Coq au Vin

🧂 Ingredients

• 1.5 kg Chicken pieces(Use a whole chicken cut into 8-10 pieces (e.g., thighs, drumsticks, breasts, wings). Bone-in, skin-on pieces are preferred for flavor and moisture.)
• 750 ml Dry Red Burgundy wine(A Pinot Noir from Burgundy is traditional, but any good quality, dry red wine like Merlot or Cabernet Sauvignon will work. The key is to use a wine you would enjoy drinking.)
• 200 g Thick-cut bacon or pancetta(Cut into lardons (small strips or cubes).)
• 20 medium Pearl onions(Peeled. If large, halve them. To easily peel, blanch them in boiling water for 1 minute, then plunge into ice water. The skins should slip off.)
• 300 g Cremini mushrooms(Cleaned and quartered or halved if small.)
• 250 ml Chicken stock(Low-sodium is recommended to control saltiness.)
• 2 tbsp Tomato paste
• 4 sprigs Fresh thyme
• 2 Bay leaves
• 2 tbsp All-purpose flour(For dredging the chicken.)
• 2 tbsp Olive oil(Or other cooking oil.)
• 1 tbsp Butter(Optional, for sautéing vegetables.)
• to taste Salt
• to taste Black pepper
• for garnish Fresh parsley(Chopped.)

👨‍🍳 Instructions

1. 1

   Prepare the chicken: Pat the chicken pieces thoroughly dry with paper towels. Season generously with salt and freshly ground black pepper. Dredge each piece lightly in flour, shaking off any excess. This helps with browning and thickening the sauce.

   ⏱️ 10 minutes
2. 2

   Render the bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon lardons until crisp and golden brown, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.

   ⏱️ 7 minutes
3. 3

   Brown the chicken: Increase the heat to medium-high. Add the chicken pieces to the hot bacon fat (add olive oil if needed), skin-side down first. Brown the chicken in batches until deeply golden on all sides, about 4-5 minutes per side. Do not overcrowd the pot. Remove the browned chicken and set aside with the bacon.

   ⏱️ 15 minutes
4. 4

   Sauté aromatics and vegetables: Reduce the heat to medium. Add the peeled pearl onions and quartered mushrooms to the pot. Sauté, stirring occasionally, until the onions are lightly golden and the mushrooms have released their liquid and started to brown, about 8-10 minutes. Add the tomato paste and cook, stirring, for 1 minute until it darkens slightly.

   ⏱️ 10 minutes
5. 5

   Deglaze and combine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Bring the wine to a simmer and let it cook for 2-3 minutes to allow some of the alcohol to evaporate. Return the browned chicken pieces and the cooked bacon to the pot. Add the chicken stock, thyme sprigs, and bay leaves. The liquid should almost cover the chicken; add a bit more stock or wine if necessary.

   ⏱️ 5 minutes
6. 6

   Braise the Coq au Vin: Bring the liquid back to a gentle simmer. Cover the pot tightly with a lid. Transfer the pot to a preheated oven at 160°C (320°F). Braise for 1.5 to 2 hours, or until the chicken is very tender and falling off the bone. The internal temperature of the chicken should reach at least 74°C (165°F).

   ⏱️ 1 hour 45 minutes
7. 7

   Finish the sauce: Carefully remove the chicken pieces from the pot and set aside, keeping them warm. Discard the thyme sprigs and bay leaves. Skim any excess fat from the surface of the braising liquid. If the sauce is too thin, place the pot over medium-high heat on the stovetop and simmer, uncovered, until it reduces to your desired consistency. Taste and adjust seasoning with salt and pepper.

   ⏱️ 10 minutes
8. 8

   Serve: Return the chicken pieces to the sauce to reheat gently, or serve the chicken pieces topped with the sauce. Garnish generously with fresh chopped parsley. Coq au Vin is traditionally served with crusty bread, mashed potatoes, or buttered noodles.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Use a wine you'd happily drink; its flavor will concentrate.
• ✓For a deeper, more complex flavor, marinate the chicken pieces in the red wine with some aromatics (like onion, carrot, celery, thyme, bay leaf) overnight in the refrigerator before starting the recipe.
• ✓If the sauce is too thin after braising, you can thicken it by making a beurre manié (a paste of equal parts softened butter and flour) and whisking small amounts into the simmering sauce until thickened.
• ✓Ensure the chicken is completely dry before dredging and browning for the best sear.

🔄 Variations

• Coq au Riesling: Substitute white Burgundy or Riesling wine for the red wine.
• Add a splash of Cognac or brandy to the pot after browning the chicken and before adding the wine. Flambé carefully if desired for extra flavor.
• Add other root vegetables like carrots or celery to the braise for added flavor and texture.

🥗 Nutrition

Per serving