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Classic Coq au Vin Recipe Chicken Legs Braised in Red Wine Recipe

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★★★★★

4.5 from 338 reviews

Classic Coq au Vin is a traditional French dish featuring chicken legs slow-braised in red wine with aromatic herbs, bacon lardons, shallots, and mushrooms, resulting in a rich, flavorful, and tender comfort meal perfect for cozy dinners.

Ingredients

Scale

Chicken and Marinade

  • 2 Chicken Legs
  • 1 Bottle Red Wine (750ml)
  • 1 Medium Carrot (150g)
  • 2 Sprigs Fresh Thyme
  • ½ teaspoon Black Peppercorns
  • 2 Bay Leaves

Flavorings and Seasoning

  • 1 Head Garlic
  • ½ teaspoon Salt
  • 2 tablespoon Olive Oil
  • 175 ml Chicken Stock (¾ Cup)

Additional Ingredients

  • 30 g Softened Butter (2 tablespoon)
  • 1 tablespoon Plain Flour
  • 100 g Bacon Lardons (4oz)
  • 8–10 Shallots
  • 150 g Small Chestnut Mushrooms (1½–2 Cups)

Instructions

  1. Reduce Wine: Pour the red wine into a 20cm (8″) saucepan, bring it to a boil, then simmer until reduced by half, about 15 minutes. Allow to cool.
  2. Prepare Carrot: Slice the carrot into rings at a 45° angle for better surface area and flavor infusion.
  3. Marinate Chicken: Place chicken legs, carrot rings, thyme sprigs, black peppercorns, and bay leaves into a sealable bag or container. Pour cooled reduced wine over and marinate for at least 4 hours, up to 12 hours.
  4. Drain and Dry Chicken: Remove chicken from marinade, drain in a colander for 15 minutes to remove excess moisture, then separate wine liquid and veggies into separate bowls. Pat chicken dry thoroughly with kitchen paper.
  5. Prepare Garlic: Cut the head of garlic in half horizontally, exposing the cloves.
  6. Season Chicken: Sprinkle chicken legs evenly with salt.
  7. Brown Chicken: Heat a 24cm (10″) casserole or Dutch oven over high heat. Add 1 tablespoon olive oil, brown chicken on all sides until golden, then remove and set aside.
  8. Sauté Aromatics: Add carrot, thyme, and bay leaves from marinade to the pan and cook for 2-3 minutes to release aromas.
  9. Add Garlic and Liquids: Place garlic head cut side down in pan, pour over reserved red wine and chicken stock, and bring mixture to a boil.
  10. Braise Chicken: Return chicken legs to the pan, cover with lid, and transfer to oven preheated to 150°C (300°F). Cook gently for 2 hours.
  11. Prepare Vegetables: Peel shallots and clean mushrooms while chicken cooks.
  12. Cook Bacon and Vegetables: About 10-15 minutes before chicken finishes, heat a 30cm (12″) nonstick frying pan over medium-high heat, add remaining 1 tablespoon olive oil, fry bacon lardons for 2-3 minutes stirring constantly.
  13. Add Shallots: Stir in shallots and cook for 4-5 minutes until starting to brown, stirring frequently.
  14. Add Mushrooms: Toss in cleaned mushrooms and cook for another 4-5 minutes until browned. Set pan aside.
  15. Make Butter-Flour Paste: In a small bowl, mash softened butter with plain flour until fully combined.
  16. Thicken Sauce: Remove chicken and garlic from casserole with slotted spoon. Whisk butter-flour mixture into the hot liquid in the pan until smooth and thickened.
  17. Combine and Finish Cooking: Add cooked mushrooms, bacon, and shallots back into the casserole. Return chicken legs to the pan, then place uncovered in the oven for an additional 15-20 minutes to finish cooking and concentrate flavors.

Notes

  • The garlic cloves may loosen from their papery skins during serving; you can mash them into the sauce for extra flavor or serve whole after removing their outer shells.
  • Allow the chicken to marinate sufficiently to infuse rich wine flavor and tenderize the meat.
  • Drying the chicken before browning helps achieve a crispy exterior and prevents steaming.
  • Low and slow oven braising at 150°C ensures tender, juicy chicken.

Keywords: Coq au Vin, Chicken Braised in Red Wine, French Recipe, Classic Coq au Vin, Braised Chicken, French Cuisine

Find it online: https://mjrecipe.com/classic-coq-au-vin-recipe-chicken-legs-braised-in-red-wine-recipe/