French
Coq au Vin
Red-wine-braised chicken with lardons, pearl onions, mushrooms, carrots, and a savory Burgundy sauce.
6 servings · 50 minutes prep · 120 minutes cook
Ingredients
Main
- 4 lb bone-in chicken thighs and drumsticks
- 3 cups red Burgundy or Pinot Noir
- 1 yellow onion, sliced
- 2 carrots, sliced
- 3 garlic cloves, crushed
- 1 bouquet garni
- 6 oz slab bacon, cut into lardons
- 2 tbsp avocado oil
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken stock
- 12 oz pearl onions, peeled
- 12 oz cremini mushrooms, quartered
- 3 tbsp unsalted butter, divided
- 1 tbsp chopped parsley
Directions
Marinate the Chicken
- Marinate the chicken with the red wine, yellow onion, carrots, garlic, and bouquet garni for 8 hours. Drain, reserving the wine and vegetables separately, and pat the chicken very dry.
Brown and Build the Braise
- Brown the slab bacon in a Dutch oven until the lardons are crisp and the fat renders, 6-8 minutes. Transfer the lardons to a plate.
- Season the chicken with the kosher salt and black pepper. Brown it in the bacon fat and avocado oil until the skin and edges are well colored, 8-10 minutes, then remove it from the pot.
- Brown the drained vegetables in the Dutch oven for about 6 minutes. Sprinkle in the all-purpose flour and cook for 1 minute.
- Add the reserved wine and chicken stock, scraping the pot. Return the chicken, lardons, and bouquet garni to the sauce.
Braise Until Tender
- Simmer gently, covered, until the chicken is tender but still holding on the bone and reaches at least {{temperature:175°F}} at the thickest part, 45-55 minutes. Keep the liquid below a hard boil.
Cook the Garnish and Finish
- Cook the pearl onions in 1 tbsp of the unsalted butter with 1/2 cup water until glazed, about 15 minutes. Brown the cremini mushrooms in the remaining unsalted butter until their liquid evaporates, 8-10 minutes.
- Remove the bouquet garni. Simmer uncovered briefly if the sauce needs body, then add the pearl onions and mushrooms and simmer for 10 minutes. Taste for salt and finish with the parsley.
