Coq au Vin is as quintessential to French cuisine as hamburgers are to American dining. This iconic dish, steeped in tradition, has been a comforting staple for generations. For me, it’s a nostalgic reminder of my childhood, evoking memories of my mother’s kitchen and the charm of France. The rich, flavorful sauce is irresistible, practically demanding a hearty starch to soak up every drop. While the classic accompaniment is boiled or mashed potatoes, I find spätzle, egg noodles, or a creamy potato gratin to be even more satisfying pairings.

Traditionally, coq au vin was made with an old rooster, but I prefer using a younger chicken for a quicker braise of about 45 minutes. A key step in achieving depth of flavor is marinating the raw chicken overnight in wine and aromatic herbs, allowing the marinade to infuse every bite. Like all exceptional stews, Coq au vin’s flavors improve with time. Resist the temptation to serve it immediately; I always let mine rest for at least a day or two to let the flavors fully develop and meld together.

Coq au Vin: A French Culinary Icon

Chicken braised in red wine with pearl onions, bacon, and mushrooms

Chicken marinade

• 3.5-pound chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)

• 3 carrots, sliced

• 2 ribs celery, sliced

• 1 onion, diced

• 4 cloves garlic, mashed

• 3 sprigs fresh thyme

• 1 bottle of red wine

Garnishes

• 4 ounces bacon, diced

• 1 pound button or cremini mushrooms, trimmed

• 2 cups chicken stock

• 16 pearl or small onions (watch this video to learn to peel small onions easily)

Braising the chicken

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 tablespoon flour

1. To marinate the chicken, Place the chicken, carrots, celery, onion, garlic, and thyme in a large nonreactive bowl. Pour over the wine, cover, and marinate in the refrigerator overnight.

2. To get the garnishes ready, Place the bacon into a cold skillet over low heat and cook, stirring occasionally, until lightly browned. With a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the fat in the pan and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. If you need more fat, add 1 tablespoon of butter. Transfer the mushrooms to the plate with the bacon.

3. In a small saucepan, bring the stock to a boil. Add the pearl onions, reduce the heat to low, and simmer until the tip of a paring knife easily pierces the onions, about 20 minutes. With a slotted spoon, transfer the onions to the plate with the bacon and mushrooms. Reserve the stock.

4. To cook the chicken, Remove the chicken from the marinade and pat dry with paper towels. Place a fine-mesh strainer over a large bowl and strain the marinade into the bowl; discard the vegetables.

5. Heat 2 tablespoons of the butter and the olive oil in a large Dutch oven over high heat until bubbly and very hot. Working in batches if necessary, add the chicken, skin side down, and cook until browned, 8 to 10 minutes. Turn and cook until lightly browned, about 5 minutes. Remove the chicken to a plate and sprinkle the flour into the pot. Whisk in the reserved stock and marinade and bring to a rapid boil. Add the chicken legs, thighs, and wings to the pot, reduce the heat to low, cover, and cook, turning once, for 20 minutes. Add the chicken breasts, bacon, mushrooms, and pearl onions and cook, uncovered, until the chicken is fully cooked, 25 to 30 minutes longer.

6. Served with a potato gratin or fresh egg noodles, a big green salad, and a great bottle of wine!

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Francois de Melogue is a photographer, reformed chef, cookbook author, and bon vivant. He lives in Saint Albans, Vermont, with his wife Lisa and 13-year-old son Beaumont. Francois’s photography is available for sale at his online gallery. Click here for Video recipes.

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