Coq au Vin
A French country classic of chicken braised low and slow in red wine with lardons, mushrooms, and pearl onions until the meat is fall-off-the-bone tender and the sauce is deeply savory. Plan ahead: the chicken benefits from a 2-hour or overnight wine marinade.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks), patted dry
- 3 cups dry red wine (Burgundy, Pinot Noir, or Merlot)
- 2 cups low-sodium chicken stock
- 6 oz thick-cut bacon (lardons or slab bacon), cut into 1/2-in cubes
- 2 cups frozen pearl onions (thawed) or fresh pearl onions (blanched and peeled)
- 8 oz cremini mushrooms, quartered
- 4 cloves garlic cloves, smashed
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
-
1
Preheat oven to 325°F. Season 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) (patted dry) all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
-
2
In a large Dutch oven over medium heat, cook 6 oz cut into 1/2-in cubes thick-cut bacon (lardons or slab bacon) until the fat is rendered and the pieces are lightly browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
-
3
Raise heat to medium-high. Brown bone-in, skin-on chicken pieces (thighs and drumsticks) in batches, skin-side down first, about 4 minutes per side until deep golden. Transfer to a plate.
-
4
Reduce heat to medium. Add 2 tbsp unsalted butter and 2 tbsp olive oil to the pot. Saute 2 cups frozen pearl onions (thawed) or fresh pearl onions (blanched and peeled) and 8 oz quartered cremini mushrooms until lightly browned, about 5 minutes. Add 4 cloves smashed garlic cloves and 2 tbsp tomato paste and cook 1 minute more. Sprinkle 2 tbsp all-purpose flour over and stir to coat.
-
5
Pour in 3 cups dry red wine (Burgundy, Pinot Noir, or Merlot) and 2 cups low-sodium chicken stock, scraping up any browned bits. Return the chicken and lardons to the pot. Add 4 sprigs fresh thyme sprigs and 2 bay leaves. The liquid should come about halfway up the chicken.
-
6
Bring to a simmer, then cover and transfer to the oven. Braise until the chicken is cooked through to an internal temperature of 165°F (74°C) and very tender, about 45-55 minutes.
-
7
Remove the chicken and vegetables to a platter. Discard thyme stems and bay leaves. Simmer the braising liquid on the stovetop over medium-high heat until slightly thickened, about 5-8 minutes. Taste and adjust seasoning.
-
8
Return the chicken and vegetables to the sauce, garnish with 1/4 cup chopped fresh flat-leaf parsley, and serve directly from the Dutch oven.