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3 Common Mistakes to Avoid When Cooking Coq au Vin

Description:

Coq au Vin is a classic French dish that combines tender chicken, rich red wine, and aromatic vegetables for a luxurious, slow-cooked stew. Traditionally made with rooster, modern versions use chicken braised in Burgundy wine with mushrooms, pearl onions, and pancetta, creating a deep and savory flavor. This timeless recipe is perfect for a cozy dinner, a special gathering, or when you want to impress guests with authentic French cuisine. Follow this step-by-step guide to make the best Coq au Vin at home.

Coq au Vin Recipe

Ingredients:

For the Chicken Stew:
  • 1 whole chicken (cut into 8 pieces) or 4 bone-in, skin-on chicken thighs and drumsticks
  • Salt and black pepper, to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 4 oz (115g) pancetta or bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 ½ cups dry red wine (Burgundy or Pinot Noir)
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
For the Garnish:
  • 1 tbsp unsalted butter
  • 8 pearl onions, peeled
  • 8 oz (225g) cremini mushrooms, sliced
  • Fresh parsley, for garnish

Instructions:

1. Prepare and Brown the Chicken
  1. Pat the chicken dry and season with salt and black pepper. Lightly coat with flour.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on both sides (about 5 minutes per side). Remove and set aside.
2. Sauté the Pancetta and Vegetables
  1. In the same pot, cook the pancetta until crispy. Remove and set aside.
  2. Add the onions and carrots, sauté for about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
3. Deglaze and Simmer
  1. Pour in the red wine, scraping up any browned bits. Let it simmer for 5 minutes.
  2. Add the chicken broth, bay leaf, thyme, and seared chicken pieces. Bring to a simmer.
  3. Cover and cook on low heat for about 45 minutes, or until the chicken is tender.
4. Prepare the Garnish
  1. In a separate pan, melt the butter. Add the pearl onions and sauté until golden brown. Remove and set aside.
  2. In the same pan, sauté the mushrooms until browned.
5. Final Touches and Serving
  1. Remove the bay leaf and discard.
  2. Stir in the pearl onions and mushrooms, and let cook for another 10 minutes.
  3. Garnish with fresh parsley and serve hot with mashed potatoes or crusty bread.