Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish is a medium French recipe that serves 4. 650 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 40 min | Cook: 1 hr 45 min | Total: 2 hrs 45 min
Cost: $151.70 total, $37.92 per serving
Ingredients
- 4 pieces Chicken thighs, bone‑in, skin‑on (Trim excess skin; about 1.5 lb total)
- 2 tsp Kosher salt (For dry brine and seasoning)
- 0.5 lb Thick‑cut slab bacon (Cut into large chunks)
- 0.25 cup Water (for bacon rendering)
- 1 large Onion (Diced)
- 2 stalks Celery stalks (Diced)
- 1 medium Carrot (Diced)
- 1 small Parsnip (Diced (adds subtle sweetness))
- 3 large Garlic cloves (Thinly sliced lengthwise)
- 1 tbsp Dried porcini mushrooms (For bouquet garni)
- 4 sprigs Fresh thyme sprigs (Bouquet garni; plus 1 tsp chopped for mushrooms)
- 2 tbsp Fresh parsley (Chopped, for garnish)
- 1 Bay leaf
- 6 Black peppercorns (For bouquet garni)
- 1 tbsp All‑purpose flour
- 2 tbsp Tomato paste
- 2 tbsp Brandy (or cognac) (For flambé)
- 1.5 cup Full‑bodied red wine (Pinot Noir or Burgundy)
- 1 tsp Better Than Bouillon chicken base (Dissolved in 1 cup hot water)
- 1.5 tsp Unflavored gelatin (Bloomed in cold water)
- 4 tbsp Challenge butter cubes (salted) (1.5 tbsp for mushrooms, 2.5 tbsp for sauce)
- 8 oz Fresh mushrooms (cremini or button) (Sliced)
- 1 cup Frozen pearl onions
- 1 cup Beef broth
- 12 oz Egg noodles (or small macaroni) (Bronze‑cut preferred for better sauce cling)
- 1 tbsp Fresh chives (Chopped, for garnish)
- to taste Black pepper
Instructions
Trim and dry‑brine chicken
Pat chicken thighs dry, trim any excess hanging skin, then sprinkle both sides with 1 tsp kosher salt. Place on a rack and refrigerate uncovered for at least 6 hours (ideally 24 h).
Time: PT10M
Render bacon
Lay bacon pieces in a cold skillet, add 1/4 cup water, cover, and set to medium heat. When water evaporates, uncover and let the fat render until bacon is golden and crisp. Transfer bacon to paper towels; reserve the rendered fat.
Time: PT15M
Prep vegetables and aromatics
Dice onion, celery, carrot, and parsnip into uniform ½‑inch pieces. Slice the three garlic cloves thin lengthwise.
Time: PT15M
Make bouquet garni
Combine parsley, thyme sprigs, bay leaf, peppercorns, and dried porcini mushrooms in a piece of cheesecloth. Tie securely with kitchen twine.
Time: PT5M
Bloom gelatin
Sprinkle 1.5 tsp gelatin over 2 tbsp cold water in a small bowl, stir gently, and let sit 5 minutes to hydrate.
Time: PT5M
Crisp chicken skin
Place brined chicken thighs skin‑side down in a cold skillet (no added fat). Set to medium‑low heat. As the fat renders, tilt pan to pool fat and let the skin fry. When skin is deep golden and releases easily, increase heat to medium‑high for an extra minute.
Time: PT10M
Degrease and add bacon fat
Spoon off most rendered chicken fat, leaving about 2 tbsp. Add 2 tbsp of the reserved bacon fat and return skillet to medium heat.
Time: PT2M
Sauté vegetables
Add the diced onion, celery, carrot, and parsnip to the fat. Cook, stirring occasionally, until vegetables begin to soften and caramelize, about 5 minutes.
Time: PT5M
Add garlic, flour, and tomato paste
Stir in the sliced garlic for 30 seconds, then sprinkle 1 tbsp flour over the veg and toss to coat. Add 2 tbsp tomato paste, mixing until it adheres and darkens slightly.
Time: PT2M
Flambé with brandy
Pour 2 tbsp brandy into the pan, then carefully ignite with a long lighter (or by turning off the burner and lighting). Allow the flame to burn off the alcohol, then extinguish.
Time: PT2M
Add stock and wine, reduce
Stir in 1 cup dissolved chicken bouillon and the bloomed gelatin, then pour in 1.5 cup red wine. Bring to a gentle simmer and reduce by about half (≈10 minutes).
Time: PT10M
Temperature: Medium simmer
Add bouquet garni and finish braising
Remove the pan from heat, drop in the bouquet garni, and nestle the crisped chicken thighs skin‑side up so the skin stays above the liquid. Transfer the skillet to a preheated 350°F oven and braise for 45 minutes, or until chicken is tender.
