The origin of Coq Au Vin

It is said “Coq au Vin” recipes were originally developed by the French to cook the tough meat of older roosters – and to make it more tender and enjoyable. 

In many ways, the classic Coq Au Vin Rouge recipe can remind of Beef Bourguignon– another recipe of the Burgundy region – as the meat is braised in Burgundy wine with carrots, mushrooms and onions as staple fixings.

But you will find in fact a plethora of Coq Au Vin recipes throughout France. The basic components of the recipe remain the same: chicken on the bone, vegetable fixings and wine – with each region using their own locally-produced bottle. Some of these most famous takes include Coq au Pourpre (made with Beaujolais Nouveau), Coq Au Riesling (made in Alsace region), Coq Au Champagne (made in Champagne region). Coq Au Vin Blanc, traditionally made with a dry white wine is another popular take that brighter and fruitier in flavor, with the sauce optionally enriched with cream.

A popular French dish since the early 20^th century, Coq Au Vin was brought to fame in North America thanks to cooking teacher Julia Child, who included her version of it in her 1961 cookbook, Mastering the Art of French Cooking.

The classic Coq Au Vin Rouge recipe

The classic Coq Au Vin Rouge recipe has a big reputation, which includes taking zero short cuts to achieve its authentic flavors. But, you will quickly realize how it is still a very approachable recipe. All the ingredients, techniques and instructions are straightforward and easy to complete. Choose your ingredients wisely, take it step-by-step and you’ll be all set for success.

The chicken

A Coq Au Vin is meant to use a whole bird, cut into pieces. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. Choose the best quality bird you can find. A locally raised and free-range bird is ideal. You can ask your butcher to cut a chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. Make sure you keep the carcass to make chicken stock. 

The red wine

To build a classic Coq Au Vin rouge ,I recommend a dry and fruity red Burgundy wine.

Good choices include: 

• Pinot Noir (light-bodied)
• Gamay (light-bodied)
• Merlot (medium-bodied)
• Cabernet Sauvignon (full-bodied) 

You can opt for a full-bodied wine for a rich and complex sauce or a light-bodied wine for a lighter sauce. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable (forget the “cooking wines” from the grocery store!).

The Beurre manié

Beurre manié, French for « kneaded butter », consists of equal parts soft (room-temperature) butter and flour kneaded together by hand or with a fork to form a paste. The raw paste is then traditionally used to thicken soups and sauces – just like in the Coq Au Vin. While the flour acts as a thickener and provides body to the sauce, the butter imparts a shiny texture.

Adding beurre manié into the sauce is a last-minute step, to be done just before serving your dish.  This guarantees you will bring to the table a rich-looking, glistening Coq Au Vin Rouge. 

Final cooking tips: 

• Take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. Instead, we’re using bacon here to recreate lardons sticks.  
• For this recipe, you will need a large skillet or Dutch oven (with a lid) that can go from the stove-top to the oven. 

How to serve Coq Au Vin Rouge?

Coq Au Vin Rouge truly is a delicious, hearty and comforting recipe. Yet it is a little more impressive than your average chicken stew, if you ask me. This big dish is perfectly suited for hosting, as it tastes even better the next day. You can make this recipe the day before, and re-heat it over low heat just before serving.

Coq Au Vin is best served over mashed potatoes, large tagliatelle pasta, or white rice. A crusty baguette on the side is mandatory for dipping into the sauce. 

I hope you’ll love this Classic Coq Au Vin Rouge recipe as much as I do! If you have any questions, please leave a comment. 

More Chicken recipes you may like: 

• French Chicken and Mushroom Pie (Tourte)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

Classic French Coq Au Vin Rouge

Print Recipe

Serves: 6-8 Prep Time: 45 minutes Cooking Time: 1H10Minutes 1H10Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 16 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces.
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
2 garlic cloves, peeled and finely chopped
1 large or 2 medium carrots (about 250g), cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) hearty red wine (*see notes)
2 tbsp (30g) tomato paste
8 sprigs thyme
1 bay leaf

For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
10-12 pearl onions or small shallots, peeled and left whole

For the beurre manié:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour

Instructions

Step 1 - At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prepare your vegetables (carrots, onions, etc.) in the meantime. 

