Coq au Vin
Burgundy in a Dutch oven — chicken braised slow with bacon, mushrooms, pearl onions, and a whole bottle of red wine, until the sauce turns glossy and dark.
Ingredients
- bone-in skin-on chicken thighs8
- thick-cut bacon6 oz, in lardons
- pearl onions12 oz (frozen, thawed)
- cremini mushrooms1 lb, halved
- carrots2, sliced
- garlic4 cloves, smashed
- tomato paste2 tbsp
- all-purpose flour3 tbsp
- dry red wine (burgundy or pinot noir)1 (750 ml) bottle
- low-sodium chicken stock1 cup
- fresh thyme6 sprigs
- bay leaves2
- unsalted butter2 tbsp
- fresh parsleysmall bunch, chopped
Steps
Render the bacon lardons.
Render the bacon lardons in a Dutch oven over medium heat until crisp, 8 minutes. Lift out and reserve, leaving the fat behind.
Brown the chicken in bacon fat.
Pat the chicken dry, season with salt and pepper. Brown skin-side down in the bacon fat over medium-high until deep golden, 8 minutes per side. Remove.
Brown vegetables and add seasonings.
Add the carrots, mushrooms, and pearl onions. Brown deeply, 8 minutes. Stir in the garlic and tomato paste and cook 1 minute. Sprinkle with flour and cook 2 more.
Add liquids and herbs, return chicken and bacon.
Pour in the wine and stock, scraping the bottom. Add thyme and bay. Return the chicken and bacon to the pot, skin just above the liquid.
Braise the chicken gently.
Cover loosely and braise at a gentle simmer until the chicken is fall-tender, about 45 minutes.
Reduce sauce and whisk in butter.
Lift out the chicken. Reduce the sauce hard for 5 minutes until glossy. Whisk in the butter for shine.
Return chicken and serve.
Return the chicken, shower with parsley, and serve over crusty bread or buttered noodles.
Nutrition, per serving. 505 calories. Protein 38.5 grams, 32 percent. Carbs 14.8 grams, 12 percent. Fat 29.7 grams, 56 percent. Fiber 2.8 grams, sugar 4.3 grams, saturated fat 9.1 grams, sodium 320 milligrams. Estimated from ingredients.
