a yellow pot filled with coq au vin

Delicious Coq au Vin Recipe by Chef Peter Sidwell

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This delicious and comforting Coq au Vin recipe by Chef Peter Sidwell is a modern take on a classic French dish. Slow simmering gives the chicken a deep, rich flavor. You can make this dish a day or two in advance too, and just warm it up when you’re ready to serve. This take on the traditional recipe kicks up the flavor and reduces the work, for an easier & equally delicious dish.

a bowl of Coq au Vin by Chef Peter Sidwell

What is Coq au Vin?

Coq au Vin is a French stew made with chicken, mushrooms, pancetta and wine. Traditionally, it is made with wine from the Burgundy region of France, and versions made with different wines were given different names (Coq au Riesling, Coq au Champagne, etc…but you’ve probably never heard of those lesser known dishes).

What does Coq au Vin mean?

Coq au Vin is a French phrase that translates to “rooster with wine”. Originally, this was a dish made by French peasants, who used the wine to tenderize tough rooster meat. In more recent years, it was made popular by Julia Child – who, of course, used chicken in her dish – and is a fixture at upscale restaurants.

What is Coq au Vin served with?

Serve it up with some buttered pasta, mashed potatoes, rice or soft polenta and a glass of red wine – from California, of course! 

a yellow pan filled with Coq au Vin
a yellow pan filled with Coq au Vin

Delicious Coq au Vin Recipe by Chef Peter Sidwell

Chef Peter Sidwell
This delicious and comforting Coq au Vin recipe by Chef Peter Sidwell is a modern take on a classic French dish. Slow simmering gives the chicken a deep, rich flavor.You can make this dish a day or two in advance too, and just warm it up when you're ready to serve. This take on the traditional Coq au Vin recipe kicks up the flavor and reduces the work, for an easier & equally delicious Coq au Vin. Serve it up with some buttered pasta, rice or soft polenta and a glass of red wine – from California, of course! 
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Entree, Lunch
Cuisine Chef Created, Holiday
Servings 8 servings
Calories 841 kcal

Ingredients
 
 

  • 6 TBSP olive oil divided
  • 2 large shallots diced
  • 5 garlic cloves smashed, plus 1 head of garlic, halved
  • 4 slices of thick-cut bacon diced
  • 1 sprig of fresh thyme
  • 12 ounces of button mushrooms
  • 4 cups of good red wine
  • 4 cups California Prune Juice
  • 2 cups of chicken stock
  • 8 free-range chicken thighs
  • 12 California Prunes
  • 1 small bunch flat-leaf parsley chopped
  • 2 TBSP red wine vinegar
  • 1 TBSP capers

Instructions
 

  • Heat a thick-bottomed dutch oven or casserole dish over medium heat, add 4 tablespoons of the olive oil then add the shallots and cook until just browned.
  • Stir in the garlic, bacon, and thyme and cook for 2-3 minutes until the bacon is crispy.
  • Add the mushrooms, turn up the heat and add the red wine, California Prune Juice, and chicken stock.
  • Add the chicken pieces, halved head of garlic, and the California Prunes. Bring the sauce to a boil, reduce heat and then simmer gently for about 1 hour or until the chicken is tender and cooked through.
  • For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.
  • Mix the chopped parsley, vinegar, capers, and the remaining 2 tablespoons of olive oil together to create a dressing. Season with salt and freshly ground black pepper. Spoon the dressing over the top and serve with crusty bread.

Notes

May be made up to 3 days in advance. It tastes even better when made ahead!
 
 
 

Nutrition

Calories: 841kcalCarbohydrates: 74gProtein: 30gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 151mgSodium: 307mgPotassium: 1446mgFiber: 8gSugar: 42gVitamin A: 936IUVitamin C: 3mgCalcium: 76mgIron: 3mg
Keyword chicken, comfort food, coq au vin, Peter Sidwell
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