Classics · French

Coq
au Vin

Coq au Vin
Time
40'
+ 1h 15' chilling
Diff.
medium
Kcal
620
/ serving
Servings
4
Gather 16 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 10

Marinate the chicken

1200 g
750 ml
2 szt
1 łyżeczka
4 szt

Put chicken thighs and drumsticks (1200 g) in a large bowl. Pour over dry red wine (1 bottle) (750 ml), add bay leaf (2 szt), dried thyme (1 łyżeczka) and 2 crushed cloves of garlic cloves (4 szt). Cover and refrigerate for at least an hour.

Tip
The marinade does two things: wine penetrates the meat deeper, and the chicken takes on the dark red color typical of this dish.
Step 02 of 10

Pat the meat dry

1200 g
750 ml

Remove chicken thighs and drumsticks (1200 g) from the marinade. Keep the wine — you will need it. Pat each piece thoroughly dry with paper towel.

Tip
Wet meat won't brown — it will steam in its own water instead of frying. This step is critical.
Step 03 of 10

Render the bacon

200 g

Dice smoked raw bacon (200 g). In a 28 cm cm pot (cast iron or heavy-bottomed is best) fry the bacon over medium heat for 6-8 minutes until the fat renders and pieces turn crispy. Remove bacon with a slotted spoon, leave the fat in the pot.

Step 04 of 10

Brown the chicken

1200 g
1 łyżeczka
1 łyżeczka

Season chicken thighs and drumsticks (1200 g) with salt (1 łyżeczka) and ground black pepper (1 łyżeczka). Add to the hot bacon fat in batches — don't crowd the pot, pieces must not touch. Fry 4-5 minutes per side until skin is deeply brown. Transfer to a plate.

Tip
The brown crust isn't cosmetic — it's flavor. The fond from searing gives the finished dish depth.
Step 05 of 10

Sauté the vegetables

2 szt
2 szt
4 szt

Dice onion (2 szt), slice carrot (2 szt) into thick rounds, mince the remaining garlic cloves (4 szt). Add to the pot and cook over medium heat for 6-7 minutes until onion is soft and lightly golden.

Step 06 of 10

Add tomato paste and flour

2 łyżka
2 łyżka

Stir in tomato paste (2 łyżka) and cook for 1 minute, stirring. Add wheat flour (2 łyżka) and stir for another minute until the flour loses its raw smell.

Tip
Flour cooked in fat thickens the sauce smoothly. Flour added later to hot liquid always clumps.
Step 07 of 10

Add liquids and bring to a boil

750 ml
300 ml
1200 g
200 g

Pour in the reserved dry red wine (1 bottle) (750 ml) from the marinade (with bay leaf and thyme) and chicken broth (300 ml). Bring to a boil, scraping the bottom with a wooden spoon. Return chicken thighs and drumsticks (1200 g) and half the smoked raw bacon (200 g) to the pot. Liquid should reach 2/3 up the chicken.

Step 08 of 10

Simmer covered

Reduce heat to minimum, cover and simmer for one hour. The liquid should barely bubble — not boil hard. Check every 20 minutes and turn the chicken.

Tip
A hard boil shreds the meat. Low heat gives chicken that falls apart easily but keeps its structure.
Step 09 of 10

Fry the mushrooms

30 g
300 g

In the last 15 minutes of simmering, heat butter (30 g) in a separate 24 cm cm pan. Quarter the mushrooms (300 g), add to the pan and fry over high heat for 6-8 minutes, without stirring for the first 3 minutes. They should be golden, not gray.

Tip
Mushrooms added raw to the sauce release water and thin it out. Frying separately keeps the sauce thick.
Step 10 of 10

Combine and serve

300 g
200 g
1 szt

Remove the bay leaf from the pot. Stir in the fried mushrooms (300 g) and the rest of the smoked raw bacon (200 g). Taste the sauce, adjust with salt and pepper if needed. Chop fresh parsley (bunch) (1 szt) and sprinkle before serving. Serve with boiled potatoes, pasta or fresh bread for the sauce.

Coq au Vin
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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