The Everyday Dish

Craving something bold, cosy, and seriously satisfying? Coq au Vin is your answer. This classic French chicken stew might sound fancy, but it’s really just comfort food in its Sunday best: wine, herbs, mushrooms, and fall-off-the-bone chicken all simmered into one rich, deeply flavorful pot.

It’s rustic, hearty, and perfect for when you want to impress without the stress. Let’s dive in, you’re just a few simple steps away from French bistro magic at home.

Serves: 4
Time: 2.5 – 3 hours

Ingredients:

• 1 whole chicken (about 3.5–4 lbs), cut into 8 pieces (or 4–5 lbs of bone-in, skin-on chicken thighs/drumsticks)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 medium onion, finely diced (or 2 shallots)
• 4 oz pancetta or thick-cut bacon, diced
• 2 tbsp all-purpose flour
• 2 cups red wine (Pinot Noir recommended)
• 1 cup chicken stock
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 bay leaf
• 4 sprigs thyme
• 1/2 lb silverskin onions, peeled (or 1 large onion, sliced)
• 1/2 lb white mushrooms, halved
• 2 tbsp butter (optional, for finishing)
• Chopped parsley, for garnish

Method:

1. If time allows, marinate the chicken pieces overnight in the wine, a bit of garlic, and herbs. It deepens the flavour. Otherwise, start at step 2.
2. Pat the chicken dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the chicken pieces in batches until golden, about 4–5 minutes per side. Remove and set aside.
3. In the same pot, cook the onion, carrot, and celery for 5-7 minutes, until beginning to soften. Remove and set aside with the chicken. 
4. In the same pot, cook the pancetta or bacon until crispy. Remove and set aside with the chicken and veg.
5. Sprinkle the flour into the pot and stir to make a light roux. Add a bit of oil or butter if needed. Slowly whisk in the wine, scraping up the brown bits. Add chicken stock, tomato paste, garlic, bay leaf, and thyme.
6. Return the chicken, vegetables, and pancetta to the pot. Bring to a simmer, cover, and cook on low heat for about 1.5 to 2 hours, until the chicken is fork-tender.
7. In a skillet, sauté the mushrooms and silverskin onions with a little butter until golden, then add to the pot in the final 30 minutes of cooking.
8. Taste and adjust seasoning. For extra richness, swirl in a tablespoon or two of butter just before serving.
9. Garnish with chopped parsley and serve over mashed potatoes or with crusty French bread. A glass of Pinot Noir also goes nicely with it.