What is the best type of wine to use for coq au vin?

The classic choice for coq au vin is a medium-bodied red wine, such as Burgundy or Pinot Noir, but any light or medium-bodied red wine, such as Merlot or Zinfandel, will work. You don't need to use an expensive bottle; just make sure it's a wine you'd enjoy drinking—no supermarket cooking wine!

Can I add pearl onions to this recipe?

Sure! I don't include them in this recipe because they can be difficult to find, and I actually prefer the stew without them. If you'd like to add them, brown them in butter and cook them thoroughly before adding them to the finished stew as a garnish.

Can I make coq au vin ahead of time?

Absolutely! Coq au vin tastes even better when made ahead, as this allows the flavors to meld and deepen. Prepare the dish up to 2 days in advance, cool it to room temperature, and then store it covered in the refrigerator. Reheat gently on the stove, stirring occasionally, until heated through. For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add right before serving.

Can coq au vin be frozen?

Yes, coq au vin freezes very well. Once cooled, transfer the dish to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. When ready to serve, reheat slowly on the stove, stirring occasionally, until it's heated through.

Coq au Vin - Once Upon a Chef

Coq au Vin

By Jenn Segal

Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.

Servings: 4

Prep Time: 30 Minutes

Cook Time: 1 Hour 40 Minutes

Total Time: 2 Hours 10 Minutes

Ingredients

3 tablespoons olive oil, divided
4 ounces diced pancetta (or bacon)
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin (see note)
Salt
Freshly ground black pepper
1 large yellow onion, roughly chopped
4 cloves garlic, roughly chopped
¼ cup Cognac
2½ cups red wine, preferably Burgundy or Pinot Noir
2½ cups chicken broth
1½ tablespoons tomato paste
2 teaspoons balsamic vinegar
1½ teaspoons sugar
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots, peeled and cut into ½-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour

Instructions

Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
Using a slotted spoon, transfer the cooked chicken to a plate.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
Using a fork and knife, pull the skin off of the chicken and discard.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)
Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Pair with

Nutrition Information

Per serving (4 servings)
Serving size: 2 chicken thighs
Calories: 1,470
Fat: 99 g
Saturated fat: 30 g
Carbohydrates: 32 g
Sugar: 11 g
Fiber: 3 g
Protein: 75 g
Sodium: 2,139 mg
Cholesterol: 432 mg