Coq au Vin

Name: Coq au Vin
Prep time: 12 h
Cook time: 2 h 30 min
Total time: 14 h 30 min
Yield: 4-6 servings
Cuisine: French
Ingredients: 1 whole chicken (about 4-5 lbs / 1.8-2.3 kg), cut into 8 pieces; 1 bottle (750 ml) dry red wine (preferably Burgundy or Pinot Noir); 2 medium carrots, peeled and sliced; 1 large yellow onion, peeled and quartered; 2 celery stalks, roughly chopped; 4 garlic cloves, peeled and smashed; 2 sprigs fresh thyme; 2 sprigs fresh parsley; 1 bay leaf; 10 black peppercorns; 1 tbsp kosher salt; 6 oz (170 g) thick-cut bacon, cut into 1/2-inch lardons; 2 tbsp olive oil; 3 tbsp unsalted butter, divided; 1 lb (450 g) cremini or button mushrooms, cleaned and quartered; 12-16 pearl onions, peeled; 3 tbsp all-purpose flour; 2 cups (480 ml) chicken stock, low-sodium; 2 tbsp tomato paste; 1 tbsp brandy or Cognac (optional); Kosher salt and freshly ground black pepper, to taste; 2 tbsp fresh parsley, finely chopped

A classic French dish of chicken braised in red wine with mushrooms, onions, and bacon, resulting in a rich, flavorful stew. Perfect for meal prep or a cozy dinner.

Ingredients

For the Chicken and Marinade:

1 whole chicken (about 4-5 lbs / 1.8-2.3 kg), cut into 8 pieces (or 8 bone-in, skin-on chicken thighs and drumsticks)
1 bottle (750 ml) dry red wine (preferably Burgundy, Pinot Noir, or a good-quality French red)
2 medium carrots, peeled and sliced into 1-inch pieces
1 large yellow onion, peeled and quartered
2 celery stalks, roughly chopped
4 garlic cloves, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
10 black peppercorns
1 tbsp kosher salt

For Cooking:

6 oz (170 g) thick-cut bacon, cut into 1/2-inch lardons
2 tbsp olive oil
3 tbsp unsalted butter, divided
1 lb (450 g) cremini or button mushrooms, cleaned and quartered
12-16 pearl onions, peeled (or 1 cup frozen pearl onions, thawed)
3 tbsp all-purpose flour
2 cups (480 ml) chicken stock, preferably low-sodium
2 tbsp tomato paste
1 tbsp brandy or Cognac (optional, for depth of flavor)
Kosher salt and freshly ground black pepper, to taste

For Garnish:

2 tbsp fresh parsley, finely chopped

Instructions

Marinate the Chicken: In a large bowl or resealable plastic bag, combine the chicken pieces, red wine, carrots, onion, celery, garlic, thyme, parsley, bay leaf, peppercorns, and 1 tbsp kosher salt. Refrigerate for 12-24 hours, turning occasionally.
Prepare Ingredients: Remove chicken from marinade, pat dry, and season with salt and pepper. Strain marinade, reserving liquid and vegetables.
Cook the Bacon: In a large Dutch oven, cook bacon over medium heat until crispy, 8-10 minutes. Remove with a slotted spoon and set aside.
Brown the Chicken: Add olive oil to the bacon fat and sear chicken in batches, skin-side down, until golden, 5-6 minutes per side. Set aside.
Cook the Vegetables: Add 1 tbsp butter and reserved marinade vegetables to the pot. Cook until softened, about 8 minutes. Stir in tomato paste and cook for 1 minute.
Build the Braise: Sprinkle flour over vegetables, stir, then add marinade liquid, chicken stock, and brandy (if using). Return chicken and bacon to the pot. Simmer gently for 1.5-2 hours.
Prepare Mushrooms and Onions: Sauté mushrooms in 1 tbsp butter until golden, 8-10 minutes. Cook pearl onions in 1 tbsp butter until tender, about 10 minutes.
Finish the Dish: Skim fat from sauce, reduce if needed, then return chicken, mushrooms, and onions to the pot. Warm through for 5 minutes.
Serve: Remove herbs, garnish with parsley, and serve with mashed potatoes, crusty bread, or buttered egg noodles.

Tips for Success

Wine Choice: Use a wine you’d enjoy drinking, like Pinot Noir, as it heavily influences the flavor.
Make Ahead: Coq au Vin tastes better the next day. Prepare up to the braising step, refrigerate, and reheat gently.
Substitutions: Use frozen pearl onions or shallots if fresh are unavailable. Bone-in chicken adds more flavor, but boneless thighs work for a lighter version.

Nutritional Information

Per serving (approximate):

Calories: 600-700 kcal
Protein: 45 g
Fat: 35 g
Carbohydrates: 15 g