Time: PT45M
Temperature: 350°F
Sauté mushrooms
In a separate pan, melt 1.5 tbsp Challenge butter over medium heat. Add sliced mushrooms, toss to coat, and cook until moisture evaporates and mushrooms turn golden, about 5 minutes. Stir in chopped fresh thyme at the end.
Time: PT5M
Prepare caramelized pearl onions
Heat 1.5 tbsp butter in a non‑stick skillet over medium. Add frozen pearl onions (well‑drained) and let sit undisturbed for 2 minutes, then stir to brown all sides. Add 1 cup beef broth, cover, and simmer for 30 minutes until onions are jammy. Uncover and reduce until the sauce is thick.
Time: PT40M
Make Burmont butter sauce
In a small saucepan, bring 1 tbsp water to a simmer. Reduce heat to low and whisk in Challenge butter cubes a few at a time until a glossy, thick emulsion forms (≈5 minutes). Keep warm.
Time: PT5M
Cook pasta
Boil a large pot of salted water, add egg noodles, and cook according to package until al dente (≈10 minutes). Drain, reserving ½ cup pasta water.
Time: PT10M
Temperature: Boiling
Finish sauce and combine
Remove the braising pan from the oven. Discard the bouquet garni. Add the sautéed mushrooms, crispy bacon bits, and caramelized pearl onions to the sauce. Warm gently, then stir in the butter sauce and a splash of reserved pasta water if needed. Toss the cooked noodles in the sauce.
Time: PT5M
Plate and garnish
Place a mound of buttered noodles on each plate, spoon generous sauce over, top with a crispy chicken thigh, and scatter mushrooms, bacon, and pearl onions. Garnish with chopped parsley and chives.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains dairy, Contains gluten, high-protein, high-fiber
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken thighs, bone‑in, skin‑on: Chicken drumsticks
- Instead of Kosher salt: Sea salt
- Instead of Thick‑cut slab bacon: Regular thick‑cut bacon
- Instead of Onion: Shallot
- Instead of Celery stalks: Fennel
- Instead of Carrot: Parsnip
- Instead of Parsnip: Carrot
- Instead of Garlic cloves: Minced garlic
- Instead of Dried porcini mushrooms: Dried shiitake
- Instead of Fresh thyme sprigs: Dried thyme
- Instead of Fresh parsley: Cilantro
- Instead of Black peppercorns: Ground black pepper
- Instead of All‑purpose flour: Cornstarch
- Instead of Tomato paste: Ketchup
- Instead of Brandy (or cognac): Cognac, omit
- Instead of Full‑bodied red wine (Pinot Noir or Burgundy): Merlot
- Instead of Better Than Bouillon chicken base: Homemade chicken stock
- Instead of Unflavored gelatin: Agar‑agar
- Instead of Challenge butter cubes (salted): Regular unsalted butter + 1/4 tsp salt
- Instead of Fresh mushrooms (cremini or button): Portobello
- Instead of Frozen pearl onions: Fresh pearl onions
- Instead of Beef broth: Chicken broth
- Instead of Egg noodles (or small macaroni): Any short pasta
- Instead of Fresh chives: Green onion
Equipment Needed
- Large cast‑iron or stainless skillet (10‑12 in)
- Oven (preheated to 350°F)
- Cheesecloth
- Kitchen twine
- Small bowl (for gelatin)
- Measuring cups and spoons
- Tongs
- Ladle (optional)
- Sharp chef’s knife
- Cutting board
- Large pot for pasta
- Colander
- Whisk (optional)
- Wooden spoon or spatula
- Mesh sieve (for herb bag) (optional)
- Baking sheet or oven‑safe dish
- Heat‑proof stir stick for flambé (optional)
Critical Steps — Do Not Skip
- Dry‑brining the chicken for at least 6 hours
- Rendering chicken skin in a cold pan
- Flambéing the brandy safely
- Oven braising the chicken until tender
- Reducing the final sauce to a glossy consistency
Chef Tips from the Video
- Dry‑brining not only seasons but also dries the skin for extra crunch.
- Using both chicken and bacon fat creates a layered smoky flavor.
- Bloom gelatin in cold water for a smooth, glossy finish without lumps.
- Bronze‑cut pasta retains more starch, helping the butter sauce cling.
- A quick 2‑minute blast at 400°F after braising gives the skin an extra snap.
Troubleshooting
Chicken skin does not become crispy.
Start the chicken in a cold pan and render slowly; increase heat at the end and finish under a hot oven (400°F for 2‑3 min). Pat skin dry before cooking.
Sauce is watery after reduction.
