Description
Coq au Vin is a classic French dish featuring chicken thighs and drumsticks slow-cooked in a rich blend of chicken and vegetable broth, infused with aromatic herbs, garlic, mushrooms, carrots, and pearl onions. This hearty and flavorful stew offers tender, golden-brown chicken enveloped in a luscious, savory sauce, making it a perfect comforting meal for gatherings or special dinners.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in and skin-on)
- 4 chicken drumsticks (bone-in and skin-on)
Vegetables & Aromatics
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, halved
- 1 cup pearl onions, peeled
Liquids & Broths
- 1 cup low-sodium chicken broth
- 2 cups vegetable broth
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Season generously with salt and pepper on all sides to enhance flavor.
- Brown the Chicken: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces skin-side down and brown them for 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and sliced carrots. Sauté for about 5 minutes until the onions become translucent. Add minced garlic and cook for an additional minute to release aromatic flavors.
- Cook Mushrooms: Add halved mushrooms to the pot and cook for 4-5 minutes until they start to soften, imparting earthiness to the dish.
- Add Tomato Paste: Stir in tomato paste and cook for another minute to develop richness and deepen the color of the sauce.
- Combine Ingredients: Return the browned chicken pieces to the pot. Pour in the chicken broth and vegetable broth, then add fresh thyme leaves, bay leaf, and dried rosemary for herbal depth.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot and reduce heat to low. Let it cook slowly for 1.5 to 2 hours, allowing flavors to meld and chicken to become tender.
- Add Pearl Onions: Remove the chicken temporarily and skim off any excess fat from the sauce. Add the peeled pearl onions to the pot, then return the chicken. Simmer together for an additional 15-20 minutes to soften the onions and continue flavor development.
- Final Seasoning and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the coq au vin hot, garnished with freshly chopped parsley for a fresh, vibrant finish.
Notes
- For best flavor, use bone-in, skin-on chicken pieces to create a rich sauce.
- Slow simmering is key to tenderizing the chicken and developing deep flavors.
- Peeling pearl onions can be done easily by blanching them in boiling water for a minute and then removing the skins.
- Using low-sodium broths helps control the salt level in the dish.
- Fresh herbs like thyme and parsley amplify the authentic French flavor profile.
