Even though this is my food blog… This fantastic recipe for coq au vin is not mine actually but one of my sweet husband’s little culinary tricks and recipes he’s got up his sleeve. I granted him permission to step into my kitchen/office on one good condition that he would make me something outstanding and finger licking good. Lol.
And lo and behold, he did!
Coq au Vin (French Chicken & Red Wine Stew)
I love to make this French chicken stew a day in advance.
Because I think it tastes even better the day after! You surely know a couple of other stews that taste so much better if you let it rest for one night. Spaghetti sauce for instance. And chili con carne! Even meatloaf I have to admit.
Letting the stew chill overnight allows the sauce and flavors to rest and marinate and that’s why the whole dish gets that extra flavor kick. And you got yourself a great make ahead dinner for the next day.
But hey, you don’t necessarily have to put the finished coq au vin in the fridge overnight. Just add the mushrooms before right before it’s done and serve it the same day. It stays delicious nevertheless.
You can thicken that lovely red wine sauce in the end by adding the classic flour, starch or sauce thickener. However both the hubs and I prefer the lighter version without anything added.
- 1 ½ lbs chicken drumsticks (675 g)
- 3,5 oz salted bacon (100 g), diced
- 1 small onion diced
- 3 cups red wine (750 ml)
- a handful fresh herbs like thyme, sage, bay leaves, rosemary...
- 9 oz white mushrooms (250 g), roughly chopped
- 16 small fresh pearl onions or silverskin onions, peeled
- olive oil
Heat some olive oil in a non-stick pan. Then add the diced bacon and onion.
Cook over medium-high heat for about 4 minutes until the bacon starts to brown.
Then transfer this mixture to a plate and put it aside until later. Leave the bacon juices in the hot pan. Then add the chicken.
Brown the chicken quickly on all sides for 7 to 8 minutes. Add extra olive oil if necessary. Turn the chicken regularly. Then add the fresh herbs and the fried onion and bacon to the pan (I used bay leaf and rosemary). Season with a good dash of pepper.
Also add the red wine and peeled silverskin or pearl onions.
Bring the red wine and chicken to a good boil and then turn the heat very low. Cover the pan and simmer the chicken for an hour. Then turn off the heat and let the chicken cool in the red wine for another hour or put it in the fridge overnight. Add the chopped mushrooms (the next day). Place the chicken and wine sauce back over medium heat and cook for another 20 minutes until the mushrooms are soft. Then check the seasoning. Add extra pepper or salt to taste.
Scoop the coq au vin onto plates and serve hot.