How to Make Coq au Vin That Impresses Everyone

Coq au vin, a cornerstone of French cuisine, translates to "rooster in wine." This rustic, hearty stew traditionally involves slowly braising a chicken in red wine, resulting in incredibly tender meat and a rich, deeply flavored sauce. While the classic recipe is a masterpiece in itself, this version introduces a unique twist that will tantalize your taste buds and impress even the most discerning foodie.

The secret to this elevated Coq au Vin lies in a subtle, yet impactful, modification: the infusion of star anise and a whisper of balsamic vinegar. The star anise imparts a warm, sweet, and slightly licorice-like aroma that beautifully complements the robust red wine, while the balsamic vinegar adds a touch of sweetness and a tangy depth that cuts through the richness of the sauce. This unexpected combination creates a symphony of flavors that is both familiar and excitingly new.

This recipe is perfect for a cozy weekend dinner or for impressing guests at your next gathering. While it requires some time and love to prepare, the process is straightforward and the result is a truly unforgettable meal. Like many stews, it tastes even better the next day as the flavors continue to meld and develop.

Yields: 6 servings
Prep time: 30 minutes
Cook time: 1 hour 30 minutes

Ingredients:

• 3 pounds bone-in, skin-on chicken pieces (thighs and legs work best)
• Kosher salt and freshly ground black pepper
• 4 ounces thick-cut bacon or pancetta, diced
• 1 large yellow onion, chopped
• 2 large carrots, peeled and diced
• 8 ounces cremini mushrooms, halved or quartered if large
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1/4 cup Cognac or brandy (optional)
• 1 bottle (750 ml) dry red wine, such as Burgundy or Pinot Noir
• 1 cup low-sodium chicken broth
• 2 whole star anise
• 1 bay leaf
• 4-5 sprigs fresh thyme
• 1 tablespoon balsamic vinegar
• 2 tablespoons unsalted butter, softened
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
2. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy and the fat has rendered, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the rendered fat in the pot.
3. Sear the Chicken: Increase the heat to medium-high. Working in batches to avoid overcrowding the pot, sear the chicken pieces, skin-side down, until the skin is golden brown and crisp, about 3-4 minutes per side. The chicken will not be cooked through at this point. Transfer the seared chicken to the plate with the bacon.
4. Sauté the Vegetables: Reduce the heat to medium. Add the onion and carrots to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the mushrooms and cook until they have released their liquid and are nicely browned. Stir in the minced garlic and cook for another minute until fragrant.
5. Create the Sauce Base: Stir in the tomato paste and cook for about a minute to deepen its flavor. Sprinkle the flour over the vegetables and cook, stirring constantly, for another minute to cook out the raw flour taste.
6. Deglaze and Simmer: If using, pour in the Cognac or brandy and scrape up any browned bits from the bottom of the pot. Allow it to cook until it has almost completely evaporated. Pour in the red wine and chicken broth. Add the star anise, bay leaf, and thyme sprigs. Bring the liquid to a simmer.
7. Braise the Chicken: Return the seared chicken and cooked bacon to the pot, ensuring the chicken is mostly submerged in the liquid. Reduce the heat to low, cover the pot, and let it simmer gently for about 1 to 1.5 hours, or until the chicken is tender and cooked through.
8. Finish the Sauce: Once the chicken is cooked, carefully remove it to a platter and keep warm. Strain the sauce through a fine-mesh sieve, discarding the solids (or you can leave the vegetables in for a more rustic stew). Return the sauce to the pot and bring to a simmer. Stir in the balsamic vinegar. To thicken the sauce further, mash the softened butter and remaining flour together to form a paste (beurre manié) and whisk it into the sauce until smooth and slightly thickened.
9. Serve: Return the chicken to the pot to coat with the sauce. Garnish with fresh parsley and serve immediately with creamy mashed potatoes, crusty bread, or egg noodles to soak up every last drop of the delicious sauce.