Delia Smith’s Coq Au Vin: A Timeless French Classic Reinvented

Coq Au Vin, a traditional French culinary masterpiece, embodies the essence of comfort food with a touch of elegance. This dish holds a special place in my kitchen, a testament to the timeless appeal of French cuisine. It’s a delightful combination of flavors – the richness of the wine, the depth of the herbs, and the heartiness of the chicken, all melding together to create a symphony of tastes. Each time I prepare Coq Au Vin, it’s like weaving a tapestry of aromas and flavors that fills the home with a sense of culinary tradition and warmth. Today, I’m excited to share my personal rendition of this classic, slightly adapted from Delia Smith’s coq au vin recipe  with a richer ingredient list for a more indulgent experience.

How To Make Delia Smith’s Coq Au Vin Recipe Overview

Coq Au Vin, or “Chicken in Wine,” is a harmonious blend of simple ingredients that come together to create something truly special. In my version, the chicken is marinated in a robust red wine, seared in the rendered fat of streaky bacon, and slowly braised with mushrooms, onions, and herbs. This dish takes about 2 hours to prepare and cook, but the result is worth the wait. It serves about 4-6 people, making it perfect for a cozy family dinner or a small gathering with friends. The key to its success lies in the slow cooking process, which allows the flavors to meld beautifully.

Ingredients

• 6 strips of streaky bacon
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 large chicken drumsticks
• 2 medium onions, peeled and sliced
• 3 cloves of garlic, peeled and crushed
• 500 ml red wine (a little over 2 cups)
• 2 large bay leaves
• 2 sprigs fresh thyme (or 2 teaspoons dried)
• 350 grams mushrooms, cleaned and quartered
• 2 tablespoons butter, softened
• 2 tablespoons plain flour
• Freshly snipped parsley, for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken drumsticks with the red wine. Add a sprig of thyme and a bay leaf. Let it marinate for at least 1 hour, preferably overnight.
2. Cook the Bacon: In a large pan, cook the bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pan.
3. Sear the Chicken: Remove the chicken from the marinade (keep the marinade) and pat dry. Add butter and olive oil to the bacon fat in the pan. Heat the pan until it’s hot, then sear the chicken, turning it to ensure all sides get a nice golden brown color. Once the chicken is evenly browned, take it out of the pan. Set it aside for the next steps of the recipe.
4. Saute Aromatics: In the same pan, add the onions and garlic. Cook until softened.
5. Deglaze and Braise: Return the chicken to the pan. Pour in the reserved marinade and add additional bay leaves and thyme. Bring to a simmer, cover, and cook on low heat for about 1.5 hours.
6. Prepare the Mushrooms: In a separate pan, sauté the mushrooms in butter until golden.
7. Thicken the Sauce: Mix softened butter with flour to make a paste. Stir this into the stew to thicken the sauce.
8. Combine and Garnish: Add the cooked mushrooms and bacon to the chicken. Cook for another 10 minutes. Garnish with freshly snipped parsley.

Also Try: Delia Smith’s Signature Chilli Con Carne: A Classic Comfort Dish Reinvented

Nutritional Value (per serving)

What To Serve With Coq au vin delia smith?

Pairing Delia Smith’s Coq Au Vin with the right sides and drinks can elevate the dining experience. Here are some ideal pairings:

Sides:

Creamy Mashed Potatoes: The smooth texture complements the rich sauce of the Coq Au Vin.

Buttered Egg Noodles: A simple yet delightful pairing that soaks up the sauce beautifully.

Steamed Green Beans or Asparagus: Adds a fresh, crisp element to balance the richness of the dish.

Crusty French Bread: Ideal for sopping up the delicious wine-infused sauce.

Wine:

Red Burgundy or Pinot Noir: These wines, used in the cooking process, are perfect for drinking alongside the meal.

Merlot or Cabernet Franc: These offer a slightly different but complementary flavor profile.

Salad:

Simple Green Salad: A light vinaigrette dressing on a green salad cuts through the heaviness of the dish.

FAQs

Can I use white wine instead of red?

