You'll love the flavors of this classical provincial dish, Coq Au Vin. Enjoy the taste of France in your own home with this delicious dish.
If you’ve ever had Coq Au Vin then you understand how I feel about this classic French dish. The rustic provencal stew has a complexity of flavors that brings moans to the table. So when I was asked to develop a recipe using Better Than Bouillon® and Swiss Diamond® products, the idea of Coq Au Vin sprung into my mind.
Although this is a sponsored post, all of the opinions, text and images are honest and 100% mine.
I couldn’t wait to make this classic because of the products I had been sent for review. A chef’s job is always easier and more enjoyable when he has the right ingredients and tools.
If you’ve never heard of Swiss Diamond® before, make sure to visit their web page. Not only do they make some of the best cookware I’ve ever had the pleasure of using, there’s a little something for everyone.
Whether you like non-stick, premium stainless steel or induction cookware you’ll find cookware that will suit your needs.
The newest addition to their family is the Swiss Diamond® Prestige Cast Line of cookware. It’s freaking AWESOME!!
And when it’s time for new knives look no further than their line of Prestige Knives. The 8″ Chef’s Knife they sent me felt so good in my hands and cut so well that it made me weak in the knees.
But enough shop talk lets get to the star of the post, Coq Au Vin. As always I like to gather my ingredients together before I start to make the cooking process easier and more enjoyable. This is your Mise en Place (everything in its place).
One of a chef’s greatest tools and secret in any restaurant are good quality soup bases. Yes, we do make stocks from scratch when time permits, but even those need a little boost from time to time or just don’t make enough.
As expected my Coq Au Vin was ah-mazingly delicious. And one of the contributing factors was marinating the chicken ahead of time. Testing has revealed that marinating for as little as 20 minutes can really help the flavor, but I always like to marinate overnight whenever possible. Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
Use a ziplock bag and squeeze all the air out as you seal the bag. Place it in your fridge overnight (on a plate, just in case it leaks) massaging the bag a few times during the process.
There’s not a lot to the dish in terms of difficulty, but if there were two points I’d emphasize they’d be to braise the chicken without moving it for 7-8 minutes to get that rich crispness to the skin. And to sauté the mushrooms for at least 5-6 minutes to allow them to caramelize, building rich flavors in the process.
Coq Au Vin is a simple dish but as I stated in earlier, there is a complexity of flavors that makes you moan.
This classic is generally served with parslied buttered baby potatoes, but my wife loves mashed so I made a buttery mashed potato to go with my Coq Au Vin. Happy wife = Happy life.
If you’ve tried my Coq au Vin recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You'll love the flavors of this classical provincial dish, Coq Au Vin. Enjoy the taste of France in your own home with this delicious dish.
- 2 tablespoons extra virgin olive oil
- 6 slices bacon diced
- 8 ounces mushrooms
- 6 small white onions cut in half or quartered depending upon size
- 2-3 cloves garlic mashed
- 2 carrots peeled and rough cut
- 1/2 bottle of full-body red wine
- 2 tablespoons tomato paste
- 8 ounces Chicken Stock made with Better Than Bouillon® Premium Roasted Chicken Base
- unsalted butter
- 1 sprig thyme
- 1 sprig rosemary
- sea salt and black pepper to taste
- 4 large skin on, bone in chicken thighs
Add chicken to a 1-gallon zipper-lock bag. Pour in one cup red wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients or overnight for the best results.
- Preheat oven to 350°
- In a large Dutch oven or rondeau, cook bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered, about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Remove chicken from zipper-lock bag, discard wine, and pat dry.
- Season chicken with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat. Add chicken thighs skin-side down, and cook until browned, about 7 minutes. Turn and brown the other side, about 5 minutes. Don't move the chicken around while cooking, allow it to sear in place. Use a spatula to get under the chicken when turning being careful not to rip the skin.
Remove Chicken from pan setting aside until needed
Add mushrooms to pan and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes. Add bacon, wine, tomato paste, chicken stock, thyme and rosemary and bring to a simmer, stirring up any browned bits.
Add chicken back to pan, leaving skin side up and not submerged if possible. Transfer to oven and cook, uncovered, for 1 hour.
Remove pan from the oven and take the chicken out of the pan.
Add in two tablespoons of unsalted butter that has been rolled in flour, getting as much flour into the butter as possible. This is called a beurre manie and will thicken your sauce. Mix the beurre manie in well and allow to simmer over medium heat.
