Coq au Vin

Name: Coq au Vin
Prep time: 75 min
Cook time: 90 min
Total time: 165 min
Yield: 4 servings
Cuisine: French
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 garlic cloves, smashed; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 tbsp unsalted butter; 2 tbsp olive oil; 4 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

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.

165 minMediumServes 4580 cal/serving

FrenchDinnerStovetop and OvenStandardHigh ProteinLow CarbCorn-Free

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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 garlic cloves, smashed
2 tbsp tomato paste
2 tbsp all-purpose flour
2 tbsp unsalted butter
2 tbsp olive oil
4 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 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 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.

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Questions

How long does Coq au Vin take?

As written, 165 minutes: 75 of prep and 90 of cooking. The longest single stretch is step 6 (55 minutes): "Braise until the chicken is cooked through to an internal temperature of 165°F (74°C) and very tender, about 45-55 minutes."

What temperature do I cook Coq au Vin at?

For Coq au Vin, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 5 minutes, in step 2. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Coq au Vin?

Step 3 reads: "Brown bone-in, skin-on chicken pieces (thighs and drumsticks) in batches, skin-side down first, about 4 minutes per side until deep golden." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for red wine in Coq au Vin?

The entry for Coq au Vin calls for 3 cups dry red wine (Burgundy, Pinot Noir, or Merlot). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use turkey bacon instead of bacon in Coq au Vin?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Coq au Vin uses 6 oz thick-cut bacon (lardons or slab bacon), cut into 1/2-in cubes.

Can I make Coq au Vin gluten-free?

Yes. The gluten in Coq au Vin is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Coq au Vin low-carb?

A serving of Coq au Vin carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

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