Coq Au Vin, literally means in French, Rooster in (red) wine. It is a delicious dish made famous by the highly famed French chef, Julia Child. It is indigenous to the Burgundy region of France. In keeping with the tradition, it is nice to use a Pinot Noir, however this time, I used a Chateauneuf-du-Pape, (from the Rhone region of France) that was readily available. I have used both wines in this dish, and each time, it came out scrumptious. I recommend making this on the weekend, or when you have some free time. This will need 30 – 45 minutes in prepping time, including frying the chicken, then, an hour and fifteen minutes, (75 minutes) in the oven. You will have ample time to do some cleaning, while the chicken is simmering nicely in the oven.
There are many variations to this dish, but I always like to experiment, and put my spin on it. With today’s busy lives, it is hard to find all the ingredients, in order to keep the authenticity in some traditional dishes. If you can’t find a rooster, by all means, use a chicken, like I did. I am so excited to share with you my mouth-watering version of Coq Au Vin. You will be doing some juggling, so, grab your apron, your kitchen tools, and get cooking with me!
Serves: 4 -6 Degree of difficulty: Medium-difficult
Prepping time: 30-45 minutes, including frying the chicken. In addition to this, the chicken will cook in the oven for about 1 hour and 15 minutes.
- 1 – 4 lb. chicken, cut-up in eight pieces, skin off
- 1 cup red wine, ( I used a Chateauneuf-du-Pape which worked wonders, but a Pinot Noir will do just fine.
- 1/2 container of chicken broth low-sodium
- 6 garlic cloves, chopped
- 6 oz mushrooms, sliced
- 8 oz frozen pearl onions
- 1 tbsp. tomato paste
- 1/2 cup chopped tomatoes
- 1/2 cup whole-wheat flour
- 3 tbsp. olive oil, + more if necessary
- 1 tbsp. butter
- 3 strips of bacon, chopped
- salt and pepper to taste
- 6 sprigs of fresh thyme, + couple with the stems for garnish
- 1 bay leaf
1) Have your butcher, cut up the chicken in eight pieces, and remove the skin. Season chicken with salt and pepper and drench in flour. Remove all excess flour and set aside.
2) On medium-high heat, in a large Dutch oven pot, heat up 1 tbsp. olive oil, brown the bacon, remove and set aside. If the bacon rendered too much fat, remove some, but please, be careful. You can replace the fat with another tablespoon of olive oil.
3) PLEASE FOLLOW ME CAREFULLY HERE! In the same pot, brown the chicken, 2-3 minutes or so on each side, you will do this in batches. Remove and set aside. (Please do not attempt to taste the chicken, as it will still be raw on the inside.) This is where you will be doing some juggling, you can either turn the burner off, and start step #4, or do step 4 and 5 simultaneously,( only if you feel comfortable doing this.) If not, please do not forget, to pre-heat the Dutch-oven pot before starting step #5.
4) In a small frying pan, on medium-high heat, heat 1 tbsp. butter, and 1 tbsp. olive oil, sautee the sliced mushrooms until they are golden brown. DO NOT add any salt, as it will make them watery, and prevent them from getting a golden brown color. Set aside.
5) On medium-high heat, in the Dutch-oven pot, add 1 tbsp. olive oil, sautee the garlic until it releases its aroma, then add the tomato paste. Brown together as you see it in the picture. Deglaze with the wine for 1-2 minutes, add the chicken broth, chopped tomatoes, pearl onions, bay leaf, thyme, bacon, sautéed mushrooms. Mix well, add the chicken, and season the broth/sauce to taste with salt and pepper. (DO NOT TASTE IT, AT THIS POINT, CHICKEN IS STILL RAW) Bring to a quick boil, then turn the burner off.
6) In the meanwhile, pre-heat the oven to 350 degrees, place the pot, COVERED on the middle rack. Let it braise for about one hour and fifteen minutes in the oven, or until chicken is cooked through. Do not overcook as the chicken will fall apart. At the halfway point, be sure to give it a good stir. Continue cooking in the oven until the time is up.
Remove the chicken from the oven, and serve it with a side of brown rice, or potatoes. Your loved ones will enjoy this hearty and delightful meal.
I realize this is not a weeknight meal, but I hope you will give it a try, when you have a couple of hours to spare in the kitchen. I consider this, an affordable gourmet dish packed with amazing flavors, and beautiful aromas.
Wine pairing: Pinot Noir from the Burgundy region, or any medium-bodied red wine of your choice.
“I enjoy cooking with wine, sometimes I even put it in the food.”
Bon Appetit from Gina’s Kitchen
Thank you Julia Child for making cooking so much fun, and for teaching us so many tricks in the kitchen.