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R0027

Coq au Vin

French  | Serves: 6

Ingredients

  • 6 chicken thighs, skin-on
  • 6 oz bacon lardons
  • 1 bottle red wine (Burgundy if possible)
  • 2 cups chicken stock
  • 1 onion, quartered
  • 2 carrots, chunked
  • 8 oz pearl onions
  • 8 oz mushrooms, halved
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • Fresh thyme and bay leaf

Method

  1. Render the bacon in a Dutch oven until crisp; remove and set aside.
  2. Brown the chicken thighs in the bacon fat, skin-side down first; remove.
  3. Sauté onion and carrots in the same pot until softened.
  4. Stir in garlic and tomato paste, cook 1 minute.
  5. Sprinkle in flour and stir to coat.
  6. Pour in wine and stock, scraping up any browned bits.
  7. Return chicken and bacon to the pot; add thyme and bay leaf.
  8. Cover and simmer (or braise at 325°F/165°C) for 1 hour.
  9. In the last 20 minutes, add pearl onions and mushrooms.
  10. Discard bay leaf, adjust seasoning, and serve.

Notes

This tastes even better the next day — make it a day ahead if you can.

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