Coq au vin

Coq au vin is another classic of traditional French cuisine. For a long time, it was considered a rustic, countryside dish before becoming a symbol of French slow-cooked cooking, where patience and simplicity elevate humble ingredients.

Its origins date back several centuries, and legend even says that this dish was served to Julius Caesar after the conquest of Gaul. Historically, it was made with an old farmyard rooster, whose firmer meat required long cooking in wine to become tender and flavorful.

Every region of France has its own version:

• Burgundy uses its emblematic red wine,

• Alsace replaces red wine with white,

• in Auvergne, porcini mushrooms are sometimes added.

Today, it is most often prepared with chicken, but the method remains the same: gently simmered in wine with herbs and vegetables to create a rich, glossy sauce.

Recipe (serves 6–8)

Ingredients:

For the meat and marinade

• 1 chicken cut into pieces (or a rooster if you can find one)

• 1 bottle of Burgundy red wine

• 2 medium sliced carrots

• 2 bay leaves

• 1 sprig of thyme

For cooking

• 200 g lardons (bacon strips)

• 200 g button mushrooms

• 1 clove of garlic

• 1 sliced onion

• 2 tablespoons tomato paste

• 5–6 small shallots or pearl onions

• 2 tablespoons flour

• 1 chicken stock cube or 20 cl (¾ cup) chicken broth

Preparation

Step 1: Marinating the meat

The day before, place the chicken pieces in a large bowl.

Add the sliced onion, carrots, crushed garlic, thyme and bay leaves.

Pour in the red wine. Cover and refrigerate for 12 to 24 hours.

Step 2: Preparing the garnish

In a pan, sauté the lardons until golden. Set aside.

In the same pan, sauté the mushrooms along with the shallots. Set aside.

Step 3: Cooking

Drain the chicken pieces and brown them on all sides in a large pot with a drizzle of olive oil.

Remove the meat, then sauté the sliced onion with the garlic and tomato paste.

Add the flour and stir.

Return the chicken pieces to the pot and pour in the marinade along with the chicken broth.

Season with salt and pepper, then simmer for 1 hour and 30 minutes.

Add the lardons and mushrooms.

Adjust the seasoning and continue cooking uncovered for 15 minutes to reduce the sauce.

Serve hot, ideally with homemade mashed potatoes or fresh pasta.