Coq au Vin, the quintessential French chicken stew, is a dish that speaks of rich flavors and comforting warmth. Braised chicken, bacon, mushrooms, and onions in a luscious red wine sauce – it’s a culinary masterpiece in itself. But even the most exquisite main course can be enhanced by thoughtfully chosen side dishes. If you’re wondering What To Serve With Coq Au Vin, you’ve come to the right place.
This guide will take you through the best pairings, ensuring your Coq au Vin meal is not just delicious, but also a harmonious and memorable dining experience. We’ll explore classic French accompaniments, as well as some delightful alternatives to complement the robust flavors of this iconic stew.
Understanding Coq au Vin: Flavor Profile for Pairing
Before diving into side dish suggestions, let’s appreciate the core characteristics of Coq au Vin that influence our choices:
- Rich and Savory: The red wine braise, combined with bacon and beef stock, creates a deeply savory and umami-rich flavor profile.
- Hearty and Robust: This is a substantial stew, perfect for cooler evenings and satisfying appetites.
- Earthy Undertones: Mushrooms and onions contribute earthy notes that need to be considered when selecting sides.
- Sauce-Centric: The glossy red wine sauce is a star in its own right – you’ll want sides that can soak up and complement this deliciousness.
Considering these elements, the ideal side dishes for Coq au Vin should either:
- Provide a contrasting texture or flavor to balance the richness.
- Complement and enhance the existing flavors of the stew.
- Act as a vehicle to soak up the flavorful sauce.
Top Side Dish Categories for Coq au Vin
To make your pairing decisions easier, let’s categorize the best side dishes for Coq au Vin:
- Starchy Sides: Essential for Sauce Sopping
- Fresh Green Salads: To Cut Through Richness
- Vegetable Sides: To Add Freshness and Balance
- Bread: For the Ultimate Sauce Mop-Up
- Desserts: Classic French Sweet Endings
Let’s explore each category in detail.
1. Starchy Sides: The Unsung Heroes
When it comes to Coq au Vin, starchy sides are not just accompaniments – they are essential partners. They serve as the perfect vessels for that incredible red wine sauce, turning every bite into a symphony of flavors and textures.
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Mashed Potatoes: The Classic Choice
Mashed potatoes are arguably the most popular and traditional side dish for Coq au Vin. Their creamy, fluffy texture provides a beautiful contrast to the chunky stew, and their mild flavor allows the Coq au Vin to shine. They are the perfect canvas for soaking up every last drop of the savory sauce. For an extra touch, enrich your mashed potatoes with butter and cream for a truly decadent pairing.
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Tagliatelle Pasta: A French Bistro Favorite
Surprisingly, tagliatelle pasta is another beloved starchy side in France for Coq au Vin. This flat, ribbon-like pasta is excellent at holding onto the sauce. Fresh tagliatelle is ideal, but dried works perfectly well too. Tossed with a little butter or olive oil, it provides a simple yet satisfying base for the stew.
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Creamy Polenta:
For a slightly different texture, consider creamy polenta. Its smooth, comforting consistency and subtle corn flavor make it a wonderful partner for Coq au Vin. Polenta also absorbs the sauce beautifully, offering a delightful creamy bite alongside the rich stew.
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Rice (White or Brown):
Simple white rice or nutty brown rice can also work well. While perhaps less traditional than mashed potatoes or tagliatelle, rice provides a neutral base and effectively soaks up the sauce. Basmati or jasmine rice, with their fragrant aroma, can add an extra layer of appeal.
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Crusty Bread (for scooping):
While technically bread is in its own category below, serving crusty bread alongside any of these starchy sides is always a fantastic idea. It’s perfect for mopping up every last bit of sauce from your plate!
2. Fresh Green Salads: Brightness and Balance
Coq au Vin is rich and hearty, so a fresh, vibrant salad is an excellent way to cut through the richness and cleanse the palate. A well-chosen salad adds brightness, acidity, and a refreshing counterpoint to the stew.
