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Authentic Coq au Vin Recipe
Burgundy, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Combining a rich dark sauce with flavorful onions, lardons, mushrooms, and tender browned pieces of rooster meat, coq au vin is a great make-ahead meal perfect for entertaining, as it can be simply reheated before serving. This crowd-pleaser also lends itself easily to large parties, as the recipe can be easily doubled or tripled. Coq au vin is even better the day after it is made, as all the ingredients will have had time to steep overnight. According to the traditional recipe, coq au vin is prepared using rooster meat which is gamey and tough when compared to younger chicken meat predominantly sold in stores today. The sauce is made with a whole bottle of red Burgundy wine, which is thickened with rooster's blood near the end of cooking. Mushrooms and onions are typically cooked separately and added either near the end of cooking or once the dish is cooked to avoid overcooking. Regional variations differ in the type of wine used. Even though both dishes often include morels and ... Read more
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Cooking tips
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method
Marinating for 24 hours is crucial if you’re using rooster meat, as it helps to tenderize it, but you can skip this step altogether if you’re using young hens. A flambé with either brandy or cognac is also crucial as it makes the meat stay together and not fall off the bone once cooked. Onions, mushrooms, and lardons are typically cooked separately, with mushrooms and onions added to the meat near ... Read more -
blood
The traditional coq au vin recipe uses rooster’s blood as a thickener for the sauce. To substitute, you can use pig, duck, or goose blood. The blood is always added at the end of cooking and is often stabilized with brandy and vinegar to prevent clotting. -
sauce and seasoning
For a proper coq au vin the sauce must be silky and glossy, which is chiefly the result of rooster use, which is the kind of meat that benefits from long braising, as long cooking helps tenderize it and release all the collagen. However, a rooster these days may be harder to find, but whether you use a rooster or a younger hen, opt for chicken thighs and legs which are more collagen-rich and require ... Read more -
salt
Because lardons are salty, plus because the sauce will reduce during cooking, you should take extra care not to overseason with salt. Some recipes even blanch the lardons or bacon before use to reduce the saltiness and remove any smoky flavor. -
wine
If you ask the French, the wine of choice for coq au vin is always red Burgundy wine, namely Pinot Noir. Other possible substitutes, however, include Beaujolais from the same region or Cabernet Sauvignon. In any case, avoid those labeled as cooking wine, and choose only good drinking red wines. -
storage and serving
Coq au vin is one of those dishes that gets better with time, as it develops more depth of flavor after a few days in the fridge. It is great to make ahead and tastes even better when reheated. Serve it with flat and wide noodles or steamed potatoes.
Recipe variations
Julia Child's Coq au Vin
PREP 30min
COOK 3h
READY IN 3h 30min
This coq au vin recipe is adapted from Julia Child's cooking show The French Chef. The recipe, for the most part, follows the tradition, except that it does not call for rooster's blood.
Ingredients
Julia Child's Coq au Vin
150g (5.3 oz) lean bacon
1,5 kg (3.3 lbs) chicken, cut up for frying
½ tsp salt
½ tsp pepper
1/4 cup (60 ml) cognac
3 cups (720 ml) Burgundy, Macon, Chianti, or California Mountain red wine
2 cups (480 ml) beef stock or bouillon
1 tbsp tomato paste
2 cloves mashed garlic
1/2 tsp thyme
1 bay leaf
12 to 24 small white onions
1 tbsp cooking oil
225g (1/2 lb) fresh mushrooms
1 tbsp butter
3 tbsp flour
2 tbsp softened butter
freshly chopped parsley
Preparation
1
Julia Child's Coq au Vin
Step 1/8
Cut the bacon into thin strips, approximately 1 inch by ¼ inch in size, then simmer it in 2 quarts of water to remove excess salt. Drain, rinse under cold water, and pat dry. Sauté the bacon slowly over medium heat in the frying pan until it is lightly browned. Remove to a side dish, but keep the bacon grease in the pan.
Step 2/8
Pat dry the chicken, then brown it on all sides in bacon grease. Then, season the chicken with salt and pepper and return bacon to pan. Cook for 10 minutes covered, turning chicken halfway.
Step 3/8
Pour in the cognac, light on fire with a match and vigorously shake the pan back and forth for several seconds until the alcohol burns out.
Step 4/8
Transfer the chicken and the bacon with the sauce from the pan into the heavy casserole dish. Pour in the wine and the stock just so the chicken is covered, then add the tomato paste, garlic, and herbs. Once at a simmer, cover and simmer for about 30 minutes, or until chicken meat is tender.
Step 5/8
Meanwhile, blanch the onions in boiling water for 1 minute. Drain, remove the ends of onions, peel carefully, and cut a deep cross at the root end, which will help to keep onions whole during cooking. Sauté the onions in an oiled pan for several minutes until lightly browned. Add enough water, so the onions are halfway covered and season with salt, then cover the pan, and simmer for 25 to 30 minutes or until onions are tender.
Step 6/8
Wash the mushrooms under running water, then drain them on the kitchen towel. Cut the cap into quarters and stems into big chunks. Sauté them in butter for about ten minutes until all the water released from the mushrooms has evaporated and they have turned slightly brown.
Step 7/8
When the chicken is done, filter the cooking liquid into a saucepan, then skim off the fat. If needed, cook the liquid until reduced to about 2 ¼ cups (550 ml). Mix butter and flour together in a small bowl, then whisk it into the cooking liquid. Bring to a simmer, then while constantly stirring, simmer for a few minutes more until the sauce has thickened. Add the onions and the mushrooms into sauce and simmer for only a minute, so the flavors come together. Season to taste with salt and freshly ground black pepper. Pour the sauce over chicken. Join the sauce and the chicken in the same pan, then bring to a simmer, taking care that the chicken is coated with the sauce. Simmer for 5 minutes, until chicken is heated through.
Step 8/8
Serve garnished with parsley, with a side of any of the following — parsley potatoes, rice, noodles, buttered green peas or a green salad.
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