This delicious and comforting Coq au Vin is a classic French dish made famous by Martha Stewart. Slow-braised in rich red wine, tender chicken soaks up deep flavors of bacon, mushrooms, and herbs. It’s surprisingly easy to make with simple ingredients and tastes even better the next day. Serve with mashed potatoes or crusty bread for a perfect meal!
Recipe Ingredients:
- 4 chicken thighs
- 4 chicken legs
- 2 cups full-bodied red wine, such as Cabernet Sauvignon
- Coarse salt and freshly ground pepper
- 8 ounces slab bacon, cut into ½-inch dice
- 3 tablespoons extra-virgin olive oil, if needed
- 1 medium onion, finely chopped
- 8 garlic cloves, thinly sliced
- 10 white pearl onions, peeled
- ½ pound small cremini mushrooms
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons Cognac
- 1 chicken liver, coarsely chopped
- 2 bay leaves
- 5 fresh thyme sprigs
How To Make Coq Au Vin?
- Marinate the Chicken: Place the chicken in a large bowl and pour over the red wine. Cover and refrigerate for at least 8 hours or overnight for best flavor.
- Preheat the Oven & Prepare the Chicken: Preheat your oven to 160°C (325°F). Remove the chicken from the wine and pat dry with paper towels. Season with salt and pepper. Reserve the wine for later.
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until crisp (about 20 minutes). Transfer to a plate, leaving the drippings in the pot. If needed, add olive oil to reach 3 tbsp of fat.
- Brown the Chicken: Increase the heat to medium-high. Working in batches, sear the chicken until golden brown on both sides (4–5 minutes per side). Transfer to a plate.
- Sauté the Vegetables: Add the chopped onion to the pot and cook for 4–5 minutes until softened. Stir in the garlic and cook for 2 minutes until fragrant. Add the pearl onions and mushrooms, cooking for another 3–4 minutes until browned.
- Thicken the Sauce: Stir in the flour and tomato paste, cooking for 2 minutes to remove the raw taste. Pour in the Cognac and stir for 1 minute, letting the alcohol cook off.
- Add the Chicken & Wine: Return the bacon and chicken to the pot. Pour in the reserved red wine, then add the chopped chicken liver (if using), bay leaves, and thyme. Bring to a gentle simmer.
- Bake Until Tender: Cover the pot and transfer it to the oven. Cook for 45 minutes to 1 hour, until the chicken is tender and the sauce has thickened.
- Final Touches: Discard the bay leaves and thyme sprigs. Skim off any excess fat from the surface before serving.
Recipe Tips:
- Use Good-Quality Wine : The wine is the base of the sauce, so choose a full-bodied red like Cabernet Sauvignon or Pinot Noir. Avoid cheap cooking wine, as it affects the final taste.
- Sear the Chicken Well : Browning the chicken properly adds deep flavor to the dish. Make sure the skin turns golden brown before removing it from the pan.
- Don’t Skip the Marination : Let the chicken soak in wine overnight. This makes the meat tender and gives the dish its rich, deep flavor.
- Peel Pearl Onions Easily : Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off!
- Let It Rest for Better Flavor : Coq au Vin tastes even better the next day as the flavors blend together. If you have time, make it a day ahead for the best taste.
How To Store Leftovers
- Refrigerate: Let the leftover Coq au Vin cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, place the Coq au Vin in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheat: Pour the Coq au Vin into a pot and reheat over low heat, stirring occasionally, until the chicken is heated through and the sauce is smooth. Add a splash of water or broth if the sauce has thickened too much.
Nutrition Facts
- Calories: 384
- Total Fat: 24g
- Saturated Fat: 7.7g
- Cholesterol: 96mg
- Sodium: 768mg
- Potassium: 480mg
- Total Carbohydrate: 9.6g
- Dietary Fiber: 1.9g
- Sugars: 2.9g
- Protein: 28.8g
Check out More Recipes:
Martha Stewart Coq Au Vin
Description
This delicious and comforting Coq au Vin is a classic French dish made famous by Martha Stewart. Slow-braised in rich red wine, tender chicken soaks up deep flavors of bacon, mushrooms, and herbs. It’s surprisingly easy to make with simple ingredients and tastes even better the next day. Serve with mashed potatoes or crusty bread for a perfect meal!
Ingredients
Instructions
- Marinate the Chicken: Place the chicken in a large bowl and pour over the red wine. Cover and refrigerate for at least 8 hours or overnight for best flavor.
- Preheat the Oven & Prepare the Chicken: Preheat your oven to 160°C (325°F). Remove the chicken from the wine and pat dry with paper towels. Season with salt and pepper. Reserve the wine for later.
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until crisp (about 20 minutes). Transfer to a plate, leaving the drippings in the pot. If needed, add olive oil to reach 3 tbsp of fat.
- Brown the Chicken: Increase the heat to medium-high. Working in batches, sear the chicken until golden brown on both sides (4–5 minutes per side). Transfer to a plate.
- Sauté the Vegetables: Add the chopped onion to the pot and cook for 4–5 minutes until softened. Stir in the garlic and cook for 2 minutes until fragrant. Add the pearl onions and mushrooms, cooking for another 3–4 minutes until browned.
- Thicken the Sauce: Stir in the flour and tomato paste, cooking for 2 minutes to remove the raw taste. Pour in the Cognac and stir for 1 minute, letting the alcohol cook off.
- Add the Chicken & Wine: Return the bacon and chicken to the pot. Pour in the reserved red wine, then add the chopped chicken liver (if using), bay leaves, and thyme. Bring to a gentle simmer.
- Bake Until Tender: Cover the pot and transfer it to the oven. Cook for 45 minutes to 1 hour, until the chicken is tender and the sauce has thickened.
- Final Touches: Discard the bay leaves and thyme sprigs. Skim off any excess fat from the surface before serving.
Notes
- Use Good-Quality Wine : The wine is the base of the sauce, so choose a full-bodied red like Cabernet Sauvignon or Pinot Noir. Avoid cheap cooking wine, as it affects the final taste.
- Sear the Chicken Well : Browning the chicken properly adds deep flavor to the dish. Make sure the skin turns golden brown before removing it from the pan.
- Don’t Skip the Marination : Let the chicken soak in wine overnight. This makes the meat tender and gives the dish its rich, deep flavor.
- Peel Pearl Onions Easily : Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off!
- Let It Rest for Better Flavor : Coq au Vin tastes even better the next day as the flavors blend together. If you have time, make it a day ahead for the best taste.
Martha Stewart Coq Au Vin