Preheat your oven to 350°F (180°C) with a rack in the middle. 

Step 2 - In a large heavy-bottom skillet melt 1 tablespoon of butter and cook the bacon matchsticks over medium heat for 7-8 minutes until crispy. Set aside on a plate. Do not wash the skillet. 

Step 3 - Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon. Do not wash the skillet.  

Step 4 - Add the onion and garlic and to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Add in the tomato paste, brandy (or cognac), wine and bay leaf, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Bring to a simmer and reduce for 10 minutes uncovered.

Step 5 -Add the chicken pieces back into the skillet, along with the chopped carrots and top with the bacon and sprigs of thyme. Bring to a slow simmer again, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 6 - While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and pearl onions for about 10 minutes, until cooked through.

Step 7 - Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork. Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken to your liking. Serve. 

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French slow-cooking at its best

Making a Classic French Beef Bourguignon at home embodies the essence of “French slow-cooking”, where one takes their time in the kitchen and enjoys the process every step of the way. This is a recipe best suited for making on weekends, where you can devote a few hours to being home as the whole dish takes about 3 hours from start to finish. That said, Beef Bourguignon is a dish that really requires more time and patience than it does skill. It requires minimal effort and prepping, and for the rest, you can simply keep an eye on your oven while you go on with your other weekend activities.

There are no shortcuts to build this stew’s flavor, but that doesn’t mean it isn’t easily achievable by the everyday home cook. Before diving into this recipe, here are a few of my recommendations on choosing the right cut of beef, proper red wine and a few other tips to know for making a first-rate Classic French Beef Bourguignon in your own kitchen. 

What cut of beef to choose for a Beef Bourguignon? 

Probably the most important thing is to start with the right cut of beef. For a Classic French Beef Bourguignon, you want to choose a cut that is collagen-rich so it will stay juicy and tender after hours of cooking. My recommendations are:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

No matter which cut of beef you choose, I recommend you stay away from pre-packaged, pre-cut beef. These are often lean chunks, which won’t turn tender once cooked. Instead, go to your butcher or deli stand, and make sure you ask for a piece that is well-marbled – meaning, with fatty white streaks running throughout the meat. Once home, you can start by trimming off the excess fat from the beef – but not too much. You still want some fat to make the beef tender. Then, slice the beef into 1 ½ inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

As an add-on, some recipes suggest adding a gelatin-rich pig foot (sometimes called trotter) into the sauce before it goes into the oven. The gelatin is naturally drawn out of the foot while stewing and creates a thicker, richer sauce. You can then discard of the foot or eat it.

The Maillard Reaction 

Another crucial step to building a flavorful Beef Bourguignon is the initial browning of the beef cubes. Before adding the liquids (wine/broth) and stewing the meat in the oven, the recipe will ask you to brown the beef chunks in butter and the rendered fat from the bacon strips (lardons). This step is perhaps the most tedious one in this recipe, but one you should not skip, at all costs. 

The browning of the meat occurs over medium-high heat when the beef proteins melt with natural sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. It creates the hearty, rich flavors we all love in a stew.  Do not rush this step – it is very worth it. Work in several batches, making sure to not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch. 

The beef pieces will render juice as they cook, but if there is enough space between them – at least 1 inch – the juices will evaporate. If the pieces are too close together, the juice will surround the meat and “boil” it, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come easily off once browned.

Which red wine to choose? 

To build the sauce of a Classic French Beef Bourguignon, a dry and fruity red wine is preferred – one ideally produced in Burgundy. My recommendations are: 

• Pinot Noir (light-bodied) 
• Gamay (light-bodied) 
• Merlot (medium-bodied) 
• Cabernet Sauvignon (full-bodied) 

The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

A splash of French Brandy, such as a Cognac or Armagnac, is also suggested (but not 100% required) to build extra depth of flavor. 

