Coq au Vin (France) Recipe

French · Main course · 120 min total

A classic French braised chicken dish cooked in red wine with mushrooms, pearl onions, and bacon, perfect for a comforting dinner.

Ingredients

• 1 whole chicken (about 4 lbs), cut into 8 pieces
• 4 oz bacon, diced
• 2 tbsp olive oil
• 1 bottle (750 ml) red Burgundy or Pinot Noir wine
• 2 cups chicken broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 large onion, chopped
• 8 oz cremini mushrooms, quartered
• 1 cup pearl onions, peeled
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Season chicken pieces with salt and pepper. In a large Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
2. Add olive oil to the pot. Working in batches, brown chicken pieces on all sides, about 5 minutes per batch. Remove and set aside.
3. Add chopped onion, carrots, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and flour; cook for 1 minute. Pour in wine and chicken broth, scraping up any browned bits. Add thyme, bay leaves, and reserved bacon.
5. Return chicken to the pot. Bring to a simmer, then cover and cook over low heat for 45 minutes.
6. While chicken cooks, in a skillet, melt 1 tbsp butter over medium-high heat. Add pearl onions and mushrooms; sauté until golden, about 8 minutes. Set aside.
7. After 45 minutes, add the sautéed onions and mushrooms to the pot. Continue to cook uncovered for 20-30 minutes, until chicken is tender and sauce has thickened.
8. Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper. Stir in remaining 1 tbsp butter for shine. Garnish with parsley and serve.

Tips

• For best flavor, use a full-bodied red wine like Burgundy or Pinot Noir.
• Serve with crusty bread, mashed potatoes, or egg noodles to soak up the sauce.
• The dish can be made a day ahead; flavors improve overnight. Reheat gently.

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