Coq au Vin
Chicken braised in red wine with bacon, mushrooms, and pearl onions — rustic French comfort, elegantly plated.
Ingredients
- 6 chicken thighs and legs
- 6 oz bacon lardons
- 1 onion and 2 carrots, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 bottle dry red wine
- 2 cups chicken stock
- Thyme and 1 bay leaf
- 1 lb mushrooms, 1 cup pearl onions, butter
- Salt and pepper
Method
- Render the bacon; brown the chicken in the fat and set aside.
- Soften the onion and carrots; add the garlic, tomato paste, and flour.
- Deglaze with the wine; return the chicken and bacon, add the stock, thyme, and bay.
- Simmer 1–1.5 hours until tender.
- Sauté the mushrooms and pearl onions and add for the last 20 minutes. Season and serve.
A splash of the same wine you’re serving keeps the flavors in harmony.