Can’t find “lardons”?

A Beef Bourguignon traditionally include “lardons”, which are thin strips of cured pork belly, very common and readily available in all grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short matchsticks. As a substitute, pancetta sliced in thin sticks works well too.

The Vegetables. 

Carrots, cremini or button mushrooms, pearl onions and garlic make up the simple list of vegetables found in a traditional Beef Bourguignon. Any other fixings like celery or turnips are a total faux pas. 

While the other vegetables are simply added in the sauce to stew, mushrooms are sautéed on the side, in butter, and added to the stew during the last half hour of cooking. Sautéing the mushrooms is to obtain a nice sear. You want the mushrooms to be golden and slightly caramelized, so they deliver all their flavor. If you skip this step and simply stew them in the sauce, they will turn rather rubbery and bland in flavor. 

What accompaniments? 

A Beef Bourguignon is traditionally served with boiled baby potatoes or over mashed potatoes. Although, I find it delicious served with a classic Potato Gratin Dauphinois, buttered egg noodles, white rice or even polenta. A side of sweet peas or Green Beans Almondine is lovely too. 

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely, yes. In fact, many people find this dish tastes even better the next day, once the flavours have melded even further. Feel free to make this dish a day ahead and store in the fridge once completely cooled. Reheat slowly before serving.

Can I make this dish alcohol-free?

It may be possible, but unfortunately, I would not suggest it. You can skip the optional Brandy in the dish, but the red wine is the 1b to the beef’s 1a. The dish really centers around the richness and complexity (and even the colour) of the wine.

Can this dish be made without the use of pork?

Unlike the red wine, which is mandatory in my opinion, the use of pork can be optional if you prefer not to use it, or cannot use it. It does lend some delicious flavours and the trotter does naturally thicken the dish a bit, but this can be worked around. If you just don’t enjoy the taste of bacon, you can try using pancetta as an alternative.

I can’t find pearl onions, any alternatives I can use?

Before you go thinking you can’t find pearl onions, check your local grocer’s freezer! I recently found out that many grocers sell pearl onions already peeled, frozen and ready to use. If not, regular white onion can be substituted.

Audrey’s Cooking Tips: 

• To achieve this big stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven. 
• Take the beef out of the fridge about 2 hours before starting cooking so it has time to come to room temperature. Make sure you pat it dry with paper towel and season it with salt and pepper beforehand as well. We want to allow enough time for the salt to penetrate deep into the meat. 
• If you do not have Brandy on hand, simply substitute with 2 extra tablespoons of wine.
• This recipe gives you 4 large servings, and if you have any leftovers, just know a Beef Bourguignon tastes even better reheated the next day. 

I hope you’ll love this Classic French Beef Bourguignon recipe as much as I do! If you have any questions, please leave a comment! 

• Lamb Navarin (Navarin d’Agneau)
• French-style Braised Oxtail
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Simple Chicken Marengo with Mushrooms
• Coq au Vin Blanc 
• Coq au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade a la Flamande)
• Chicken Chasseur (Classic French Hunter’s Chicken)

Classic French Beef Bourguignon

Print Recipe

Serves: 4 Prep Time: 30 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 23 voted )

Ingredients

2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper 
4 tbsp (57g) unsalted butter, divided
8 ounces cured pork or 5-6 slices bacon, cut in fine strips
4 sprigs thyme
3 bay leaves
3 garlic cloves, peeled and finely chopped
10 pearl onions, peeled
4-5 medium carrots, peeled and roughly chopped
2 cups (500ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
Optional: 6-7 sprigs parsley, for garnish

For the mushrooms: 
2 tbsp (28.5g) unsalted butter 
1lb (0.45kg) cremini mushrooms, quartered
¼ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven. 

