Classic French coq au vin

Classic French coq au vin

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Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com
"This recipe has been updated to improve your cooking experience (November 2023). This classic French coq au vin is a very special recipe for Kitchen Stories, not only because it’s incredibly delicious, but also because it was the very first Kitchen Stories recipe ever published. Filmed in 2013 in a rented cottage somewhere in Germany, the French classic quickly emerged as one of the crowd favorites on Kitchen Stories and still stands out among our ever growing collection of recipes. While we've had plenty of other coq au vin variations floating around in our heads over the years (check out our coq au riesling made with white wine, for example), this one-pot recipe holds a very special place in our hearts (and stomachs!) Serve with mashed potato, crusty bread or thick cut tagliatelle noodles for wholesome, comforting dinner."
Difficulty
Medium 👍
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
chicken legs
3 strips
bacon
100 g
button mushrooms
5
shallots
200 g
waxy potatoes
2
carrots
1 tbsp
butter
1 tbsp
tomato paste
400 ml
red wine
350 ml
chicken stock
1
bay leaf
2 sprigs
thyme
1 sprig
rosemary
2 tbsp
starch
salt
pepper
oil (for frying)
red wine (for serving)

Utensils

cutting board, knife, peeler, frying pan (large, with lid), tongs, bowl (small)

Nutrition per serving

Cal1455
Fat80 g
Protein76 g
Carb72 g

  • Step 1/5

    Cut the chicken legs in half down the joint, so you are left with the thigh and the drumstick pieces. Cut the bacon into thin strips. Halve the mushrooms, peel and quarter the shallots. Peel the potatoes and cut into approx. 2 cm/ 0.8 in. pieces. Peel the carrots and cut into approx. 1 cm/ 0.4 in. thick slices.
    • 2 chicken legs
    • 3 strips bacon
    • 100 g button mushrooms
    • 5 shallots
    • 200 g waxy potatoes
    • 2 carrots
    • cutting board
    • knife
    • peeler

    Cut the chicken legs in half down the joint, so you are left with the thigh and the drumstick pieces. Cut the bacon into thin strips. Halve the mushrooms, peel and quarter the shallots. Peel the potatoes and cut into approx. 2 cm/ 0.8 in. pieces. Peel the carrots and cut into approx. 1 cm/ 0.4 in. thick slices.

  • Step 2/5

    Heat a little oil in a large pan. Salt the chicken thighs and fry all over until the meat is golden brown on both sides. Then remove the chicken thighs from the pan.
    • oil (for frying)
    • salt
    • frying pan (large, with lid)
    • tongs

    Heat a little oil in a large pan. Salt the chicken thighs and fry all over until the meat is golden brown on both sides. Then remove the chicken thighs from the pan.

  • Step 3/5

    Melt the butter in the same pan. Add the bacon, mushrooms, shallots, carrots and potatoes and fry for approx. 2–3 min., season lightly with salt and pepper. Add the tomato paste and fry briefly. Then deglaze with half the red wine and simmer for approx. 5 min. so that the alcohol evaporates and the liquid is reduced.
    • 1 tbsp butter
    • 1 tbsp tomato paste
    • 200 ml red wine
    • salt
    • pepper

    Melt the butter in the same pan. Add the bacon, mushrooms, shallots, carrots and potatoes and fry for approx. 2–3 min., season lightly with salt and pepper. Add the tomato paste and fry briefly. Then deglaze with half the red wine and simmer for approx. 5 min. so that the alcohol evaporates and the liquid is reduced.

  • Step 4/5

    Pour in the remaining red wine and chicken stock. Add the chicken, bay leaf, thyme and rosemary and simmer over medium heat with the lid on for approx. 30 min.
    • 200 ml red wine
    • 350 ml chicken stock
    • 1 bay leaf
    • 2 sprigs thyme
    • 1 sprig rosemary

    Pour in the remaining red wine and chicken stock. Add the chicken, bay leaf, thyme and rosemary and simmer over medium heat with the lid on for approx. 30 min.

  • Step 5/5

    Mix the cornstarch with a little water in a small bowl and add to the sauce, stirring constantly to thicken. Season again with salt and pepper if necessary. Serve with mashed potatoes, crusty bread or tagliatelle noodles.
    • 2 tbsp starch
    • salt
    • pepper
    • red wine (for serving)
    • bowl (small)

    Mix the cornstarch with a little water in a small bowl and add to the sauce, stirring constantly to thicken. Season again with salt and pepper if necessary. Serve with mashed potatoes, crusty bread or tagliatelle noodles.

  • Enjoy your meal!

    Classic French coq au vin
FAQ

The traditional red wine choice for coq au vin is Burgundy (pinot noir), but a more affordable Beaujolais (gamay) or a medium-bodied merlot will also work. Cabernet sauvignon tends to be too bold and tannic, so may overpower your dish. It’s a good idea to buy a good wine (something you’d like to drink) if you can. The better the quality of the wine, the better the flavor of your sauce, so avoid the cheap stuff if you can. There is also a lesser-known version of the dish that uses white wine for a Coq au Riesling, also called a Coq au vin blanc (for which we have a recipe). The rest of the ingredients remain the same, but the flavor is lighter and more acidic from the white wine. Riesling, pinot blanc and sauvignon blanc are all worthy choices for this iteration.

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