This classic coq au vin recipe is a French chicken stew with red wine and mushrooms! Such a great make ahead dinner… Serve it with mashed potatoes or fries!
It is time for a classic coq au vin recipe!
Do you know what that is?
Have you heard of this one before?
It is a French chicken in red wine stew with mushrooms! And also a great make ahead dinner by the way. Serve this classic stew with mashed potatoes or fries on the side!
Husband’s Recipe
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!
Easy Coq au Vin (French Chicken & Red Wine Stew)
I love to make this French coq au vin chicken stew a day in advance.
Why?
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 is why the whole dish gets that extra flavor kick.
And you got yourself a great make ahead dinner for the next day.
Make Ahead Stews
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.
I love to serve the coq au vin with mashed potatoes or fries.
And to finish dinner with a sweet French dessert: my velvety crepes suzette in orange sauce!
Enjoy!
Easy French Coq au Vin Chicken Stew Recipe
This classic coq au vin recipe is a French chicken stew with red wine and mushrooms! Such a great make ahead dinner.
- 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
- pepper
- salt
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.
Who invented coq au vin?
Coq au vin is a classic French dish that is believed to have been invented by peasants in the Burgundy region of France. It is said to have been created as a way to make tough and gamey roosters more tender and flavorful.
It is believed to have originated in Burgundy, France in the 19th century. The dish is usually prepared by first marinating the rooster (or chicken) in wine, then braising it with lardons, mushrooms, onions, and some seasonings.
Is coq au vin made with rooster?
Yes, traditionally coq au vin is made with rooster.
However, nowadays, it is more commonly prepared with chicken as roosters can be difficult to find. The dish is usually prepared by first marinating the poultry in wine, then braising it with lardons, mushrooms, onions, and some seasonings.
What type of chicken is best to use in stews?
For stews, it is best to use a chicken with more fat and collagen, like a stewing hen or a roaster chicken.
These types of chickens are ideal as they become more tender when cooked for a longer period of time.
Dark meat is also a great option for stews, as it has more flavor than white meat.
Do I need to buy an expensive chicken to make coq au vin or is a cheaper chicken also good?
You do not need to buy an expensive chicken to make coq au vin.
A cheaper chicken is also a good option as long as it is a good quality chicken. In general, for stews, it is best to use a chicken with more fat and collagen, like a stewing hen, or a roaster chicken.
These types of chickens are ideal as they become more tender when cooked for a longer period of time.
