Serve this chicken with a side of Herb and Garlic Mashed Potatoes. And this French inspired Spinach Apple Salad with Walnuts and Blue Cheese for a starter. The sight of snow and a definite chill in the air makes me want to spend the day smelling the incredible aroma of coq au vin simmering away in my oven. Cold days are made for cozy and comforting stews. Don’t you think? The recipe for chicken slowly braised in red wine is truly outstanding. No special culinary training is required to ace this French classic. It takes very little effort and is the definition of rustic food. If chicken is not your first choice of meat, take a look at my Beef Bourguignon recipe. Similar flavours and equally as iconic in the French cuisine as Coq au Vin. I prefer making it in a deep cast iron pan but if you want to make life even easier, take a look at my Instant Pot Coq au Vin. It’s done in half the time the traditional recipe takes.
Is Coq au Vin difficult to cook?
I am usually on the lookout for the recipes that are tasty yet simple. This Coq Au Vin (French for “Chicken in Wine”) is one of those dishes. It is good enough to serve for a fancy dinner yet doesn’t require much hands-on time. It could be cooked a few hours in advance, and then reheated quickly right before dinner. This way you can relax, make yourself look pretty and avoid greeting your guests red-faced and sweaty. French cuisine is so impressive for its ability to be sophisticated, deeply satisfying and comforting at the same time. I have made Coq Au Vin numerous times. It’s a consistent crowd pleaser that doesn’t get old.
Ingredients
The rich taste in this wonderful dish comes from the quality ingredients and a few spices artfully put together. Here is what you will need:
Chicken thighs and legs. I prefer using chicken pieces with skin and bones but skinless, boneless will also work. Mushrooms, carrots and onions for your vegetables. Thyme and garlic for spices. Red wine and chicken stock for braising liquids. Finally, flour and butter for thickening the sauce and adding extra flavour.
What wine to use
You can guess from the name that wine is one of the main ingredients, alongside chicken. I am sure you have heard it before but I will say it again – only use wine that is good enough to drink. I have tried this dish with a bottle of homemade wine and I thought it tasted fine. Good but not memorable enough to make it my “dinner special”. It took me a few years before I came back to this recipe, cooking this time with a decent bottle of wine. That time I saw the magic of Coq Au Vin, the quality that stood the test of time and kept this dish on people’s tables for generations. Traditionally Burgundy wines are used in this recipe but don’t stress yourself if you can’t source a bottle. My favourite wines to use are Cabernet Sauvignon, Shiraz and Merlot. Medium-bodied wines work best as they won’t overpower the dish, and nothing too sweet. In the Alsace region of France, this dish is made with Riesling and is called Coq au Vin blanc.
Serving Suggestions
I heartily recommend serving a dish with a lovely, flavourful sauce like this one with something to soak up all that flavour. For that I serve coq au vin with mashed potatoes or potatoes au gratin and good crusty bread. You’ll definitely want to compliment the dish with a glass of nice French wine. Bon Appetit!
Storage and leftovers
You can store leftovers in a refrigerator for up to 4 days in an airtight container. The best way to reheat leftovers is on the stovetop set to low heat, and heating in a pan with a splash of water or stock to keep the sauce loose. Cover the pan with a lid or foil to keep the coq au vin from drying out. It will take at least 15 minutes but check to make sure the meat is hot in the middle. It is possible to freeze any leftovers for up to three months in an airtight container. Let them thaw completely before reheating.
More classic French chicken recipes
Chicken Provencal Chicken Casserole a la Normande Chicken in Wine and Mustard Sauce Chicken Chasseur
