The story goes that this was a peasant dish, a way to tenderize an old rooster with wine. Today, made with a good chicken, it’s pure elegance. It’s similar to Bœuf Bourguignon but somehow feels lighter, with a silky, wine-rich sauce that clings to the chicken and vegetables. It’s my go-to dinner party dish because it’s almost entirely made ahead of time.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 40 min | 1.5 hours | 2+ hours | 4-6 | Worth the effort |
Grab These
- 1 whole chicken, cut into 8 pieces, or 4 lbs chicken thighs
- 4 oz bacon, chopped
- 20 pearl onions, peeled
- 1/2 lb mushrooms, halved
- 3 cloves garlic, minced
- 1/4 cup brandy (optional, but highly recommended)
- 1 bottle (750 ml) red wine (Burgundy or Pinot Noir)
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- 3 tbsp flour
- 4 tbsp butter, softened
- Salt and pepper
Let’s Make It
Pat the chicken pieces dry and season well with salt and pepper. In a large Dutch oven, cook the bacon until crispy. Remove and set aside. Brown the chicken pieces in the bacon fat in batches, skin-side down first, until golden. Remove and set aside.
In the same pot, add the pearl onions and mushrooms. Cook until the mushrooms have released their liquid and are browned. Add the garlic and cook for 30 seconds. Now, for the drama: pour in the brandy. If you’re feeling brave, carefully flambé it by tilting the pan into the gas flame or using a long match. Let the flames subside.
Stir in the tomato paste. Pour in the wine and stock, and add the bouquet garni. Return the chicken and bacon to the pot. Bring to a simmer, then cover and cook on low heat on the stovetop (or in a 325°F/160°C oven) for about 1 hour, until the chicken is very tender.
Remove the chicken and vegetables to a platter. Discard the bouquet garni. Now, make a beurre manié: mash the flour and softened butter together in a small bowl until it forms a paste. Whisk this paste, a little bit at a time, into the simmering sauce to thicken it. Let it simmer for 5 minutes until the sauce is glossy and rich.
Return the chicken and vegetables to the pot to heat through. Serve garnished with fresh parsley.
My Two Cents
- Calories: About 600 per serving
- Storage: Keeps for 3 days in the fridge. The flavors improve overnight.
- Swaps:* Use white wine for a lighter Coq au Vin Blanc.
- Pro-Tip:* The beurre manié is a classic French trick for thickening sauces at the end without creating lumps. It gives the sauce a beautiful, silky finish.
You Asked, I’m Answering
Q: I’m nervous about flambéing. Do I have to?
A: Not at all! You can just let the brandy simmer for a minute to cook off the alcohol. The flambé just adds a subtle caramelized flavor.
Q: Can I use chicken breasts?
A: I don’t recommend it. Thighs and legs have more fat and connective tissue, which makes them perfect for slow, moist cooking without drying out.