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Classic French Bistro Salad:
A classic French Bistro Salad is practically made to accompany dishes like Coq au Vin. Typically composed of leafy greens, fresh herbs, and pickled shallots, dressed with a light lemon vinaigrette, it offers a refreshing and tangy contrast to the rich stew.
[
French Bistro Salad
](https://www.recipetineats.com/french-bistro-salad/)
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Simple Green Salad with French Vinaigrette:
A simple green salad with a classic French vinaigrette is always a winner. Use mixed greens, romaine lettuce, or butter lettuce, and dress it with a vinaigrette made with olive oil, Dijon mustard, white wine vinegar, and shallots. The acidity of the vinaigrette is key to balancing the richness of the Coq au Vin.
[
French Salad Dressing (French Vinaigrette)
](https://www.recipetineats.com/french-vinaigrette/)
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Bitter Leaf and Orange Salad:
For a more sophisticated salad, consider a bitter leaf and orange salad. The slight bitterness of leaves like radicchio or endive, combined with the sweet and citrusy notes of orange segments, creates a complex and refreshing salad that pairs beautifully with Coq au Vin. A light orange poppyseed dressing can tie the flavors together.
[
Bitter Leaf and Orange Salad
](https://www.recipetineats.com/bitter-leaf-and-orange-salad-with-orange-poppyseed-dressing/)
3. Vegetable Sides: Adding Freshness and Nutrients
While Coq au Vin itself contains onions and mushrooms, adding a separate vegetable side dish can enhance the meal with extra freshness, nutrients, and textural variety.
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Roasted Root Vegetables:
Roasted root vegetables like carrots, parsnips, and potatoes complement the earthy flavors of Coq au Vin. Roasting brings out their natural sweetness, which balances the savory stew. Toss them with herbs like thyme or rosemary for an aromatic touch.
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Green Beans Almondine:
Green beans almondine, with their crisp-tender texture and buttery, nutty flavor, offer a delightful contrast to the soft stew. The slight bitterness of the green beans and the crunch of the almonds provide textural interest and freshness.
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Asparagus with Lemon:
Steamed or roasted asparagus, simply seasoned with lemon juice and olive oil, is a light and elegant side dish. The bright, slightly grassy flavor of asparagus and the acidity of lemon cut through the richness of the Coq au Vin beautifully.
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Peas with Bacon:
For a side dish that echoes some of the flavors in Coq au Vin, consider peas with bacon. The sweetness of the peas and the smoky saltiness of bacon create a harmonious pairing. You can also add a touch of cream or butter for extra richness, if desired.
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Sautéed Spinach with Garlic:
Simple sautéed spinach with garlic is a quick, healthy, and flavorful side dish. The slightly bitter and earthy spinach, along with the pungent garlic, provides a lovely counterpoint to the richness of the stew.
4. Bread: The Ultimate Sauce Mop-Up
No French meal is complete without bread, and Coq au Vin is no exception. Bread isn’t just a side dish; it’s a crucial tool for enjoying every last bit of that incredible sauce!
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Crusty French Baguette:
A classic French baguette, with its crisp crust and soft interior, is the quintessential bread for Coq au Vin. Slice it and serve warm – perfect for dipping into the sauce and scooping up the flavorful morsels.
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Homemade Brioche:
For a touch of indulgence, warm homemade brioche is a dreamy option. Its rich, buttery flavor and slightly sweet notes make it an exceptional partner for the savory Coq au Vin. As the original article author mentions, “Emphasis on DREAMY!!!”
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Sourdough Bread:
The tangy flavor and chewy texture of sourdough bread also make it a great choice for soaking up the Coq au Vin sauce. Its robust flavor stands up well to the richness of the stew.
5. French Desserts: A Sweet Finale
To complete your French-inspired meal, consider serving a classic French dessert after your Coq au Vin.
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Crème Brûlée:
The creamy, vanilla-rich custard base of crème brûlée, topped with a brittle caramelized sugar crust, provides a luxurious and satisfying dessert. Its elegant simplicity is a perfect complement to the hearty Coq au Vin.
