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
- 4 ounces Thick-cut bacon (lardons)
- 750 ml Dry red wine (Burgundy or Pinot Noir)
- 2 cups Chicken stock
- 1 cup Pearl onions, peeled
- 8 ounces Cremini mushrooms, halved
- 2 whole Carrots, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 4 sprigs Fresh thyme
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
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 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 flour, cooking for 2 minutes to form a roux-like coating on the vegetables.
- 5
Slowly pour in the red wine and chicken stock, scraping the bottom of the pan to release the browned bits (fond).
- 6
Return the chicken and bacon to the pot, add thyme sprigs, cover, and simmer on low heat for 60 minutes.
- 7
While simmering, sauté the mushrooms in butter in a separate pan until browned, then add them to the Dutch oven for the final 10 minutes.
- 8
Remove the thyme sprigs and serve the stew hot, ideally over mashed potatoes or with crusty bread.
Nutrition per Serving
645
Calories
42g
Protein
18g
Carbs
34g
Fat
3g
Fiber
6g
Sugar
820mg
Sodium
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