Rustic Jamie Oliver Coq Au Vin Recipe: A Charming Classic

Jamie Oliver’s coq au vin unlocks a magical realm of French culinary artistry that transforms mundane chicken into an extraordinary feast.

Wine-soaked poultry whispers tales of rustic kitchens and countryside elegance.

Professional and amateur chefs adore this recipe for its soul-warming complexity.

Vibrant ingredients waltz together, creating a harmonious symphony of taste and texture.

Succulent meat bathes in robust wine-infused essence, promising an unforgettable gastronomic journey.

Mediterranean cooking techniques breathe life into this timeless classic, elevating humble ingredients to spectacular heights.

Check out this exquisite dish and let your taste buds embark on a delectable adventure that celebrates the heart of French comfort food.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 500 kcal

Servings: 4

Ingredients Found in Jamie Oliver’s Coq au Vin

• Chicken: Choose bone-in, skin-on pieces for richer flavor and more tender meat.
• Bacon: Select thick-cut, high-quality bacon for deeper smokiness and crispiness.

• Carrots, Onions: Pick fresh, firm vegetables with vibrant colors and no soft spots.
• Pearl Onions: Opt for frozen to save time and ensure consistent size.
• Mushrooms: Select firm, unblemished mushrooms with smooth caps.
• Garlic: Choose plump, firm bulbs with tight, unbroken skin.

• Cognac: Select a mid-range brandy for balanced depth without overpowering.
• Red Wine: Use a dry, full-bodied wine like Burgundy or Pinot Noir.
• Chicken Stock: Select low-sodium stock for better control of saltiness.
• Fresh Thyme: Look for bright green, fragrant herbs with no wilting.
• Olive Oil: Choose extra virgin for richer flavor.
• Salt, Pepper: Use freshly ground black pepper and kosher salt for best seasoning.

Equipment Needed for Coq au Vin

• Dutch oven: Heavy-bottomed pot perfect for slow-cooking and browning meats.
• Slotted spoon: Great for lifting and draining bacon and chicken without excess oil.
• Paper towels: Essential for drying chicken pieces to ensure a crispy golden crust.
• Cutting board: Needed for prepping vegetables and herbs.
• Chef's knife: Helps chop carrots, onions, and garlic with precision.
• Wooden spoon: Ideal for stirring and mixing ingredients without scratching the pot.
• Measuring cups: Ensures accurate liquid and ingredient measurements.
• Small bowl: Useful for creating the butter-flour thickening mixture.
• Oven mitts: Protects hands when handling hot Dutch oven and moving between stovetop and oven.

How to Cook Jamie Oliver’s Coq au Vin

Cozy Up Chicken Stew

• Kickstart the Flavor Process

Fire up your oven to a gentle 250°F. Grab a heavy Dutch oven and crisp up bacon until golden, then set aside. The bacon will infuse deep, smoky richness into your stew.

• Transform the Chicken

Dry chicken pieces completely and season generously with salt and pepper. Sear each piece in the same pot, creating a beautiful caramelized exterior that locks in juicy tenderness. Remove browned chicken and set alongside the bacon.

• Wake Up the Vegetables

Toss chopped carrots and onions into the pot, letting them dance and soften. Add minced garlic for a quick burst of aromatic magic. These veggies will create a flavor foundation that makes your stew sing.

• Build Liquid Layers

Splash in cognac to deglaze the pot, scraping up those delicious browned bits. Pour red wine and chicken stock, then nestle the bacon and chicken back into the liquid. Sprinkle fresh thyme for herbal complexity. Cover and slide into the oven, letting everything mingle and develop deep, comforting flavors for 30-40 minutes.

• Final Flourish

Whisk butter and flour into a smooth paste to gently thicken the stew. Stir in pearl onions and mushrooms for extra texture. Simmer briefly, taste, and adjust seasonings. Serve directly from the pot, letting everyone dig into this warm, soul-satisfying meal.

Recipe Tips for Coq au Vin

• Boost Flavor Techniques: Marinate chicken overnight in red wine and herbs for deeper, more complex taste profiles.
• Swap Protein Options: Replace chicken with duck, rabbit, or turkey for unique regional interpretations of this classic French dish.
• Budget-Friendly Alternatives: Use cheaper chicken thighs instead of whole cut-up chicken to reduce overall recipe cost without sacrificing rich flavor.
• Make-Ahead Magic: Prepare the entire stew one day in advance, allowing flavors to intensify and develop more depth when refrigerated overnight.