[
Crème Brûlée (French vanilla custard)
](https://www.recipetineats.com/creme-brulee/)
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French Lemon Tart (Tarte au Citron):
The bright, tangy, and slightly sweet flavor of a French lemon tart offers a refreshing and palate-cleansing dessert option. Its crisp pastry crust and smooth lemon filling provide a delightful contrast in texture and flavor.
[
Lemon Tart
](https://www.recipetineats.com/lemon-tart/)
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Chocolate Mousse:
For chocolate lovers, a classic French chocolate mousse is a decadent and airy dessert. Its rich chocolate flavor and light, fluffy texture offer a satisfyingly sweet ending to the meal.
[
Chocolate Mousse
](https://www.recipetineats.com/chocolate-mousse/)
Wine Pairing Suggestions for Coq au Vin
While technically not a side dish, wine is an integral part of the Coq au Vin experience. Since Coq au Vin is made with red wine, it’s natural to pair it with a red wine.
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Pinot Noir:
Following tradition, a Burgundy Pinot Noir is an excellent choice. Its light to medium body, bright acidity, and earthy notes complement the flavors of Coq au Vin without overpowering it.
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Beaujolais:
Another French red wine option is Beaujolais. Made from Gamay grapes, it’s a light-bodied, fruity red wine with high acidity that pairs well with chicken dishes and stews.
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Other Dry Red Wines:
If you don’t have Pinot Noir or Beaujolais, other dry red wines like Merlot, Cabernet Franc, or even a lighter-bodied Cabernet Sauvignon can work well. Avoid overly tannic or oaky wines, as they can clash with the stew.
Putting It All Together: Creating Your Coq au Vin Meal
When planning your Coq au Vin meal, consider these tips:
- Balance is Key: Aim for a balance of rich and light, savory and fresh, and soft and textured elements in your meal.
- Consider the Occasion: For a casual weeknight dinner, mashed potatoes and a simple green salad might suffice. For a special occasion, you might want to add roasted root vegetables, brioche, and crème brûlée.
- Personal Preferences: Ultimately, the best side dishes are the ones you and your guests enjoy most. Don’t be afraid to experiment and find your favorite pairings!
Coq au Vin is a dish that deserves to be savored and celebrated. By choosing the right side dishes, you can elevate this classic French stew into an unforgettable culinary experience. Whether you opt for traditional mashed potatoes and a bistro salad, or explore more adventurous pairings, the goal is to create a meal that is both harmonious and delicious. Bon appétit!
Note: The following sections about the Coq au Vin recipe and Dozer from the original article are included below for completeness, but the focus of this article is primarily on side dish pairings.
Coq au Vin Recipe (Brief Summary)
Coq au Vin is a French chicken stew where chicken pieces are marinated in red wine and then braised in a rich sauce with bacon, mushrooms, and onions. The key to a truly exceptional Coq au Vin lies in:
- Marinating the chicken: This infuses the chicken with flavor and tenderizes the meat.
- Searing the chicken: Browning the chicken before braising adds depth of flavor.
- Using quality ingredients: Good quality red wine and beef stock make a significant difference.
- Slow cooking: Braising in the oven allows the flavors to meld and deepen.
- Resting overnight (optional but recommended): Like many stews, Coq au Vin tastes even better the next day.
For the full recipe and detailed instructions, refer to the original article here.
Life of Dozer (From Original Post)
(This section is kept for fun and to maintain some of the original article’s personality, as requested in the prompt.)
Yes Dozer. I made this ENTIRE cake for YOU…… not! 😂
PS It’s called a Fraisier which is a French strawberry cake which is filled with a custard buttercream called Mousseline cream. It’s work in progress!
And from the original publication date in September 2016:
Can someone remind me why I didn’t get a lap dog? Once, he spilled a whole bowl of meatballs when he lifted his head from under this very same table.
