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Home / Food and Wine Pairings / Coq au vin

Coq au vin

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

Try an earthy Oregon Pinot Noir with this French classic

 

Savvy match: Coq au vin is the quintessential dish of Bourgogne and pairs naturally with the fruity, earthy characteristics of Pinot Noir. This hearty dish of the French countryside is a perfect dish for a cold winter night whether your table is in Beaune or McMinnville.

Pairing with a lovely Pinot Noir elevates the dish to something one would be proud to serve guests at a formal dinner party. Undoubtedly a wine from Bourgogne itself is a sure win with Coq au vin, but for a selection a little closer to home, reach for an Oregon Pinot Noir. Known as a subtle wine often with cranberry, mushroom, and earthy truffle characters, it is a great option to meld with the earthy flavors of the root vegetables.

 

Ingredients

  • 2 pounds chicken thighs 
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 carrot, finely diced 
  • 1 yellow onion, finely diced
  • 1 celery stalk finely diced
  • 2 teaspoons chopped garlic (2 cloves)  
  • 26 ounces dry red wine such as Cote du Rhone or Pinot Noir 
  • 1 cup demi-glace 
  • 1 tablespoon tomato paste 
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 
  • 1 bay leaf
  • 4 tablespoons unsalted butter at room temperature, divided 
  • 3 tablespoons all-purpose flour 
  • 1 tablespoon olive oil 
  • 8 ounces bacon, diced 
  • 1 pound whole baby onions, peeled 
  • 1 pound button mushrooms

Steps

1.

In a large nonreactive bowl, combine chicken thighs, red wine and diced carrots, onions, and celery. Marinate overnight.

2.

Drain the thighs of marinade in a colander and reserve the red wine for cooking.

3.

Lay out chicken thighs and season with salt and pepper. Lightly dust with flour.

4.

In a large pot (rondeau) heat the olive oil and add bacon, cook to render the fat. Add pearl onions and mushrooms and cook until lightly browned, then remove to a bowl.

5.

Add butter to the rondeau and add chicken skin side down to brown. Cook in small batches. Gently move the chicken around to keep it from sticking. Add more butter as needed.

6.

Remove the chicken to another bowl. Deglaze the pot with the reserved red wine. Use a wooden spoon to help lift the fond (the sticky brown bits) from the pan. Add the demi-glace, tomato paste, thyme, and bay leaf. Return the chicken to the pot, cover, and place in a 350 degree F oven. Cook for 30 minutes.

7.

Add the pearl onion mixture to the pot. Cook for another 15 minutes until chicken thighs are cooked through.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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