French Coq au Vin
Red-wine-braised chicken with bacon, mushrooms, pearl onions, herbs, and a glossy sauce.
About This Dish
Separate browning of chicken, mushrooms, and onions builds distinct layers before a gentle wine braise brings the dish together.
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Stages
- Browning40 min
- Braising1 hr 20 min
- Finishing Sauce20 min
Step-by-Step Instructions
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1
Render the bacon in a Dutch oven and remove it. Brown the seasoned chicken in batches in the bacon fat and set aside.
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2
Brown the mushrooms and pearl onions separately and reserve. Soften the carrot, add tomato paste and flour, and cook for 2 minutes.
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3
Gradually add wine and stock, scraping the fond. Add thyme, bay, bacon, and chicken.
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4
Cover and braise at 170 °C for 65–80 minutes, until the chicken reaches 74 °C and is tender.
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5
Remove the chicken, reduce the sauce if needed, and return the mushrooms, onions, and chicken to warm through.
