Coq Au Vin

Ingredients

• 4 lb chicken thighs and drumsticks (bone-in, skin-on)
• 6 oz thick-cut bacon (diced into lardons)
• 750 ml dry red wine (such as Burgundy or Pinot Noir)
• 2 cup chicken stock
• 1 cup pearl onions (peeled)
• 8 oz cremini mushrooms (halved or quartered)
• 2 carrots (peeled and cut into large chunks)
• 4 clove garlic (minced)
• 1 tbsp tomato paste
• 4 sprig fresh thyme
• 1 bay leaf
• 2 tbsp all-purpose flour (to thicken the sauce)
• 2 tbsp unsalted butter (softened)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Season the chicken pieces generously with salt and pepper. Working in batches, brown the chicken in the bacon fat over medium-high heat until the skin is golden and crispy on all sides. Remove the chicken and set aside.

3. 3

   Add the mushrooms, pearl onions, and carrots to the pot. Sauté for 5-7 minutes until the vegetables begin to brown. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.

5. 5

   Slowly pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Add the chicken stock, thyme sprigs, and bay leaf.

6. 6

   Return the chicken and the cooked bacon to the pot. The liquid should almost cover the chicken. Bring to a gentle simmer.

7. 7

   Cover the pot and reduce heat to low. Simmer for 45-60 minutes, or until the chicken is tender and cooked through.

8. 8

   If the sauce is too thin, remove the chicken and vegetables and boil the liquid for 5-10 minutes to reduce and thicken. Alternatively, whisk together the softened butter and a little extra flour to create a beurre manié and stir it into the simmering sauce.

9. 9

   Discard the thyme sprigs and bay leaf. Return the chicken and vegetables to the sauce, season with additional salt and pepper if needed, and serve hot.

Notes

Traditionally served with mashed potatoes, crusty French bread, or buttered egg noodles. The flavor often improves the next day.

Nutrition per serving

• main
• French
• chicken
• stew
• dinner
• slow-cooked
• comfort food