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Coq Au Vin

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Coq au Vin is a classic French dish featuring chicken braised slowly in red wine with mushrooms, bacon, and aromatics for a rich, savory, and comforting meal.

Ingredients

  • 1 (5-6 pound) whole chicken, cut into 8 serving pieces
  • Kosher salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine
  • 2 cups chicken broth
  • 2 tablespoons brandy (optional)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 8 ounces pearl onions, peeled
  • 8 ounces cremini or white mushrooms, halved or quartered if large
  • 2 tablespoons butter
  • Fresh parsley, chopped for garnish

Instructions

  1. Season chicken pieces with salt and pepper, then dredge in 1/2 cup flour, shaking off the excess.
  2. In a large Dutch oven, heat olive oil over medium heat. Working in batches, brown chicken on both sides. Remove and set aside.
  3. In the same pot, cook diced bacon until crispy. Remove with a slotted spoon and set aside.
  4. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  5. Add garlic and tomato paste, cooking for 1 minute. Sprinkle 2 tablespoons flour over vegetables, stirring to coat.
  6. Pour in red wine, chicken broth, and brandy (if using), scraping up browned bits. Add thyme and bay leaves.
  7. Return chicken and bacon to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes to 1 hour, until chicken is tender.
  8. Meanwhile, in a skillet, melt butter and sauté pearl onions and mushrooms until golden and tender, about 10 minutes.
  9. Remove cooked chicken from pot. Discard bay leaves. Add sautéed mushrooms and onions to the sauce, simmer uncovered for 10-15 minutes to reduce slightly.
  10. Return chicken to pot to warm through. Garnish with chopped parsley and serve.

Notes

  • Use a dry red wine like Pinot Noir or Burgundy for authentic flavor.
  • Pearl onions can be substituted with chopped regular onions if unavailable.
  • Let the dish sit for a few hours or overnight for enhanced flavor.
  • Serve with mashed potatoes, noodles, or crusty bread to soak up the sauce.

Nutrition

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