Ina Garten's Coq au Vin: A Cozy Twist on a Classic French Dish

Name: Ina Garten's Coq au Vin
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 2 (3- to 4-pound) chickens, each cut into 8 pieces; 8 ounces good bacon or pancetta, diced; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 1 pound carrots, cut diagonally into 1-inch pieces; 2 yellow onions, sliced; 2 teaspoons chopped garlic (2 cloves); 1/4 cup Cognac or good brandy; 1 (750-ml) bottle good dry red wine (Burgundy preferred); 2 cups chicken stock; 1 bunch fresh thyme sprigs; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 3 tablespoons all-purpose flour; 1 pound frozen small whole onions; 1 pound porcini or cremini mushrooms, stems removed and thickly sliced

Jump to Recipe

Ina Garten’s Coq au Vin, a traditional French chicken stew cooked in red wine, is a timeless dish that brings comfort to any meal. Ina Garten’s Coq au Vin, however, offers a modern, weeknight-friendly twist on this classic. Known for her approachable yet refined recipes, Garten has simplified the dish while maintaining its rich, flavorful essence. This version is perfect for a fall evening and boasts tender chicken, aromatic vegetables, and a delightful depth of flavor, making it the ultimate comfort food.

Why Ina Garten’s Coq au Vin is a Must-Try

Ina Garten’s Coq au Vin is not your typical, hours-long, labor-intensive French stew. With her adaptation, the chicken cooks for just 30 to 40 minutes in the oven, ensuring it remains juicy and tender. Gone are the days of dry, stringy poultry—this recipe delivers perfectly cooked chicken with all the flavors of a classic Coq au Vin. Whether you’re a novice in the kitchen or a seasoned cook, this recipe is a simple, satisfying option for weeknight dinners.

Ingredients for Ina Garten’s Coq au Vin

The ingredients in this dish come together to create a deliciously hearty stew. Here’s a list of everything you’ll need:

• Good olive oil: Provides a base for browning the chicken and vegetables.
• Bacon or pancetta: Adds richness and savory depth.
• Chicken (cut into 8 pieces): The main protein, tender and flavorful when cooked in wine.
• Kosher salt and freshly ground black pepper: Essential for seasoning the dish to perfection.
• Carrots: Adds natural sweetness and a nice texture to the stew.
• Yellow onions: A base vegetable that contributes to the stew’s savory undertones.
• Garlic: For added depth and aroma.
• Cognac or brandy: Used to deglaze the pan and bring a subtle, smoky flavor.
• Red wine (Burgundy or similar): The foundation of the stew’s signature sauce.
• Chicken stock: Enhances the liquid base and balances the wine’s richness.
• Fresh thyme sprigs: For a fragrant, herbal touch.
• Unsalted butter: Helps thicken the sauce and adds richness.
• All-purpose flour: Used to make a roux to thicken the sauce.
• Frozen small whole onions: Adds texture and sweetness to the stew.
• Porcini or cremini mushrooms: Brings an earthy flavor to the dish.

Alternative Ingredients for Coq au Vin

If you have dietary restrictions or are missing some ingredients, here are a few substitutions you can try:

• Bacon: If you prefer a lighter version, you can skip the bacon and use olive oil for sautéing.
• Chicken stock: For a vegetarian alternative, swap the chicken stock with vegetable stock.
• Frozen onions: If you can’t find frozen small onions, you can use pearl onions or omit them altogether.
• Mushrooms: For a meatier texture, try adding more mushrooms or opting for shiitake mushrooms.

Step-by-Step Instructions for Ina Garten’s Coq au Vin

Preheat your oven to 275°F (135°C).
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon or pancetta and cook until lightly browned, about 8 to 10 minutes. Remove from the pot and set aside.
Pat the chicken pieces dry with paper towels, then season generously with salt and pepper. Add the chicken in batches to the Dutch oven and brown on all sides, about 5 minutes per batch. Remove the browned chicken and set aside.

In the same pot, add the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper. Cook for 10 to 12 minutes until the onions are lightly browned. Add the garlic and cook for another minute.
Carefully pour in the Cognac and ignite with a match to burn off the alcohol. Add the bacon and chicken back into the pot, along with any juices from the plate.
Pour in the red wine, chicken stock, and thyme sprigs. Bring to a boil, then cover with a lid and place in the oven. Cook for 30 to 40 minutes, until the chicken is no longer pink.

Mash 2 tablespoons of butter and the flour together to make a paste. Stir this mixture into the stew to thicken the sauce. Add the frozen onions.
In a separate sauté pan, melt the remaining butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add them to the stew and cook for another 10 minutes on the stove.
Season the stew to taste, then serve hot.

Tips & Tricks for Perfect Coq au Vin

• Don’t skip the browning step: Searing the chicken and bacon creates a deeper flavor base for the stew.
• Control the heat: Make sure the wine simmers gently in the oven—too high of a temperature can make the chicken dry.
• Use a thick Dutch oven: This ensures even cooking and keeps the stew at the right temperature throughout.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Pairing Ideas and Variations for Coq au Vin

This Coq au Vin pairs wonderfully with mashed potatoes, rice, or a fresh green salad. For a heartier meal, serve with crusty French bread to soak up the rich sauce. You can also add a splash of cream at the end for a creamy version of the dish.

For those with dietary preferences, feel free to swap the chicken for a vegetarian alternative such as tofu or tempeh for a plant-based version.

Seasonal and Cultural Touches

Ina Garten’s Coq au Vin is traditionally a winter dish, making it perfect for cozy, cold evenings. The red wine sauce, combined with the earthy mushrooms and thyme, evokes a sense of comfort and warmth that complements the colder months. It’s a classic French recipe, beloved in French homes for its satisfying flavors and rustic charm.

Conclusion: Ina Garten’s Coq au Vin – A Cozy, Flavorful Dinner

Ina Garten’s Coq au Vin is the perfect dish to bring warmth and flavor to your table. With its tender chicken, rich wine sauce, and satisfying vegetables, this recipe is both approachable and elegant. Ideal for weeknights or special occasions, it offers a delightful twist on the classic French stew, making it accessible for any home cook. Whether you’re a beginner or an experienced chef, this recipe is a sure way to impress and create lasting memories at the dinner table.

Frequently Asked Questions (FAQs) About Ina Garten’s Coq au Vin

1. How long should I cook Ina Garten’s Coq au Vin in the oven?

Ina Garten’s Coq au Vin should be cooked in the oven for 30 to 40 minutes at 275°F (135°C). This short cooking time ensures that the chicken stays tender and juicy, unlike traditional coq au vin recipes that may require hours of slow cooking.

2. Can I make Coq au Vin ahead of time?

Yes, Coq au Vin can be made ahead of time! It actually improves in flavor after sitting for a day or two. To store, let the stew cool completely, then refrigerate it in an airtight container for up to 3 days. Reheat it gently on the stove before serving.

3. Can I use white wine instead of red wine in this Coq au Vin recipe?

While red wine is traditional for Coq au Vin, you can substitute white wine for a lighter flavor. However, the depth of flavor might be reduced, and the rich, earthy tones of the dish may be altered. For the best results, stick to a dry red wine like Burgundy, as recommended in the recipe.

More Relevant Recipes