Description
This Hearty Coq Au Vin is a comforting classic that features tender chicken braised in a rich, flavorful sauce. With the addition of mushrooms and pearl onions, it creates a delightful symphony of tastes that warms the soul.
Ingredients
Scale
- 4 pounds chicken (preferably a whole chicken cut into 8 pieces or bone-in, skin-on thighs and drumsticks)
- 1 bottle (750 ml) red wine (preferably Burgundy or Pinot Noir)
- 2 cups chicken stock (homemade or low-sodium)
- 4 ounces bacon or lardons, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 pound pearl onions, peeled (can substitute with frozen pearl onions)
- 1 pound mushrooms (cremini or button), quartered
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking
Instructions
- Prep the Chicken: Begin by patting the chicken pieces dry with paper towels. This step is essential for achieving a golden brown sear later. Season generously with salt and freshly ground black pepper. Let them rest for about 15 minutes.
- Cook the Bacon: In a large Dutch oven over medium heat, add the diced bacon and cook for 5-7 minutes, stirring frequently until crispy and golden. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sear the Chicken: Increase the heat to medium-high. In the same pot, add a drizzle of olive oil if necessary. Place the chicken pieces skin-side down and sear for 7-10 minutes until they are golden brown. Avoid overcrowding the pot; work in batches if needed. Flip and sear the other side for another 5-7 minutes. Remove and set aside.
- Sauté Aromatics: Lower the heat to medium and add the chopped onion to the pot. Sauté for about 5 minutes until softened and translucent, scraping up any brown bits from the bottom. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Flour: Stir in the tomato paste and flour, cooking for another 2 minutes to toast the flour slightly. This will help thicken the sauce.
- Deglaze with Wine: Slowly pour in the red wine, stirring to combine and deglaze the pot. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.
- Combine Ingredients: Return the bacon and chicken to the pot, along with the chicken stock, thyme, bay leaves, and a pinch of salt and pepper. Ensure the chicken is mostly submerged in the liquid.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour. You want the chicken to be tender and easily pulled from the bone.
- Add Mushrooms and Onions: After an hour, add the quartered mushrooms and pearl onions to the pot. Cover again and cook for an additional 30 minutes until the vegetables are tender and the chicken is falling off the bone.
- Finish and Serve: Check the seasoning, adjusting with more salt and pepper if necessary. Remove the bay leaves. For a more refined finish, you can stir in the butter until melted. Serve hot, garnished with fresh parsley.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Main Course
- Method: Braised
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 150 mg
Keywords: Choose a good quality wine that you would enjoy drinking. Properly searing the chicken is crucial for a rich flavor. Allow the dish to rest for about 10-15 minutes before serving to meld the flavors.