A majestic Burgundian braise of chicken slowly simmered in a full bottle of red wine with mushrooms, pearl onions, and smoky lardons until the sauce becomes a glossy, wine-dark velvet. This is French comfort food at its most magnificent and soulful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate or shallow bowl
Garnishes: fresh thyme, pearl onions
Accompaniments: mashed potatoes, crusty bread
Instructions
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1
Season chicken pieces generously with salt and pepper. Heat oil and half the butter in a large Dutch oven over medium-high heat. Brown the chicken deeply on all sides, about 4 minutes per side. Remove and set aside.
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2
In the same pot, cook the vegetable shorteningons until crispy and golden. Add pearl onions and cook until lightly caramelized, about 5 minutes. Add mushrooms and sauté until golden. Remove all to a plate.
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3
Add garlic to the pot and cook 30 seconds. Pour in the cognac and carefully flambé (or let it reduce). Stir in the tomato paste and flour, cooking for 1 minute.
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4
Pour in the entire bottle of wine and the chicken stock, scraping up all the caramelized bits from the bottom. Add the bouquet garni and bring to a boil.
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5
Return the chicken pieces to the pot, nestling them into the wine. Cover with a lid slightly ajar and simmer gently for 45 minutes until the chicken is very tender.
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6
Add the vegetable shorteningons, pearl onions, and mushrooms back to the pot. Simmer uncovered for 15 more minutes to reduce the sauce to a glossy, coating consistency.
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7
Swirl in the remaining cold butter to enrich and add sheen to the sauce. Adjust seasoning, discard the bouquet garni, and serve in warmed bowls with buttered egg noodles or crusty bread, garnished with fresh parsley.
Did You Know?
The original coq au vin was made with a tough old rooster (coq) that required long braising in wine to become tender. Julia Child's televised version in 1963 single-handedly convinced America to fall in love with French cooking.
Chef's Notes
Equipment Tips
- dutch oven
- sharp knife
- tongs
- wooden spoon
Garnishing
fresh thyme, pearl onions
Accompaniments
mashed potatoes, crusty bread
The Story Behind Coq au Vin
Several legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. A related recipe, poulet au vin blanc, appeared in an 1864 cookbook. By the 16th century, coq au vin had solidified as a peasant dish in Burgundy, where local red wines were used to stew aging roosters, transforming tough, inedible meat through slow braising. The dish gained international fame through Julia Child, who featured it prominently in 'Mastering the Art of French Cooking' (1961) and on her television show, adapting it for American home cooks while preserving its Burgundian essence.
Coq au vin represents the soul of French peasant cooking: the transformation of humble ingredients into something magnificent through patient technique and good wine. It embodies the Burgundian philosophy that great cooking and great winemaking are inseparable. The dish also symbolizes the enduring appeal of French bistro cuisine, the tradition of unpretentious, deeply satisfying food that stands in contrast to haute cuisine. Julia Child's championing of the dish helped establish the American love affair with French cooking that continues to this day.
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