Coq au Vin (Classic French Braised Chicken in Red Wine)

Traditional chicken braised slowly in red wine with mushrooms, onions, and aromatic herbs.

Ingredients (Serves 4–6)

• 1.5 kg whole chicken, cut into pieces

• 150 g bacon or pancetta, diced

• 200 g small onions or shallots, peeled

• 200 g mushrooms, sliced

• 2 garlic cloves, minced

• 500 ml red wine (Burgundy or Pinot Noir)

• 250 ml chicken broth

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 2 tbsp olive oil or butter

• 2–3 sprigs fresh thyme

• 1 bay leaf

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

Preparation

1. Brown the chicken:

   • Season chicken pieces with salt and pepper.

   • Heat oil or butter in a large pot or Dutch oven and brown chicken on all sides. Remove and set aside.

2. Cook bacon and vegetables:

   • Add bacon to the pot and cook until lightly crisp.

   • Sauté onions, garlic, and mushrooms until softened.

3. Add flour and deglaze:

   • Sprinkle flour over the vegetables and stir for 1–2 minutes.

   • Gradually add red wine and chicken broth, scraping up browned bits from the pot.

4. Braise the chicken:

   • Return chicken to the pot.

   • Add tomato paste, thyme, and bay leaf.

   • Bring to a simmer, cover, and cook on low heat for 45–60 minutes until chicken is tender.

5. Finish and serve:

   • Remove herbs, adjust seasoning, and garnish with chopped parsley.

   • Serve hot with mashed potatoes, rice, or crusty bread.

Serving Suggestions

• Pair with Mashed potatoes, buttered noodles, or roasted vegetables.

• Accompany with a glass of the same red wine used for cooking.

Cooking Tips

• Marinating the chicken in wine overnight enhances flavor.

• Brown chicken thoroughly for richer taste and color.

• Use a good-quality red wine suitable for drinking.