Authentic Coq Au Vin
Coq Au Vin is a classic French stew where chicken is braised with red wine, lardons, mushrooms, and onions. This rich and savory dish is perfect for a special occasion or a comforting weeknight meal, bringing the flavors of Burgundy right to your kitchen.
Ingredients
- •2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work well)
- •1/2 cup all-purpose flour (optional, for dredging)
- •1/4 pound slab bacon or lardons, cut into 1/2-inch pieces
- •1 tablespoon olive oil
- •1 medium yellow onion, roughly chopped
- •2 carrots, peeled and roughly chopped
- •2 cloves garlic, minced
- •1 1/2 cups dry red wine (Burgundy or Pinot Noir recommended)
- •1 cup chicken broth
- •1 tablespoon tomato paste
- •1 bay leaf
- •1/2 teaspoon dried thyme
- •1/2 pound cremini mushrooms, quartered
- •10-12 pearl onions, peeled
- •2 tablespoons unsalted butter
- •2 tablespoons fresh parsley, chopped, for garnish
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Step 1: Pat the chicken pieces dry with paper towels. If dredging, season the flour with salt and pepper, then lightly dredge the chicken pieces, shaking off any excess. Set aside.
- 2
Step 2: In a large Dutch oven or heavy-bottomed pot, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Step 3: Add olive oil to the pot with the bacon fat (if needed) and increase heat to medium-high. Brown the chicken pieces on all sides until golden brown, working in batches if necessary to avoid overcrowding the pot. Remove the chicken and set aside.
- 4
Step 4: Reduce heat to medium. Add the chopped yellow onion and carrots to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
- 5
Step 5: Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the red wine and bring to a simmer, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes to reduce slightly.
- 6
Step 6: Return the chicken to the pot. Add the chicken broth, bay leaf, and dried thyme. Season with salt and pepper. Bring to a gentle simmer, then cover the pot and reduce heat to low. Cook for 45-60 minutes, or until the chicken is tender and cooked through.
- 7
Step 7: While the chicken simmers, prepare the mushrooms and pearl onions. In a separate skillet, melt 1 tablespoon of butter over medium-high heat. Add the quartered mushrooms and sauté until browned and tender, about 5-7 minutes. Remove and set aside.
- 8
Step 8: In the same skillet, melt the remaining 1 tablespoon of butter. Add the peeled pearl onions and cook, stirring occasionally, until caramelized and tender, about 8-10 minutes. Set aside.
- 9
Step 9: Once the chicken is cooked, remove it from the pot and set aside. Skim any excess fat from the sauce. If desired, you can thicken the sauce by simmering it uncovered for a few minutes or by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- 10
Step 10: Return the chicken, sautéed mushrooms, caramelized pearl onions, and crispy bacon to the pot. Stir gently to combine and heat through for a few minutes. Taste and adjust seasoning as needed.
- 11
Step 11: Ladle the Coq Au Vin into shallow bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread, mashed potatoes, or buttered noodles.
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