Classic Coq au Vin Recipe – French Chicken Stew with Red Wine

Experience the rich, deep flavors of classic Coq au Vin, a beloved French dish that brings elegance to the dinner table. Made with tender chicken braised in red wine, this recipe combines earthy mushrooms, smoky bacon, and aromatic herbs. The red wine reduction creates a savory sauce that pairs perfectly with each bite. Traditionally slow-cooked, Coq au Vin is perfect for cozy gatherings or any special meal. With its vibrant, comforting flavors, this timeless recipe offers a taste of rustic French cuisine that feels both satisfying and indulgent. Enjoy the warmth and depth in every bite—no passport required!

What Makes This Recipe So Good?

• Rich, Deep Flavors - Braising the chicken in red wine infuses every bite with savory, complex flavors.
• Tender Chicken - Slow-cooking the chicken makes it incredibly tender and juicy.
• Classic French Touch - Traditional herbs and aromatics bring a taste of authentic French cuisine to your kitchen.
• Perfect for Gatherings - This cozy dish is ideal for impressing guests or sharing a special meal with family.
• Versatile Pairings - Pairs beautifully with crusty bread, mashed potatoes, or roasted vegetables for a complete meal.
• Comforting & Indulgent - The red wine reduction and smoky bacon create a sauce that’s both luxurious and satisfying.

Key Ingredients

• Chicken - Traditionally bone-in, skin-on pieces for extra flavor and tenderness.
• Red Wine - A dry red wine, like Burgundy or Pinot Noir, gives depth and richness to the sauce.
• Bacon - Adds a smoky, savory note that complements the wine and herbs.
• Mushrooms - Earthy mushrooms absorb the sauce and add texture.
• Carrots & Pearl Onions - These veggies add sweetness and balance to the savory flavors.
• Garlic - Essential for depth and aromatic flavor.
• Herbs - Fresh thyme, bay leaves, and parsley give this dish its classic French flair.
• Chicken Broth - Enhances the sauce, blending all the flavors together.
• Butter & Olive Oil - For browning the chicken and adding richness to the sauce.
• Flour - Helps thicken the sauce for a velvety texture.

Chefs Helpful Tips

• Choose the Right Bread – Opt for thick slices of sturdy bread like sourdough or country bread to hold up well under the sauce and cheese.
• Use High-Quality Gruyère – This cheese has a rich, nutty flavor and melts beautifully; fresh-grated is best for even melting.
• Toast the Bread Lightly First – Toasting before assembly helps prevent sogginess and creates a satisfying crunch.
• Add Dijon Mustard for Depth – A thin spread of Dijon on the inside of the bread adds a subtle, tangy layer that balances the richness of the cheese and béchamel.
• Master the Béchamel Sauce – Cook the sauce until it’s thick and smooth, adding a pinch of nutmeg for authentic French flavor.
• Broil for a Golden Top – Place the assembled sandwich under the broiler for a few minutes to achieve a beautifully golden and bubbly finish.
• Serve Hot and Fresh – Croque Monsieur is best enjoyed straight from the oven while the cheese is melted and the bread crisp.

Recipes To Try...

• Easy Peppermint Meringues Recipe – Perfect Holiday Treats
• Festive Fruitcake Biscotti – Perfect for Holiday Gifting
• Classic Christmas Cake Recipe – Rich, Moist, and Festive Holiday Treat