Classic Coq au Vin
While I don’t keep a formal “Kitchen Bucket List,” sometimes I’m surprised there are still things left on this informal mental list. I mean, I cook every single day. How are there still dishes I haven’t tried? I guess that’s the beauty of cooking – there is always something new to learn and create.
Coq au vin is one of those things that I’ve been meaning to make forever. It sounds fancy, but it’s just a French phrase basically meaning “chicken with wine.” Whenever I see it on a restaurant menu, I immediately order it. It’s soul-warming comfort food at it’s finest. Chicken braised in red wine until it becomes melt-in-your mouth-tender, with pancetta (or bacon), mushrooms, onions and other aromatic veggies.
So what’s held me back this long from making it? The fact that almost every coq au vin recipe calls for two bottles of wine. For some reason, that just sounds daunting / extreme / expensive / excessive for one meal. Enter Gallo Family Vineyards Hearty Burgundy, which is celebrating it’s 50th anniversary in 2014 with a beautiful limited edition bottle. This rich, blended red wine comes in only one size – 1.5 liters. Yep, that really equals two standard-sized bottles of wine, but hey – it’s just one bottle to buy, which makes me feel better about the whole situation. And I actually scaled this recipe down a little bit, so that you can use half the bottle for cooking, and the other half for drinking with your meal.
So, let’s do this. Locate the nearest store that sells Hearty Burgundy and go pick some up. Make coq au vin with half of the wine. Invite some friends over. Serve them a beautiful meal. Toast to your kitchen bucket list success with the rest of the Hearty Burgundy. Repeat as necessary throughout the winter, when comfort food is needed daily. After dinner, be sure to connect with Gallo Family Vineyards on Facebook, Twitter, Instagram and YouTube.
Classic Coq au Vin
- 4 ounces pancetta, cut into ¼-inch cubes
- 1 whole frying chicken (about 4 to 4-1/2 pounds), cut into 10 pieces and patted dry
- Kosher salt and ground black pepper, to taste
- 12 ounces button mushrooms, quartered
- 3 large carrots, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 375 mL (1/2 bottle) Gallo Family Vineyards Hearty Burgundy
- 8 sprigs fresh thyme
- 1 bay leaf
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 1 bag (14 ounces) frozen pearl onions
- Chopped fresh parsley for garnish
- Preheat oven to 250 degrees F. In large Dutch oven, cook pancetta over medium-high heat 6 to 8 minutes or until browned. Transfer to bowl with slotted spoon.
- Sprinkle chicken with salt and pepper. In batches, add chicken, skin side down, to pan and cook 5 minutes or until deep golden brown. Transfer to plate.
- Add mushrooms to pan; cook 8 to 10 minutes or until browned. Transfer to bowl with pancetta. Add carrots and chopped yellow onion to pan. Cook 5 minutes or until onion is lightly browned, stirring occasionally. Add garlic and tomato paste; cook 1 minute, stirring constantly.
- Add 1 cup of wine to pan; cook 1 minute, scraping bottom of pan with wooden spoon. Add thyme, bay leaf, broth, chicken and remaining wine; heat to boiling. Cover pot with lid and transfer to oven. Cook 40 minutes or until chicken is no longer pink and internal temperature reaches 165 degrees F.
- Remove from oven; transfer chicken to plate. Strain cooking liquid through a fine-mesh strainer into a large bowl; discard solids. Put cooking liquid back in pan and place on stove over medium-high heat. In small bowl, mash together flour and butter. Heat cooking liquid to boiling; whisk in flour mixture. Reduce heat to medium and simmer 10 minutes or until thickened, skimming and stirring occasionally. Add pearl onions, pancetta and mushrooms and chicken to pot, simmer 5 minutes or until everything is heated through. Serve garnished with parsley.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. Sponsored posts help me pay for the costs associated with this blog, and help support me as I pursue a career in recipe development and food photography.
I was eating the leftovers at work and my colleague asked “What kind of meat is that purple stuff?” I explained with a simple “It’s Coq Au Vin, duh!” You making this dish has brought french cuisine to the masses. Nice job!
