Few dishes capture the soul of French country cooking like coq au vin. Rich, hearty, and full of depth, this slow-cooked chicken stew is a true classic — perfect for a cosy evening or an impressive weekend dinner. Despite its luxurious taste, coq au vin is rustic at heart and surprisingly simple to prepare.
A Little History
“Coq au vin” literally means “rooster in wine”. Traditionally, it was a way to make tougher birds tender by simmering them slowly in wine, bacon, and aromatic vegetables. Today, we usually use chicken, but the principle remains the same: slow cooking for unforgettable flavour.
The Recipe: Classic Coq au Vin
Ingredients (serves 4):
• 1 whole chicken (about 1.5 kg), cut into pieces
• 150g bacon lardons
• 300g small mushrooms, cleaned and halved
• 2 carrots, sliced
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 500ml full-bodied red wine (like Burgundy or Côtes du Rhône)
• 250ml chicken stock
• 2 tablespoons tomato purée
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 bay leaf
• 2 sprigs of thyme
• Fresh parsley for garnish
• Salt and pepper
Instructions:
1. Marinate (optional but recommended):
Place the chicken pieces in a large bowl. Add the wine, bay leaf, thyme, and half of the chopped onions. Cover and marinate overnight in the fridge. If short on time, you can skip this step, but it enhances the flavour.
2. Prepare the dish:
Remove the chicken from the marinade and pat dry (keep the marinade for later). Season the chicken pieces with salt and pepper.
3. Brown the bacon:
In a large casserole or heavy pot, cook the lardons until crispy. Remove with a slotted spoon and set aside.
4. Brown the chicken:
In the same pot, add a bit of olive oil if needed and brown the chicken pieces on all sides. Work in batches to avoid overcrowding. Remove and set aside.
5. Cook the vegetables:
In the same pot, sauté the remaining onions, carrots, and garlic until softened. Sprinkle over the flour and cook for 2 minutes, stirring.
6. Simmer:
Add the tomato purée and stir. Return the chicken and bacon to the pot. Pour over the reserved wine marinade and chicken stock. Bring to a simmer.
7. Add aromatics:
Add the bay leaf and thyme. Cover and cook gently on low heat for about 1½ to 2 hours, stirring occasionally.
8. Final touches:
About 20 minutes before the end, sauté the mushrooms in a separate pan with a little olive oil until golden. Add them to the coq au vin.
9. Serve:
Remove the bay leaf and thyme sprigs. Garnish with chopped parsley and serve with crusty bread, creamy mashed potatoes, or buttered noodles.
Tips for Success:
• Use a good-quality wine that you would happily drink — it makes a big difference.
• The dish often tastes even better the next day, once the flavours have had time to develop.
• Don’t rush the cooking; low and slow is the key!
Coq au vin is more than a recipe — it’s a taste of rural France, where food is made with patience, love, and a little good wine. Once you master it, you’ll find yourself coming back to this timeless dish again and again.
