Coq Au Vin

Coq au Vin - classic French rustic dinner with tender chicken braised in a rich red wine sauce with mushrooms, carrots, bacon and pearl onions. Truly one of the most delectable braised recipes in the world!

Course Main

Cuisine French

Cook Time 55

Total Time 55

Servings pieces

Calories 514kcal

Author Imma

Ingredients

4 ounces bacon or pancetta , diced
3-4 pound chicken , cut in 8 pieces
Kosher salt and freshly ground black pepper , to season the chicken
½ pound carrots , cut diagonally in 1-inch pieces
1 medium onion , sliced (about 1 cup)
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon minced garlic
¼ cup Cognac or good brandy
1 ½ -2 cups good dry red wine such as Burgundy
1 ½ cup good chicken stock , preferably homemade
6-7 fresh thyme sprigs
2 tablespoons unsalted butter , at room temperature, divided
1 ½ tablespoons all-purpose flour
½ pound frozen small whole onions , (pearl onions)
½ pound cremini mushrooms , stems removed and thickly sliced
2-3 tablespoons chopped parsley to garnish

Instructions

Preheat the oven to 250 degrees F.
Add bacon to a large cast iron (I used 12-inch ) heat over moderately low heat. Cook until the bacon renders some of its fat, about 6-8 minutes or until lightly brown. Remove the bacon with a slotted spoon and set aside.
Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add garlic, mushroom and cook for 1 more minute, then sprinkle in the flour and cook for another 2-3 minutes or until flour is paste-like. Next, add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Throw in the pearl onions and cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and serve.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition