Coq au Vin

  

Coq au Vin, meaning "rooster in wine" in French, is a hearty and flavorful chicken stew. This timeless dish features tender chicken pieces braised in a rich red wine sauce with aromatics, vegetables, and sometimes bacon or pancetta. Perfect for a cozy night in or a special occasion, Coq au Vin is sure to impress with its depth of flavor and rustic charm.

 

Ingredients:

 

For the Chicken:

1 (3-4 pound) whole chicken, cut into 8 pieces (or 8 bone-in, skin-on chicken thighs)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

For the Braising Liquid:

4 ounces thick-cut bacon or pancetta, diced (optional)

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 tablespoon tomato paste

1 cup dry red wine (Burgundy, Pinot Noir, or Merlot)

1 cup chicken broth

1 bay leaf

½ teaspoon dried thyme

¼ teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

For Finishing:

1 pound pearl onions, peeled

½ pound mushrooms, sliced (cremini, white, or a mix)

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

Chopped fresh parsley, for garnish (optional)

Instructions:

 

Prep the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.

 

Brown the Chicken (Optional):  Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. If using bacon, cook it until crispy, then remove with a slotted spoon and set aside. Add the chicken pieces in a single layer and sear until golden brown on all sides. This step adds flavor but can be skipped if preferred.  Transfer the browned chicken to a plate.

 

Sauté the Vegetables:  In the same pot (with the bacon fat or remaining olive oil), add the onion, carrots, and celery. Cook for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute, until fragrant.

 

Deglaze and Build the Braising Liquid:  Add the tomato paste and cook for a minute more.  Pour in the red wine, scraping up any browned bits from the bottom of the pot.  Bring to a simmer and cook for a few minutes to allow the alcohol to cook off slightly.  Then, add the chicken broth, bay leaf, thyme, rosemary, salt, and pepper.  Bring the liquid to a boil, then reduce the heat to low.

 

Braise the Chicken: Return the chicken pieces (and reserved bacon, if using) to the pot.  Nestle the vegetables around the chicken. Cover the pot and simmer for 1-1 ½ hours, or until the chicken is cooked through and tender. The juices should run clear when the thickest part of the thigh is pierced with a knife.

 

Prepare the Pearl Onions and Mushrooms: While the chicken simmers, in a separate pan, melt some butter or heat a drizzle of olive oil over medium heat. Add the pearl onions and cook for 5-7 minutes, or until softened and lightly browned.  Set aside.  In the same pan (or another pan), cook the sliced mushrooms until golden brown.

 

Thicken the Sauce (Optional): If you prefer a thicker sauce, in a small bowl, whisk together the cornstarch and cold water to make a slurry.  Once the chicken is cooked through, remove it from the pot and set aside.  Increase the heat to medium-high and bring the sauce to a simmer.  Slowly whisk in the cornstarch slurry and simmer for 2-3 minutes, or until the sauce thickens slightly.

 

Assemble and Serve: Return the cooked chicken to the pot.  Add the cooked pearl onions and mushrooms.  Gently heat everything through for a few minutes.  Season the sauce with additional salt and pepper to taste.

 

Serve:  Spoon the Coq au Vin and its delicious sauce into bowls. Garnish with chopped fresh parsley, if desired. Enjoy with crusty bread, mashed potatoes, or rice to soak up all the flavorful sauce!

 

Tips:

 

You can use bone-in, skin-on chicken