Certainly, you can use white wine in place of red for Coq Au Vin. While red wine is traditional, white wine brings a lighter flavor to the dish. It will change the taste a bit, making it more subtle and less intense. Pick a good quality white wine, perhaps a Chardonnay or Sauvignon Blanc. The dish will still be delicious, just with a different twist on the classic flavor.

How long should I marinate the chicken?

For the best flavor, marinate the chicken overnight. This gives the wine and herbs enough time to infuse the chicken with rich flavors. If you’re short on time, a minimum of one hour can work too. The longer the marination, the more flavorful the chicken will be. But remember, even a brief marination will still add a nice touch to the dish. The key is to ensure the chicken soaks up as much of the marinade as possible.

Can I make Coq Au Vin in a slow cooker?

Yes, you can make Coq Au Vin in a slow cooker. First, sear the chicken and cook the bacon as usual. Then, place them in the slow cooker with the wine, herbs, and aromatics. Cook on low for 6 to 8 hours. This slow cooking process helps the flavors meld together beautifully, making the chicken tender and delicious. It’s a great way to enjoy this classic dish with less effort and a wonderfully rich taste.

What’s the best wine to use for Coq Au Vin?

For Coq Au Vin, the best wine to use is a full-bodied red like Burgundy, Pinot Noir, or Merlot. These wines add rich, deep flavors to the dish. Choose a wine that’s good enough to drink, as the quality of the wine impacts the taste of the meal. It’s the wine that sets the foundation for the dish’s flavor, so picking a good one really makes a difference. The goal is to enhance the dish with the wine’s robust character.

Can I make this dish ahead of time?

Absolutely, you can make Coq Au Vin ahead of time. In fact, it often tastes even better the next day. The flavors have more time to blend together, enhancing the overall taste. Just cook it as usual, let it cool, and then store it in the refrigerator. When you’re ready to eat, gently reheat it on the stove. This make-ahead approach is perfect for entertaining, as it frees up time and ensures a delicious, richly flavored meal for your guests.

Conclusion

Coq Au Vin is more than just a meal; it’s a celebration of flavors and tradition. This dish, rich in history and taste, is a testament to the beauty of French cuisine. Remember, the key to a great Coq Au Vin is patience – let the chicken marinate well and give it time to braise slowly. Serve this dish with a sense of pride, and watch as it brings smiles and warmth to your table.

Delia Smith Coq Au Vin Recipe

• 6 strips of streaky bacon
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 large chicken drumsticks
• 2 medium onions (peeled and sliced)
• 3 cloves of garlic (peeled and crushed)
• 500 ml red wine (a little over 2 cups)
• 2 large bay leaves
• 2 sprigs fresh thyme (or 2 teaspoons dried)
• 350 grams mushrooms (cleaned and quartered)
• 2 tablespoons butter (softened)
• 2 tablespoons plain flour
• Freshly snipped parsley (for garnish)

1. Marinate the Chicken: In a large bowl, combine the chicken drumsticks with the red wine. Add a sprig of thyme and a bay leaf. Let it marinate for at least 1 hour, preferably overnight.
2. Cook the Bacon: In a large pan, cook the bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pan.
3. Sear the Chicken: Remove the chicken from the marinade (keep the marinade) and pat dry. Add butter and olive oil to the bacon fat in the pan. Heat the pan until it’s hot, then sear the chicken, turning it to ensure all sides get a nice golden brown color. Once the chicken is evenly browned, take it out of the pan. Set it aside for the next steps of the recipe.
4. Saute Aromatics: In the same pan, add the onions and garlic. Cook until softened.
5. Deglaze and Braise: Return the chicken to the pan. Pour in the reserved marinade and add additional bay leaves and thyme. Bring to a simmer, cover, and cook on low heat for about 1.5 hours.
6. Prepare the Mushrooms: In a separate pan, sauté the mushrooms in butter until golden.
7. Thicken the Sauce: Mix softened butter with flour to make a paste. Stir this into the stew to thicken the sauce.
8. Combine and Garnish: Add the cooked mushrooms and bacon to the chicken. Cook for another 10 minutes. Garnish with freshly snipped parsley.

Main Course

British