Coq Au Vin
ID: 4ecba96d...
A classic French dish featuring tender chicken legs braised in red wine, cognac, and rich chicken broth with bacon, carrots, pearl onions, and savory mushrooms. This rich, comforting stew is an elegant option for holiday dinners and actually tastes even better when made a day in advance.
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🍳 Cooking Flow
Sauté the diced bacon until crispy, then use the rendered fat to brown the seasoned chicken legs on both sides. → Caramelize the carrots and pearl onions with dried thyme in the same pot, then safely deglaze the pan with cognac, red wine, and chicken broth. → Add minced garlic, tomato paste, fresh thyme, a bay leaf, and a cornstarch-water slurry to thicken the braising liquid into a rich sauce. → Return the bacon and chicken to the pot, cover, and bake at 350°F (175°C) for 25 minutes. → Add butter-sautéed mushrooms to the pot, cover, and bake for another 20 minutes before garnishing with fresh thyme to serve.
Cooking Steps
Brief Cooking Order
Sauté the diced bacon until crispy, then use the rendered fat to brown the seasoned chicken legs on both sides. → Caramelize the carrots and pearl onions with dried thyme in the same pot, then safely deglaze the pan with cognac, red wine, and chicken broth. → Add minced garlic, tomato paste, fresh thyme, a bay leaf, and a cornstarch-water slurry to thicken the braising liquid into a rich sauce. → Return the bacon and chicken to the pot, cover, and bake at 350°F (175°C) for 25 minutes. → Add butter-sautéed mushrooms to the pot, cover, and bake for another 20 minutes before garnishing with fresh thyme to serve.
Introduction
A classic French dish featuring tender chicken legs braised in red wine, cognac, and rich chicken broth with bacon, carrots, pearl onions, and savory mushrooms. This rich, comforting stew is an elegant option for holiday dinners and actually tastes even better when made a day in advance.
Step 1
In an oven-safe casserole or Dutch oven, melt 1 teaspoon of butter over medium heat. Add the chopped bacon and sauté until crispy. Transfer the bacon to a paper-towel-lined plate using a slotted spoon, keeping the rendered fat in the pan.
Step 2
Season all 6 bone-in, skin-on chicken legs on both sides with salt and pepper to taste.
Step 3
Place the chicken legs skin-side down in the hot bacon fat. Brown both sides until golden and crispy, then transfer them to a plate to rest.
Step 4
Prep 2 peeled carrots by slicing them into 1-inch diagonal chunks. Add them to the same pan along with 3/4 cup of frozen pearl onions and 1/2 teaspoon of dried thyme. Sauté until the vegetables are tender and slightly caramelized.
Step 5
Turn off the stove flame to ensure safety. Pour in 1/3 cup of cognac and 1/2 cup of red wine. Turn the flame back on to medium-high and add 1 cup of chicken broth.
Ingredients List
Important Notes
This dish is highly recommended to be made the day before because the flavors deepen and meld beautifully when rested in the refrigerator overnight.
Always turn off the stove burner flame before adding any high-proof alcohol (like cognac) to the pan to avoid dangerous flare-ups.
If you do not consume alcohol, you can substitute the cognac and red wine with additional chicken broth to create a non-alcoholic chicken stew.
When reheating the stew the next day, add a splash (about 1/4 cup) of chicken broth to loosen the sauce as it naturally thickens in the fridge. Reheat covered in the oven at 300°F (150°C) for 20-25 minutes.
To store leftover chicken broth, freeze it in ice cube trays. You can pop out individual cubes to easily deglaze pans or flavor sauces in future recipes.
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