Gordon Ramsay Coq Au Vin Recipe

This Gordon Ramsay Coq Au Vin Recipe is a rich and tender recipe, which is made with bone-in chicken and dry red wine. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.

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Gordon Ramsay Coq Au Vin Recipe Ingredients

• 4 lbs chicken (bone-in pieces like thighs and legs)
• Salt + pepper
• 30 ml olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 240 ml dry red wine
• 240 ml chicken broth
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• 225 g bacon, diced
• 450 g mushrooms, halved or quartered
• 150 g frozen pearl onions, thawed
• 30 g tbsp butter
• 15 g tbsp flour
• Chopped parsley, for garnish

How To Make Gordon Ramsay Coq Au Vin Recipe

1. Preheat Oven and Sear Chicken: Preheat your oven to 180°C (350°F). Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Place the chicken skin-side down and sear until deeply golden brown on all sides. Remove the chicken and set aside.
2. Sauté the Aromatics: In the same pot, sauté the sliced onion and minced garlic until softened and fragrant.
3. Build the Braising Liquid: Pour in the red wine and bring it to a boil, scraping up any browned bits from the bottom of the pot. Let it boil for 3–5 minutes to cook off the harsh alcohol taste. Add the chicken broth, thyme, rosemary, and bay leaf.
4. Braise the Dish: Return the seared chicken to the pot. Add the diced bacon, mushrooms, and thawed pearl onions. Bring back to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 1 hour, or until the chicken is tender and cooked through.
5. Thicken the Sauce: In a separate small pan, melt the 30g of butter over medium heat. Whisk in the 15g of flour to create a paste (a roux). Cook for one minute. Whisk a ladleful of the hot cooking liquid from the pot into the roux until smooth, then stir this mixture back into the main pot.
6. Finish and Serve: Simmer the Coq au Vin on the stovetop for a few minutes until the sauce has thickened. Let it rest for 10 minutes off the heat. Garnish with chopped parsley and serve hot.

Recipe Tips

• How do you get the most flavor from the chicken? Always sear the chicken skin-side down first in a hot pan. This creates a crispy, golden-brown skin and renders fat, which builds a deep, savory flavor foundation for the entire dish.
• Why do you boil the wine? Letting the wine boil for a few minutes before adding the other liquids is crucial. It burns off the harsh alcoholic edge, leaving behind only the rich, fruity, and complex flavors of the wine to infuse the sauce.
• How do I prevent a watery sauce? If you’re using frozen pearl onions, make sure they are fully defrosted and patted dry before adding them to the pot. Adding them frozen will release excess water and dilute your rich sauce.
• What’s the best way to thicken the sauce? Making a separate roux (a cooked paste of butter and flour) gives you complete control over the sauce’s thickness. Whisking it into the sauce at the end prevents lumps and allows you to achieve the perfect consistency without overcooking the chicken.

What To Serve With Coq Au Vin

This classic French stew is rich and saucy, pairing perfectly with sides that can soak up the gravy:

• Creamy mashed potatoes
• Crusty baguette or sourdough bread
• Egg noodles
• Simple steamed green beans or carrots

How To Store Coq Au Vin

• Refrigerate: Allow the Coq au Vin to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3 days, and the flavors often improve overnight.
• Freeze: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating gently on the stove.

Coq Au Vin Nutrition Facts

• Calories: 210kcal
• Carbohydrates: 15g
• Protein: 25g
• Fat: 5g
• Saturated Fat: 2g
• Sodium: 600mg
• Fiber: 3g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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