Classic Coq Au Vin
A traditional French stew featuring chicken braised in red wine with mushrooms, lardons, and pearl onions.
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Ingredients
- 3 lbs Chicken thighs and drumsticks
- 6 oz Thick-cut bacon (lardons)
- 750 ml Red wine (Burgundy or Pinot Noir)
- 2 cups Chicken stock
- 1 cup Pearl onions, peeled
- 8 oz Cremini mushrooms, halved
- 2 medium Carrots, sliced
- 3 cloves Garlic, minced
- 1 tbsp Tomato paste
- 4 sprigs Fresh thyme
- 2 tbsp Butter
- 2 tbsp All-purpose flour
Instructions
- 1
In a large Dutch oven, cook the bacon over medium heat until crispy, then remove and set aside, leaving the fat in the pot.
- 2
Season chicken with salt and pepper, then brown in the bacon fat on all sides until golden; remove chicken and set aside.
- 3
Sauté the mushrooms, pearl onions, and carrots in the remaining fat until slightly browned.
- 4
Add the garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Return the chicken and bacon to the pot, then pour in the wine and chicken stock until the chicken is mostly submerged.
- 6
Add the thyme sprigs, bring to a simmer, then cover and cook on low heat for 60 minutes until the chicken is tender.
- 7
In a small bowl, mash the butter and flour together to create a beurre manié, then whisk it into the sauce.
- 8
Simmer for another 10 minutes uncovered until the sauce thickens to a glossy consistency.
Nutrition per Serving
580
Calories
42g
Protein
14g
Carbs
32g
Fat
2g
Fiber
4g
Sugar
850mg
Sodium
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