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.
Equipment
- 1 Dutch oven with tighly fitted lid
Ingredients
chicken marinade
- 3 pounds chicken thighs skin on
- 2 teaspoons Kosher salt more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups hearty red wine Burgundy or Cabernet
- 1 bay leaf
- 1 teaspoon chopped fresh thyme leaves
bacon
- 4 ounces bacon or pancetta diced into 1/4-inch pieces (about 1 cup)
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- 1 tablespoon extra-virgin olive oil if necessary
mirepoix
- 1 large onion diced
- 1 large carrot peeled and diced
- 4 ounces cremini or oyster mushrooms halved if large and sliced (about 2 cups)
- 1/2 teaspoon Kosher salt
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- 2 garlic cloves minced
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
- 2 tablespoons brandy
Onions and mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces frozen peeled pearl onions about 12 to 15 onions
- Pinch sugar
- 4 ounces cremini or oyster mushrooms halved if large and sliced (about 2 cups)
serve
- 1/4 cup chopped parsley
Instructions
Chicken marinade
- 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 2 hours or overnight for best flavor.
bacon
- 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 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- 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 5 minutes per side. Transfer to a plate.
mirepoix
- Add the onion, carrot, mushrooms, and 1/2 teaspoon salt to the pot. Cook, stirring frequently, until the vegetables are lightly browned, about 8 minutes.
- Stir in the garlic and tomato paste; cook for 1 minute. 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 1 minute). Once the flame dies down, add the reserved marinade. Bring to a boil and reduce by half, about 10 to 12 minutes, skimming foam if needed.
- Return the chicken and any accumulated juices to the pot along with half the cooked bacon. Cover and simmer over low heat for 1 hour, turning the chicken halfway through. Then uncover and simmer another 15 minutes to thicken the sauce. Taste and adjust seasoning.
onions and mushrooms
- 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 5 minutes, shaking the pan occasionally.
- 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 8 minutes.
- Stir the sautéed onions, mushrooms, and remaining bacon into the chicken and sauce.
serve
- Serve hot with crusty French bread, buttered noodles, or polenta. Garnish with chopped parsley.
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.
Nutrition
Calories: 793kcalCarbohydrates: 14gProtein: 42gFat: 52gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 240mgSodium: 1298mgPotassium: 944mgFiber: 2gSugar: 4gVitamin A: 1979IUVitamin C: 5mgCalcium: 50mgIron: 3mg
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