Easy Coq au Vin Recipe | Chicken Stew with Red Wine

Easy Coq au Vin Recipe | Chicken Stew with Red Wine

Easy Coq au Vin Recipe | Chicken Stew with Red Wine

This easy Coq au Vin recipe is all about making the traditional, authentic chicken stew with red wine as simply as possible. We’ll be cooking the Coa au Vin in a Dutch oven. If you don’t have a good, ovenproof pan with a lid, check out this affilliate link to grab one for yourself! (I earn a commission per purchase from the previous link.)

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Beautiful pieces of chicken, damn-near melted onions and caramelised mushrooms all wrapped up in a red wine sauce.

Introduction

I adore French food. Outside of the more exotic cuisines I fell in love with first, French was the first to really take my fancy. With its natural elegance and seeming simplicity, French food perfectly marries the accessibility of peasant food to the grandeur of a far more decadent cuisine.

I am actually a big fan of English food. But I know well it’s appalling reputation. And as much as I might disagree in a number of respects, I have to admit its reputation does have at least a little basis in fact.

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I bring up English food for one simple reason. It serves to highlight my fascination with French cuisine. French food seems to be to be the very pinnacle of rustic home cooking. Visually simple, yet filled with layers of complexity, French dishes always seem to be made with love, time and attention.

Take a look, for example, side by side, at, say, a cottage pie and a Coq au Vin. Now tell me you don’t see where I’m coming from?

Simple, easy and delicious, this Coq au Vin recipe is everything you need.
Simple, easy and delicious, this Coq au Vin recipe is everything you need.

About the dish

Coq au Vin is in many ways a deceptively simple dish. The name simply means chicken and red wine. And that’s kind of the principle of the dish.

Around that, there are still a number of staple ingredients which are always included. But there are different approaches to cooking it.

Mushrooms, baby onions and bacon are amongst those always included. But can be cooked as part of the dish itself or as a garnish to be added afterwards.

A little thyme, maybe a bay leaf and some peppercorns and we’re pretty much there. If you keep it simple, it really is that simple.

About this dish

I described above the way in which the same ingredients can be incorporated into the dish through different means. In this version of the dish we’re going to keep it very, very simple and cook everything together.

To bring the depth of flavour and texture that might be lost by doing so, we’re going to cook the dish in the oven. During the last quarter of the cooking time, we will remove the lid of the pot and allow the top layer to really roast and crisp up. That brings back all of the texture you otherwise lose by cooking all of those ingredients together.

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Everything else is pretty much by the book. We’re using only the legs of the chicken to avoid the breast meat drying out. If you were to use chicken breast, I would recommend marinading it in the red wine beforehand and cooking it only for a short time.

A quick guide | Easy Coq au Vin Recipe

We’ll start by reducing our wine with a few aromatic ingredients. Onion, carrot, garlic, a bay leaf and some thyme. You can throw in some celery if you have some available.

It’s then a simple case of chopping everything up and making everything available for when we need it.

We’ll wash and chop up our mushrooms, then peel our tiny, baby onions. The latter takes a little while. But they do have a certain character that chopped up onion simply doesn’t have.

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Then we’ll chop up our bacon, a little extra garlic and, if necessary, break down our chicken legs. We will then dust the legs very liberally with flour.

We’ll fry off the bacon in oil until it starts to crisp up, followed by the mushrooms and the floured chicken.

Once that begins to sear, we’ll throw the baby onions into the pot and we’ll keep going until everything is nice and colourful. Then we’ll add our red wine reduction and pop everything straight in the oven, where we’ll cook it for an hour and a half before removing the lid and cooking it for a further hour, checking the liquid level as we go so that we can top up if necessary.

A few final things to remember

  • Only use the legs if you’re going to follow this recipe precisely. Chicken breast would not be terrible cooked in this manner. But it would be far from the best approach.
  • Carrots are often added to Coq au Vin as well. I chose not to purely for the sake of simplicity. Not that carrots are a particularly challenging addition! If you would like to add them, peel them, chop them up and throw them in!
  • Don’t rush it. Reducing the wine takes time. You really want it to take on all of those wonderful flavours. The chicken itself also benefits from a long, slow cook, that allows it to take on all of the wonderful flavours of the wine and the other beautiful ingredients.
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Similar Recipes & Useful Sides

Easy Pork & Sausage Cassoulet – Another wonderful stew right here. This time with pork, sausage and beans.

Delicious, Fruit Moroccan Lamb Stew – A Morrocan dish this time. A lovely, fruity lamb stew in the style of a traditional tagine!

The Easiest, Tastiest Beef & Ale Casserole – And all the way back to beef! This time with ale, rather than red wine.



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Easy Coq au Vin Recipe | Ed-Chef

Easy Coq au Vin Recipe | Chicken Stew with Red Wine

Ed Chef
This easy Coq au Vin recipe is all about making the traditional, authentic chicken stew with red wine as simply as possible.
Prep Time 2 hrs
Cook Time 2 hrs
Course Main Course
Cuisine French
Servings 2

Ingredients
  

  • 2 Whole Chicken Legs leg and thigh
  • 1/2 btl Red Wine
  • 1 lrg White Onion
  • 1 Carrot
  • 5 cloves Garlic
  • 1 Bay Leaf
  • 1 handful Thyme
  • 2 rashers Bacon
  • 2 cups Button Mushrooms
  • 1 cup Baby Onions
  • Plain Flour
  • Butter
  • Cooking Oil
  • Salt
  • Black Pepper

Instructions
 

Prep

  • Roughly chop your onion, carrot and 3 of the 5 cloves of garlic
  • Tie your bunch of thyme so it doesn’t separate, either with a long, strong piece of the thyme itself or with a little string.
  • In a pan on a low heat, pour in half a bottle of red wine and add the thyme, bay leaf, chopped onions, carrot and garlic. Reduce slowly for a couple of hours.
  • Peel your baby onions and chop your mushrooms either into halves or quarters, depending on their size.
  • Slice your bacon into suitably sized pieces, more akin to lardons.
  • Crush the remaining two cloves of garlic and set them aside.
  • If needs be, separate the chicken pieces into thighs and legs, then dust liberally with flour.

Cook

  • Pre-heat an oven to 180c.
  • In an ovenproof pan for which you have a lid, fry the bacon in oil until it begins to cook. You want the pan on medium-high heat.
  • Add the mushrooms and the chicken and fry until everything starts to brown.
  • Add the baby onions and season everything with salt. Keep stirring so that the flour doesn’t burn.
  • Once the onions have started to colour, strain the reduced wine into the pan and stir to bring to temperature.
  • Once it begins to simmer, put the lid onto the pot and transfer to the oven, cooking for roughly an hour and a half. You might want to check the liquid level as it cooks. If it reduces too far, just add a little water.
  • Once that hour and a half is up, remove the lid and cook for a further half an hour to crisp up the top layer.
  • You can then remove the Coq au Vin from the oven and season with any additional salt and black pepper you might require. You could also stir in a little butter at this stage if you would like to further thicken the sauce.
Keyword Chicken, chicken stew with red wine, chicken with red wine, coq au vin, coq au vin recipe, easy coq au vin recipe

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