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The Ultimate Coq au Vin Recipe: A Classic French Dish with Red Wine and Port Sauce

Coq au Vin with Red Wine and Port Sauce
Coq au Vin with Red Wine and Port Sauce
  • Preparation time
    50 min
  • Difficulty
    Intermediate
  • Number of servings
    10

A recipe for creating a rich coq au vin using red and port wine reduction.

Ingredients

  • 1250g chicken breast and thighs (equivalent to 10 pieces)
  • 50g unsalted butter
  • 20g vegetable oil
  • 1 litre CHEF® All Natural Chicken Stock
  • 30g CHEF® Thickened Veal Jus
  • 50g CHEF® Red Wine Reduction
  • 500ml dry red wine (such as Burgundy or Pinot Noir)
  • 100ml port wine
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper, to taste

  • 300g champignon mushrooms, quartered
  • 150g small pearl onions, peeled
  • 200g smoked bacon or pancetta, diced
  • 200g fresh parsley, chopped

Preparation

  • 1
    <h3><strong>Preparing the Chicken </strong></h3> <br></br> <p>- Heat the butter and oil in a large, heavy-bottomed pan over medium heat.</p> <br></br> <p>- Season the chicken with salt and pepper, then sear the pieces until golden brown on both sides (about 4–5 minutes per side). Remove from the pan and set aside.</p>
  • 2
    <h3><strong>Sautéing the Garnish </strong></h3> <br></br> <p>- In the same pan, cook the bacon until crispy, then set aside. </p> <br></br> <p>- Add the pearl onions and mushrooms to the pan and sauté until they develop a golden-brown color. Remove and set aside.</p>
  • 3
    <h3><strong>Building the Sauce </strong></h3> <br></br> <p>- Deglaze the pan with red wine, scraping up any browned bits from the bottom. </p> <br></br> <p>- Add the CHEF® All Natural Chicken Stock, CHEF® Thickened Veal Jus, and CHEF® Red Wine Reduction, along with the port wine, garlic, bay leaves, and thyme. </p> <br></br> <p>- Reduce the liquid by approximately 10% by simmering for 5-7 minutes. </p>
  • 4
    <h3><strong>Cooking the Chicken </strong></h3> <br></br> <p>- Return the chicken to the pan, submerging it in the sauce. </p> <br></br> <p>- Cover and simmer for 30-40 minutes, until the chicken is tender and infused with flavor.</p> <br></br>
  • 5
    <h3><strong>Final Touches </strong></h3> <br></br> <p>- Add the sautéed mushrooms, onions, and crispy bacon back to the pan, stirring gently to combine. </p> <br></br> <p>- Simmer uncovered for an additional 5 minutes to allow flavors to meld. </p> <br></br>
  • 6
    <h3><strong>Serving </strong></h3> <br></br> <p>- Sprinkle with fresh chopped parsley and serve hot, accompanied by creamy mashed potatoes or a crusty baguette.</p>

Pro Tips for the Perfect Coq au Vin

  • Choose the Right Wine: A full-bodied dry red wine like Burgundy, Pinot Noir, or Côtes du Rhône enhances the dish’s deep flavors.
  • Marinate for Extra Flavor: For an even richer taste, marinate the chicken in red wine and aromatics overnight before cooking.
  • Use Bone-In Chicken: If possible, opt for bone-in thighs and drumsticks for added juiciness.
  • Don’t Rush the Reduction: Allowing the sauce to reduce slowly intensifies the flavors, making the dish more complex.

Pairing Suggestions

  • Side Dishes: Mashed potatoes, buttered noodles, or crusty bread. 

  • Wine Pairing: Serve with the same red wine used in cooking, such as a Pinot Noir or a Côtes du Rhône. 

    This coq au vin recipe is a staple in French cuisine and a fantastic dish to master. Perfect for professional chefs and home cooks alike, this rich, hearty meal will impress guests and elevate your culinary repertoire.