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 Dry 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 Unsalted butter
- 2 tbsp All-purpose flour
Instructions
- 1
In a large Dutch oven, cook the 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
Add carrots and pearl onions to the pot, sautéing for 5 minutes until lightly browned.
- 4
Stir in 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 enough chicken stock to almost cover the meat.
- 6
Add the thyme sprigs, bring to a simmer, cover, and cook on low heat for about 60 minutes until chicken is tender.
- 7
In a separate pan, sauté mushrooms in butter until browned, then add them to the pot for the last 10 minutes of cooking.
- 8
Mix the flour with a little softened butter to create a paste (beurre manié), whisk it into the sauce, and simmer until thickened before serving.
Nutrition per Serving
640
Calories
42g
Protein
14g
Carbs
38g
Fat
2g
Fiber
4g
Sugar
780mg
Sodium
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