Coq au Vin
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
4 hrs
-
Additional Time
8 hrs
-
Total Time
12 hrs 45 mins
-
Servings
4
-
Calories
657 kcal
-
Course
Main Course
-
Cuisine
French
Coq au Vin
Description
Chicken pieces soak in red wine, garlic, and onions for several hours to absorb flavor. After marinating, the chicken is seasoned and browned in bacon fat, which adds smokiness and richness. Bacon is cooked separately until crisp and set aside. The wine-soaked onions are sautéed and thickened with flour to form a sauce base. Mushrooms and pearl onions add texture and earthiness, complementing the tender chicken.
The result is a stew with meat tender enough to yield under the fork but not falling apart, balanced by a silky sauce layered with wine and bacon undertones. This dish showcases complexity from the marination process combined with braising techniques.
Recommended serving includes hearty sides or rustic bread to soak up the sauce, fitting well as a savory dinner centerpiece.
Use all skin-on, bone-in chicken pieces for best flavor. Reconstitute dried porcini mushrooms properly to unlock their flavor, but they can be omitted if unavailable without diminishing the dish’s success. Avoid overcooking chicken during braising to preserve texture, and monitor internal temperature to around 165–175°F. The dish stores well refrigerated for up to a week and freezes well for two months.
Ingredients
- 1 large chicken cut into 8 pieces, save the wings for another use
- 1 large onion roughly chopped
- 3 cloves garlic finely minced, or pressed
- 1 ml bottle red wine Burgundy, Bordeaux, or Cabernet
- 1 teaspoon kosher salt plus more for seasoning the chicken
- ¼ teaspoon black pepper plus more for seasoning the chicken
- 8 oz Bacon thick-cut, cut into 1-inch pieces, smoked
- 2 tablespoon all-purpose flour
- 1 oz. dried porcini mushroom optional
- 1 cup chicken broth Pacific Foods Organic Free Range brand
- 1 bouquet garni 1 sprig each of fresh thyme, rosemary, and parsley, tied together
- 3 tablespoon butter divided, unsalted
- ⅔ cup pearl onions
- 8 oz. mushrooms button, sliced
Instructions
- Place the chicken pieces in a large bowl and add the chopped onions, garlic, wine, salt, and pepper. Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Use tongs to remove the chicken from the wine marinade. Carefully drain the wine through a colander into another bowl. Transfer the wine-soaked onions in a separate container and set aside. Season the chicken all over with salt and pepper. Set aside.
- Heat a large Dutch oven over medium heat and add the bacon. Cook until crisp and then use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave the rendered grease in the pot.
- Still over medium heat, and working in batches, add the chicken into the hot bacon grease. Sear for 4 minutes. Flip the chicken pieces over and sear for another 4 minutes. Remove the chicken and set aside.
- Add the wine-soaked onions to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes.
- Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Save ¼ cup of the porcini soaking water.
- Add the chicken and cooked bacon into the pot. Pour in the chicken broth and reserved wine. Chop the porcini mushrooms and add them along with the reserved ¼ cup of soaking water and the bouquet garni. Simmer for 30 to 40 minutes, or until chicken is cooked through, but not falling off the bone.
- While the chicken is simmering, heat 1 tablespoon of butter in a saucepan over medium heat. Add the pearl onions and sauté, stirring occasionally, until lightly browned. Remove from the pan and set aside.
- Add 2 more tablespoons butter to the same saucepan and stir until melted. Add the sliced button mushrooms and sauté until soft and just releasing their liquid, about 7 minutes. Remove from the pan and set aside.
- Once the chicken is tender and cooked, remove the pieces from the sauce on to a plate and loosely tent with a piece of foil. Stir in the pearl onions and mushrooms, and let the sauce simmer on medium-high until slightly reduce and thickened, about another 10 minutes.
- Return the chicken to the pot and serve at once.
Notes
- Use skin-on, bone-in chicken pieces such as breasts, thighs, or wings for richer flavor.
- Marinate the chicken in the wine and aromatics for 8 to 12 hours for best depth, though 4 hours is acceptable.
- Rehydrate dried porcini mushrooms in hot water before use; omit if unavailable.
- Do not overcook the chicken; braise until internal temperature reaches 165–175°F for tender but intact meat.
- Store leftovers refrigerated for up to one week or freeze up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Carbohydrates | 19g | 6% |
| Protein | 51g | 102% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 194mg | 65% |
| Sodium | 1236mg | 52% |
| Potassium | 965mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
