Coq Au Vin
A rich and rustic French classic, this Coq au Vin features tender chicken braised in red wine with bacon, mushrooms, and pearl onions. Perfect for a cozy, slow-cooked dinner.
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.