Coq au Vin

Print Recipe Add to Collection

5 from 1 vote

Chicken braised in red wine, with smoky bacon flavors, sweet pearl onions, and the earthiness of mushrooms.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Main Course

Cuisine: French

Servings: Servings

Calories: 998kcal

Equipment

Ingredients

Beurre Manié see ingredients recipe
4 Chicken Thighs skin-on, bone-in
4 Chicken Legs skin-on, bone-in
½ lb Bacon diced
2½ tbsp Vegetable Oil
1 bottle Red Wine
1 tbsp Tomato Paste
1 tbsp Flour
1 Bay Leaf
5 sprigs Fresh Thyme
⅓ cup Parsley
3 cups Chicken Broth
4 tbsp Salted Butter
8 ounces Pearl Onion
8 ounces Mushroom sliced
1 Sweet Onions diced
2 Carrot Sliced into large slices
4 cloves Garlic diced
Salt and Pepper

Get Recipe Ingredients

Instructions

Preheat over to 350℉.
Layout chicken on a cutting board or parchment paper. Using a paper towel, remove any excess moisture.
Season the chicken with Salt & Pepper, then set aside.
In a Dutch oven over medium-high heat, cook bacon until crispy.
Remove the bacon, leaving the rendered bacon fat in the pot.
Add the chicken to the pot in small batches and brown on all sides. After each piece, remove and set aside.
Once all of the chicken pieces have been browned and set aside,
Reduce the heat to medium and add the diced onion and sliced carrots.
Cook until the onion becomes translucent, then add the garlic and cook for approximately one additional minute.
Add the tomato paste and cook for approximately one minute while the vegetables remain in the pot.
Add the flour to the mixture and cook for an additional minute.
Add the red wine, fresh thyme sprigs, and bay leaf to the pot.
Continue to cook until the liquid volume has reduced by approximately half.
Add the chicken stock to the mixture and bring to a boil for two minutes.
Remove the pot from the heat.
Return the chicken and bacon to the pot and cover with a lid.
Place the pot in the oven and cook for 40 minutes.
While the mixture is in the oven, add two tablespoons of butter to a saute pan. Add the pearl onions and mushrooms and saute over medium-high heat. Season with Salt & Pepper.
Once the chicken is finished, remove it from the oven. Remove the bay leaf and thyme sprigs.
If you prefer a thicker sauce, remove the chicken to a plate. Return the pot to the stove over medium heat. Add the Beurre Manié and stir until the desired thickness is reached, then remove from heat.
Add ¼ cup of parsley to the mixture and stir.
Add the chicken, pearl onions, and mushrooms back to the pot.
Add salt & pepper to taste, if needed. Garnish with the remaining parsley.
Serve with mashed potatoes, rice, or just plain as a stew.

Notes

Culinarian Tips, Tricks, and Suggestions:

We have found that this dish pairs very well with garlic mashed potatoes. Try your favorite side, and let us know if you have a favorite.

Nutrition