Description
Rich French culinary tradition shines through this classic coq au vin, blending tender chicken, smoky bacon, and red wine into a luxurious one-pot masterpiece. Hearty flavors and rustic charm invite you to savor a sublime dining experience straight from Burgundy’s countryside.
Ingredients
Scale
Proteins:
- 1 (3 to 4-pound) whole chicken, cut into 8 pieces
- 4 ounces (113 grams) good bacon or pancetta, diced
Vegetables and Herbs:
- ½ pound (227 grams) carrots, cut diagonally into 1-inch pieces
- 1 yellow onion, sliced
- ½ pound (227 grams) frozen small whole onions
- ½ pound (227 grams) cremini mushrooms, stems removed and thickly sliced
- 10 fresh thyme sprigs
- 1 teaspoon chopped garlic
Liquids and Seasonings:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- ¼ cup (60 milliliters) Cognac or good brandy
- ½ bottle (375 milliliters) good dry red wine such as Burgundy
- 1 cup (240 milliliters) chicken stock
- 2 tablespoons (28 grams) unsalted butter, at room temperature, divided
- 1 ½ tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the cooking vessel by warming the oven to 250 degrees Fahrenheit (120 degrees Celsius). In a large Dutch oven, render the bacon over medium heat for 8 to 10 minutes until it develops a golden-brown color. Transfer the crispy bacon to a separate plate using a perforated utensil.
- Thoroughly pat the chicken pieces dry and generously season with salt and freshly ground black pepper. Sear the chicken in batches within the same Dutch oven, creating a rich caramelized exterior. Carefully relocate the browned chicken to the plate alongside the bacon.
- Introduce diced carrots and onions to the cooking vessel, seasoning with additional salt and pepper. Sauté the vegetables until the onions turn translucent and develop light caramelization. Incorporate minced garlic and allow it to release its aromatic qualities for approximately one minute.
- Deglaze the pan with Cognac, then carefully return the bacon and chicken to the Dutch oven. Pour in the wine, chicken stock, and sprinkle fresh thyme leaves. Bring the mixture to a gentle simmer, cover the pot, and transfer to the preheated oven for 30 to 40 minutes.
- Create a smooth butter-flour liaison by mashing 1 tablespoon of butter with flour until well combined. Gently stir this mixture into the stew to enhance its richness and thickness. Add pearl onions and sliced mushrooms, allowing them to incorporate fully. Simmer for an additional 10 minutes, adjusting seasoning with salt and pepper as needed. Serve the stew piping hot, garnished with fresh herbs if desired.
Notes
- Transport your kitchen to the rustic French countryside with this soul-warming culinary masterpiece.
- Transforming humble chicken thighs into a restaurant-worthy experience that delights every sense.
- Slow-cooking technique unlocks incredible flavor depths through patient, loving preparation.
- Budget-friendly ingredients combine to create an unexpectedly luxurious dining adventure.
- Versatile dish perfect for cozy family meals or impressing sophisticated dinner guests.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg