This delicious Coq au Vin recipe from Nigella Lawson is a comforting, hearty meal that’s both easy and rich in flavor. With tender chicken, a rich red wine sauce, and crispy toasted bread, it’s a perfect dish for a cozy lunch or dinner. You can easily adjust ingredients based on what you have at home!
Ingredients Needed:
- 1.36 kg (3 pounds) chicken legs and thighs
- 2½ teaspoons kosher salt (more as needed)
- ½ teaspoon freshly ground black pepper (more to taste)
- 750 ml (3 cups) hearty red wine (preferably from Burgundy)
- 1 bay leaf
- 1 teaspoon chopped fresh thyme leaves
- 115 g (4 ounces) lardons, pancetta, or bacon, diced into ¼-inch pieces (about 1 cup)
- 45 ml (3 tablespoons) extra-virgin olive oil (more as needed)
- 1 large onion, diced
- 1 large carrot, peeled and diced
- 225 g (8 ounces) white or brown mushrooms, halved if large and sliced (about 4 cups)
- 2 garlic cloves, minced
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 30 ml (2 tablespoons) brandy
- 45 g (3 tablespoons) unsalted butter
- 225 g (8 ounces) peeled pearl onions (about 12-15 onions)
- Pinch of sugar
- 2 slices white bread, cut into triangles, crusts removed
- ¼ cup chopped parsley, more for serving
How To Make Coq Au Vin Recipe?
- Marinate the Chicken: Season the chicken with 2¼ teaspoons salt and ½ teaspoon pepper. In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Cook the Lardons: In a large Dutch oven or heavy-bottomed pot, cook the lardons over medium-low heat until the fat has rendered and they’re golden and crisp, about 10-15 minutes. Use a slotted spoon to transfer the lardons to a paper towel-lined plate, leaving the rendered fat in the pot.
- Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and pat dry with paper towels. Heat the rendered fat over medium heat until it’s just about to smoke. Working in batches if necessary, brown the chicken in a single layer, about 3-5 minutes per side. Add oil if the pot looks dry. Transfer browned chicken to a plate.
- Sauté Vegetables: Add the diced onion, carrot, half the mushrooms, and remaining ¼ teaspoon salt to the pot. Cook until vegetables are lightly browned, about 8 minutes, stirring to release any brown bits from the pot. Adjust heat as needed to prevent burning.
- Flavor and Flame: Stir in the garlic and tomato paste, cooking for 1 minute. Stir in flour and cook for another minute. Remove the pot from heat, push the vegetables to one side, and add the brandy to the empty side of the pot. Ignite with a match (or cook for 1 minute if you prefer not to flambé). Once the flame dies down, add the reserved marinade, bring to a boil, and reduce the sauce by half (about 12 minutes). Skim off any foam that forms.
- Simmer Chicken: Return the chicken, its juices, and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning the chicken halfway through. Uncover the pot and simmer for an additional 15 minutes to thicken the sauce. Taste and adjust seasoning as needed.
- Prepare Pearl Onions & Mushrooms: While the chicken is cooking, melt 1 tablespoon of butter and 2 tablespoons of oil in a large skillet over medium-high heat. Add the pearl onions, a pinch of sugar, and salt. Cover, reduce heat to low, and cook for 15 minutes, shaking the pan often. Uncover, move onions to one side, add the remaining mushrooms, and increase heat to medium-high. Cook until browned, about 5-8 minutes, stirring frequently. Remove onions and mushrooms from the skillet and wipe the pan clean.
- Toast the Bread: In the same skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Add the bread triangles and toast on all sides until golden, about 2 minutes per side. Remove from the skillet and sprinkle with salt.
- Serve: To serve, dip the toasted bread into the wine sauce, then coat with parsley. Add the pearl onions, mushrooms, and the remaining lardons to the pot. Baste with the sauce, sprinkle with parsley and serve the dish with the croutons on top.
Recipe Tips:
- Marinate the Chicken Overnight: Marinating the chicken for a day gives it the best flavor.
- Use a Good Red Wine: A rich, hearty red wine makes the sauce taste amazing.
- Brown the Chicken Well: Brown the chicken on all sides to add more flavor to the dish.
- Flambé the Brandy: Flambéing the brandy adds great flavor. If you’re unsure, just cook it for a minute.
- Serve with Crispy Bread: Toasted bread dipped in the sauce gives a nice crunch and extra flavor. Make it crispy!
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover Coq au Vin to room temperature and store it in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the Coq au Vin for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheat: Heat in a pan on medium for 10-15 minutes, stirring occasionally until hot.
Nutrition Facts:
- Calories: 210 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 480mg
- Potassium: 550mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 24g
Try More Nigella Lawson Recipes:
Nigella Coq Au Vin Recipe
Description
This delicious Coq au Vin recipe from Nigella Lawson is a comforting, hearty meal that’s both easy and rich in flavor. With tender chicken, a rich red wine sauce, and crispy toasted bread, it’s a perfect dish for a cozy lunch or dinner. You can easily adjust ingredients based on what you have at home!
Ingredients
Instructions
- Marinate the Chicken: Season the chicken with 2¼ teaspoons salt and ½ teaspoon pepper. In a large bowl, combine the chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Cook the Lardons: In a large Dutch oven or heavy-bottomed pot, cook the lardons over medium-low heat until the fat has rendered and they’re golden and crisp, about 10-15 minutes. Use a slotted spoon to transfer the lardons to a paper towel-lined plate, leaving the rendered fat in the pot.
- Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and pat dry with paper towels. Heat the rendered fat over medium heat until it’s just about to smoke. Working in batches if necessary, brown the chicken in a single layer, about 3-5 minutes per side. Add oil if the pot looks dry. Transfer browned chicken to a plate.
- Sauté Vegetables: Add the diced onion, carrot, half the mushrooms, and remaining ¼ teaspoon salt to the pot. Cook until vegetables are lightly browned, about 8 minutes, stirring to release any brown bits from the pot. Adjust heat as needed to prevent burning.
- Flavor and Flame: Stir in the garlic and tomato paste, cooking for 1 minute. Stir in flour and cook for another minute. Remove the pot from heat, push the vegetables to one side, and add the brandy to the empty side of the pot. Ignite with a match (or cook for 1 minute if you prefer not to flambé). Once the flame dies down, add the reserved marinade, bring to a boil, and reduce the sauce by half (about 12 minutes). Skim off any foam that forms.
- Simmer Chicken: Return the chicken, its juices, and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning the chicken halfway through. Uncover the pot and simmer for an additional 15 minutes to thicken the sauce. Taste and adjust seasoning as needed.
- Prepare Pearl Onions & Mushrooms: While the chicken is cooking, melt 1 tablespoon of butter and 2 tablespoons of oil in a large skillet over medium-high heat. Add the pearl onions, a pinch of sugar, and salt. Cover, reduce heat to low, and cook for 15 minutes, shaking the pan often. Uncover, move onions to one side, add the remaining mushrooms, and increase heat to medium-high. Cook until browned, about 5-8 minutes, stirring frequently. Remove onions and mushrooms from the skillet and wipe the pan clean.
- Toast the Bread: In the same skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Add the bread triangles and toast on all sides until golden, about 2 minutes per side. Remove from the skillet and sprinkle with salt.
- Serve: To serve, dip the toasted bread into the wine sauce, then coat with parsley. Add the pearl onions, mushrooms, and the remaining lardons to the pot. Baste with the sauce, sprinkle with parsley and serve the dish with the croutons on top.
Notes
- Marinate the Chicken Overnight: Marinating the chicken for a day gives it the best flavor.
Use a Good Red Wine: A rich, hearty red wine makes the sauce taste amazing. - Brown the Chicken Well: Brown the chicken on all sides to add more flavor to the dish.
- Flambé the Brandy: Flambéing the brandy adds great flavor. If you’re unsure, just cook it for a minute.
- Serve with Crispy Bread: Toasted bread dipped in the sauce gives a nice crunch and extra flavor. Make it crispy!