French Bistro Coq au Vin
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteA traditional French bistro is an interesting study in dining psychology. The tables are impossibly close together, yet it ‘s hard to make out the neighbour’s conversation as sound reverberates off all the hard surfaces. The decor is basic; the chairs are not chosen for lingering, and the table settings are ordinary. Yet, there is a “je ne sais quoi” attraction to eating in a frenzied environment. Personally, I think it is because one’s expectations are fixated on time-tested recipes such as Coq au Vin. This recipe is by our friend David @ Cocoa & Lavender.
Coq au Vin
This classic French poultry recipe by Chef Ryan McIntyre, Bistro Zinc, Lenox, MA was adapted for Cocoa & Lavender.
Ingredients
- 2 tbsp vegetable oil divided
- 4 or 5 chicken legs and thighs skin-on, bone-in
- kosher salt
- freshly ground black pepper
- 12 oz thick-cut bacon* cut crosswise into 1/3-inch slices
- 3 carrots peeled, chopped
- 3 stalks celery minced
- 1 onion minced
- 4 cups red wine dry (such as Burgundy), divided
- 1/2 cup tomato paste
- 1 quart low-sodium chicken broth
- 12 sprigs thyme
- 6 sprigs rosemary
- 1 lb wild mushrooms cut in bite-size pieces
Instructions
- Preheat oven to 350°F.
- Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium-high heat.
- Season chicken with salt and pepper.
- Cook chicken in batches until browned, 5-6 minutes per side.
- Transfer to a plate and drain fat from pot.
- Add bacon to pot; cook until rendered. Drain all but 1 tablespoon fat from the pan.
- Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes.
- Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes.
- Add remaining 3 cups wine. Gently boil, stirring occasionally until wine is reduced by half, about 15-20 minutes.
- Return chicken to pot.
- Add broth.
- Tie thyme and rosemary sprigs together; add to pot.
- Bring to a boil and cover pot.
- Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat.
- Add mushrooms; sauté until browned, about 5 minutes.
- Transfer chicken from sauce to pot with mushrooms; keep warm.
- Simmer sauce over medium heat until reduced by 1/3, about 20 minutes.
- Season with salt and pepper. Go lightly on the salt until you taste it.
- Add mushrooms and chicken to sauce.
Notes
For the bacon - David used salt pork to avoid a smoky flavourFor the mushrooms - use baby bellas, shiitake & oyster mushroomsCoq au Vin can be made 3 days ahead. Chill uncovered until cold. Cover, keep chilled. Rewarm before serving.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
The Lady Wine Makers of Les Baux de ProvenceNext Post
Photo Essay: Life Aboard a MegayachtRelated Provence Articles
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
2 Comments
As I mentioned in the post, I prefer salt pork to American smoked bacon. The bacon overwhelms the flavors. Try it, and you will see!
Hi David I agree smoked bacon would “kill” the flavour. Thanks for another simply delicious recipe.