Nigella’s Coq Au Vin is her own take on the traditional French chicken stew which is slow-braised in wine, herbs and stock. Now, the word ’Coq’ might have you picturing some fancy dish that only serious chefs tackle but in Nigella’s version, it’s accessible and pretty straightforward, even if it takes a bit of time to cook.
The beauty of this dish is how simple ingredients are transformed into something rich and comforting. The chicken, simmered in wine (often red, though Nigella sometimes uses a mix), is infused with the flavors of garlic, onions, carrots and herbs. It’s a one-pot meal that feels like an event.
My first time making it was a rainy Sunday afternoon-something about the idea of slow-cooking a chicken in red wine made me feel like I was in some cozy French cottage. The house smelled incredible and it felt like a kind of luxury, even though I was just in my kitchen. This dish has a way of making even the most ordinary days feel a little more special.
Nigella Coq Au Vin Recipe
Ingredients Needed
I love that Nigella’s Coq Au Vin doesn’t call for any out-of-the-ordinary ingredients. It’s not one of those recipes that leaves you scrambling to a specialty store-chances are, you have most of these ingredients already in your kitchen or you can get them from a regular supermarket. Here’s what you’ll need:
- Chicken: Ideally, bone-in pieces-legs and thighs work really well for this dish. Nigella prefers them skin-on for extra flavor. You could also use a whole chicken cut into pieces.
- Red Wine: A dry red wine is best. It doesn’t need to be expensive but something you’d drink. I’ve used a basic Bordeaux before and it turned out great.
- Cognac: This is optional but Nigella uses it to give the dish an added richness. It’s a small amount but it makes a difference.
- Stock: Chicken stock is best here, though vegetable stock will do if you’re out of the former.
- Bacon Lardons or Pancetta: This adds that smoky, savory kick. Let’s be real, bacon makes everything better.
- Mushrooms: These soak up all the delicious sauce and add an earthy note.
- Carrots, Onions and Garlic: Classic aromatics. The onions, in particular, give the sauce that sweetness as they cook down.
- Herbs: Fresh thyme, bay leaves and a bit of parsley to garnish.
- Butter and Olive Oil: For sautéing. The oil keeps the butter from burning and the butter brings that silky, rich texture.
- Flour: This is for dusting the chicken before you brown it. it helps thicken the sauce later on.
Some people swear by adding pearl onions but I honestly think they’re a bit of a hassle (unless you’re in the mood for that extra detail!). I tend to skip them for the sake of simplicity.
Equipment Needed
While Nigella’s version of Coq Au Vin doesn’t require any fancy equipment, there are a couple of things that really help. You want something that can go from stovetop to oven smoothly-so a sturdy, oven-proof pot like a Dutch oven is perfect. It holds heat beautifully and helps maintain that even cooking temperature.
Here’s a quick rundown:
- Dutch oven or a heavy, oven-safe pot with a lid. This will help with even heat distribution.
- Wooden spoon for stirring (because it feels right).
- Measuring spoons for getting that wine-to-stock ratio just right.
- Sharp knife for chopping up your veggies and chicken.
- Tongs for handling the chicken when it’s time to brown it.
- A glass of red wine for yourself (optional but highly recommended).
Instructions To Make Nigella Lawson’s Coq Au Vin
Okay, here’s where the magic happens. Don’t let the multi-step process fool you. this dish is more about patience than effort.
Step 1: Prepare The Chicken
You want to start by patting the chicken dry and dusting it lightly with flour. This gives the chicken a lovely crispiness when you brown it and also helps thicken the sauce later. Season with salt and pepper.
Step 2: Brown The Chicken
Heat up some butter and olive oil in your Dutch oven. When it’s hot, carefully brown the chicken on all sides. this step is crucial for building flavor. Take your time with it; you want the skin golden and crispy. Once done, remove the chicken and set it aside.
Step 3: Cook The Lardons And Veggies
In the same pot, toss in the bacon lardons and cook until they’re nice and crispy. Then add the carrots, onions and garlic, letting them soften up for a few minutes. The smell at this point is amazing.
Step 4: Deglaze The Pot
Here’s a fun part. Pour in the Cognac (if you’re using it) and let it sizzle for a moment, scraping up any browned bits at the bottom of the pot. These bits are where a ton of flavor is hiding.
Step 5: Add The Wine And Stock
Now, pour in your red wine, stirring to mix in the bits. Then add your chicken stock, thyme, bay leaves and a little more salt and pepper. Bring it all to a simmer. It’s like the liquid version of comfort food at this stage.
Step 6: Braise The Chicken
Return the chicken pieces to the pot, making sure they’re mostly submerged. Cover the pot with a lid and pop it in a preheated oven at around 160°C (325°F) for about 1.5 hours. During this time, the chicken becomes so tender it practically falls apart and the sauce reduces and thickens.
Step 7: Finish With Mushrooms
In the last 20 minutes or so, add the mushrooms, letting them soak up all the lovely sauce.
Step 8: Garnish And Serve
Once everything is cooked through, you can sprinkle some chopped parsley over the top to brighten things up. Serve it with mashed potatoes, crusty bread or even buttered noodles. Trust me, you’ll want something to sop up that sauce.
What I Learnt
When I made Nigella’s Coq Au Vin for the first time, I learned that patience is a key ingredient. The dish takes time but it’s time well spent. There’s something so satisfying about watching the chicken cook down slowly and knowing that at the end, you’ll have something hearty and rich that tastes like you’ve been slaving away in the kitchen for hours.
The other thing I learned was that this dish really improves with time. The flavors deepen the longer it sits, so if you can make it a day ahead, even better. The wine and the stock meld together into this velvety sauce that coats everything just perfectly.
FAQs
What Makes Nigella Lawson’s Coq Au Vin Different From Other Recipes?
Nigella’s version of Coq au Vin is a perfect blend of rich, rustic French cooking with her signature modern, easygoing twist. She uses chicken thighs, which are incredibly juicy and tender, and doesn’t fuss with complex techniques, making the dish feel more accessible while still being full of flavor. Plus, she adds a little touch of brandy, which elevates the depth of the sauce. It’s comfort food, but with a dash of sophistication!
Can I Make Nigella’s Coq Au Vin Ahead Of Time?
Absolutely! In fact, Coq au Vin often tastes even better the next day. Let the flavors sit overnight in the fridge, and you’ll get that wonderful, rich taste. Just reheat it gently on the stove, and you’re good to go. It’s the kind of dish that gets better with time, so it’s perfect for a dinner party or a cozy weekend meal.
What Wine Should I Use For Nigella Lawson’s Coq Au Vin?
Nigella recommends using a good red wine, something with a bit of depth. A classic choice is Pinot Noir, which brings a fruity, smooth richness to the dish. But don’t stress too much-if you have another good-quality red wine you like, it will work just as well. The key is to pick something you enjoy drinking because that flavor will really come through in the sauce!
