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    Burgundy Chicken with Wine and Herbs (Coq au Vin)

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    Pixicook editorial team

    A rich and flavorful French dish made with chicken, red wine, and an array of aromatic herbs and vegetables.

    Ingredients for Burgundy Chicken with Wine and Herbs (Coq au Vin)

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    serves
    4 peoplechevron
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    Chicken Legs And Thighs

    0 lb

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    Kosher Salt

    teaspoons

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    Freshly Ground Black Pepper

    teaspoons

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    Hearty Red Wine

    cups

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    Bay Leaf

    each

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    Fresh Thyme Leaves, chopped

    teaspoons

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    Lardons, diced into 1/4-inch pieces

    0 oz

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    Extra Virgin Olive Oil

    tablespoons

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    Large Onion, diced

    each

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    Large Carrot, peeled and diced

    each

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    Mushrooms, halved if large, sliced

    0 oz

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    Garlic Clove, minced

    each

    Substitute chevron-down

    Tomato Paste

    teaspoons

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    All Purpose Flour

    tablespoons

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    Brandy

    tablespoons

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    Unsalted Butter

    tablespoons

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    Peeled Pearl Onions

    0 oz

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    Sugar

    pinches

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    White Bread, cut into triangles, crusts removed

    slices

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    Flat Leaf Parsley, chopped

    cups

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    How to Make Burgundy Chicken with Wine and Herbs (Coq au Vin)

    1. Marinate the chicken

    Start by seasoning the chicken with 2.25 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. In a large bowl, combine the chicken with 3 cups of hearty red wine, a bay leaf, and 1 teaspoon of chopped fresh thyme leaves. Cover and refrigerate for at least 2 hours or overnight to infuse the chicken with deep, rich flavors.

    2. Render the lardons

    When ready to cook, begin by rendering the fat from 4 ounces of lardons in a large Dutch oven or heavy-bottomed pot. Cook on medium heat until the pieces are golden and crisp, about 10 to 15 minutes. Use a slotted spoon to transfer the lardons to a paper towel-lined plate.

    3. Brown the chicken

    Next, pat the marinated chicken dry with paper towels. Brown the chicken pieces in the lardon fat over medium-high heat, adding extra olive oil if needed. Allow about 3 to 5 minutes per side for a rich, flavorful crust to form. Transfer the browned chicken to a plate and set aside.

    4. Sauté vegetables

    In the same pot, sauté the diced onion, carrot, and mushrooms with a pinch of salt for about 8 minutes until the vegetables start to soften. Add the minced garlic and 1 teaspoon of tomato paste, cooking for another minute to blend the flavors. Stir in 1 tablespoon of all-purpose flour and cook for an additional minute to remove the raw flour taste.

    5. Add brandy and marinade

    Carefully add 2 tablespoons of brandy to the pot and ignite it with a match, letting the alcohol burn off completely. Pour in the reserved marinade, bringing the mixture to a boil and then reducing it to a simmer for about 12 minutes, allowing the flavors to concentrate.

    6. Simmer the chicken

    Return the chicken and half of the cooked lardons to the pot, cover, and let it simmer gently for 1 hour. This slow cooking process tenderizes the chicken and melds the flavors. After an hour, uncover the pot and continue simmering for another 15 minutes to thicken the sauce.

    7. Cook pearl onions and mushrooms

    While the chicken simmers, heat 1 tablespoon of butter and 2 tablespoons of oil in a nonstick skillet. Sauté the pearl onions with a pinch of sugar and a little salt for about 15 minutes until they are golden and tender. Add the remaining mushrooms and cook for another 5 to 8 minutes.

    8. Prepare croutons

    In the same skillet, melt 2 tablespoons of butter with 1 tablespoon of oil. Toast the bread triangles until golden on both sides, about 2 minutes per side, to create delightful croutons.

    9. Combine and serve

    To serve, combine the sautéed pearl onions, mushrooms, and remaining lardons with the chicken. Baste everything with the rich, thickened sauce. Garnish with additional chopped parsley and arrange the croutons on the side. The final dish should be vibrant and aromatic, a true testament to the classic Coq au Vin.

    Variations

    Beef Bourguignon

    Replace the chicken with beef, preferably a tougher cut like chuck that benefits from long, slow cooking. This variant will yield a rich, hearty stew.

    Coq au Riesling (Chicken with Riesling Wine)

    Swap the red Burgundy for a dry Riesling or another aromatic white wine. This will result in a lighter, brighter dish that's perfect for spring or summer.

    Coq au Vin Blanc

    Use a full-bodied white wine and chicken, but add cream towards the end of cooking for a richer, creamier sauce.

    Seafood in White Wine Sauce

    Use a firm white fish, scallops, or shrimp, and swap to a white wine, such as Chardonnay. This lighter version cooks faster and offers a seafood twist on the traditional wine-based stew.

    White Coq au Vin

    Use a dry white Burgundy or a Chardonnay instead of red wine. This will result in a lighter sauce with a different acidity profile.

    Pitfalls and tips

    Quality of Ingredients

    Select a good quality, full-bodied red Burgundy wine and free-range, organic chicken for the best flavor and texture.

    Simmering

    Cook the Coq au Vin slowly and gently to allow flavors to meld and chicken to become fork-tender.

    Browning the Chicken

    Dry the chicken pieces with paper towels and thoroughly brown them to develop rich flavors through the Maillard reaction.

    Deglazing the Pan

    Deglaze the pan with wine or brandy after browning to lift the fond and pack the dish with flavor.

    Cooking the Vegetables

    Sauté onions, carrots, and mushrooms until caramelized to add sweetness and umami to the dish.


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