Coq au Vin
Chicken braised in red wine with mushrooms, pearl onions, and bacon — a quintessential French country classic.
Details
Ingredients
- 8 bone-in, skin-on chicken thighs
- 4 oz thick-cut bacon, diced
- 8 oz cremini mushrooms, quartered
- 1 cup pearl onions, peeled
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup cognac or brandy
- 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp butter mixed with 2 tbsp flour (beurre manié)
- Fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- 1
Render bacon in a Dutch oven until crispy. Remove and set aside.
- 2
Season chicken with salt and pepper. Brown skin-side down in the bacon fat for 5-6 minutes. Flip and sear 2 more minutes. Remove.
- 3
Sauté mushrooms and pearl onions in the drippings for 5-6 minutes until browned.
- 4
Add garlic and tomato paste, cook 1 minute. Add cognac and carefully ignite to flambé (or just simmer off the alcohol).
- 5
Pour in red wine and chicken broth. Add thyme and bay leaves. Return chicken, skin-side up.
- 6
Simmer gently, partially covered, for 45-55 minutes until chicken is very tender.
- 7
Remove chicken. Whisk in beurre manié to thicken the sauce. Simmer 5 minutes.
- 8
Return chicken and bacon. Garnish with parsley. Serve with mashed potatoes or crusty bread.
About This Recipe
Coq au Vin is more than just a chicken dish; it's a culinary embrace of French terroir, a rustic yet refined classic that has graced French tables for centuries. While often associated with Burgundy due to its signature red wine, variations can be found throughout France, each reflecting the local bounty. Its magic lies in the alchemy of humble ingredients: chicken, bacon, mushrooms, and onions, slowly braised in a generous bath of red wine. This low-and-slow cooking transforms tough cuts into tender, succulent morsels, while the wine reduces and melds with aromatics, creating an unbelievably rich, complex sauce. Key techniques include thoroughly browning the chicken and rendering the bacon to build foundational flavor, deglazing the pan with a splash of cognac, and then the patient braising itself. The beurre manié, a simple butter-flour paste, is stirred in at the end to thicken the sauce to a glossy perfection. For the wine, choose a dry, medium-bodied red like a Burgundy Pinot Noir or even a Cotes du Rhone – something you'd enjoy drinking. While traditionally made with a whole chicken cut into pieces, using bone-in, skin-on thighs offers convenience and incredible flavor. Serve this hearty stew simply with creamy mashed potatoes, crusty bread to sop up every drop of that glorious sauce, and a crisp green salad to cut through the richness.
Tips & Tricks
- • Ensure your chicken pieces are thoroughly browned on all sides before braising. This crucial step develops a deep, caramelized flavor that forms the foundation of the rich sauce and prevents the chicken from tasting bland.
- • If fresh pearl onions are difficult to find or prep time is short, you can substitute a bag of frozen pearl onions (thawed) or even small shallots for a similar sweet, tender texture and mild onion flavor.
- • Coq au Vin is a dish that often tastes even better the day after it's made, as the flavors have more time to meld and deepen. It reheats beautifully on the stovetop over low heat.
- • Pair this robust stew with a simple side of creamy mashed potatoes or buttered egg noodles, allowing them to soak up the luxurious red wine sauce, and a light, peppery arugula salad to balance the richness.
Nutrition Facts
Per serving (approximate)