Julia Child trail-blazingly popularized French cooking in America. It’s hard to say if you’d even be familiar with Coq Au Vin without her contributions to America’s culinary frontier. Other than it being French, the dish’s origins are largely unknown otherwise. In America, it’s mostly renowned as a fine dining meal, but that’s ironic because Coq Au Vin is cheap, easy to make, and delicious.
Wine is arguably the most important ingredient of Coq Au Vin. It’s critical that you choose a wine you would enjoy drinking on its own. I’ve never understood cooking wine. I understand that it’s cheap, but if you wouldn’t enjoy it on its own, then why would you want to use it to flavor your food?
Traditionally, you’d use a Burgundy wine – like Pinot Noir – and a dash of brandy. I chose a robust Grenache wine, for more a complex layer of flavors, because I didn’t have brandy. Originally from Spain, the French made Grenache grapes synonymous with the Rhone region. Grenache’s primary flavors include strawberries, plum, dried herbs, leather, and blood orange. Compared to Pinot Noir, it’s richer, bolder, and has more vibrant flavors – making it perfect for this dish, in my opinion.
What is Coq Au Vin?
The exact origins of coq au vin are not entirely clear, but it is believed to have originated in rural France, particularly in the Burgundy region. The dish was traditionally prepared by farmers and peasants using old roosters (coq) that were no longer suitable for egg-laying or breeding. These tough birds were marinated and slow-cooked in wine to tenderize the meat.
Coq au vin evolved as a way to make tough and older poultry more palatable. The dish gained popularity and became associated with French country cuisine. Over time, coq au vin became a staple of French gastronomy and found its way into professional kitchens and home cooking alike.
The traditional preparation of coq au vin involves marinating the chicken in red wine overnight, which helps tenderize the meat and infuse it with the flavors of the wine. The marinated chicken is then browned and slowly braised with the wine, mushrooms, onions, bacon, and aromatics. The dish is cooked slowly to allow the flavors to meld together and the meat to become tender.
Coq au vin represents the rustic and traditional charm of French cuisine. Its humble origins and rich flavors have made it a beloved dish that continues to be enjoyed and celebrated today. Whether enjoyed in a cozy French bistro or prepared at home, coq au vin stands as a testament to the timeless allure of slow-cooked comfort food.
Easy Coq Au Vin
6
servings20
minutes1
hour1
hour20
minutesOriginally considered peasant food because it’s easy and cheap, it’s now a French fine dining staple because of its delicious taste
Ingredients
4 pounds chicken thighs and drumsticks
8 ounces uncured bacon, chopped
6 whole shallots, quartered
6 whole garlic cloves
3 cups good red wine (not cooking wine)
2 cups chicken broth
3 large carrots, halved
2 tablespoons tomato paste
4 springs thyme
3 whole bay leaves
4 tablespoons butter
4 tablespoons flour
1 pound mushrooms
Directions
- Heat oven to 350°.
- Add 1 tbsp olive oil to a dutch. Over medium heat, cook bacon for 8-10 minutes. Remove to a paper towel line plate. Discard about half of the bacon fat.
- Season the chicken with salt and pepper. Add to the dutch oven and cook until browned on all sides, 5-6 minutes. Transfer to plate.
- Add the shallots, garlic, tomato paste, cooked bacon, thyme, and bay leaves to the dutch oven. Cook, stirring often, for 2 minutes. (Think of this as out flavor base. We’re going to place the chicken on top and then pour the liquids over. This is a bit different. With other dishes you’re probably used to deglazing the pot with the wine and then stirring. Not with this).
- Nestle the browned chicken on top of the base. Pour in wine and chicken broth. Top with carrots. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 30 minutes.
- Remove from oven. Mix melted butter, flour together and a little bit of the cooking liquid together and then pour into the dutch oven. Top with mushrooms. Cover and continue baking for 20 minutes.
Notes
- Don’t use cooking wine. If you wouldn’t drink it on its own, then why would you want to cook with it? For the best flavor, my suggestion is to use something you’d be happy drinking on its own.