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Coq au Vin with Smoked Lardons and Cognac
200 mintime
Harddifficulty
4Servings
—Rating
Nutrition facts
700 kcalCalories
48 gProtein
22 gCarbs
40 gFat

Approximate values estimated by AI

FrenchRich FlavorsStew

Coq au Vin with Smoked Lardons and Cognac

85% authentic · French

A richer, more intense variation of Coq au Vin, using deeply smoked lardons and a splash of Cognac for an added layer of complexity and warmth.

Ingredients

Servings4
  • Chicken pieces (bone-in, skin-on thighs and drumsticks)1.5 kg
  • Dry red wine (e.g., Pinot Noir or Beaujolais)750 ml
  • Smoked lardons (thick-cut smoked bacon)200 g
  • Cremini mushrooms, quartered300 g
  • Pearl onions200 g
  • Garlic cloves, smashed5
  • Cognac75 ml
  • Chicken broth200 ml
  • Tomato paste1 tbsp
  • All-purpose flour2 tbsp
  • Butter30 g
  • Olive oil1 tbsp
  • Bay leaf1
  • Fresh parsley, chopped (for garnish)a little
  • Saltto taste
  • Black pepperto taste

Steps

  1. 1

    Cook smoked lardons in a Dutch oven until crisp. Remove lardons and set aside, leaving rendered fat.

  2. 2

    Season chicken pieces with salt and pepper. Brown chicken in the rendered fat over medium-high heat until deeply golden. Remove chicken and set aside.

  3. 3

    Add mushrooms and pearl onions to the pot and sauté until browned. Add smashed garlic and cook for 1 minute until fragrant.

  4. 4

    Stir in tomato paste and cook for 1 minute. Sprinkle flour over the mixture and stir well, cooking for 1-2 minutes.

  5. 5

    Carefully pour in the Cognac and flambé (optional, if comfortable) or let it bubble and reduce for 1 minute. Then, pour in the red wine and chicken broth. Add bay leaf. Bring to a simmer.

  6. 6

    Return the chicken pieces to the pot. Ensure they are mostly submerged. Cover and simmer gently on the stovetop or in a preheated oven (160°C/325°F) for 2-2.5 hours, or until chicken is very tender.

  7. 7

    Remove chicken from the pot. Strain the sauce, discarding solids. Return sauce to the pot and simmer to thicken slightly. Adjust seasoning.

  8. 8

    Return chicken to the sauce. Stir in the cooked smoked lardons. Heat through gently.

  9. 9

    Serve hot, garnished with fresh parsley.

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