Description
Classic Coq au Vin is a rich, comforting French dish featuring tender chicken legs slowly braised in red wine with aromatic herbs, bacon, shallots, and mushrooms. This timeless recipe brings out deep, complex flavors through marinating and slow oven cooking, resulting in a luscious sauce and perfectly cooked chicken.
Ingredients
Scale
Chicken and Marinade
- 2 Chicken Legs
- 1 Bottle Red Wine (750ml)
- 1 Medium Carrot (150g), sliced into rings at 45° angle
- 2 Sprigs Fresh Thyme
- ½ teaspoon Black Peppercorns
- 2 Bay Leaves
Other Ingredients
- 1 Head Garlic, halved across the cloves
- ½ teaspoon Salt
- 2 tablespoons Olive Oil (divided)
- 175 ml Chicken Stock (¾ cup)
- 30 g Softened Butter (2 tablespoons)
- 1 tablespoon Plain Flour
- 100 g Bacon Lardons (4 oz)
- 8–10 Shallots, peeled
- 150 g Small Chestnut Mushrooms (1½–2 cups), cleaned
Instructions
- Reduce Wine: Pour the wine into a 20cm (8″) saucepan and bring it to a boil. Cook until reduced by half, about 15 minutes, then allow to cool.
- Prepare Carrots: Cut the carrot into rings at a 45° angle.
- Marinate Chicken: Place chicken legs, carrots, thyme, black peppercorns, and bay leaves into a sealable bag or container. Pour over the cooled reduced wine and marinate for at least 4 hours, up to 12 hours.
- Drain and Dry Chicken: Remove chicken from marinade and let it sit in a colander for 15 minutes to drip dry. Separate the wine into a bowl and the carrots, thyme, and bay leaves into another. Pat chicken dry thoroughly with kitchen paper.
- Prepare Garlic: Cut the head of garlic in half across the cloves.
- Season Chicken: Sprinkle salt evenly on the chicken legs.
- Brown Chicken: Heat 1 tablespoon olive oil in a 24cm (10″) casserole or Dutch oven over high heat. Brown chicken on all sides, then remove and set aside.
- Sauté Marinade Vegetables: Add the reserved carrots, thyme, and bay leaves to the pan and cook for 2-3 minutes.
- Add Garlic and Liquids: Place the garlic cut side down in the pan. Pour in red wine and chicken stock and bring to a boil.
- Oven Braise: Return chicken legs to the pan, cover with a lid, and transfer to oven preheated to 150°C (300°F). Cook for 2 hours.
- Prepare Shallots and Mushrooms: Peel shallots and clean mushrooms while chicken cooks.
- Cook Bacon, Shallots, and Mushrooms: About 10-15 minutes before chicken is done, heat remaining olive oil in a 30cm (12″) nonstick pan over medium-high heat. Fry bacon lardons for 2-3 minutes stirring constantly. Add shallots and cook for 4-5 minutes, stirring until browned. Add mushrooms and cook for another 4-5 minutes. Set aside.
- Make Roux Paste: Mash softened butter and plain flour together in a bowl to form a paste.
- Thicken Sauce: Remove chicken and garlic from oven pan using a slotted spoon. Whisk in butter and flour paste until fully combined to thicken sauce.
- Add Vegetables and Finish: Stir in mushrooms, bacon, and shallots. Return chicken to the pan and slide back into the oven uncovered for a final 15-20 minutes to finish cooking and develop a rich glaze.
Notes
- The garlic cloves will fall out of their papery skins when serving. You can mash them into the sauce or serve whole, but be sure to remove the papery shell before eating.
- Allowing the chicken to marinate for up to 12 hours improves flavor depth.
- Browning the chicken thoroughly before braising enhances the final dish’s color and taste.
- Use a heavy casserole or Dutch oven to ensure even cooking in the oven.
Keywords: Coq au Vin, chicken braised in red wine, French chicken recipe, classic French dish, braised chicken legs, red wine chicken