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Dinner for Two: Coq au Vin Recipe

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3.9 from 11 reviews

This classic French Coq au Vin recipe offers a rich and flavorful chicken stew braised in red wine, aromatic vegetables, and herbs. Perfect for a cozy dinner for two, this dish combines tender seared chicken breasts with savory bacon, mushrooms, and a luscious tomato and wine sauce, simmered to perfection.

Ingredients

Meats and Proteins

  • 4 slices thick-cut bacon, sliced into lardons (1″ rectangles)
  • 3/4 pound boneless, skinless chicken breasts, cut into 2-inch chunks

Vegetables and Herbs

  • 1 small onion, diced
  • 2 carrots, peeled and sliced into ½ inch pieces
  • 1 cup sliced mushrooms
  • 3 small bay leaves
  • 1 tsp dried thyme leaves
  • 4 cloves garlic, finely minced

Liquids and Others

  • 2 tablespoons olive oil
  • 8 oz can crushed tomatoes
  • 1 cup chicken broth
  • 1 cup red wine (Cabernet or Burgundy)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare Ingredients: Gather all the ingredients and have a 4-quart enamel-coated cast iron pan ready on the stovetop.
  2. Sauté Aromatics and Vegetables: Heat olive oil over medium heat in the pan. Add bacon, onion, carrots, mushrooms, bay leaves, and thyme. Cook with occasional stirring until very fragrant, about 5 minutes. Add garlic, stir well, and cook for 1 more minute to develop flavor.
  3. Sear the Chicken: Add the chicken chunks to the pan, cooking for 3-4 minutes on the first side without moving them to get a good sear. Then stir and flip the pieces to cook another 3-4 minutes on the other side until lightly browned.
  4. Add Liquids and Seasonings: Stir in crushed tomatoes, chicken broth, and red wine. Season with a pinch of salt and freshly ground black pepper to taste.
  5. Simmer and Finish: Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 1 hour, stirring occasionally to prevent sticking. Remove the bay leaves. Adjust seasoning if needed. Serve hot, ideally over creamy mashed potatoes for a complete meal.

Notes

  • Use good quality red wine like Cabernet Sauvignon or Burgundy for the best flavor.
  • Simmering slowly allows flavors to meld and chicken to become tender.
  • Thick-cut bacon adds rich smokiness and depth to the dish.
  • Serve with mashed potatoes, crusty bread or buttered noodles to soak up the delicious sauce.
  • Leftovers reheat well the next day and flavors deepen over time.

Find it online: https://marthatasty.com/dinner-for-two-coq-au-vin-recipe/