Classic French Coq Au Vin Rouge

It is said “Coq au Vin” recipes were originally developed by the French to cook the tough meat of older roosters – and to make it more tender and enjoyable.

In many ways, the classic Coq Au Vin Rouge recipe can remind of Beef Bourguignon– another recipe of the Burgundy region – as the meat is braised in Burgundy wine with carrots, mushrooms and onions as staple fixings.

But you will find in fact a plethora of Coq Au Vin recipes throughout France. The basic components of the recipe remain the same: chicken on the bone, vegetable fixings and wine – with each region using their own locally-produced bottle. Some of these most famous takes include Coq au Pourpre (made with Beaujolais Nouveau), Coq Au Riesling (made in Alsace region), Coq Au Champagne (made in Champagne region). Coq Au Vin Blanc, traditionally made with a dry white wine is another popular take that brighter and fruitier in flavor, with the sauce optionally enriched with cream.

A popular French dish since the early 20th century, Coq Au Vin was brought to fame in North America thanks to cooking teacher Julia Child, who included her version of it in her 1961 cookbook, Mastering the Art of French Cooking.

• 1 whole chicken (about 4lbs), cut in 8 pieces.
• Salt and black pepper, to taste
• 1 tbsp butter (14g), salted or unsalted
• 4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
• 1 yellow onion, peeled and diced
• 2 garlic cloves, peeled and finely chopped
• 1 large or 2 medium carrots (about 250g), cut into 1-inch thick rounds
• ¼ cup (62.5ml) Brandy or Cognac
• ½ bottle (375ml) hearty red wine
• 2 tbsp (30g) tomato paste
• 8 sprigs thyme
• 1 bay leaf

• 1 tbsp butter (14g), salted or unsalted
• 227g button mushrooms, whole
• 10-12 pearl onions or small shallots, peeled and left whole

• 1 tbsp butter (14g), salted or unsalted, at room temperature
• 1 tbsp flour