Gordon Ramsay Coq Au Vin Recipe

Gordon Ramsay’s Coq au Vin is a dish that truly elevates my cooking whenever I prepare it.

It’s a recipe that takes the classic French comfort food, traditionally made with chicken braised in red wine with mushrooms, onions, and lardons, and infuses it with Ramsay’s signature touch of refinement and depth of flavor.

Ramsay’s version of Coq au Vin—or “chicken in wine”—involves braising chicken in a rich, red wine sauce with mushrooms, onions, and bacon, infusing the meat with deep, complex flavors.

This version of Coq au Vin is not just a meal; it’s an experience, richly layered with the complexity of the wine-infused sauce, the tenderness of the chicken, and the earthy tones of the vegetables and herbs.

What Goes Best with Gordon Ramsay Coq Au Vin Recipe

I’ve found that Gordon Ramsay’s Coq au Vin pairs marvelously with sides that can absorb and complement its robust sauce.

Creamy mashed potatoes, buttered noodles, or a crusty baguette are my top choices, serving as the perfect vehicles for ensuring not a drop of the delicious sauce goes to waste.

A side of crisp, green beans or a light, leafy salad can also offer a refreshing contrast to the richness of the dish.

Ingredients

To recreate Gordon Ramsay’s Coq au Vin, you’ll need:

• 4 chicken legs (thigh and drumstick)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 ounces bacon or pancetta, cut into small pieces
• 10 pearl onions, peeled
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, quartered
• 1 tablespoon tomato paste
• 2 cups red wine, preferably Burgundy
• 1 cup chicken stock
• A few sprigs of fresh thyme
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

How to Prepare Gordon Ramsay Coq Au Vin Recipe

1. Prepare the Chicken: Season the chicken legs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear until browned on all sides. Remove the chicken and set aside.
2. Cook the Bacon and Vegetables: In the same pan, add the bacon and cook until crispy. Add the pearl onions and cook until browned. Stir in the garlic and mushrooms and cook for a few minutes more. Add the tomato paste and stir to coat the vegetables.
3. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the chicken stock, thyme, and bay leaves. Bring to a simmer, then return the chicken to the pan. Cover and simmer gently for about 30 minutes, or until the chicken is cooked through.
4. Thicken the Sauce: In a small bowl, mix the butter and flour to create a paste. Stir this into the Coq au Vin to thicken the sauce. Cook for an additional 10 minutes, then season with salt and pepper to taste.

Print Recipe

Gordon Ramsay Coq Au Vin Recipe

Gordon Ramsay's Coq au Vin is a dish that truly elevates my cooking whenever I prepare it. It's a recipe that takes the classic French comfort food, traditionally made with chicken braised in red wine with mushrooms, onions, and lardons, and infuses it with Ramsay's signature touch of refinement and depth of flavor. Ramsay's version of Coq au Vin—or "chicken in wine"—involves braising chicken in a rich, red wine sauce with mushrooms, onions, and bacon, infusing the meat with deep, complex flavors. This version of Coq au Vin is not just a meal; it's an experience, richly layered with the complexity of the wine-infused sauce, the tenderness of the chicken, and the earthy tones of the vegetables and herbs.

Ingredients

• 4 chicken legs thigh and drumstick
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 ounces bacon or pancetta cut into small pieces
• 10 pearl onions peeled
• 2 cloves garlic minced
• 8 ounces cremini mushrooms quartered
• 1 tablespoon tomato paste
• 2 cups red wine preferably Burgundy
• 1 cup chicken stock
• A few sprigs of fresh thyme
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Instructions

• Prepare the Chicken: Season the chicken legs with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and sear until browned on all sides. Remove the chicken and set aside.
• Cook the Bacon and Vegetables: In the same pan, add the bacon and cook until crispy. Add the pearl onions and cook until browned. Stir in the garlic and mushrooms and cook for a few minutes more. Add the tomato paste and stir to coat the vegetables.
• Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Add the chicken stock, thyme, and bay leaves. Bring to a simmer, then return the chicken to the pan. Cover and simmer gently for about 30 minutes, or until the chicken is cooked through.
• Thicken the Sauce: In a small bowl, mix the butter and flour to create a paste. Stir this into the Coq au Vin to thicken the sauce. Cook for an additional 10 minutes, then season with salt and pepper to taste.

Notes

Serve the Coq au Vin in shallow bowls, making sure to include a piece of chicken, some bacon, mushrooms, and onions in each serving.

Spoon over plenty of the rich, red wine sauce. Accompany with mashed potatoes, buttered noodles, or a slice of crusty bread to soak up the sauce.

How to Serve Gordon Ramsay Coq Au Vin Recipe

Serve the Coq au Vin in shallow bowls, making sure to include a piece of chicken, some bacon, mushrooms, and onions in each serving.

Spoon over plenty of the rich, red wine sauce. Accompany with mashed potatoes, buttered noodles, or a slice of crusty bread to soak up the sauce.

How to Reheat Gordon Ramsay Coq Au Vin Recipe

• Microwave: Place a serving in a microwave-safe dish and cover. Heat on medium for 2-3 minutes, stirring halfway through.
• Oven: Preheat the oven to 350°F (175°C). Transfer the Coq au Vin to an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through.
• Stovetop: Warm the Coq au Vin in a saucepan over medium heat, stirring occasionally, until hot. Add a little chicken stock if the sauce has thickened too much.

How to Store Leftovers of Gordon Ramsay Coq Au Vin Recipe

Store leftover Coq au Vin in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions Regarding Gordon Ramsay Coq Au Vin Recipe

• Can I use chicken breasts instead of legs? Yes, but be aware that chicken breasts may cook faster and could become dry if overcooked.
• What type of red wine should I use? A Burgundy or Pinot Noir is ideal for their depth of flavor, but any good quality, full-bodied red wine will work.
• Can I make this dish in advance? Absolutely, Coq au Vin often tastes even better the next day as the flavors have more time to meld.

Nutritional Information

A serving of Gordon Ramsay’s Coq au Vin (excluding sides) approximately contains:

• Calories: 600-700
• Fat: 35-45g
• Saturated Fat: 12-15g
• Carbohydrates: 15-20g
• Sugar: 5-8g
• Protein: 50-60g
• Sodium: 800-1000mg

These values are estimates and can vary based on the specific ingredients used and portion sizes. While Coq au Vin is rich in protein and provides a hearty meal, it’s also relatively high in fats, making it a dish best enjoyed in moderation within a balanced diet.