Coq au Vin is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, tender onion and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. Coq Au Vin, rooster in red wine, is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. Originally recipes called for old barnyard fowl, roosters, and old laying hens. The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster.
Julia Child made Coq au Vin famous in her cookbook, MASTERING THE ART OF FRENCH COOKING. She frequently prepared it on her TV cooking show, The French Chef, and it was seen as one of her signature dishes. I debated between making Julia’s recipe and one by Ina Garten. I decided to go with Ina’s because I love her recipes and the photo in her book, BAREFOOT CONTESSA, BACK TO BASICS, really caught my eye. I have eaten Coq au Vin several times in the last month, once at The Captain’s Dinner on the cruise ship, and once in a lovely bistro in Paris and neither meal resembled Ina’s version of this classic recipe. They were delicious but looked like purple chicken with a few vegetables. Ina said she did a lot of experimentation with disappointing results until one of her TV show producers suggested that she adapt her beef bourguignon recipe to chicken…which is what she did…and the results are just what we expect…DELICIOUS!
The chicken I cooked, despite being simmered in red wine for several hours, didn’t take on that characteristic purple color. I browned it well before liquid was added to the pot and maybe that helped. Both Julia and Ina used whole chickens, but I bought whole leg pieces (leg and thigh), bone in, skin on, at Whole Foods. Both my French meals used this part of the chicken and I think dark meat stands up better to a robust red wine. Several of the recipes I read during my research suggested that the chicken be removed from the bone when served. I didn’t think the whole legs were as appetizing as they could be when they were cooked so I took this suggestion which I think made an easier to eat and a more appealing presentation.
The great thing about Coq au Vin is that it is so much better the day after it is cooked (just like beef bourguignon). I left the chicken intact until I was ready to reheat it just before serving, removed the skin and bones and let the pieces simmer with the vegetables and gravy until they were hot. I used 4 large leg/thigh pieces and cut the recipe in half for 4 servings.
Just before I left on my trip I received a beautiful set of wine glasses from WINE ENTHUSIAST, an amazing site that can fulfill all your wine related dreams from a custom wine cellar to an extensive selection of glassware and accessories. I received a set of red wine glasses from their Fusion Whirl Collection and look forward to serving our great Oregon pinot noirs in style. I live right in the middle of Oregon’s wine country and am enjoying learning about all our wonderful local wines. Many thanks, Wine Enthusiast!
- Good olive oil
- 8 ounces good bacon or pancetta, diced
- 2 (3-to 4- pounds) chicken, each cut into 8 serving pieces
- Kosher salt and freshly ground black pepper
- 1 pound carrots, cut diagonally into 1-inch pieces
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- ¼ cup Cognac or good brandy
- 1 750-ml bottle good dry red wine such as Burgundy
- 2 cups chicken stock, preferably homemade
- 1 bunch fresh thyme springs, wrapped in cheesecloth and tied into a little bundle
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided
- 3 tablespoons all purpose flour
- 1 pound frozen small whole onions
- 1 pound porcini or cremini mushrooms, stems removed and thickly sliced
- Preheat oven to 275 degrees.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 minutes, until slightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
- Add the carrots, onions, 1 tablespoon salt, and 2 teaspoons pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, STAND BACK!, and carefully ignite with a match to burn off the alcohol. Put the bacon, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme springs and bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 45 minutes, until the chicken is just no longer pink. Remove from the oven and place on top of the stove.
- Mash 2 tablespoons of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium saute pan, melt the remaining 2 tablespoons butter and cook the mushrooms over medium meat for 5-10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm
I have not made this in so long..Thank youf or the inspiration:)
YUm..love food like this..
All the flavors go so well together.
Monique recently posted..Poppies~Plus~
What I wouldn’t give to have this on my table tonight—magnificent!
Sue/the view from great island recently posted..Vanilla Bean Panna Cotta with Brandied Apricots
I have the cookbook and am so glad to have your endorsement for the recipe. I won’t fee the need to test it put before serving to guests.
Cathy~
This sounds SO incredible! I needed another recipe for chicken and this is it! Can’t wait till next grocery shopping day:) Thanks!
Blessings,
Aimee
This looks sooo good. I have that cookbook and have been thinking I should try her recipe for this. After seeing this post, I’m more convinced than ever. 🙂
Eileen recently posted..Creative Weekends…No. 1
I’d love to come to your house for dinner Cathy, this sounds wonderful!
The Café Sucre Farine recently posted..Avocado & Shaved Brussels Sprout Salad w/ Honey-Ginger Vinaigrette
I did make it once and ended up with purple chicken so I would definitely be interested in trying this recipe.
bellini recently posted..Empty Your Fridge with Spaghetti con Salsa
I can’t recall ever having a REAL Coq au Vin – it’s always been the purple chicken version. I SO much like the idea of a chicken bourguignon – that version makes much more sense!! And I’m sure I’ll enjoy it just as much with some good old Aussie Barossa Valley wines as a replacement for your Oregon tipples! Have a great weekend!
