andrejthechef
FranceStewDinner

Gordon Ramsay's Coq au Vin

The French braise of chicken in red wine with bacon, mushrooms and pearl onions. Ramsay's version, made doable for a home kitchen.

prep
25 min
cook
1 h 30 min
total
1 h 55 min
serves
6
level
medium
Coq au vin: chicken braised in red wine with mushrooms and pearl onions

Coq au vin means rooster in wine. It began as a peasant dish, a way to cook an old bird slowly until it turned tender. This is Gordon Ramsay's version, with chicken, red wine, bacon, mushrooms and pearl onions.

Nothing here is hard. Brown well, simmer slowly, and finish the sauce with a simple roux. The oven does most of the work.

method

  1. Preheat the oven to 350°F (180°C). Season the chicken with salt and pepper.

  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken on all sides, 2 to 3 minutes per side, then set it aside.

  3. In the same pot, cook the onion and garlic until soft and translucent, about 5 minutes.

  4. Add the wine, broth, thyme, rosemary and bay leaf. Bring it to a boil.

  5. Return the chicken to the pot. Add the bacon, mushrooms and pearl onions.

  6. Cover and bake for 1 hour, until the chicken is cooked through and the vegetables are tender.

  7. Melt the butter in a small saucepan. Stir in the flour and cook for 1 to 2 minutes, until light golden.

  8. Whisk in a cup of the cooking liquid until the sauce is smooth and thick.

  9. Stir the sauce back into the pot and coat everything evenly.

  10. Scatter with parsley and serve hot.

chef's tips

  • Dry the chicken before browning. Wet skin steams instead of browning.
  • Use a wine you would drink. The sauce is mostly wine, so a bad bottle shows.
  • Like most braises, it tastes even better the next day.