Coq au Vin
An authentic non-vegetarian recipe from Puducherry, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
1000g Chicken, bone-in pieces (thighs and drumsticks)
500ml Red wine (Burgundy or Pinot Noir)
300ml Chicken stock
150g Bacon lardons or pancetta
200g Button mushrooms, halved
200g Pearl onions or shallots
4piece Garlic cloves
100g Carrots, diced
2piece Celery stalks, diced
30g Tomato paste
30g All-purpose flour
40g Butter
30ml Olive oil
4piece Fresh thyme sprigs
2piece Bay leaves
20g Fresh parsley, chopped
10g Salt and black pepper
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate the chicken pieces in red wine with thyme, bay leaves, garlic, carrots, and celery for 4–8 hours or overnight in the refrigerator. Remove the chicken and pat dry. Reserve the marinade.
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Season the chicken generously with salt and pepper. Dust lightly with flour, shaking off the excess.
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Heat olive oil and half the butter in a large Dutch oven over medium-high heat. Brown the chicken pieces on all sides for 3–4 minutes per side until deep golden. Remove and set aside.
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In the same pot, fry the bacon lardons until crispy. Remove and set aside. Pour off excess fat, leaving about 2 tablespoons.
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Add pearl onions and cook for 5 minutes until lightly browned. Add mushrooms and cook for 3 minutes. Remove both and set aside.
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Add the diced carrots and celery from the marinade to the pot. Cook for 3 minutes. Add tomato paste and stir for 1 minute.
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Pour in the reserved marinade wine and bring to a boil, scraping up all the browned bits from the bottom of the pot. Add chicken stock.
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Return the chicken and bacon to the pot. The liquid should come halfway up the chicken. Add thyme and bay leaves. Bring to a simmer, cover, and cook on low heat for 35–40 minutes until the chicken is very tender.
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Remove the chicken. Strain the sauce and return it to the pot. Simmer uncovered for 10 minutes to reduce and concentrate. Whisk in the remaining butter for a glossy finish.
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Return the chicken, pearl onions, and mushrooms to the sauce. Simmer together for 5 minutes. Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread, egg noodles, or mashed potatoes.
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Chef's Tips
Use a good-quality drinking wine — the wine is the backbone of this dish and a poor wine will produce a poor sauce.
Marinating overnight deepens the flavour significantly; don't skip this step if time allows.
Browning the chicken properly (deep golden, not pale) is essential — this Maillard reaction creates the complex flavour base of the entire dish.
Coq au Vin reflects Puducherry's French colonial heritage and is best made a day ahead, as the flavours deepen considerably overnight.
About This Dish
Coq au Vin is a traditional non-vegetarian dish from Puducherry, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use a good-quality drinking wine — the wine is the backbone of this dish and a poor wine will produce a poor sauce. - Marinating overnight deepens the flavour significantly; don't skip this step if time allows. - Browning the chicken properly (deep golden, not pale) is essential — this Maillard reaction creates the complex flavour base of the entire dish. - Coq au Vin reflects Puducherry's French colonial heritage and is best made a day ahead, as the flavours deepen considerably overnight.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard