Classic Coq Au Vin
A traditional French stew featuring chicken braised in red wine with mushrooms, bacon, and pearl onions.
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Ingredients
- 3 lbs Chicken thighs and drumsticks
- 6 ounces Thick-cut bacon, diced
- 750 ml Red wine (Burgundy or Pinot Noir)
- 2 cups Chicken stock
- 1 cup Pearl onions, peeled
- 8 ounces Cremini mushrooms, halved
- 2 medium Carrots, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 4 stems Fresh thyme sprigs
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
Instructions
- 1
In a large Dutch oven, cook the diced bacon over medium heat until crispy, then remove with a slotted spoon and set aside.
- 2
Season chicken with salt and pepper, then brown in the bacon fat until golden on all sides; remove chicken and set aside.
- 3
Sauté the carrots and pearl onions in the remaining fat for 5 minutes, then add garlic and cook for 1 minute more.
- 4
Stir in the tomato paste and return the chicken and bacon to the pot.
- 5
Pour in the red wine and chicken stock, then add the thyme sprigs; bring to a simmer, cover, and cook for 60 minutes.
- 6
In a separate pan, sauté mushrooms in butter until browned, then add them to the Dutch oven.
- 7
Mix the flour with a little softened butter to create a paste (beurre manié) and whisk it into the sauce to thicken.
- 8
Simmer for another 10 minutes uncovered until the sauce is glossy and coats the spoon, then serve.
Nutrition per Serving
645
Calories
42g
Protein
14g
Carbs
38g
Fat
2g
Fiber
5g
Sugar
820mg
Sodium
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