Coq au Vin: Classic French Braised Chicken
Coq au Vin: Classic French Braised Chicken
An Essential Oven Recipe for the Holidays! Coq au Vin, French Braised Chicken in Wine ★
Have you heard of Coq au Vin, a beloved French home-style dish? We’re sharing a recipe that requires just marinating chicken in red wine and then placing it in the oven. It’s a perfect dish to present for holiday parties. Forget ordinary braised chicken; impress your guests with this authentic French classic! (Recipes of the World, Man’s Recipe)
Chicken Marinade Ingredients- 1 whole chicken, cut for stewing (approx. 1-1.2kg)
- 1/2 carrot
- 1/2 onion
- 1 celery stalk
- 8 cloves garlic
- 4 cups (approx. 800ml) red wine
- 2 bay leaves
- 1 sprig rosemary
- 10 whole black peppercorns
Coq au Vin Cooking Ingredients- 1 cup (approx. 200ml) chicken broth
- 3 strips thick-cut bacon
- 3 Tbsp minced onion
- 2 button mushrooms
- 3 Tbsp all-purpose flour
- 2 Tbsp butter
- 1 cup (approx. 200ml) chicken broth
- 3 strips thick-cut bacon
- 3 Tbsp minced onion
- 2 button mushrooms
- 3 Tbsp all-purpose flour
- 2 Tbsp butter
Cooking Instructions
Step 1
First, prepare the vegetables for marinating the chicken. Wash the carrot, onion, and celery thoroughly, then cut them into large, 3cm pieces. Cutting them too small might cause them to burn during cooking.
Step 2
In a large bowl, combine the chicken pieces, chopped carrot, onion, and celery. Add the 8 cloves of garlic, 4 cups of red wine (about 800ml), 2 bay leaves, 1 sprig of rosemary, and 10 whole black peppercorns. Mix everything well. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully. This marination step is key to tender and flavorful chicken.
Step 3
Remove the chicken from the marinade, gently patting it dry with paper towels. (Set the vegetables and aromatics aside for later). Heat about 2 tablespoons of olive oil in a heavy-bottomed Dutch oven or oven-safe skillet over medium heat. Sear the chicken pieces on all sides until golden brown. This searing process enhances the chicken’s flavor depth.
Step 4
Transfer the seared chicken to a separate plate. In the same pot, add the reserved marinated vegetables (drained and patted dry) and sauté over medium-low heat until they become translucent. Pour in about 1/2 cup of the red wine used for marinating and 1 cup of chicken broth (about 200ml). Scrape up any browned bits from the bottom of the pot, as these add wonderful flavor. Bring to a simmer and let it cook for 3-5 minutes to allow some of the alcohol to evaporate.
Step 5
Return the seared chicken to the pot. The liquid should come about one-third of the way up the chicken. If needed, add a little more water or chicken broth. Cover the pot and place it in a preheated oven at 180°C (350°F) for 40-50 minutes, or until the chicken is tender and cooked through. Slow cooking is essential for achieving a tender texture.
Step 6
While the chicken is braising in the oven, let’s prepare the sauce. Cut the thick-cut bacon into 1cm pieces. Slice the button mushrooms into quarters or bite-sized pieces. In a separate pan, melt 2 tablespoons of butter over medium heat and cook the bacon until crisp. Then, add the sliced mushrooms and 3 tablespoons of minced onion, cooking until the onion is translucent and fragrant.
Step 7
Push the cooked vegetables to one side of the pan. Sprinkle the 3 tablespoons of all-purpose flour into the empty space with the butter, stirring to create a roux. Cook the roux for a minute or two until the raw flour smell disappears and it smells nutty. Then, mix it thoroughly with the sautéed vegetables. This roux will help thicken the sauce beautifully.
Step 8
Remove the tender braised chicken from the oven and arrange it on serving plates. Generously ladle the prepared sauce from steps 5-6 over the chicken. Season with salt and pepper to taste. Your Coq au Vin is now complete! Serve hot, perhaps with crusty baguette or mashed potatoes for an unforgettable meal.
