Classic Coq au Vin with Bacon and Cognac
This traditional French braised chicken dish features tender chicken pieces simmered in red wine with aromatic herbs, smoky bacon, and cognac. The rich wine sauce is enhanced with chicken stock and fresh vegetables including baby carrots, leeks, and shallots. Perfect for special dinners or cozy weekend meals, this version delivers deep, complex flavors through the classic combination of wine reduction and herbs. The cognac adds an extra layer of sophistication while the bacon provides savory depth to complement the wine-braised chicken.
Ingredients
- 3 ½ tbsp cognac
- 6 baby carrotsregular carrots6 baby = 2-3 regularvegetable
cut into chunks
- 2 tbsp olive oil
- 4 ½ oz smoked bacon
- 6 baby leeksregular leeks6 baby = 2 regularvegetable
slice white and light green parts
- ½ bottle red wine
- ½ organic chicken, joined into 4 pieces
- 3 ½ tbsp chicken stock
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 2 ½ tbsp all-purpose flour
- 6 shallots
Instructions
- 1
Cut the chicken into 8 pieces and dust each piece with flour, then season with salt and pepper
- 2
Heat a large shallow casserole dish over medium-high heat, add the olive oil, and sear the chicken until golden brown on both sides
- 3
Add the bacon to the pan and cook for 5 minutes until starting to crisp
- 4
Pour in the cognac and let it flame up, then add the red wine and bring it to a boil
- 5
Add the chicken stock, shallots, rosemary, thyme, and bay leaves and simmer for 15 minutes until the liquid has reduced by half
- 6
Add the carrots and leeks, then cook for a further 10 minutes until the vegetables are tender
Tips
Let the cognac flame safely by removing the pan from heat momentarily and tilting it slightly away from you when adding the spirit.
Use a heavy-bottomed casserole dish that can go from stovetop to oven for even heat distribution and better browning.
Don't skip the flour dusting step as it helps thicken the sauce naturally and gives the chicken a better sear.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. The flavors actually improve overnight as they meld together.
Can be made up to 2 days ahead and reheated gently on the stovetop. Add a splash of wine or stock if the sauce seems too thick.
Serve hot with mashed potatoes, crusty bread, or egg noodles to soak up the rich wine sauce.
Common Mistakes
Don't skip browning the chicken properly to avoid bland flavor and poor texture
Keep the flame low when flambéing to avoid dangerous flare-ups
Don't let the wine boil too vigorously to prevent the alcohol from becoming harsh
Substitutions
cut into chunks
slice white and light green parts
FAQ
Can I make this without alcohol?
Replace the wine with additional chicken stock and add a splash of red wine vinegar for acidity. The cognac can be omitted entirely.
What type of red wine works best?
Use a dry red wine you'd drink, like Pinot Noir or Burgundy. Avoid cooking wines as they contain added salt and preservatives.
Can I freeze coq au vin?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding liquid if needed to restore the sauce consistency.