Coq au Vin

Prep time: 25 minutes

Cook time: 1 hour 15 minutes

Total time: 1 hour 40 minutes

Servings: 4 servings

Country of Origin: France

Description

A classic French bistro stew of chicken braised slowly in red Burgundy wine, lardons, pearl onions, garlic, and mushrooms.

Presentation & How It's Eaten

Served hot with buttered egg noodles, mashed potatoes, or crusty French baguette to soak up the sauce.

Ingredients

• 3.5 lbs bone-in chicken thighs and drumsticks

• 6 oz lardons or thick slab bacon, diced

• 1 bottle (750ml) red Burgundy or Pinot Noir wine

• 2 cups chicken stock

• 8 oz pearl onions, peeled

• 8 oz cremini mushrooms, halved

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• Fresh thyme and 1 bay leaf

• Salt and black pepper

Step-by-Step Directions

1. Crisp Lardons: Fry diced bacon in a Dutch oven until crispy. Remove bacon with slotted spoon.

2. Brown Chicken: Season chicken with salt and pepper; brown in bacon fat over medium-high heat (5 mins per side). Remove chicken.

3. Sauté Aromatics: Add mushrooms and pearl onions to pot, brown for 5 minutes, then stir in garlic and tomato paste.

4. Braise: Pour in red wine and chicken stock, scraping up browned bits. Return chicken, bacon, thyme, and bay leaf. Cover and simmer 45 minutes.

5. Thicken Sauce: Mash butter and flour together (beurre manié) and whisk into simmering sauce until thickened and glossy.

Optional

• Flambé: Add 1/4 cup Cognac to pan before wine and ignite briefly.

Cooking Tips

• Good Wine Rule: Use a drinkable Pinot Noir or Burgundy wine rather than cooking wine for rich depth.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~580 kcal

• Total Fat: 28g

• Saturated Fat: 10g

• Cholesterol: 145mg

• Sodium: 640mg

• Total Carbohydrates: 15g

• Dietary Fiber: 2g

• Sugars: 5g

• Protein: 52g