Coq au Vin
This classic French braise simmers chicken slowly in red wine with bacon, mushrooms, and pearl onions until the meat is fall-off-the-bone tender and the sauce is deeply rich. It is a special-occasion dish worth the effort.
Why You'll Love This
- Classic French braise with deeply rich red wine sauce
- Fall-off-the-bone tender chicken
- Impressive dinner-party dish
Ingredients
- 6bone-in, skin-on chicken thighs
- 2bone-in, skin-on chicken drumsticks
- 1 1/2 teaspoonskosher salt, divided
- 1/2 teaspoonblack pepper
- 6 ozbacon, diced
- 1 tablespoonolive oil
- 8 ozcremini mushrooms, halved
- 1 cuppearl onions, peeled (frozen and thawed is fine)
- 2carrots, sliced
- 3 clovesgarlic, minced
- 2 tablespoonstomato paste
- 3 tablespoonsall-purpose flour
- 3 cupsdry red wine (such as Pinot Noir or Burgundy)
- 1 1/2 cupschicken broth
- 2bay leaves
- 4 sprigsfresh thyme
- 3 tablespoonsunsalted butter, softened, for finishing
- 2 tablespoonsfresh parsley, chopped, for garnish
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pat the chicken pieces dry and season all over with 1 teaspoon of the salt and the pepper.
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