Coq au Vin: A Classic French Comfort for Cold, Snowy Evenings

As the snow blankets Buffalo and the temperatures dip into the teens, there's nothing quite like the warmth of a hearty, home-cooked meal to chase away the chill. On this frigid February day, with the mercury hovering around 16°F (-9°C), it's the perfect time to indulge in a dish that embodies comfort and tradition: Coq au Vin.

This classic French stew, with its tender chicken, rich wine sauce, and aromatic vegetables, is the culinary equivalent of a cozy blanket. Paired with a thoughtfully selected Red Burgundy, it becomes more than just a meal—it transforms into an experience that warms both body and soul.


The Wine: Affordable Red Burgundy Selections

At Winkler and Samuels, we believe that exceptional wine pairings don't have to break the bank. Here are three affordable Red Burgundy options that complement Coq au Vin beautifully:

  1. Domaine Chevillon-Chezeaux Bourgogne Rouge
    A delightful expression of Pinot Noir, this wine offers bright red fruit flavors with subtle earthy undertones. Its balanced acidity and smooth tannins make it a versatile companion to the rich flavors of Coq au Vin.

  2. Domaine Jean-Marc Pillot Bourgogne Rouge
    This wine presents a bouquet of cherry and raspberry aromas, followed by a palate of fresh red fruits and a hint of spice. Its lively acidity cuts through the richness of the dish, enhancing each bite.

  3. Domaine Michel Lafarge Bourgogne Passetoutgrain
    A unique blend of Pinot Noir and Gamay, this wine offers a vibrant profile of red berries and floral notes. Its light body and crisp finish provide a refreshing contrast to the hearty Coq au Vin.

These selections are available at Winkler and Samuels, ready to elevate your dining experience without stretching your budget.


The Recipe: Julia Child’s Coq au Vin (With a Crispy Twist!)

There are many ways to make Coq au Vin, but Julia Child’s version is iconic. It’s indulgent, meticulous, and worth every minute spent in the kitchen. This dish is slow food at its finest—perfect for a cozy night in, a dinner party, or any evening that calls for good wine, good company, and great food.

Ingredients

For the Chicken & Sauce:

  • 3 to 4 pounds of chicken thighs and drumsticks (bone-in, skin-on) OR a rotisserie chicken, skin removed and meat shredded

  • 4 ounces of lardons (or thick-cut bacon, diced)

  • 2 tablespoons of butter

  • 1 medium onion, chopped

  • 1 large carrot, chopped

  • 2 cloves garlic, minced

  • 1/4 cup brandy or Cognac

  • 3 cups red Burgundy (Pinot Noir)

  • 2 to 3 cups chicken stock

  • 1 tablespoon tomato paste

  • 1/2 teaspoon thyme (or a sprig of fresh thyme)

  • 1 bay leaf

  • 1/4 cup flour (for thickening)

  • Salt & pepper to taste

For the Garnish:

  • 8 ounces mushrooms, quartered

  • 12 to 16 pearl onions, peeled

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • Chicken skin, crisped in the oven

  • Chopped parsley (for serving)

Instructions

Step 1: Brown the Chicken & Lardons

In a large Dutch oven, cook the lardons over medium heat until crispy. Remove and set aside, leaving the fat in the pan.

Pat the chicken very dry (this helps with browning), season with salt and pepper, and sear it in batches, skin-side down first, until golden brown. Remove the chicken and carefully take off the skin. Spread the skin out as thinly as possible on a parchment-lined baking sheet and place it in a preheated 375°F (190°C) oven. Bake for about 10 minutes, or until crispy and golden brown. Remove from the oven, let cool, and crumble into pieces to use as a garnish at the end.

If using a rotisserie chicken, remove the skin and crisp it in the oven as directed above. Shred the meat and set aside to be added later.

Step 2: Build the Flavor Base

In the same pot, melt the butter and add the onions, carrots, and garlic. Cook until softened. Pour in the brandy and flambé (carefully ignite the alcohol with a lighter) to burn off the raw alcohol taste.

Step 3: Simmer the Sauce

Return the chicken and lardons to the pot. Stir in the tomato paste, thyme, bay leaf, and flour to coat everything.

Pour in the red Burgundy, scraping up any browned bits. Add enough chicken stock to just cover the chicken. Bring to a simmer, cover, and cook on low heat for 25 to 30 minutes, until the chicken is tender.

If using rotisserie chicken, add the shredded meat in the last 10 minutes of cooking so it can absorb the sauce.

Step 4: Prepare the Mushrooms & Onions

While the chicken simmers, sauté the mushrooms in butter until golden brown. In a separate pan, cook the pearl onions in butter and olive oil until browned and tender.

Step 5: Thicken & Finish

Once the chicken is done, remove it from the pot. Strain the sauce into a clean saucepan and reduce until slightly thickened. Return the chicken to the sauce, add the mushrooms and onions, and simmer for another 10 minutes.

Step 6: Serve & Enjoy

Sprinkle with fresh parsley and top with crispy crumbled chicken skin for an added crunch. Serve with buttered potatoes, crusty French bread, or fresh pasta. And of course, pour yourself a generous glass of Red Burgundy.



As the snow continues to fall and the cold persists, there's a special kind of joy in preparing and savoring a meal like Coq au Vin. It's a dish that invites you to slow down, embrace the process, and find warmth in both the kitchen and at the table.

Pairing it with an affordable yet quality Red Burgundy enhances the experience, proving that comfort and elegance can coexist, even on the chilliest of evenings.

Stay warm, savor the flavors, and cheers to cozy nights in,

Melissa


 

 

Looking for the perfect Burgundy to pair with your Coq au Vin? Stop by @winklerandsamuelswine or DM me at @wine_nerd—I’d love to help you find the right bottle!

February 01, 2025 — Melissa Winkler
Tags: blog