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Coq Au Vin with Rice Pilaf - A Classic French Delight

Indulge in the timeless flavors of Coq Au Vin. This classic French dish features tender chicken simmered in a rich red wine sauce with aromatic vegetables, mushrooms, and savory bacon. Elevate your culinary skills with this elegant yet approachable recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine French
Servings 4 people
Calories 475 kcal

Equipment

  • 1 Deep Sauce Pan
  • 1 Pot
  • 1 Cutting Board
  • 1 Chef Knife

Ingredients
  

For the Coq Au Vin:

  • 4 each Chicken Leg Quarters (drumsticks and thighs)
  • 4 slices Bacon cooked and chopped
  • 1 Tbsp Olive Oil
  • 1 each Onion chopped
  • 2 each Carrots chopped
  • 2 cloves Garlic mince
  • 8 ounces Mushrooms quartered
  • 2 Tbsp Flour
  • 2 cups Red Wine
  • 2 ounces Cognac or Brandy
  • 1 cup Chicken Stock or broth
  • 6 ounces Pearl Onions fresh or frozen
  • 2 sprigs Thyme chopped
  • 2 each Bay Leaves
  • 2 Tbsp Parsley chopped
  • Kosher Salt as needed
  • Black Pepper as needed

For the Classic Rice Pilaf:

  • 1 cup Long Grain Rice
  • 2 cups Chicken Stock or broth or water
  • 1 Tbsp Olive Oil
  • 4 ounces Onion diced
  • 2 ounces Celery diced
  • 2 ounces Carrot diced
  • 1 each Bay Leaf
  • Kosher Salt as needed
  • Black Pepper as needed

Instructions
 

  • For the Coq Au Vin: Season the chicken leg quarters generously with salt and pepper.
  • Preheat your oven to 375°F (190°C). Place the bacon slices on a baking sheet and cook in the oven until crispy, about 15 minutes. Remove the bacon from the oven, drain on paper towels, and chop it into pieces.
  • In a large Dutch oven or heavy-bottomed pan, heat the olive oil over medium-high heat. Add the chicken leg quarters and sear them until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  • In the same pot, add the chopped onion, carrots, and minced garlic. Sauté the vegetables until they begin to soften, about 5 minutes.
  • Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
  • Sprinkle the flour over the vegetables and mushrooms. Stir to coat evenly. Pour in the brandy, red wine and chicken broth, stirring to combine. Add the pearl onion, fresh thyme, bacon, and bay leaves. Return the seared chicken leg quarters to the pot.
  • Bring the mixture to a gentle simmer. Cover the pot and let it simmer for about 1 hour, or until the chicken is tender and cooked through. (can also be done in the oven)
  • For the Classic Rice Pilaf: In a saucepan, add in the olive oil over medium heat. Add the onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are tender.
  • Stir in the long-grain white rice and continue to cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
  • Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.
  • Serve your Coq Au Vin with Classic Rice Pilaf hot, garnished with parsley. Enjoy!

Notes

For Allergies: 
This allergy is already soy, dairy, nut, sesame, and seafood free. Always make sure to check labels for any hidden allergens or cross contamination.
For Gluten free use gluten free flour. We really like Bobs Red Mill.

Nutrition

Calories: 475kcalCarbohydrates: 35gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 21mgSodium: 438mgPotassium: 797mgFiber: 3gSugar: 9gVitamin A: 2772IUVitamin C: 12mgCalcium: 63mgIron: 2mg
Keyword bacon, Chicken, Chicken Thighs, herbs, onion, Sauce, stew, vegetables
Tried this recipe?Let us know how it was!