Description
Coq au Vin is a classic French dish where chicken is braised slowly in red wine, along with lardons, onions, and mushrooms, creating a rich and hearty meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- Salt and freshly ground black pepper, to taste
- 2 ½ tablespoons vegetable oil
- 4 ounces lardons or slab bacon, diced
- 1 large yellow onion, chopped
- 2 large carrots, peeled and cut diagonally in 1-inch pieces
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 bottle (750ml) red wine, preferably a Burgundy or Pinot Noir
- 1 bay leaf
- 5 sprigs fresh thyme, tied with kitchen twine
- 3 cups chicken stock, homemade or store-bought
- 4 tablespoons unsalted butter
- 8 ounces peeled pearl onions
- 8 ounces cremini mushrooms, sliced
- Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter, optional
- ⅓ cup chopped parsley
Instructions
- Preheat oven to 350ºF.
- Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Reserve.
- In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove the lardons with a slotted spoon and reserve, leaving the drippings in the pot.
- Add more oil if needed, then add the chicken, without overcrowding the pot. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove the chicken to the plate with the lardons and reserve.
- If the chicken has rendered a lot of fat, drain or wipe off the excess, leaving about 1 tablespoon in the pot.
- Lower heat to medium, then add the chopped onion and carrots. Cook until the onions have softened, about 3 minutes. Stir in the garlic and cook for a minute.
- Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute.
- Pour in the red wine, add the thyme sprigs and bay leaf, and cook until the wine has reduced by half, about 10 minutes.
- Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, lardons, and any juices.
- Cover and transfer to the oven. Cook for 45 minutes or until the chicken is very tender.
- Prepare the pearl onions and mushrooms. Heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan over medium-high heat. Cook the pearl onions until browned, about 5-8 minutes. Reserve.
- Sauté the mushrooms in another tablespoon of oil and 2 tablespoons of butter until browned, about 8-10 minutes. Reserve with pearl onions.
- Once the stew has finished cooking, remove chicken to a serving dish, tenting with foil to keep warm. Discard bay leaf and thyme.
- Optional: Make beurre manié by mixing one tablespoon of softened butter with one tablespoon of flour.
- Return the pot to the stove and add the beurre manié if using. Adjust sauce thickness as desired.
- Taste and adjust seasoning, then stir in ¼ cup parsley, reserving the rest for garnish.
Notes
- Use homemade chicken stock for added flavor.
- Serve with crusty bread to soak up the sauce.
- Pair with a glass of the same red wine used for cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg