Coq au Vin

Coq au Vin is a classic French stew featuring chicken braised slowly in rich red wine, complemented by earthy mushrooms and sweet pearl onions. This dish is both nourishing and comforting, making it a perfect choice for cozy family dinners on chilly nights. Its indulgent flavors will also impress guests at your next dinner party.

Ingredients

• Chicken:
  • 4 bone-in, skin-on chicken thighs
  • 4 chicken drumsticks
  • Salt and freshly ground black pepper, to taste
  • 2 ½ tablespoons vegetable oil
• For the Stew:
  • 4 ounces lardons or slab bacon, diced
  • 1 large yellow onion, chopped
  • 2 large carrots, peeled and cut diagonally into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 1 bottle (750ml) red wine (preferably Burgundy or Pinot Noir)
  • 1 bay leaf
  • 5 sprigs fresh thyme, tied with kitchen twine
  • 3 cups chicken stock (homemade or store-bought)
• Finishing Touches:
  • 4 tablespoons unsalted butter
  • 8 ounces peeled pearl onions
  • 8 ounces cremini mushrooms, sliced
  • Beurre Manié: 1 tablespoon flour and 1 tablespoon softened butter (optional)
  • ⅓ cup chopped parsley

Equipment

• Dutch Oven
• Sauté Pan

Instructions

1. Preheat Oven: Preheat your oven to 350ºF.
2. Prepare Chicken: Pat the chicken dry with a paper towel and season generously with salt and pepper.
3. Cook Bacon: In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon of vegetable oil over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
4. Brown Chicken: Add more oil if needed and place the chicken in the pot without overcrowding. Brown the chicken on all sides until golden, about 8-10 minutes. Remove chicken and set aside with the lardons.
5. Sauté Vegetables: If there’s excess fat, drain it, leaving about 1 tablespoon in the pot. Lower the heat to medium, add the chopped onion and carrots, and cook until the onions soften, about 3 minutes. Stir in the garlic and cook for an additional minute.
6. Build the Stew Base: Stir in the tomato paste and cook for 1 minute, followed by the flour for another minute. Pour in the red wine, add the thyme and bay leaf, scraping up any browned bits from the bottom. Cook until the wine has reduced by half, about 10 minutes.
7. Simmer: Add the chicken stock, season with salt and pepper, and return the chicken and lardons to the pot. Cover and transfer to the oven. Cook for 45 minutes or until the chicken is tender.
8. Prepare Onions and Mushrooms: While the stew cooks, heat 1 tablespoon of oil and 2 tablespoons of butter in a sauté pan over medium-high heat. Add the pearl onions with a pinch of salt and cook until browned, about 5-8 minutes. Remove and set aside. In the same pan, add more oil and butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper, then remove and set aside.
9. Finish the Stew: Once the chicken is done, carefully remove it and set aside, covering it to keep warm. Discard the bay leaf and thyme sprigs. If desired, mix together 1 tablespoon of softened butter and 1 tablespoon of flour to create beurre manié, and stir it into the sauce over medium-high heat to thicken. Adjust seasoning and stir in ¼ cup of parsley, reserving some for garnish.
10. Combine: Stir in the reserved pearl onions and mushrooms. Return the chicken to the pot, garnish with remaining parsley, and serve hot.

Enjoy this rich and hearty Coq au Vin with crusty bread or over mashed potatoes for a truly satisfying meal!