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Coq au Vin
Coq au Vin
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Simplify this classic French dish by stewing chicken, bacon, onions, and mushrooms in red wine for a real crowd-pleaser.
Ingredients:
  • 8 ounces sliced bacon
  • 4 pounds chicken quarters (legs with thighs attached), excess fat trimmed
  • 20 peeled pearl onions or 1 large yellow onion, sliced
  • 6 garlic cloves, peeled
  • Kosher salt and freshly ground pepper to taste
  • 2 cups chicken stock
  • 2 cups red wine (pinot noir, Burgundy, or zinfandel)
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 2 fresh parsley sprigs
  • 8 ounces white mushrooms, trimmed and sliced or quartered
  • 2 tablespoons butter
  • Chopped fresh parsley, for garnish
Instructions:
  • Soften the bacon: Place the bacon in a saucepan, cover with cold water, and bring to a boil. Let it simmer for 5 minutes, then drain and rinse in cold water. Pat dry with paper towels and cut into 1-inch by 1/4-inch pieces.
  • Crisp up the bacon: In a Dutch oven over medium-high heat, cook the bacon pieces until browned. Remove the crispy bacon with a slotted spoon and set aside.
  • Sear chicken with onions in bacon fat: Pat chicken dry, season with salt and pepper. Cook chicken in batches until browned on all sides, around 10 minutes. Add onions and garlic, cook briefly. Remove any extra fat from the pot.
  • Combine chicken stock, wine, and herbs in the pot. Add the bacon back in. Simmer over low heat with the lid on for 20-25 minutes until the chicken reaches an internal temperature of 165°F. Transfer chicken and onions to a platter. Discard bay leaves, herb sprigs, and garlic.
  • Create a savory mushroom sauce: Combine mushrooms with the liquid and raise the heat to high. Rapidly boil until the liquid reduces by three fourths, resulting in a thick, saucy consistency.
  • Finalize the sauce and present the stew: Reduce the heat and blend in the butter. Reincorporate the chicken and onions into the pan to warm them up and cover them with the sauce. Season with additional salt and pepper to your liking. Decorate with parsley and plate alongside potatoes, or atop egg noodles.

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