Coq au Vin
Instructions
- 1
Pat chicken pieces dry and season generously with salt and pepper. Let rest at room temperature for 30 minutes.
- 2
In a large Dutch oven, cook bacon pieces over medium heat until crispy. Remove and set aside, keeping the fat in the pot.
- 3
Working in batches, brown the chicken pieces in the bacon fat over medium-high heat, about 5-7 minutes per side. Remove and set aside.
- 4
Add pearl onions to the pot and cook until golden, about 5 minutes. Remove and set aside.
- 5
Add mushrooms and sauté until browned, about 5 minutes. Remove and set aside.
- 6
Reduce heat to medium, add butter and garlic, cooking for 1 minute until fragrant.
- 7
Sprinkle flour over the garlic and cook for 2 minutes, stirring constantly to create a roux.
- 8
Slowly add the red wine, scraping up any browned bits from the bottom of the pot.
- 9
Add chicken stock, tomato paste, thyme, and bay leaves. Bring to a simmer.
- 10
Return the chicken to the pot, ensuring pieces are mostly submerged. Cover and simmer for 45 minutes.
- 11
Add the bacon, onions, and mushrooms back to the pot. Continue simmering uncovered for another 30 minutes until chicken is very tender.
- 12
Remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper.
- 13
Serve hot with crusty bread or over mashed potatoes to soak up the rich sauce.
Chef's Note
"This rustic French classic transforms simple ingredients into pure comfort—the key is patience and a good bottle of red wine (one you'd happily drink!). Don't be intimidated by the steps; each one builds incredible depth of flavor that will have everyone thinking you're a culinary genius."
