Coq au Vin

Coq au Vin ingredients

• 750 ml red wine (Burgundy or Pinot Noir)
• 4 cloves garlic cloves
• 1 medium onion
• 2 medium carrots
• 4 sprigs fresh thyme sprigs
• 1 bay leaf
• 0.5 tsp black peppercorns
• 2.5 lbs bone-in, skin-on chicken thighs and drumsticks
• 6 oz bacon lardons or pancetta
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 8 oz fresh button mushrooms
• 1 cup pearl onions, peeled
• 1 tbsp butter
• 2 tbsp fresh parsley, chopped
• to taste salt
• to taste black pepper

How to make Coq au Vin

1. Prepare the marinade: Peel and roughly chop the 4 garlic cloves, 1 onion, and 2 carrots. In a large bowl, combine the chopped vegetables, 750 ml red wine, 4 thyme sprigs, 1 bay leaf, and 0.5 tsp black peppercorns. Add the 2.5 lbs chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse.
2. The next day, remove the chicken from the marinade, pat it thoroughly dry with paper towels, and season generously with salt and black pepper. Strain the marinade, reserving the liquid and discarding the solids.
3. In a large Dutch oven or oven-safe pot, cook the 6 oz bacon lardons over medium heat until crispy. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Increase the heat to medium-high. Add the chicken pieces to the pot, skin-side down, and sear for 5-7 minutes until deeply golden brown. Flip the chicken and sear for another 3-5 minutes on the other side. Remove the chicken from the pot and set aside with the bacon.
5. Reduce the heat to medium. Add 1 tbsp olive oil to the pot if needed. Sauté the reserved strained marinade vegetables (if any) or a fresh chopped onion and garlic for 3-4 minutes until softened. Stir in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux that will thicken the sauce.
6. Gradually whisk in the reserved red wine marinade, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add 1 cup chicken broth. Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the liquid. If using a fresh bouquet garni of thyme and bay leaf, add it now.
7. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 1 hour to 1 hour 15 minutes, or until the chicken is tender and cooked through.
8. While the chicken braises, prepare the garnishes. In a separate skillet, melt 1 tbsp butter over medium-high heat. Add 8 oz fresh button mushrooms and cook for 5-7 minutes until browned and tender. In the same skillet, or another, add 1 cup peeled pearl onions and sauté for 5-8 minutes until caramelized and tender.
9. Carefully remove the Dutch oven from the oven. Skim any excess fat from the surface of the sauce. Stir in the cooked mushrooms, pearl onions, and reserved crispy bacon lardons. Simmer gently on the stovetop for another 10-15 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
10. Taste and adjust seasoning with salt and pepper as needed. Garnish with 2 tbsp fresh chopped parsley before serving. Serve hot, traditionally with mashed potatoes or crusty bread.

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