Coq au Vin
A classic French braise of chicken slowly cooked in red wine with bacon, mushrooms, and pearl onions until rich and glossy. The long, gentle simmer concentrates flavors into a deeply savory sauce that clings to tender, fall-off-the-bone chicken.
3 lb chicken, bone-in skin-on pieces (thighs and drumsticks), trim excess fat
6 oz bacon, cut into 1/2-inch lardons
2 cup dry red wine
2 cup chicken stock, preferably low-sodium
1 tbsp tomato paste
3 tbsp all-purpose flour
2 tbsp butter, divided
2 tbsp olive oil
4 shallots, peeled and halved
4 clove garlic, crushed
20 pearl onions, peeled
8 oz cremini mushrooms, halved if large
2 tbsp brandy or cognac
3 sprig fresh thyme
1 bay leaf
1 bunch flat-leaf parsley, chopped for garnish
1 tsp salt
1 tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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