Coq au Vin

Servings4
CuisineFrench
dinnerfamily-friendlyone-panbatch-cooking

Ingredients

  • 1 ½ kgchicken thighs and drumsticks
  • 200 gthick-cut bacon, diced
  • 250 gpearl onions, peeled
  • 250 gbutton mushrooms, halved
  • 3 clovesgarlic, minced
  • 30 mltomato paste
  • 500 mldry red wine (Burgundy or Pinot Noir)
  • 250 mlchicken stock
  • 2bay leaves
  • 4 sprigsfresh thyme
  • 30 gbutter
  • 30 gflour
  • Salt (to taste)
  • Pepper (to taste)
  • Fresh parsley, chopped

Instructions

  1. Season chicken with salt and pepper. In a large Dutch oven over medium-high heat, cook bacon until crisp. Remove and set aside. Brown chicken pieces in the bacon fat, about 4 minutes per side. Remove and set aside.

  2. In the same pot, add pearl onions and cook until golden, about 5 minutes. Add mushrooms and cook another 3-4 minutes. Add garlic and tomato paste, cook 1 minute.

  3. Pour in wine and stock, scraping up browned bits. Add bay leaves, thyme, and bacon. Return chicken to pot. Bring to a simmer, cover, and cook in a 160°C oven for 45 minutes (or simmer on stovetop).

  4. Remove chicken and vegetables. Mix butter and flour into a paste (beurre manié), whisk into simmering liquid, and cook until thickened, about 3 minutes.

  5. Return everything to the pot, adjust seasoning, garnish with parsley.

Recipe by

Paul Nagle

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  • 1.5 kg chicken thighs and drumsticks
  • 200 g thick-cut bacon, diced
  • 250 g pearl onions, peeled
  • 250 g button mushrooms, halved
  • 3 cloves garlic, minced
  • 30 ml tomato paste
  • 500 ml dry red wine
  • 250 ml chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 30 g butter
  • 30 g flour
  • salt
  • pepper
  • fresh parsley, chopped

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Essential

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Beverage pairings

Wine

Yalumba The Signature Cabernet Shiraz

Medium-bodied red blend

$25–35

Earthy and structured with dark fruit; complements the braised chicken and rich sauce perfectly

Vivino

Penfolds Bin 389 Cabernet Shiraz

Full-bodied red blend

$35–45

Ripe plums and oak with firm tannins; matches the depth of coq au vin's wine-based sauce

Vivino

Cape Mentelle Cabernet Sauvignon

Medium to full-bodied Cabernet

$30–40

Blackcurrant and cedar notes with balanced acidity; ideal for the classic French preparation

Vivino

Beer

James Squire One Fifty Lashes Red Ale

Red ale

Caramel malt sweetness and moderate bitterness balance the rich, savory braised chicken dish

Little Creatures Pale Ale

Pale ale

Crisp citrus and floral notes cut through the buttery sauce and bacon fat without overwhelming the delicate flavors

Non-alcoholic

Sparkling mineral water with fresh herbs

Cleanses the palate between bites of rich braised chicken and creamy sauce

Unsweetened iced tea (black or herbal)

Light tannins provide a dry finish similar to wine; complements the earthy mushrooms and thyme

Fresh apple cider (non-alcoholic)

Subtle acidity and slight sweetness echo the wine reduction without alcohol

Ingredients

  • 1.5kgchicken thighs and drumsticks
  • 200gthick-cut bacon, diced
  • 250gpearl onions, peeled
  • 250gbutton mushrooms, halved
  • 3clovesgarlic, minced
  • 30mltomato paste
  • 500mldry red wine(Burgundy or Pinot Noir)
  • 250mlchicken stock
  • 2bay leaves
  • 4sprigsfresh thyme
  • 30gbutter
  • 30gflour
  • —salt(to taste)
  • —pepper(to taste)
  • —fresh parsley, chopped