Coq au Vin is a classic French dish featuring tender chicken braised in a rich red wine sauce with bacon, mushrooms, and pearl onions, delivering a hearty and flavorful meal perfect for dinner.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
Chicken
2 chicken thighs
2 chicken drumsticks
Salt and pepper, to taste
2 tablespoons olive oil
Bacon and Vegetables
4 ounces bacon, diced
1 cup pearl onions, peeled
2 cloves garlic, minced
1 cup mushrooms, sliced
Sauce
1 cup red wine (such as Burgundy)
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 bay leaf
Garnish
Fresh parsley, chopped, for garnish
Instructions
Brown the Chicken: Season the chicken pieces with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken and brown on all sides, then remove and set aside.
Cook the Bacon and Vegetables: In the same pot, add diced bacon and cook until crispy. Add pearl onions, garlic, and mushrooms, sautéing until softened, about 5 minutes.
Deglaze and Braise: Return the chicken to the pot. Pour in the red wine and chicken broth, then stir in tomato paste, thyme, and bay leaf. Bring to a simmer, cover, and cook on low heat for about 45 minutes until the chicken is tender.
Serve: Remove the bay leaf and garnish with fresh parsley. Serve hot with crusty bread or mashed potatoes to soak up the delicious sauce.
Notes
For best flavor, use a good quality Burgundy or Pinot Noir wine for braising.
Pearl onions can be frozen or canned if fresh ones aren't available.
Removing the bay leaf before serving is important to avoid bitter taste.
Chicken thighs and drumsticks are preferred for their moisture; avoid using chicken breast as it can dry out during braising.
Rest the dish for 10 minutes after cooking to allow flavors to meld better.
