A classic rustic French dish: chicken braised slowly in red wine with mushrooms, lardons and pearl onions until rich and deeply flavourful.

خطوات التحضير

Pat the chicken pieces dry and season with salt and pepper.

In a large, heavy pot, cook the bacon lardons until crisp, then remove, leaving the fat behind.

Sear the chicken pieces in the same fat on both sides until golden, then set aside.

In the same pot, sauté the pearl onions and mushrooms until slightly softened, then add garlic for a few seconds.

Return the chicken and bacon to the pot, add the tomato paste and stir.

Pour in the red wine and chicken stock, then add the bay leaves and thyme.

Cover and simmer gently for 45-60 minutes until the chicken is fully cooked through.

Knead the butter with flour (beurre manié) and whisk it gradually into the sauce to thicken it.

Simmer for another 5 minutes until the sauce thickens, then adjust seasoning.

Serve hot, garnished with fresh parsley.

نصيحة

Use a wine you would actually enjoy drinking; its quality directly affects the sauce. The dish can be made a full day ahead, as the flavour deepens after resting overnight.

Coq au vin literally means «rooster in wine», and it stands among the most iconic dishes of traditional French cuisine, hailing from Burgundy, the region famous for its red wine. The dish began as a clever way to tenderize tough old rooster meat through long, slow braising in wine, eventually evolving into a beloved recipe made with ordinary chicken in homes across France.

Success depends on two key stages: searing the chicken pieces well to build deep flavour, then braising slowly in wine with stock and herbs until the sauce thickens into a dark, glossy finish. It is traditionally served with mashed potatoes or crusty French bread to soak up the rich sauce.