Coq Au Vin
ID: f317033f...
A classic French chicken stew made with bone-in, skin-on chicken thighs slowly braised in red wine, chicken stock, and brandy, accompanied by smoky bacon, sweet carrots, pearl onions, and savory sautéed mushrooms.
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🍳 Cooking Flow
Render the bacon in a cold Dutch oven until crisp, then brown the seasoned chicken thighs in the bacon fat and set aside. → Sauté onions, carrots, and garlic in the pot, then deglaze with brandy/Cognac and stir in tomato paste. → Pour in red wine and chicken stock, return the chicken and bacon to the pot, cover, and bake at 350°F for 45 minutes. → Mix softened butter and flour to make a paste; stir it into the stew with pearl onions and simmer on the stove to thicken. → Fold in separately sautéed cremini mushrooms and chopped parsley, then serve hot with crusty bread.
Cooking Steps
Brief Cooking Order
Render the bacon in a cold Dutch oven until crisp, then brown the seasoned chicken thighs in the bacon fat and set aside. → Sauté onions, carrots, and garlic in the pot, then deglaze with brandy/Cognac and stir in tomato paste. → Pour in red wine and chicken stock, return the chicken and bacon to the pot, cover, and bake at 350°F for 45 minutes. → Mix softened butter and flour to make a paste; stir it into the stew with pearl onions and simmer on the stove to thicken. → Fold in separately sautéed cremini mushrooms and chopped parsley, then serve hot with crusty bread.
Introduction
A classic French chicken stew made with bone-in, skin-on chicken thighs slowly braised in red wine, chicken stock, and brandy, accompanied by smoky bacon, sweet carrots, pearl onions, and savory sautéed mushrooms.
Step 1
Place the chopped bacon into a cold Dutch oven, turn on the heat, and cook until crisp. This allows more fat to render. Once crispy, remove the bacon with a slotted spoon and set aside.
Step 2
Season the chicken thighs generously on both sides with salt and pepper. Add a splash of olive oil to the rendered bacon fat, and brown the chicken thighs in batches over medium-high heat until golden brown. Remove and set aside.
Step 3
Sauté the sliced onion and carrots in the same Dutch oven with a pinch of salt until softened and starting to color.
Step 4
Add the chopped garlic to the onions and carrots, stirring for about 30 seconds until fragrant.
Step 5
Pour in the brandy or Cognac. Let it bubble and simmer for 1-2 minutes to cook off the raw alcohol and scrape up the flavorful brown bits stuck to the bottom of the pan.
Ingredients List
Important Notes
Starting bacon in a cold pan helps render the maximum amount of fat without burning.
Do not crowd the pan when browning chicken thighs, as overcrowding will steam the chicken instead of giving it a golden crust.
Using a high-quality dry red wine that you would drink is essential for the best flavor profiles in the stew.
The brown bits stuck to the bottom of the pan (fond) are packed with deep flavor; scraping them up during the deglazing step is crucial.
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