Name: Coq Au Vin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Ingredients: 4 ounces Thick-cut bacon, diced; 3 lbs Chicken thighs and drumsticks; 3 cups Red wine (Pinot Noir or Burgundy); 1 cup Chicken stock; 0.25 cup Cognac or Brandy; 1 tbsp Tomato paste; 2 cloves Garlic cloves, minced; 4 sprigs Fresh thyme sprigs; 1 piece Bay leaf; 1 cup Pearl onions, peeled; 8 ounces Cremini mushrooms, halved; 2 tbsp Unsalted butter, softened; 2 tbsp All-purpose flour

"Savor the deep, rich flavors of traditional French comfort food with this exquisite Coq Au Vin. Tender chicken pieces are slow-braised in a robust red wine sauce, complemented by smoky lardons, earthy mushrooms, and sweet pearl onions for a truly unforgettable dining experience."

1 Ingredients

Qty	Item
4 ounces 115 g	Thick-cut bacon, diced
3 lbs 1.35 kg	Chicken thighs and drumsticks
3 cups 710 ml	Red wine (Pinot Noir or Burgundy)
1 cup 240 ml	Chicken stock
0.25 cup 60 ml	Cognac or Brandy
1 tbsp 15 ml	Tomato paste
2 cloves 2 cloves	Garlic cloves, minced
4 sprigs 4 sprigs	Fresh thyme sprigs
1 piece 1 piece	Bay leaf
1 cup 150 g	Pearl onions, peeled
8 ounces 225 g	Cremini mushrooms, halved
2 tbsp 30 g	Unsalted butter, softened
2 tbsp 16 g	All-purpose flour

2 Instructions

In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Season the chicken pieces with salt and pepper. Brown them in the bacon fat over medium-high heat until golden on all sides. Remove the chicken and set aside.

Add the mushrooms and pearl onions to the pot. Sauté until lightly browned, then add the minced garlic and cook for 1 minute.

Pour in the Cognac (be careful of potential flames) and scrape the bottom of the pot to release the browned bits. Add the chicken and bacon back into the pot.

Stir in the tomato paste, then pour in the red wine and chicken stock. Add the thyme and bay leaf. Bring to a simmer, then cover and cook on low heat for about 60 minutes or until chicken is tender.

In a small bowl, mash the butter and flour together to create a beurre manié. Stir this mixture into the sauce and simmer for 5-10 minutes until the sauce thickens and becomes glossy.

Remove the bay leaf and thyme sprigs. Garnish with fresh parsley and serve hot.

·
Use a high-quality dry red wine that you would actually enjoy drinking, as the sauce reduces and intensifies in flavor.
·
For the best flavor, brown the chicken in batches to ensure it sears rather than steams.
·
You can make this dish a day in advance; the flavors meld and improve significantly overnight in the refrigerator.
·
If you can't find fresh pearl onions, frozen ones work perfectly and save a lot of peeling time.

? Frequently Asked Questions

Can I use white wine instead of red?

Yes, that variation is called Coq au Vin Blanc. Use a dry white wine like Riesling or Sauvignon Blanc.

What is the best chicken cut to use?

Bone-in, skin-on thighs and drumsticks are best as they stay juicy during the long braising process.

What should I serve with Coq Au Vin?

It is traditionally served with buttery mashed potatoes, wide egg noodles, or a crusty French baguette to soak up the sauce.

Is the Cognac necessary?

While it adds a traditional depth and 'flambé' touch, you can omit it if preferred or replace it with a splash more wine.

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