Serving Jamie Oliver’s Coq au Vin

• Rustic Family Gathering: Bring this hearty coq au vin to the center of a wooden table with fresh crusty bread for soaking up the rich sauce. Invite friends and family to share this comforting French classic.
• Wine Pairing Magic: Complement the deep flavors with a medium-bodied red Burgundy or Pinot Noir. The wine's earthy notes will dance perfectly with the braised chicken and smoky bacon.
• Elegant Side Companions: Serve alongside creamy mashed potatoes, buttered egg noodles, or roasted herb-infused vegetables. These sides will soak up the delicious sauce and create a complete, satisfying meal.
• Fresh Herb Finale: Sprinkle chopped fresh parsley or thyme over the top just before serving. The bright green herbs will add a fresh pop of color and a subtle aromatic finish to this classic French dish.

Storage Notes for Coq au Vin

• Maximize Meal Prep: Strategically plan ahead by cooking this chicken stew in larger batches for multiple meals throughout the week.
• Store Smartly: Transfer cooled stew into airtight containers, keeping it fresh in the refrigerator for up to 4 days without compromising flavor or texture.
• Freeze with Ease: Portion the stew into freezer-safe containers, ensuring it maintains optimal taste for 2-3 months when sealed properly and stored at consistent temperatures.
• Reheat Perfectly: Gently warm the stew on the stovetop over medium-low heat, adding a splash of chicken stock to restore moisture and revive the rich, deep flavors from the original cooking process.

Rustic Jamie Oliver Coq Au Vin Recipe

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• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Jamie oliver’s classic coq au vin delivers French countryside comfort with red wine-braised chicken, smoky bacon, and earthy mushrooms. Rich layers of flavor meld together, inviting you to savor this timeless culinary masterpiece from Burgundy.

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Ingredients

Scale 1x2x3x

• 1 whole chicken, 3-4 lbs (1.4–1.8 kg), cut into 8 pieces
• 4 oz (113 g) bacon or pancetta, diced
• ½ lb (227 g) cremini mushrooms, stems removed and thickly sliced
• ½ lb (227 g) frozen small whole onions
• ½ lb (227 g) carrots, cut diagonally into 1-inch pieces
• 1 yellow onion, sliced
• ½ bottle (375 ml) dry red wine such as Burgundy
• 1 cup (240 ml) chicken stock
• ¼ cup (60 ml) Cognac or brandy
• 2 tbsps (30 ml) extra virgin olive oil
• 2 tbsps (28 g) unsalted butter, room temperature
• 1 ½ tbsps all-purpose flour
• 10 fresh thyme sprigs
• 1 tsp chopped garlic
• kosher salt
• freshly ground black pepper

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Instructions

1. Bacon Preparation: Preheat the oven to 250°F (120°C). In a Dutch oven, crisp bacon over medium heat until golden-brown, then remove and set aside on a separate plate.
2. Chicken Searing: Pat chicken pieces dry and season with salt and pepper. Brown chicken in batches within the same Dutch oven, creating a caramelized exterior. Transfer browned chicken to the plate with bacon.
3. Vegetable Infusion: Sauté diced carrots and onions in the cooking vessel, seasoning with salt and pepper until onions become translucent. Add minced garlic and cook for one minute to release its aromatic essence.
4. Liquid Integration: Deglaze the pan with Cognac, then return bacon and chicken to the Dutch oven. Pour in wine and chicken stock, sprinkle thyme leaves. Bring to a gentle simmer, cover, and transfer to the preheated oven for 35-40 minutes.
5. Final Touches: Create a butter-flour mixture by mashing butter with flour. Stir into the stew to enhance thickness and richness. Incorporate pearl onions and sliced mushrooms, simmering for an additional 10 minutes. Adjust seasoning to taste and serve hot, optionally garnished with fresh herbs.

Notes

• Optimize Meat Selection: Choose bone-in, skin-on chicken thighs or a whole chicken cut into pieces for maximum flavor and tenderness.
• Master Browning Technique: Ensure chicken is completely dry before searing to achieve a deep golden-brown crust that locks in juices and develops rich caramelized flavors.
• Wine Matters Significantly: Select a quality French Burgundy or Pinot Noir that you’d enjoy drinking, as it dramatically impacts the final dish’s depth and complexity.
• Patience Enhances Flavor: Allow the dish to slow-cook in the oven, which helps break down chicken fibers and allows ingredients to meld together beautifully, creating an incredibly rich and harmonious sauce.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 120 mg