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Coq Au Vin

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A classic French dish of chicken braised with wine, mushrooms, bacon, and herbs, resulting in a rich and flavorful meal.

Ingredients

Scale
  • 2 tablespoons good olive oil
  • 4 ounces good bacon or pancetta, diced
  • 1 (3 to 4-pound) chicken, cut in 8ths
  • Kosher salt and freshly ground black pepper
  • 1/2 pound carrots, cut diagonally in 1-inch pieces
  • 1 yellow onion, sliced
  • 1 teaspoon chopped garlic
  • 1/4 cup Cognac or good brandy
  • 1/2 bottle (375 ml) good dry red wine such as Burgundy
  • 1 cup good chicken stock, preferably homemade
  • 10 fresh thyme sprigs
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 pound frozen small whole onions
  • 1/2 pound cremini mushrooms, stems removed and thickly sliced

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Heat the olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until crisp. Remove with a slotted spoon and set aside.
  3. Season the chicken pieces with salt and pepper. Brown the chicken in the bacon fat in batches until golden on all sides. Remove and set aside.
  4. Add the carrots, sliced onion, and garlic to the pot and cook until the onion is soft, about 5 minutes.
  5. Return the chicken and bacon to the pot. Pour in the Cognac and carefully ignite with a long match to burn off the alcohol. When the flames subside, add the red wine, chicken stock, and thyme sprigs.
  6. Bring to a simmer, cover, and transfer to the oven. Cook for about 1 hour, until the chicken is tender.
  7. While the chicken cooks, melt 1 tablespoon of butter in a skillet and sauté the frozen onions until browned and cooked through. Set aside.
  8. In the same skillet, melt the remaining butter and sauté the mushrooms until browned and their liquid evaporates. Set aside.
  9. Remove the chicken from the oven and transfer the chicken and vegetables to a serving dish. Discard the thyme sprigs.
  10. Place the Dutch oven on the stove over medium heat. Stir the flour into the cooking liquid and cook, stirring constantly, until the sauce thickens, about 5 minutes.
  11. Add the sautéed onions and mushrooms to the sauce and heat through.
  12. Pour the sauce over the chicken and vegetables and serve hot.

Notes

For best flavor, use a good quality Burgundy or Pinot Noir wine. Homemade chicken stock enhances the depth of the sauce. The dish can be prepared a day ahead and reheated gently.

Nutrition

Find it online: https://www.receipster.com/coq-au-vin/

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