📝 About This Recipe
A timeless masterpiece of French country cooking, this Coq au Vin transforms humble ingredients into a rich, velvety stew that captures the soul of Burgundy. Succulent chicken is braised slowly in a full-bodied red wine sauce, infused with the smoky depth of lardons, earthy mushrooms, and sweet pearl onions. It is a dish that celebrates the harmony of patience and high-quality ingredients, resulting in a complex flavor profile that is even better the next day.
🥗 Ingredients
The Poultry and Marinade
- 4-5 pounds Whole chicken (cut into 8 pieces, skin-on and bone-in)
- 750 ml Dry red wine (preferably a Pinot Noir or Burgundy)
- 4 sprigs Fresh thyme
- 2 pieces Bay leaves
The Aromatics and Base
- 6 ounces Thick-cut bacon or lardons (diced into small batons)
- 2 tablespoons Unsalted butter (divided)
- 2 pieces Carrots (peeled and cut into 1-inch chunks)
- 1 large Yellow onion (diced)
- 3 pieces Garlic cloves (smashed and minced)
- 1 tablespoon Tomato paste
- 2 cups Chicken stock (low sodium, high quality)
- 2 tablespoons All-purpose flour (for the beurre manié)
The Garniture
- 10-12 ounces Pearl onions (peeled; frozen and thawed is fine)
- 1 pound Cremini mushrooms (halved or quartered)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Optional but recommended: Marinate the chicken pieces in the red wine with thyme and bay leaves in a large bowl overnight or for at least 4 hours in the refrigerator.
-
2
Remove the chicken from the wine (reserve the wine!) and pat the skin very dry with paper towels. Season generously with salt and black pepper.
-
3
In a large Dutch oven over medium heat, cook the bacon lardons until the fat has rendered and they are golden brown and crispy. Remove with a slotted spoon and set aside.
-
4
Increase heat to medium-high. Working in batches to avoid crowding, sear the chicken pieces in the bacon fat until the skin is deeply browned, about 5-7 minutes per side. Remove chicken and set aside.
-
5
Lower heat to medium. Add the diced yellow onion, carrots, and a pinch of salt. Sauté for 5-8 minutes until the onions are translucent and starting to brown.
-
6
Stir in the garlic and tomato paste. Cook for 2 minutes until the paste turns a dark brick red and smells fragrant.
-
7
Pour in the reserved red wine, using a wooden spoon to scrape up all the delicious brown bits (fond) from the bottom of the pot. Bring to a simmer and let the wine reduce by one-third.
-
8
Add the chicken stock, the seared chicken pieces (and any juices), the crispy bacon, thyme sprigs, and bay leaves. The liquid should almost cover the chicken.
-
9
Cover the pot and simmer gently over low heat for 45 to 60 minutes, or until the chicken is tender and cooked through.
-
10
While the chicken braises, melt 1 tablespoon of butter in a separate skillet. Sauté the mushrooms and pearl onions until golden brown and tender. Set aside.
-
11
Once the chicken is done, remove the pieces to a warm platter. Discard the thyme sprigs and bay leaves.
-
12
In a small bowl, mash the remaining 1 tablespoon of butter with 2 tablespoons of flour to create a 'beurre manié'. Whisk this paste into the simmering sauce to thicken it. Let it bubble for 2-3 minutes.
-
13
Stir the sautéed mushrooms and pearl onions into the sauce. Return the chicken to the pot to coat in the glaze and heat through.
-
14
Taste and adjust seasoning with salt and pepper. Garnish with a shower of fresh parsley before serving.
💡 Chef's Tips
Always use a wine you would actually enjoy drinking; a cheap, acidic wine will ruin the sauce. Patting the chicken completely dry before searing is the secret to a deep, flavorful golden crust. If the sauce is too thin after simmering, remove the lid and boil rapidly for 5-10 minutes to reduce it further before adding the beurre manié. To easily peel fresh pearl onions, blanch them in boiling water for 30 seconds, then cold water; the skins will slip right off. This dish tastes even more spectacular the next day, as the flavors continue to meld and deepen in the fridge.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the luxurious sauce. A side of crusty French baguette is essential for cleaning your plate of every last drop of wine reduction. Pair with the same style of red wine used in the cooking, such as a medium-bodied Pinot Noir or Gevrey-Chambertin. A simple green salad with a sharp Dijon vinaigrette provides a refreshing contrast to the richness of the stew. For an authentic touch, serve with steamed green beans (haricots verts) tossed in lemon and butter.