Coq au Vin is a classic French dish that translates to 'chicken cooked in wine.' It’s braised low and slow with mushrooms, pearl onions, and bacon, resulting in tender, flavorful chicken. Inspired by Julia Child's famous recipe, this version skips the cognac flambé but retains the essence of the dish. Perfect for cold weather, it fills your home with the aroma of thyme, bay leaf, and bacon. Serve with hearty sides like mashed potatoes or...
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Saute the bacon in hot butter until it is very lightly browned. Remove and set aside.
Add the chicken to the bacon fat, season with salt and pepper, and brown on each side.
Return the bacon to the dutch oven with the chicken. Cover and cook slowly for 10 minutes, turning the chicken just once.
Uncover, and pour in the cognac (if using). Ignite the cognac carefully with a long lighter and shake the pan until the flames subside.
Pour the wine into the dutch oven. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and juices run clear. Remove the chicken.
While the chicken is cooking, saute the pearl onions and mushrooms in a separate pan.
Raise the heat on the chicken and boil rapidly, reducing the liquid to about 2¼ cups. Taste and adjust seasoning. Remove from heat, and discard the bay leaf.
Combine the butter and flour together into a smooth paste (beurre manié). Whisk the paste into the hot liquid and bring to a simmer, stirring, until the sauce thickens enough to coat the back of a spoon.
Shortly before serving, bring the sauce to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes.
Serve by arranging chicken on a hot platter with onions and mushrooms, then add crispy bacon. Decorate with thyme or parsley.
Use bone-in, skin-on chicken pieces for maximum flavor and tenderness.
Choose a wine blend with more than one grape to avoid bitterness in the dish.
Prepare beurre manié ahead of time to save effort during the final steps.
Serve with sides like mashed potatoes or roasted vegetables to complement the dish.
Leftovers taste even better the next day as the flavors deepen.
Can I use chicken pieces instead of a whole chicken?
Yes, you can use bone-in, skin-on chicken pieces for convenience and flavor.
What type of wine should I use?
Use a full-bodied red wine blend such as Chianti, Beaujolais, or Cotes du Rhone.
Do I need to use cognac?
Cognac is optional and can be skipped if unavailable.
Can I make this dish ahead of time?
Yes, Coq au Vin tastes even better the next day as the flavors deepen.
What sides pair well with Coq au Vin?
Mashed potatoes, roasted vegetables, French bread, or wild rice are great options.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
