Today is Bastille Day in France, a celebration comparable to the Fourth of July in the United States. It commemorates the storming of the Bastille in 1789, an event that has become a powerful symbol of the French Revolution. Parades, gatherings, and festive meals mark the day—perfect reasons for a French-themed menu. To celebrate, we planned a day of French food: an omelet for breakfast, a Croque Monsieur for lunch, Coq au Vin for dinner, and a nectarine-and-cherry galette for dessert. It’s a delicious way to honor French traditions and flavors.
Coq au Vin (pronounced coke-oh-van) is one of those classic French dishes with deep roots and wide regional variations. Traditionally used to transform older, tougher birds into tender, flavorful meals, it’s typically cooked in a red wine—Burgundy or a good Pinot Noir being common choices. The dish is usually seasoned with thyme, bay leaf, onions, and mushrooms and is especially satisfying when served over mashed potatoes or egg noodles.
Classic preparations often call for marinating the chicken in wine overnight and then braising it slowly. For a modern, time-saving approach I adapted the recipe for the slow cooker. Browning the chicken and some aromatics first develops a rich flavor base; then the remaining ingredients and plenty of wine go into the slow cooker to simmer gently for hours. The result is an aromatic, fall-off-the-bone dish that’s ideal for busy days—come home to an inviting aroma and a ready-made dinner.
Jane’s Tips and Hints:
Using a slow cooker recreates the effect of a long overnight marination and braise without needing to plan two days ahead. Browning the chicken and rendering the pork first give the finished sauce depth and color while keeping the meat moist and tender.
Kitchen Skill: Braising
Braising is an essential technique for turning inexpensive or tougher cuts of meat into succulent, tender dishes. Start by browning the meat in hot oil to build flavor and color, then add a cooking liquid such as wine or broth, lower the heat, cover, and cook slowly until the meat is tender. The long, gentle cooking concentrates flavors and produces a satisfying texture—perfect for dishes like coq au vin.
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 tsp onion powder
- 1 (5 to 7-lb) stewing chicken, cut into serving pieces
- 6 oz pancetta, salt pork, or slab (unsliced) bacon, cubed
- 24 to 30 frozen pearl onions, thawed and patted dry
- 8 oz button mushrooms, halved
- 1 to 2 tbsp olive oil, if needed
- 2 (750-ml) bottles red wine, preferably pinot noir
- 2 tbsp tomato paste
- 1 medium onion, quartered
- 2 stalks celery, quartered
- 2 medium carrots, quartered
- 3 cloves garlic, smashed, and sprouted green center discarded
- 6 to 8 sprigs fresh thyme
- 1 bay leaf
- 2 cups chicken stock or broth
- Cooked egg noodles or mashed potatoes, for serving
- Minced fresh parsley, for garnish
- Set a wire rack over a paper towel–lined baking sheet with sides. Combine flour, salt, pepper, and onion powder in a plastic bag.
- Rinse chicken pieces and pat dry. Add a couple of pieces to the flour mixture, shake to coat, and transfer to the prepared wire rack. Repeat with remaining pieces and set aside to rest.
- Cook the pancetta in a large skillet over medium heat until the fat renders and the pieces are lightly crispy. Use a slotted spoon to transfer the pork to a bowl and reserve. Add the pearl onions to the skillet and brown them lightly, then add them to the bowl with the pork.
- Add the mushrooms to the same pan and cook until they soften and release their liquid, about 5 minutes. Add the mushrooms to the onions and pork, cover, and refrigerate until needed.
- Brown the floured chicken pieces in the skillet on both sides, working in batches to avoid crowding. Add 1 to 2 tbsp oil if needed. When browned, transfer the chicken to the crock of a slow cooker.
- Pour 1 cup of wine into the skillet and deglaze, scraping up browned bits. Stir in the tomato paste until dissolved and pour this mixture over the chicken. Add the quartered onion, celery, carrots, garlic, thyme, bay leaf, and chicken stock to the slow cooker. Pour in the remaining wine. Cover and cook on low for 6 to 8 hours, or until the chicken is very tender. Transfer the chicken to a platter and keep warm.
- Strain the cooking liquid by placing a colander over a large bowl and pouring the slow-cooker juices through it. Press the solids to extract as much liquid as possible, then discard them. Simmer the strained liquids in a pot over medium heat until reduced by about one-third, 20 to 40 minutes. If a thicker sauce is desired, dissolve 1 tsp cornstarch in 1/4 cup lukewarm water and whisk it into the sauce, bringing it briefly to a boil until thickened.
- Add the reserved mushrooms, onions, and pork to the sauce and cook for 15 minutes to heat through. Taste and adjust seasoning, then return the chicken to the pan to rewarm in the sauce.
- Serve pieces of chicken over egg noodles or mashed potatoes, spoon the sauce over the top, sprinkle with minced parsley, and serve immediately.
- Yield: 4 to 6 servings