Description
Hearty French classic Coq au Vin elevates humble chicken into a rich, wine-braised masterpiece with deep layers of flavor. Tender meat nestled in robust sauce promises a comforting culinary journey you’ll savor with each memorable bite.
Ingredients
Scale
Meat and Poultry:
- 1 (5 pounds / 2.25 kilograms) chicken, cut into 8 joints
- 8 ounces (225 grams) unsmoked streaky bacon
Vegetables and Aromatics:
- 16 button onions
- 8 ounces (225 grams) small dark-gilled mushrooms
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 bay leaves
Liquids, Seasonings, and Extras:
- 1.14 pints (725 milliliters) red wine
- 1 tablespoon oil
- 1 ounce (25 grams) butter
- 1 rounded tablespoon softened butter
- 1 level tablespoon plain flour
- Salt
- Freshly milled black pepper
- Chopped parsley (optional)
Instructions
- Heat a large skillet with a blend of butter and oil, carefully searing chicken pieces until golden brown and crispy on all sides, working methodically in small batches to ensure even coloration.
- Transfer beautifully browned chicken to a spacious cooking vessel, maintaining the delectable pan remnants for additional flavor development.
- In the same skillet, render bacon until crisp and caramelize pearl onions, infusing them with rich, deep flavors before transferring to the waiting cooking pot.
- Generously season the chicken and accompanying ingredients with fragrant herbs, minced garlic, cracked black pepper, and aromatic bay leaves.
- Cascade a robust red wine over the ingredients, allowing the liquid to envelop the chicken and vegetables completely.
- Simmer the ensemble gently, covered, at a low temperature for approximately 45-50 minutes, enabling the flavors to meld and the chicken to become remarkably tender.
- During the final 15 minutes of cooking, introduce fresh mushrooms, which will absorb the surrounding wine-infused essence.
- Carefully extract the solids from the cooking liquid, keeping the chicken and vegetables warm and inviting.
- Rapidly boil the remaining liquid, reducing its volume by one-third to concentrate the intricate flavor profile.
- Create a silky thickening agent by whisking together butter and flour, then incorporate into the reduced sauce to achieve a luxurious consistency.
- Lavishly pour the enhanced sauce over the waiting chicken, ensuring complete coverage.
- Garnish with freshly chopped parsley for a vibrant finish and serve immediately.
Notes
- Prevent overcrowding when browning chicken to ensure crispy, evenly colored exterior that locks in moisture and develops rich flavor.
- Select a robust red wine like Burgundy or Pinot Noir for authentic French taste and deeper complexity in the sauce.
- Keep chicken pieces similar in size for consistent cooking, helping each joint reach perfect tenderness without some parts becoming dry.
- For lighter version, swap butter with olive oil and use skinless chicken breasts to reduce overall fat content while maintaining classic French taste profile.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 271 kcal
- Sugar: 2 g
- Sodium: 215 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 95 mg