So I have been OBSESSED with cooking and the second that it felt like fall (literally this weekend here in LA), I knew what time it was- Coq au Vin time. I truly believe that I only cook with wine that I drink, which is why Nomadica's 3L red wine is perfect to always keep on hand. There’s something effortlessly chic about a dish that simmers away in red wine — and Coq au Vin is the ultimate example. It’s rustic, cozy, and oh-so-French, yet surprisingly easy to make. Picture tender chicken bathed in a velvety sauce of red wine, bacon, mushrooms, and onions — the kind of meal that makes you want to light a candle and pretend your kitchen overlooks the Seine, even if yours overlooks your backyard or the NY skyline.
Traditionally, this dish was created as a way to tenderize tough roosters (yes, coq means rooster) with the help of wine’s acidity and slow cooking. Today, it’s less about farmyard practicality and more about pure culinary pleasure. The wine gives the sauce its rich, deep flavor and Nomadica's red is no exception; it's literally perfect. And let’s be honest: any recipe that lets you pour yourself a glass while you cook is a win.
Pair your Coq au Vin with mashed potatoes or crusty bread to soak up all that delish sauce. It’s not just dinner — it’s a mini trip to France, no passport or TSA lines required.
So next time you’re craving comfort with a little flair, skip takeout and make Coq au Vin. Because everything tastes better when there’s wine involved — especially dinner.
Here's the recipe that I'm loving, and drop me a note to let me know how much you loved it.
Coq au Vin
Ingredients
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4 slices thick-cut bacon, diced
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1 whole chicken (about 3–4 lbs), cut into pieces
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2 cups red wine
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1 cup chicken broth
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2 tbsp tomato paste
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2 tbsp flour
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2 tbsp butter
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1 large onion, chopped
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2 carrots, chopped
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2 cloves garlic, minced
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1 cup pearl onions (peeled)
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8 oz mushrooms, sliced
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1 bay leaf, 3 sprigs thyme, salt, and pepper to taste
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Fresh parsley, for garnish
Instructions
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Brown the bacon: In a large Dutch oven, cook bacon until crispy. Remove and set aside.
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Sear the chicken: Brown chicken pieces in the bacon fat, 4–5 minutes per side. Remove and set aside.
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Cook aromatics: Add onion, carrot, and garlic to the pot. Cook 5 minutes until softened.
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Add flour and tomato paste: Stir for 1 minute to coat vegetables.
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Deglaze with wine: Pour in red wine, scraping the browned bits from the bottom. Add chicken broth, herbs, and return chicken and bacon to the pot.
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Simmer: Cover and cook on low for 45–60 minutes, until chicken is tender.
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Add mushrooms and pearl onions: Sauté separately in butter until browned, then stir into the pot during the last 15 minutes.
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Serve: Garnish with parsley and serve with mashed potatoes or crusty bread.
