Coquin au Vin
A classic French stew of chicken braised with red wine, lardons, and mushrooms.
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Ingredients
- 3 lbs Chicken thighs and drumsticks
- 6 oz Thick-cut bacon (lardons)
- 1 lb Cremini mushrooms, halved
- 12 pieces Pearl onions, peeled
- 3 cups Dry red wine (Pinot Noir or Burgundy)
- 2 cups Chicken stock
- 1 tbsp Tomato paste
- 4 pieces Fresh thyme sprigs
- 3 pieces Garlic cloves, minced
- 2 tbsp Unsalted butter, softened
- 2 tbsp All-purpose flour
- 2 large Carrots, sliced into rounds
Instructions
- 1
In a large Dutch oven, cook the bacon over medium heat until crisp, then remove with a slotted spoon and set aside.
- 2
Season chicken pieces with salt and pepper, then brown them in the bacon fat in batches until golden on all sides; remove and set aside.
- 3
Add the mushrooms, pearl onions, and carrots to the pot and sauté until the vegetables begin to brown, about 5-8 minutes.
- 4
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Return the chicken and bacon to the pot, then pour in the red wine and chicken stock until the meat is mostly submerged.
- 6
Add the thyme sprigs, bring to a simmer, then cover and cook over low heat for 45-50 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 simmering sauce.
- 8
Simmer for an additional 5 minutes until the sauce thickens to a glossy consistency, then remove the thyme sprigs before serving.
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