Continue simmering uncovered until it reaches a glaze consistency, or stir in a little more gelatin/butter.
Mushrooms stay soggy.
Do not cover the pan; let moisture evaporate fully before allowing browning.
Flambé causes a flare‑up.
Turn off the burner, ignite with a long lighter, then return the flame to low once the alcohol burns off.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Chicken and sauce freeze well for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine chicken the night before.
- Prepare the bouquet garni and keep it refrigerated.
- Render bacon and store the crispy bits in a paper‑towel‑lined container.
- The butter sauce (Burmont) can be made up to 2 hours ahead; re‑whisk before serving.
Frequently Asked Questions
What is the cultural significance and history of Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish in French cuisine?
Coq au Vin is a classic French braised chicken dish that dates back to medieval peasant cooking, where tough rooster meat was softened with wine. Over centuries it became a symbol of French comfort food and romantic dinner, especially when paired with buttery egg noodles for a richer presentation. The addition of crispy bacon and mushroom garnish reflects modern twists while still honoring the dish's rustic roots.
What are the traditional regional variations of Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish in French cuisine?
In Burgundy, the traditional version uses red Burgundy wine, pearl onions, and button mushrooms, often served with boiled potatoes. In the Alsace region, white wine and smoked pork sausages replace red wine and bacon. Some Provence versions add herbs de Provence and olives, while the Binging with Babish recipe introduces buttered noodles for a heartier base.
How is Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish authentically served in the Burgundy region of France?
In Burgundy, the dish is typically served on a shallow platter with the braised chicken pieces arranged over a bed of the wine‑reduced sauce, accompanied by boiled new potatoes or crusty baguette for soaking up the jus. The Binging with Babish version swaps the potatoes for buttered egg noodles, but the presentation still mirrors the rustic, communal style of Burgundy tables.
What occasions or celebrations is Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish traditionally associated with in French culture?
Coq au Vin is often prepared for family gatherings, Sunday lunches, and special occasions such as Bastille Day or wedding receptions. Its hearty nature makes it a favorite for cold winter evenings and romantic date nights, which aligns with the Binging with Babish description of a "date night" dish.
How does Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish fit into the broader French cuisine tradition?
The dish exemplifies French braising techniques, where slow cooking in wine creates deep flavor layers. It also showcases the French emphasis on balance—rich protein, aromatic vegetables, and a silky sauce—while the buttered noodles add a comforting starch that reflects the French love of buttery sauces and pasta-like accompaniments.
What are the authentic traditional ingredients for Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish versus acceptable substitutes?
Authentic ingredients include bone‑in, skin‑on chicken thighs, thick‑cut slab bacon (lardons), red Burgundy wine, pearl onions, button mushrooms, carrots, thyme, and a beurre manié or butter‑emulsion for finishing. Acceptable substitutes are chicken breast (though less flavorful), smoked turkey bacon, a good quality Merlot or Cabernet Sauvignon, and cremini mushrooms instead of button mushrooms.
What other French dishes pair well with Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish?
Classic pairings include a simple green bean almondine, a crisp mixed‑leaf salad with a Dijon vinaigrette, and a side of ratatouille for vegetable contrast. For starches, a buttery baguette or a light pommes purée (mashed potatoes) complement the rich sauce and noodles.
What makes Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish special or unique in French cuisine?
The dish blends the traditional, wine‑braised chicken of classic French cooking with a modern, restaurant‑style butter‑emulsion sauce and buttery egg noodles, creating a silkier mouthfeel. The addition of crispy bacon and a mushroom garnish adds texture contrast, making it stand out among more straightforward coq au vin preparations.
What are the most common mistakes to avoid when making Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish at home?
Common errors include skipping the initial browning of the chicken, which locks in flavor, and overcrowding the pan, which steams rather than sears. Using low‑quality wine can result in a flat sauce, and over‑cooking the buttered noodles makes them mushy, so they should be tossed just before serving.
Why does this Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish recipe use a butter‑emulsion sauce instead of a traditional reduction sauce?
The butter‑emulsion creates a glossy, velvety coating that clings to the noodles and chicken, enhancing mouthfeel and richness beyond a simple wine reduction. This technique also stabilizes the sauce, preventing it from separating during the long braise and aligning with Binging with Babish's emphasis on restaurant‑quality finishes.
What does the YouTube channel Binging with Babish specialize in, and how does its cooking philosophy influence the Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish recipe?
Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and internet culture while teaching fundamental cooking techniques. The channel’s philosophy of breaking complex recipes into clear, step‑by‑step segments is evident in the Coq au Vin recipe, which combines classic French methods with approachable, modern twists like buttered noodles for home cooks.
Last updated: August 20, 2026
