Description
Coq au Vin is a classic French stew made with chicken braised in red wine with bacon, mushrooms, and onions. It’s rich, hearty, and perfect for a cozy meal.
Ingredients
- 1 (750 ml) bottle dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 4 ounces pancetta or thick-cut bacon, diced
- 3 to 4 pounds bone-in, skin-on chicken pieces (such as thighs and drumsticks)
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons Cognac or brandy
- 1–1/2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon unsalted butter
- 8 ounces pearl onions, peeled (fresh or frozen)
- 8 ounces cremini mushrooms, halved or quartered if large
- Chopped fresh parsley, for garnish
Instructions
- Combine wine, chopped onion, carrot, celery, garlic, bay leaf, and thyme in a large bowl. Add chicken pieces, cover, and marinate in the refrigerator for 6 to 12 hours.
- Remove chicken from marinade and pat dry. Strain marinade, reserving both liquid and vegetables separately.
- In a large Dutch oven, heat olive oil over medium heat. Add pancetta and cook until crisp. Remove with slotted spoon and set aside.
- Season chicken with salt and pepper. In batches, brown chicken on both sides in the rendered fat. Transfer to a plate.
- Discard all but 2 tablespoons of fat from the pot. Add reserved vegetables and cook for about 5 minutes. Sprinkle with flour and cook for another 2 minutes, stirring constantly.
- Add Cognac and cook for 1 minute. Slowly stir in reserved marinade liquid, chicken broth, and tomato paste. Bring to a boil, scraping up brown bits.
- Return chicken and pancetta to pot. Reduce heat to low, cover, and simmer for 30 minutes.
- Meanwhile, in a skillet, melt butter and sauté pearl onions and mushrooms until browned and tender, about 10 minutes. Set aside.
- After 30 minutes, add mushrooms and onions to the pot. Simmer uncovered for an additional 15 minutes, or until chicken is very tender and sauce is thickened.
- Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and serve hot.
Notes
- This dish is even better the next day—make ahead and reheat gently.
- Serve with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
- Use a good quality dry red wine for best flavor.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 535
- Sugar: 4g
- Sodium: 580mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 165mg
