthy thyme sprigs and bay leaves where it becomes tender and almost falls apart. The finishing touch is butter and flour to thicken and gloss the sauce.

I recommend making this recipe in a cast iron Dutch oven with a heavy tight fitting lid as it will hold the heat and keep the moisture in. All the ingredients are cooked in one pot and since it’s a rustic and hearty dish you can serve it right out of the pot.

The time it takes to slow cook this meal is worth it as the chicken becomes tender and the savoury sauce concentrates. Once you taste this dish you’d think the ingredients and work involved would be much longer than they actually are.

My favourite way to serve Coq au Vin is ladled in bowls with torn pieces of crusty French baguette as a side. You could also ladle the Coq au Vin over rice, egg noodles or mashed potatoes.

This is definitely the ultimate luxurious cold weather meal and I recommend you try it!

Recipe

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Coq au Vin

A classic French dish of chicken braised in wine. Serve in bowls with a side of crusty French baguette, or over rice, egg noodles or mashed potatoes. 

Servings 6

Ingredients

• 1 kg boneless, skinless chicken thighs (about 12 – 14 pieces)
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 tablespoons olive oil, divided
• 1 large onion, sliced
• 350 g cremini mushrooms, sliced
• 4 garlic cloves, crushed
• 2 cups red wine - Cabernet Sauvignon, Shiraz or Merlot
• 284 ml tin condensed chicken broth
• ¼ cup tomato paste
• 8 sprigs fresh thyme tied with twine, plus 2 tablespoons chopped thyme
• 1 bay leaf
• 4 tablespoons butter, softened
• 2 tablespoons all purpose flour
• 2 tablespoons freshly chopped parsley, for garnish

Instructions

1. Season chicken pieces with 1 teaspoon of the salt and ½ teaspoon of the pepper.

2. In a large Dutch oven heat 3 teaspoons olive oil over medium-high heat. Brown chicken in batches by adding 4 pieces at a time to the Dutch oven. Brown chicken on both sides then remove to a plate and cover with foil. Repeat process 2 or 3 times more with remaining chicken, adding more oil as needed. The chicken does not need to be cooked through.

3. Add remaining olive oil to the Dutch oven. Add onions and sauté until the onions are tender, about 2 minutes. Add mushrooms and sauté until the mushrooms are tender, about 2 minutes. Add garlic and sauté until fragrant, about 1 minute.

4. Add the wine and let bubble uncovered for 2 minutes over medium-high heat while stirring to pick up any brown bits from the bottom of the pan.

5. Add chicken broth, tomato paste, thyme sprigs, chopped thyme, remaining 1 teaspoon salt, remaining ½ teaspoon pepper and bay leaf; stir to combine. Let bubble uncovered over medium-high heat for 5 - 6 minutes to reduce slightly and concentrate the flavour.

6. Return chicken and any accumulated juices to the Dutch oven and stir to immerse the chicken in the sauce. Reduce heat to low, cover tightly with a lid and simmer for 1 hour, occasionally stirring gently.

7. Meanwhile, in a small bowl combine the softened butter and flour to create a paste. Set it aside.

8. After the 1 hour cooking time, add the butter and flour mixture and gently stir until butter melts, sauce thickens slightly and looks glossy. Keep covered and simmer for another 10 minutes. Remove bay leaf and thyme sprigs. Sprinkle with freshly chopped parsley for garnish.