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

Name: The Ultimate Coq au Vin Recipe: A Classic French Dish with Red Wine and Port Sauce
Total time: 3000 s
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; 300g champignon mushrooms, quartered; 150g small pearl onions, peeled; 200g smoked bacon or pancetta, diced; 200g fresh parsley, chopped

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

Garnish

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

Preparation

1

Preparing the Chicken

- Heat the butter and oil in a large, heavy-bottomed pan over medium heat.

- 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.
2

Sautéing the Garnish

- In the same pan, cook the bacon until crispy, then set aside.

- Add the pearl onions and mushrooms to the pan and sauté until they develop a golden-brown color. Remove and set aside.
3

Building the Sauce

- Deglaze the pan with red wine, scraping up any browned bits from the bottom.

- 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.

- Reduce the liquid by approximately 10% by simmering for 5-7 minutes.
4

Cooking the Chicken

- Return the chicken to the pan, submerging it in the sauce.

- Cover and simmer for 30-40 minutes, until the chicken is tender and infused with flavor.
5

Final Touches

- Add the sautéed mushrooms, onions, and crispy bacon back to the pan, stirring gently to combine.

- Simmer uncovered for an additional 5 minutes to allow flavors to meld.
6

Serving

- Sprinkle with fresh chopped parsley and serve hot, accompanied by creamy mashed potatoes or a crusty baguette.

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.