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Classic Coq au Vin
Traditional dish · French
A quintessential French stew where chicken is braised in red wine (traditionally Burgundy) with lardons, mushrooms, and pearl onions, resulting in a rich, deeply flavored dish.
Ingredients
- Chicken pieces (thighs and drumsticks)1.5 kg
- Dry red wine (Burgundy)750 ml
- Lardons (pancetta or thick-cut bacon)150 g
- Mushrooms (button or cremini)250 g
- Pearl onions200 g
- Carrots2 medium
- Celery stalks2
- Garlic cloves4
- Tomato paste2 tbsp
- Chicken broth250 ml
- Brandy (optional)50 ml
- All-purpose flour2 tbsp
- Butter30 g
- Olive oil2 tbsp
- Thyme sprigs3
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fresh parsley (for garnish)a few sprigs
Steps
- 1
Cut bacon into lardons and cook in a Dutch oven until crisp. Remove bacon and set aside, leaving fat in the pot.
- 2
Season chicken pieces with salt and pepper. Brown chicken in the bacon fat over medium-high heat. Remove chicken and set aside.
- 3
Add chopped carrots, celery, and garlic to the pot and sauté until softened. Stir in tomato paste and cook for 1 minute.
- 4
Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes.
- 5
Deglaze the pot with brandy (if using), scraping up any browned bits. Let it bubble and reduce slightly.
- 6
Pour in the red wine and chicken broth. Add thyme sprigs and bay leaf. Bring to a simmer.
- 7
Return the chicken pieces to the pot. Ensure they are mostly submerged in the liquid. Cover and simmer gently on the stovetop or in a preheated oven (160°C/325°F) for 1.5-2 hours, or until chicken is very tender.
- 8
While chicken cooks, prepare the garnish: Sauté mushrooms in butter until golden. Peel and lightly brown pearl onions in butter. Reheat the cooked lardons.
- 9
Once chicken is tender, remove it from the pot. Strain the sauce, discarding solids. Return sauce to the pot and simmer to thicken slightly. Adjust seasoning.
- 10
Return chicken to the sauce. Stir in the cooked lardons, mushrooms, and pearl onions. Heat through gently.
- 11
Serve hot, garnished with fresh parsley.
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