Thanks Nancy! I must say, this was totally worth all of the wine used! I saved all of the extra “sauce” too, so I didn’t waste any 🙂
This is on my bucket list too, Lori. And yes, one of the reasons I haven’t made it is how much wine is called for! I should just go buy a few of Gallo’s bottle and drink half of it while making this dish. Your coq au vin looks beyond delicious.
I’m so glad you used Chicken, since I don’t eat Beef and now thanks to you I can try this recipe at home 🙂 I bet the lovely veggies along with the Burgundy flavors this dish beautifully and it looks gorgeous!!
Coq au Vin is one of my favorites!! Your version looks absolutely amazing!
Thanks so much, Alida!
I had no idea that this dish was something so simple haha it sounds so fancy!
I think French words make it sound fancy, but it really is simple. A little time-consuming to make, since you cook everything in stages, but there’s nothing hard about it at all 🙂
Thank you, Conni 🙂
I love coq au vin! And, yours looks delicious!
Thanks so much, Sarah!
Thanks so much, Anne! I kind of researched and combined the best parts of several recipes for this 🙂
Haha, Hearty Burgundy sales go through the roof as Coq au Vin craze sweeps the nation!
Haha yeah, if I ever think I’ve run out of things to cook (will never happen), I can just crack open a baking or pastries book. *shudder*
Oh, thanks so much, Jennifer. This dish ended up looking much prettier in photos than it actually did in real life. I love it when that happens!
Thanks, Cindy! I guess that’s the thing I love about cooking. We’ll probably NEVER get to do it all, but we can have fun trying.
Thanks Dorothy! We ended up having a TON of extra sauce/onions/pancetta mixture after we finished eating the chicken. I just put it in a container and threw it all in the freezer. I figured I could simmer some chicken breasts in it sometime for a weeknight meal or something. Or…maybe it’ll just get all weird in the freezer. I guess time will tell…
Thanks so much, Jennie. As I was cooking, I was worried it wouldn’t be very nice to look at, seeing as how the chicken is basically purple and all 🙂 But I turned out way better than I imagined!
I love Coq au Vin – so good. I must make your recipe. Yum
Coq au Vin is one of my favorites. Your recipe looks fantastic.
Oh your coc au vin looks BEAUTIFUL!
I haven’t made coq au vin in ages… I mean, I cook chicken in wine all the time, but not this particular recipe…. yours looks so rich and delicious, I have to give it a try!
I haven’t made it yet either! Clearly you are going to spur us all into a coq au vin cooking spree. Seriously though, what’s not to love?
This is definitely on my bucket list as well. Sometimes I worry I’ll run out of things to cook, then I just take one glance at Pinterest or a magazine and have to laugh–I don’t think that’s ever going to happen! These photos are really gorgeous Lori! Love it.
Ohhhh your dish looks just amazing!! Simply perfect and your photos are just beautiful!!
Lori, this dish is absolutely stunning. Your photos, that chicken–delicious. Pinning!
Those onions, the mushrooms, the pancetta…all in a rich sauce that bronzes the chicken? Heaven!
I know what you mean, Lori about cooking all the time and there are still so many things I’ve never made. Your chicken looks so tempting!
Oh my goodness. Great job on taking Classic Coq au Vin to the next level. Absolutely gorgeous dish!
Thanks so much, Isabel. I was pleasantly surprised with how “pretty” it turned out.
YUM! It’s been years since I’ve made coq au vin…and now that I have some fabulous Gallo Hearty Burgundy in the house, I have no excuse! It looks magnificent!
I’ve always wanted to make Coq au vin!!! Totally adding this one to my must make list . . gorgeous!!!
Thanks so much, Alice!
This looks absolutely wonderful. I know what I’m doing with my next bottle of Hearty Burgundy!
Heck yes, Marjory! I knew what I was doing as soon as that Hearty Burgundy showed up!
Coq au Vin has been on my bucket list too. I see now that I need to move it up on the list and make it soon.
Have we already had a “bucket list” Sunday Supper? It sounds familiar, but maybe we should have another one?