Coq Au Vin
Rich, wine-braised chicken thighs fall off the bone in this soul-warming French classic, perfumed with thyme and bay leaves. The bacon adds a smoky depth that transforms an ordinary weeknight into something truly special, while that gorgeous burgundy sauce begs to be soaked up with crus...
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Servings
6 servings
Ingredients
chicken marinade
- 3 poundschicken thighs (skin on)
- 2 teaspoonsKosher salt (more to taste)
- 1/2 teaspoonfreshly ground black pepper
- 3 cupshearty red wine (Burgundy or Cabernet)
- 1 bay leaf
- 1 teaspoonchopped fresh thyme leaves
bacon
- 4 ouncesbacon or pancetta (diced into 1/4-inch pieces (about 1 cup))
- —
- 1 tablespoonextra-virgin olive oil (if necessary)
mirepoix
- 1 large onion (diced)
- 1 large carrot (peeled and diced)
- 4 ouncescremini or oyster mushrooms (halved if large and sliced (about 2 cups))
- 1/2 teaspoonKosher salt
- —
- 2 garlic cloves (minced)
- 1 teaspoontomato paste
- 1 tablespoonall-purpose flour
- 2 tablespoonsbrandy
Onions and mushrooms
- 1 tablespoonunsalted butter
- 1 tablespoonextra-virgin olive oil
- 8 ouncesfrozen peeled pearl onions (about 12 to 15 onions)
- Pinchsugar
- 4 ouncescremini or oyster mushrooms (halved if large and sliced (about 2 cups))
serve
- 1/4 cupchopped parsley
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Season the chicken with salt and pepper. In a large bowl or container, combine chicken, wine, bay leaf, and thyme. Cover and refrigerate for at least or overnight for best flavor.
- 3
- 4
In a large Dutch oven with a tight-fitting lid, cook the bacon over medium-low heat until the fat renders and the pieces are crisp, 10 to . Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- 5
Remove the chicken from the wine, reserving the marinade. Pat the chicken dry with paper towels. If needed, add 1 tablespoon olive oil to the pot. Heat until shimmering. Working in batches, brown the chicken in a single layer, 3 to per side. Transfer to a plate.
- 6
- 7
Add the onion, carrot, mushrooms, and 1/2 teaspoon salt to the pot. Cook, stirring frequently, until the vegetables are lightly browned, about .
- 8
Stir in the garlic and tomato paste; cook for . Add the flour and cook for another minute. Remove from heat. Push the vegetables to one side, pour the brandy into the empty space, and carefully ignite with a long match (or simmer for ). Once the flame dies down, add the reserved marinade. Bring to a boil and reduce by half, about 10 to , skimming foam if needed.
- 9
Return the chicken and any accumulated juices to the pot along with half the cooked bacon. Cover and simmer over low heat for , turning the chicken halfway through. Then uncover and simmer another to thicken the sauce. Taste and adjust seasoning.
- 10
- 11
In a separate skillet, melt the butter and olive oil over medium-high heat. Add the pearl onions, a pinch of sugar, and salt to taste. Cover, reduce heat to low, and cook for , shaking the pan occasionally.
- 12
Uncover, push the onions to one side, and add the remaining mushrooms. Increase heat to medium-high and cook, stirring mushrooms frequently and tossing onions occasionally, until everything is browned and tender, about 5 to .
- 13
Stir the sautéed onions, mushrooms, and remaining bacon into the chicken and sauce.
- 14
- 15
Serve hot with crusty French bread, buttered noodles, or polenta. Garnish with chopped parsley.
Chef's Notes
The recipe uses a total of 8 ounces of mushrooms, divided between two stages. This dish develops even deeper flavor if made a day ahead and reheated gently. If using frozen pearl onions, there’s no need to thaw them before cooking.