Coq Au Vin (wine-braised Chicken)
2 hr 30 min
Ingredients
6 - 8 bone in, skin on chicken thighs and legs
Kosher salt and freshly ground black pepper
6 oz bacon or lardons, diced
1 large onion, chopped
2 carrots, medium large cut
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (Burgundy or Pinot Noir works beautifully)
4 cups chicken stock
3 –4 sprigs fresh thyme
2 bay leaves
8 oz mushrooms, quartered
8 oz pearl onions, frozen is fine
3 tbsp cold butter (for beurre manié)
4 tbsp flour (for beurre manié)
Fresh parsley, finely chopped (for garnish)
Directions
1. Brown the Bacon . In a large Dutch oven, cook the bacon or lardons over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot. 6 oz bacon or lardons, diced
2. Sear the Chicken . Season the chicken generously with salt and pepper. Sear in the bacon fat until deeply golden on all sides. Remove and set aside. 6 - 8 bone in, skin on chicken thighs and legs, Kosher salt and freshly ground black pepper
3. Build the Base. Add onions and carrots to the pot and cook until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until it deepens in color. 1 large onion, chopped, 2 carrots, medium large cut, 3 cloves garlic, minced, 2 tablespoons tomato paste
4. Deglaze & Braise. Deglaze the pot with red wine, scraping up all the browned bits. Let it reduce until thickened, then add the chicken stock. Return the bacon, thyme, bay leaves, and chicken to the pot. 2 cups dry red wine (Burgundy or Pinot Noir works beautifully), 4 cups chicken stock, 3 –4 sprigs fresh thyme, 2 bay leaves
5. 5. Oven Braise. Cover and braise in a 350°F oven for 45–60 minutes, until the chicken is tender and cooked through.
6. Finish the Sauce. Remove the chicken from the pot. Over low heat, whisk in beurre manie (room temperature butter mashed with flour) to thicken the sauce. Add the sautéed mushrooms and pearl onions and simmer for 10 minutes. 3 tbsp cold butter (for beurre manié) 4 tbsp flour (for beurre manié), 8 oz mushrooms, quartered, 8 oz pearl onions, frozen is fine
7. Serve. Return the chicken to the sauce. Serve over a generous scoop of mashed potatoes and garnish with fresh parsley. Fresh parsley, finely chopped (for garnish)
Serves 6
2 hr 30 min
Ingredients
6 - 8 bone in, skin on chicken thighs and legs
Kosher salt and freshly ground black pepper
6 oz bacon or lardons, diced
1 large onion, chopped
2 carrots, medium large cut
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (Burgundy or Pinot Noir works beautifully)
4 cups chicken stock
3 –4 sprigs fresh thyme
2 bay leaves
8 oz mushrooms, quartered
8 oz pearl onions, frozen is fine
3 tbsp cold butter (for beurre manié)
4 tbsp flour (for beurre manié)
Fresh parsley, finely chopped (for garnish)
Directions
1. Brown the Bacon . In a large Dutch oven, cook the bacon or lardons over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot. 6 oz bacon or lardons, diced
2. Sear the Chicken . Season the chicken generously with salt and pepper. Sear in the bacon fat until deeply golden on all sides. Remove and set aside. 6 - 8 bone in, skin on chicken thighs and legs, Kosher salt and freshly ground black pepper
3. Build the Base. Add onions and carrots to the pot and cook until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until it deepens in color. 1 large onion, chopped, 2 carrots, medium large cut, 3 cloves garlic, minced, 2 tablespoons tomato paste
4. Deglaze & Braise. Deglaze the pot with red wine, scraping up all the browned bits. Let it reduce until thickened, then add the chicken stock. Return the bacon, thyme, bay leaves, and chicken to the pot. 2 cups dry red wine (Burgundy or Pinot Noir works beautifully), 4 cups chicken stock, 3 –4 sprigs fresh thyme, 2 bay leaves
5. 5. Oven Braise. Cover and braise in a 350°F oven for 45–60 minutes, until the chicken is tender and cooked through.
6. Finish the Sauce. Remove the chicken from the pot. Over low heat, whisk in beurre manie (room temperature butter mashed with flour) to thicken the sauce. Add the sautéed mushrooms and pearl onions and simmer for 10 minutes. 3 tbsp cold butter (for beurre manié) 4 tbsp flour (for beurre manié), 8 oz mushrooms, quartered, 8 oz pearl onions, frozen is fine
7. Serve. Return the chicken to the sauce. Serve over a generous scoop of mashed potatoes and garnish with fresh parsley. Fresh parsley, finely chopped (for garnish)