Return chicken to pot, spooning sauce on top. Garnish with remaining sprig of thyme or rosemary. Serve with potatoes, pasta, or rice.
Dee Dee says
Would you adjust the cooking time for chicken breasts? I’m not a fan of dark meat.
Chef Dennis Littley says
It would depend on the size of the chicken breasts, if they are much larger than thighs I would leave the time alone. Otherwise you can reduce it by about 15 minutes if they are the same size if you like. But this type of cooking, it shouldn’t make much difference leaving the cooking time as is.
Angela Cardamone @marathonsandmotivation.com says
This is one of my favorite dishes! I have not made it in ages, so I will try this recipe!!
Becca Wilson says
I have only ever heard of this dish but never had it. This looks like it would be absolutely delicious!
Nathan Tran says
That is amazing recipe:) My mom is gonna love it:) What a fantastic recipe for my family at this weekend
Tanya Connor says
Wow that looks so good! Delicious
Eloise says
my mother and grandmother (french women) used to make this dish for the family and it is SOOO good! . I haven’t had it in a looooong time, too long! This post brings back memories! I’ll have to make it for the family this week… thanks for the reminder ; )
Maggie @ Mama Maggie's Kitchen says
Chef, I’m sitting her drooling. I might have to make your recipe this weekend!
Angela Tolsma says
I like your two tips on braise and saute neither are things I would have thought to do. This sounds so delicious I haven’t made a good heavy meal like this in ages.
Marjie Mare says
Coq au vin is such a French dish that I have to try this weekend. The meat looks tender and juicy.
Chef Dennis Littley says
Thank you, we really enjoyed this dish!
Michaela Tighe says
& now I want everything from Swiss Diamond…thank you! Haha, amazing work – absolutely beautiful.
Chef Dennis Littley says
I love their products! Thank you!
Christa says
I love these images and the ease in which you share this recipe. It looks delicious!
Jolina says
This is one of those dishes that scare us! But you make it look so simple. Perfect for my Dad’s birthday dinner coming up.
Chef Dennis Littley says
It takes a little time to make but it’s not difficult at all. I hope your Dad enjoys it.
Stephanie says
I’ve heard of coq au vin before, but never knew what went into it. This sounds like something my family would really enjoy. I always try to marinate the meat overnight before cooking, it gives everything so much flavor!
Mia Voss says
I’m downloading this recipe for Charlie to make 😀 😀 !!
Chef Dennis Littley says
haha…. you guys will love it!
Lois Alter Mark says
Ooh, this looks amazing! I love coq au vin but have never considered making it myself. This just might be the encouragement I needed!
Jennifer says
The photos are amazing, great job capturing everything so elegantly. I’ve never had this before, it looks yummy and would love to make it in the future.
Kate Kreates says
This looks so good – my family would absolutely love this meal! May have to give your recipe a go…
Melitta says
I am a little confused, no.4 says to discard wine, do you mean throw out or put aside, also no.7 says to add wine.
Chef Dennis Littley says
#4 means that you discard the wine used in marinating, you don’t want to reuse that for anything.
#7 is adding new wine to the dish.
Have fun with the recipe!
Theresa says
Dear Chef, I made the Coq Au Vin on Saturday night and replaced butter with Earth Balance as I am severely allergic to Dairy. I also used Imagine Low Sodium Chicken Broth vs. the better than Bouillon. I must say the meal was amazing and one that I will make again!! People around the table begged me to “do it again”. Best compliment you can receive from dinner guests!
If you ever want a challenge – Dairy Free cooking – your recipes would be welcomed.
Chef Dennis Littley says
Hi Theresa
sounds like you made some delicious adjustments to the dish and I have used Earth Balance before and like it. I actually have a cow’s milk casein allergy but find that organic or European butter, and organic heavy cream doesn’t affect me. Most recipes I do can be swapped out for non dairy substitutes. They’ve gotten so good at the replacements, most people can’t tell
The Ninja Baker says
I’m sold on Better than Bouillon..And I’m now thinking Coq Au Vin is doable =)
Larry says
Your dishes always look sooo good and this one is no exception. I use those same bases as well. I rub my brisket in the beef base prior to spicing and smoking.
Chef Dennis Littley says
Thank you Larry, it means a lot to me seeing you stop by and comment on my recipes. You’re one of my original blogging friends!