Red Nomad OZ recently posted..Ride the Ragged Ranges: Arkaroola’s RED-HOT Ridge-top Tour!
What a wonderful recipe. I love chicken and I’m planning to prepare this recipe soon. Thank you for sharing.
Betty @ My Cozy Corner
Betty recently posted..Spring Medley – Tablescape # 64
Glad to know that Ina’s recipe works so well. You did her proud.
Ciao Chow Linda recently posted..Lunch at Poggio Etrusco
That’s a lovely dish! Love the presentation. I like to use wine in my cooking too. It gives a nice flavour to the dish.
MaryMoh recently posted..My Memorable Trip Home (Arrival and Election)
“but looked like purple chicken with a few vegetables” – LOL. Yours looks delicious and now for my normal comment – Someday I must make this. It’s nice to have all those great wineries to explore.
Larry recently posted..Pork & Pork For The Blogger Party # 4 – News Article Link Fixed
Yum Cathy! My piano teacher used to cook this for us at his home in Venice, FL. He studied at the Sorbonne for several years. I don’t remember his chicken being ‘purple’ in color, but I do remember it was delicious.
Thanks for sharing how you made yours.
Rettabug recently posted..May Flowers Galore!
It looks wonderful!!!
Pam recently posted..Fruit Salad with Honey-Citrus Dressing
Cathy, you did a fabulous job of photographing your coq au vin. It’s not easy to get an attractive photo of this fabulous dish. I’ve been on the road and am behind in reading my favorite blogs. But I have really enjoyed all of your French photos and want more, more, more.
Sam
Sam @ My Carolina Kitchen recently posted..Luau at the Lake – 4th Annual Blogger Get-together
Love this dish. My Mom made it growing up. Truly is comfort food.
Liz @ Virtually Homemade recently posted..5 Top Ethnic Food Blogs
This looks delicious, Cathy! You served Asparagus, too. Yum! 🙂
~Judy
JG recently posted..Sewing or Sowing?
Great post. Thanks for extending my virtual vacation. When I want to feel like I can cook I rely on Ina. She restores my confidence. She always tests and then retests which can’t be said about other cookbook authors. I did not realize that browning the chicken kept it from turning so purple, now why did I not realize that???
And Sam is so correct about the photos. I have a difficult time trying to photograph certain foods. These are gorgeous.
Madonna/aka/Ms. Lemon recently posted..Peanut Cookies
I usually make Julia’s recipe, but I am an Ina devotee as well so I will give this one a try. I’m so glad that you get to set this one alight too. That is so dramatic and so French gourmet! Love it.
Karen Harris recently posted..Blogging and Contesting: Sparkling Lemon Ginger Cooler and a Cooking Contest Central Membership Giveaway
OK now I am hungry. This sounds just delicious! I am printing it now and placing it at the top of the pile of recipes to try.
Marilyn recently posted..Time for Tea
Comfort food at the very best! Looks wonderful! I have not made this in a very long time. Yours looks wonderful!
Linda recently posted..Alton’s Buttermilk Biscuits
Your photo looks wonderful, Cathy, and is making me want to make this recipe today. I love Ina’s recipes, too, and I do know what her beef bourguignon tastes like, so I know this would be wonderful.
Kitty recently posted..Spanish-Style Pork Kabobs
The coq au vin I made looked purple, and man was it delicious. I felt like the recipe I tried, my first, was somewhat of a cheaters recipe. I’d like to try a better version, and this looks like just the ticket.
Lea Ann (Cooking On The Ranch) recently posted..Salmon Saturday, Orange Roasted Salmon with Yogurt Caper Sauce
I’m finally back from my long blogger hiatus, and catching up with posts. I loved all your Paris photos on Facebook, and am longing to try this recipe. I’ve never had this! ‘Tis true. I’ll save this for cooler weather, because today it’s warm and sunny and very summery. It’s good to be back!
Foodiewife recently posted..Fresh Strawberry Pie and a Buttery Pie Crust
Cathy I never made this but I will attempt to make it come fall, I’m somewhat in grill mode right now. Every bit of this screams comfort, can’t wait to try it! I agree with everyone about your photos!
Marie recently posted..Grilled Vegetable Skewers
What beautiful Coq au vin, a classic for certain. Your presentation is a total knock-out. Compliments to you on a sumptuously photographed and utterly tempting post!
I made Coq au Vin for the first time this year and we loved it. I agree, your presentation off the bone is more appealing and I’m sure much easier to eat!
Glad you received some glasses too 🙂
I have always wanted to taste it.