French Coq au Vin

A timeless French dish where chicken is braised in red wine with bacon, mushrooms, onions, and herbs until tender, enveloped in a rich glossy sauce. With deep, layered flavours and a luxurious texture, this is a dish fit for a celebration yet simple enough for an elegant dinner at home. The key lies in marinating the chicken overnight and slow cooking until the flavours meld into perfection.

Instructions

1. 1

   Combine chicken, onions, thyme, bay leaf, and red wine in a bowl or dish. Marinate in the fridge for 12–24 hours.

2. 2

   Strain marinade, reserving wine and herbs separately. Pat chicken dry with paper towels.

3. 3

   Reduce the reserved wine in a saucepan by half over medium-high heat, skimming off any foam or impurities. Set aside.

4. 4

   Preheat oven to 180°C / 350°F (160°C fan). Season chicken with 3/4 tsp salt and 1/2 tsp pepper.

5. 5

   Heat 3 tbsp oil in a large oven-proof pot. Brown chicken thighs skin side down for 2–3 minutes, then flip briefly. Remove and set aside. Brown drumsticks on 3–4 sides (~5 minutes). Remove.

6. 6

   Cook bacon until golden, about 3 minutes. Transfer to tray with chicken.

7. 7

   Sauté mushrooms for 5 minutes until golden. Remove to a separate bowl.

8. 8

   Add onions to the pot and cook for 5 minutes until golden patches appear.

9. 9

   Melt butter in pot. Add garlic, cook 1 minute. Stir in tomato paste, cook 2 minutes. Add flour, cook 2 minutes more.

10. 10

    Gradually pour in beef stock while stirring to prevent lumps. Add reduced wine, stirring until smooth.

11. 11

    Return chicken, bacon, mushrooms, thyme, and bay leaf to the pot. Add 1/4 tsp salt and 1/4 tsp pepper. Stir well.

12. 12

    Bring to a simmer, cover, and transfer to oven. Cook for 45 minutes until chicken is tender but not falling apart.

13. 13

    Taste sauce and adjust salt if needed. Optionally rest overnight to deepen flavours, reheating gently before serving.

14. 14

    Serve over mashed potato or tagliatelle. Garnish with parsley and mop up sauce with bread if desired.

Recipe Notes

• Chicken – Bone-in, skin-on cuts are best for juicy, tender results. Keep breast whole if used, adding it only for the last 20 minutes to avoid overcooking.

• Onions – Pearl onions give the best presentation but are difficult to source in some regions. Substitute with pickling onions or regular onions cut into wedges.

• Wine – Pinot Noir is traditional, though other dry reds work. Quality does not need to be premium; long cooking transforms even modest bottles.

• Alcohol – Cooking removes most alcohol from the sauce, though some may remain in chicken marinated overnight. Consider this before serving to children.

• Mushrooms – White is traditional, though Swiss brown or cremini may be used. They should remain chunky for texture.

• Bacon – Preferably use a block cut into batons for better texture. Sliced bacon works but creates smaller pieces throughout the sauce.

• Stock – Beef stock provides depth and colour, though chicken stock can be used for a lighter version. Homemade is best; avoid powdered stock.

• Cooking method – Oven braising ensures even cooking and reduces stirring. Stove-top and slow cooker methods work but may require sauce reduction at the end.

• Tenderness – Chicken should be soft but still holding shape, not falling apart like beef bourguignon cuts.

• Resting – Allowing the dish to sit overnight enhances the richness and balance of flavours, mellowing any strong wine notes.

• Serving – Best with mashed potato or pasta to soak up the sauce. Fresh bread makes an excellent accompaniment.