Classic Coq Au Vin
This French classic features tender chicken braised in a rich red wine sauce with bacon, mushrooms, and onions. Served over mashed potatoes or with crusty bread, this dish is perfect for a cozy and elegant dinner party.
for 6 servings
- 4 lb skin-on chicken leg quarter (1.8 kg)
- kosher salt, to taste
- black pepper, to taste
- 3 sprigs fresh thyme
- 2 bay leaves
- ¼ bunch fresh parsley stems
- 3 cups red burgundy wine (720 mL), or any dry red wine
- 1 cup bacon (225 g), cubed
- 3 large carrots, peeled and minced
- 1 large white onion, chopped
- ½ lb cremini mushroom (225 g), sliced
- ½ lb cremini mushroom (225 g), quartered
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ¼ cup brandy (60 mL)
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons unsalted butter
- 8 oz pearl onion (225 g), peeled
- 1 pinch sugar
- ¼ cup fresh parsley (10 g), chopped, for garnish
- 1 baguette, sliced, for serving
- Calories 1215
- Fat 65g
- Carbs 57g
- Fiber 4g
- Sugar 10g
- Protein 90g
Estimated values based on one serving size.
- In a large bowl, season the chicken with salt and pepper. Toss until well coated.
- Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
- Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
- In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
- Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
- Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
- Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
- Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
- Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
- Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
- Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
- Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
- Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
- Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
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