This is a “food miracle” type of recipe for me. The ingredients are so simple yet they come together to form a perfect union. Even more wonderful is that it was originally created to cook old roosters – the reason it was cooked for so long was to ensure that the meat was tender. “Coq au Vin” means rooster with wine in French (in this case, a good French Pinot Noir).
I made a variation of a recipe that came to me by way of a classically trained French chef (Cortie W). The biggest change was adding bacon which gives it a bit of a smokey flavor. I happened to be making it when I met another classically trained French chef (Nicos S) – I know, this sounds like a bad joke, but it’s true – and he agreed that bacon is a must. His tip to me was to first boil the bacon (rather than sauté it directly in the pan). I haven’t yet tried this technique but plan to.
You want to cook this until the meat is falling of the bones. So much so that the chicken thighs are not entirely intact when you’re done cooking. For that reason I recommend adding a few extra thighs – assuming you count two thighs per person, go with 10 thighs for four people.
This is a great recipe to make for a crowd so don’t shy away from doubling it. Last year I treated myself to a big 13-1/4 quart Le Creuset Dutch oven in Marseille (classic blue). I had been eyeing the one my brother had for a few years and decided it was time. And, despite it being the heaviest kitchen accessory I own, it has been a great investment for making things like a double recipe of Coq au Vin or lots of chili. I use it more than I thought I would.
The first time I made this recipe Ed couldn’t get enough of it and he was even more happy with the leftovers the following day. And, friends we’ve served it to have been very pleased, as well.
In addition to good ingredients, your time and patience are needed as this recipe takes about 4 to 5 hours from start to finish. Please do not try to rush the process.
Shopping Tip: If you’re in the market for a 13-1/4 quart Le Creuset Dutch oven and live near a Le Creuset outlet store, please go there to buy one. I saved about $200 (this size retails for around $550) and it was a first, not a second, which is what I would have expected from an outlet store. Their color selection may be limited but for that kind of savings it’s worth it. They told me they always carry their traditional colors – flame, red and blue.
| Coq au Vin | Print |
- 6 ounces thick cut bacon, chopped
- 10 chicken thighs (with skin and bones)
- Kosher salt and freshly ground black pepper
- 3 carrots, peeled and chopped
- 3 celery stalks, minced
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 4 cups (or more) Burgundy Red (PInot Noir) wine (~1-1/4 bottle)
- 6 ounces (1 can) tomato paste
- 1 quart chicken stock
- 12 sprigs thyme
- 6 sprigs rosemary
- 2 bay leaves
- 1 to 2 tablespoons olive oil
- 1 pound of assorted wild mushrooms, cleaned and sliced
- In a large Dutch oven (at least 6 quarts) over medium-high heat, cook bacon, stirring often until bacon is crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon to a paper towel-covered plate to drain.
- Drain off all but 1 to 2 tablespoons of bacon fat (or drain it all and use 1 to 2 tablespoons of olive oil). Season chicken all over with salt and pepper. Over medium-high heat, cook chicken in batches (being careful not to crowd it) until browned, about 5 minutes per side. Transfer to a clean plate.
- Over medium-high heat, cook carrots, celery and onion until soft, about 8 to 10 minutes. Add garlic and cook for 1 minute.
- Preheat oven to 350°F.
- Stir in 1 cup of wine and tomato paste; simmer for 2 to 3 minutes. Add remaining 3 cups of wine. Boil until wine is reduced by half, about 15 to 20 minutes.
- Return bacon and chicken to Dutch oven.
- Add chicken stock.
- Tie the thyme and rosemary sprigs together with kitchen twine and add to Dutch oven along with bay leaves.
- Bring chicken mixture to a boil and cover. Transfer to oven and braise until the chicken is tender, about 1-1/4 to 1-1/2 hours.
- Meanwhile, heat 1 tablespoon of olive oil in a large pot (5 quarts) over medium heat. Add mushrooms and sauté until browned, about 5 minutes.
- Transfer chicken from Dutch oven to the pot with mushrooms; keep warm.
- Simmer sauce over medium heat until reduced by ⅓, about 20 minutes. You may want to skim some fat off the top of the sauce.
- Season with salt and pepper. Remove tied herbs and bay leaves. Add mushrooms and chicken to the sauce. Serve warm.
* Dish can be made 3 days ahead. Chill uncovered until cold and then cover. Rewarm chicken over medium-low heat or in a 350°F oven for 20 minutes.
* Recipe can be doubled using at least a 13 quart Dutch oven.
The biggest difference between our recipes is that I use salt pork instead of bacon. Either way, this recipe is a winner! I just wish it would stay cool enough to make it more often in the winter.
David – Ah, I’ve never used salt pork for anything. I knew this recipe was good but now I’m even more sure since it’s close to your recipe!
Julia Child boils her bacon first before adding to her beef Bourguignon. I do this when I follow her recipe, but I’m never sure why. We must be on the right track.
Susie – If Julia’s doing it, then it must be a good thing! I plan to try it next time.