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Coq au Vin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 86 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: French

Description

Coq au Vin is a classic French stew that features tender chicken braised in red wine with aromatic vegetables, lardons, mushrooms, and pearl onions. This rich and comforting dish is perfect for a hearty meal, showcasing the deep flavors developed through slow cooking in the oven.

Ingredients

Units Scale

Chicken and Seasoning

  • 4 bone-in, skin-on chicken thighs
  • 4 chicken drumsticks
  • Salt and freshly ground black pepper (to taste)

Cooking Base

  • 2 1/2 tablespoons vegetable oil, divided
  • 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

Liquids and Aromatics

  • 1 bottle (750ml) red wine (preferably Burgundy or Pinot Noir)
  • 1 bay leaf
  • 5 sprigs fresh thyme (tied with kitchen twine)
  • 3 cups chicken stock (homemade or store-bought)

Vegetables and Garnishes

  • 4 tablespoons unsalted butter, divided
  • 8 ounces peeled pearl onions
  • 8 ounces cremini mushrooms (sliced)
  • 1/3 cup chopped parsley

Optional Thickening

  • Beurre manié: 1 tablespoon all-purpose flour and 1 tablespoon softened butter

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF to prepare for braising the chicken.
  2. Prepare Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Set aside.
  3. Cook Bacon: In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil over medium-high heat. Add the diced bacon or lardons and cook until golden, about 6-8 minutes. Remove with a slotted spoon and reserve, keeping the drippings in the pot.
  4. Brown Chicken: Add more oil if necessary, then place chicken pieces in the pot without crowding. Brown on all sides until golden, about 8-10 minutes. Work in batches if needed. Remove chicken and set aside with the bacon.
  5. Remove Excess Fat: If there is excess fat in the pot, drain or wipe away carefully, leaving about 1 tablespoon along with the browned bits.
  6. Sauté Vegetables: Lower heat to medium and add chopped onions and carrots. Cook until onions soften, about 3 minutes. Stir in minced garlic and cook 1 minute to release aroma.
  7. Add Tomato Paste and Flour: Stir in tomato paste and cook for about 1 minute. Then add 1 tablespoon flour and cook another minute to remove the raw flour taste.
  8. Deglaze with Wine: Pour in the red wine and add the thyme sprigs and bay leaf. Scrape the bottom of the pot to release browned bits. Cook until wine reduces by half, approximately 10 minutes, skimming off any foam.
  9. Add Stock and Season: Pour in chicken stock, season with salt and pepper. Bring to a boil.
  10. Braise Chicken: Return chicken pieces, bacon, and accumulated juices to the pot. Cover and transfer to the oven. Cook for 45 minutes until chicken is very tender.
  11. Prepare Onions and Mushrooms: About 15 minutes before the chicken is done, heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium-high heat. Add pearl onions with a pinch of salt and brown for 5-8 minutes. Remove and set aside.
  12. Sauté Mushrooms: In the same skillet, add another tablespoon oil and 2 tablespoons butter. Sauté mushrooms until browned, 8-10 minutes, seasoning with salt and pepper. Remove and reserve with onions.
  13. Remove Chicken and Herbs: When stew is done, carefully transfer chicken to a plate and tent with foil. Remove and discard bay leaf and thyme sprigs from the pot.
  14. Optional Beurre Manié: Mix 1 tablespoon softened butter with 1 tablespoon flour to make beurre manié for thickening if desired.
  15. Thicken Sauce: Return pot to medium-high heat and stir in beurre manié gradually to thicken the sauce. If too thick, thin with additional chicken stock or wine.
  16. Adjust Seasoning: Taste the sauce and adjust salt, pepper, or seasoning as needed. Stir in ¼ cup chopped parsley, reserving the rest for garnish.
  17. Add Vegetables: Stir the cooked pearl onions and mushrooms into the sauce.
  18. Serve: Either return chicken to the pot and garnish with remaining parsley, serving directly from the pot, or pour sauce over chicken on a serving dish and garnish with parsley.

Notes

  • Peeled pearl onions can be prepared by blanching them briefly in boiling water and then removing the skins.
  • Use a Burgundy or Pinot Noir for the best traditional flavor in the red wine.
  • If the sauce is too thin, use beurre manié to thicken it gradually to desired consistency.
  • Make sure to brown the chicken well for deeper flavor development.
  • Leftovers taste even better the next day as flavors meld.

Find it online: https://yumrecipesfood.com/coq-au-vin-recipe/