Coq au Vin
Chicken braised in red wine with bacon, mushrooms, and pearl onions until the sauce is dark and silky.
Serves 6
Prep 30 min
Cook 1 hr 30 min
Ingredients
- 3 lb bone-in chicken pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz bacon, diced
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cups dry red wine
- 1 cup chicken stock
- 3 sprigs thyme
- 2 bay leaves
- 8 oz mushrooms, quartered
- 12 pearl onions, peeled
- 2 tablespoons butter
- 2 tablespoons chopped parsley
Steps
Step 1. Pat the chicken dry and season. Cook the bacon in a Dutch oven until crisp. Lift it out and brown the chicken in the fat in batches, 5 minutes per side. Set aside.
Step 2. Add the oil, onion, carrots, and garlic and cook for 5 minutes. Stir in the tomato paste and flour for 1 minute.
Step 3. Add the wine, stock, thyme, and bay leaves and bring to a boil, scraping the pot. Return the chicken and bacon.
Step 4. Cover and simmer gently for 50 minutes, until the chicken is cooked through (165°F) and tender.
Step 5. Meanwhile brown the mushrooms and pearl onions in the butter for 8 minutes. Stir them in for the last 10 minutes.
Step 6. Skim the fat, remove the herbs, and top with parsley. Serve with potatoes or bread.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.