Pre-heat your oven to 325°F ( 163°C) with a rack in the middle. 

Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl or plate.

Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.

Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven. 

While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. 

Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving. 

 

 

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Think Beef Bourguignon, but quicker, easier and with an egg. 

This dish is of course very reminiscent of Beef Bourguignon, which features the same rich red wine sauce. But there isn’t any slow-braised meat here. It’s a simple poached egg that is the star of the show, served atop garlicky toast.

This makes this dish way quicker to make, easier and much lighter than Beef Bourguignon; but with the same amazing layers of flavors from the earthy mushrooms, tangy pearl onions and salty pancetta bites.

It is a great year-round dish that is put together in less than 45 minutes. It makes for a perfect dinner, or brunch – if you’re up for red wine in the morning (I mean, why not?).

Cooking notes: 

• French “lardons” (bacon matchsticks) are traditionally used in this dish. As a substitute, pancetta or bacon sticks work perfectly.
• Cremini mushrooms are often used for this dish, but you can opt for any type of mushrooms of your choosing. I really enjoy meaty shiitake mushrooms, which I have used here for the photos. 
• Choose a dry red wine.
• Choosing a crusty, country-style bread is best. Although, a Classic French pain de mie works well too (more tender).
• Thyme is traditionally used as an aromatic for this dish, but I can see bay leaves working well here too.
• The assembling of the dish should be quick – you don’t want any of the components (sauce/egg/toast) to get cold before serving.
• It is very easy to scale this recipe up or down (4 eggs, 4 toasts, etc…).

Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

For the Sauce Meurette:
4 tbsp (60g) unsalted butter,divided
½ cup (115g) pancetta, sliced in 1/3-inch (0.83cm) thick sticks (or bacon)
80g pearl onions, peeled and kept whole
2 cups (about 200g) mushrooms (cremini, shiitake, button or oyster), scrubbed and kept whole
1 garlic clove, peeled and finelly chopped
3 sprigs of dried thryme
2 cups + 1 tbsp (about 500ml) red wine
1/3 cup + 1 tbsp (about 100ml) beef stock
½ tsp salt
½ tsp fresh ground black pepper

For the eggs:
4 large eggs, fresh
¼ cup (60ml) white vinegar

For the toasts:
4 large slices of country-style bread
1 garlic clove, peeled
4 tbsp (60g) unsalted butter, at room temperature

Fresh flat parsley leaves, for garnish

Instructions

Step 1 – Melt 3 tbsp (45g) of butter in a large frying pan over medium heat. Add the pancetta sticks and cook until crispy and golden (7-10 minutes). Add the pearl onions and cook for 5 minutes until they are slightly caramelized. Add the mushrooms, garlic and thyme and cook until the mushrooms are fork-tender.

Step 2 – In a small saucepan, bring the red wine to a simmer and reduce by a third. Add the beef stock and reduce by a third again. Stir in 1 tbsp (15g) of butter and finally stir in the onions, mushrooms and pancetta. Adjust seasoning if needed (salt, pepper).

Step 3 – Break each egg into individual ramekins. Bring a medium pot of water (at least 5cm deep of water) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center (for the egg whites to wrap around the yolk). Immediately and carefully drop an egg in the center of the ‘whirlpool’. Cook for 3 to 4 minutes, until the white looks set. Carefully lift the egg with a slotted spoon and transfer it onto a kitchen cloth and paper towel. Repeat with the other eggs.

Step 4 – Brush the garlic clove on each side of the bread slices and then spread ½ tbsp (7.5g) of butter on each side too. Toast each slice on a large frying pan for about 3-4 minutes until crisp and golden.
For serving, place a piece of toast on a plate. Cover with ¼ of the Meurette sauce and top with a poached egg. Season to taste, and garnish with fresh parsley. Enjoy immediately.

If you try this Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) recipe let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

A recipe inspired by Marmiton and BBC Good Food. 

The post Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) appeared first on Pardon Your French.