Cooking with Le Creuset: Classic Chicken Coq au Vin Recipe
Hi friends! Let’s talk about a dish that feels as cozy as a warm hug: Coq au Vin. This French classic is a slow-simmered chicken stew infused with red wine, aromatic vegetables, and herbs. It’s hearty, flavorful, and perfect for impressing guests or treating yourself to a gourmet meal.
Of course, to make Coq au Vin right, you need the right cookware. That’s where Le Creuset comes in. These enameled cast iron Dutch ovens are ideal for recipes like this, offering unmatched heat retention, versatility, and a touch of elegance for your kitchen.
Why Le Creuset for Coq au Vin?
- Even Cooking: The thick cast iron ensures every part of the stew cooks evenly, from the tender chicken to the richly flavored sauce.
- Oven-to-Table Beauty: With its stunning colors and timeless design, your Le Creuset Dutch oven doubles as a serving dish.
- Durability: Le Creuset’s enameled surface is tough enough to handle wine, acidic ingredients, and high heat without staining or scratching.
Coq au Vin Recipe
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs or drumsticks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4 slices thick-cut bacon, diced
For the Stew:
- 2 cups red wine (a Burgundy or Pinot Noir is perfect)
- 1 cup chicken stock
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 1 yellow onion, diced
- 2 cups baby mushrooms, whole or halved
- 2 bay leaves
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
Instructions
1. Prep and Sear the Chicken:
- Pat the chicken dry and season generously with salt and pepper.
- Heat olive oil in your Le Creuset Dutch oven over medium-high heat. Add the chicken in batches and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
2. Cook the Bacon:
- In the same pot, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.
3. Sauté the Vegetables:
- Add the diced onion and sliced carrots to the pot. Sauté for 5 minutes, or until softened. Add the garlic and cook for another minute.
4. Build the Stew:
- Stir in the tomato paste, then sprinkle the flour over the vegetables. Mix well to coat. Gradually pour in the wine and chicken stock, scraping up any browned bits from the bottom of the pot.
5. Add the Chicken and Herbs:
- Return the seared chicken and crispy bacon to the pot. Add the mushrooms, bay leaves, and thyme. Bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F.
6. Slow Cook to Perfection:
- Bake for 1 ½ to 2 hours, or until the chicken is tender and the sauce has thickened slightly.
Serving Suggestions
Coq au Vin pairs beautifully with buttery mashed potatoes, egg noodles, or a crusty French baguette to soak up the sauce. Garnish with fresh parsley for a splash of color and serve with a glass of the same wine you used in the dish for a perfectly paired meal.
Why This Recipe Shines with Le Creuset
Le Creuset’s ability to maintain even heat ensures the chicken cooks to perfection and the wine-based sauce reduces into a rich, flavorful base. The Dutch oven also makes serving a breeze—you can bring it straight from the oven to the table.
Final Thoughts
Le Creuset cookware isn’t just for special occasions—it’s for elevating everyday meals into something extraordinary. With its gorgeous colors, superior craftsmanship, and lifetime durability, investing in a Le Creuset piece is a decision you’ll never regret.
Ready to try this recipe for yourself? Check out our collection of Le Creuset products at J.L. Hufford and start cooking like a pro.
Bon appétit! 🍷
