Description
A classic French dish, Coq au Vin features tender chicken legs slowly braised in a rich red wine sauce infused with garlic, thyme, and bay leaves, then complemented by sautéed bacon, mushrooms, shallots, and carrots. This hearty and flavorful meal is perfect for a comforting dinner that impresses with deep, rustic flavors.
Ingredients
Scale
Meat & Protein
- 2 Chicken Legs
- 100g (4oz) Bacon Lardons
Vegetables
- 150g (1 Cup) Carrots, sliced
- 8–10 Shallots, peeled
- 150g (1½–2 Cups) Small Chestnut Mushrooms
- 1 Head of Garlic
Liquids & Broth
- 1 Bottle (750ml) Red Wine
- 175ml (¾ Cup) Chicken Stock
Herbs & Spices
- 2 Sprigs Fresh Thyme
- ½ teaspoon Black Peppercorns
- 2 Bay Leaves
- ½ teaspoon Salt
Fats & Thickening
- 2 tablespoon Olive Oil
- 30g (2 Tbsp) Softened Butter
- 1 tablespoon Plain Flour
Instructions
- Prepare the chicken: Pat the 2 chicken legs dry with paper towels, then season them lightly with salt and pepper to enhance their flavor before cooking.
- Sear the bacon and chicken: Heat 2 tablespoons of olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add 100g of bacon lardons and cook until crisp. Remove bacon and set aside. In the same pan, add the chicken legs and brown them well on all sides until golden, about 5-7 minutes. Remove and set aside.
- Sauté vegetables: In the same pan, add peeled shallots, sliced carrots, and mushrooms. Cook over medium heat until softened and lightly browned, about 8 minutes. Add the whole head of garlic (halved horizontally) and cook for another 2 minutes until fragrant.
- Create the braising liquid: Pour in the entire 750ml bottle of red wine along with 175ml chicken stock. Add 2 sprigs of fresh thyme, 2 bay leaves, ½ teaspoon of black peppercorns, and ½ teaspoon salt. Stir to combine.
- Return meats to the pan: Place the browned chicken legs and cooked bacon lardons back into the pan, submerging them in the liquid as much as possible.
- Braise the chicken: Reduce the heat to low and cover the pan. Let the chicken simmer gently in the red wine mixture for about 1 to 1.5 hours or until the meat is tender and cooked through.
- Prepare the sauce: Once the chicken is cooked, carefully remove the chicken legs to a serving dish and cover to keep warm. Remove and discard the bay leaves and thyme sprigs from the sauce. In a small bowl, mix 30g softened butter with 1 tablespoon of plain flour to create a beurre manié (butter and flour paste).
- Thicken the sauce: Whisk the beurre manié into the simmering sauce. Continue to cook over medium heat while stirring constantly until the sauce thickens to a glossy, velvety consistency, about 3-5 minutes.
- Serve: Pour the rich sauce with vegetables and mushrooms over the chicken legs, and garnish with any fresh thyme if desired. Serve hot with crusty bread or mashed potatoes for a complete meal.
Notes
- Make sure to brown the chicken well for maximum flavor and color in the sauce.
- Use a good quality dry red wine such as Burgundy, Pinot Noir, or Merlot for best results.
- You can substitute chicken legs with thighs or a whole chicken cut into pieces.
- Skim off any excess fat from the sauce before thickening if desired.
- The dish improves in flavor if prepared a day ahead and reheated gently.
- Serve with a side of creamy mashed potatoes, buttered noodles, or rustic bread to soak up the sauce.
Keywords: Coq au Vin, French chicken recipe, braised chicken, red wine chicken, classic French cuisine