Coq au Vin
A rustic French braise of chicken in red wine with pearl onions, mushrooms, and lardons. The long simmer creates an incredibly rich, deeply flavored sauce.
Ingredients
- •1500 g Chicken pieces
- •750 ml Red wine
- •200 g Bacon
- •250 g Pearl onions
- •250 g Mushrooms
- •3 medium Carrots
- •250 ml Chicken stock
- •2 tbsp Tomato paste
- •4 sprigs Fresh thyme
- •4 sprigs Thyme
- •2 pieces Bay leaves
Instructions
- 1
Cut chicken into pieces. Marinate overnight in red wine with bacon lardons, onions, carrots, and bouquet garni.
💡 Long marination tenderizes and infuses deep wine flavor.
- 2
Remove chicken, pat dry. Strain and reserve marinade. Sear chicken in bacon fat until golden on all sides.
💡 Good browning = deep color and rich flavor.
- 3
Sauté mushrooms and pearl onions until golden. Remove. Add tomato paste and flour, cook 2 minutes.
💡 Build the foundation of flavor here.
- 4
Add reserved marinade and chicken stock. Return chicken to pot. Braise in 350°F oven for 1.5 hours.
💡 Low oven braising yields incredibly tender meat.
- 5
Stir in bacon lardons, mushrooms, and onions. Adjust seasoning. Serve with crusty bread.
💡 Marinate the chicken overnight in the wine mixture for deepest flavor penetration.