Martha Stewart's Coq Au Vin
ID: b1f90d6b...
A classic French dish featuring chicken legs and thighs marinated overnight in red wine, seared in smoky bacon fat, and braised with mushrooms, pearl onions, and herbs in a rich, velvety sauce. It is hearty, deeply flavorful, and traditionally served over a bed of creamy mashed potatoes.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Marinate chicken pieces in red wine overnight, then drain and pat thoroughly dry. → Render slab bacon in a Dutch oven, remove the bacon, and sear the seasoned chicken in the rendered fat until browned. → Sauté chopped onion, garlic, pearl onions, and mushrooms, then thicken with tomato paste and flour before deglazing with cognac. → Return chicken and bacon to the pot, add herbs, pour in the strained marinade, and bake covered at 325°F (163°C) for 45 to 60 minutes. → Skim off surface fat and serve hot over mashed potatoes garnished with fresh chopped parsley.
Cooking Steps
Brief Cooking Order
Marinate chicken pieces in red wine overnight, then drain and pat thoroughly dry. → Render slab bacon in a Dutch oven, remove the bacon, and sear the seasoned chicken in the rendered fat until browned. → Sauté chopped onion, garlic, pearl onions, and mushrooms, then thicken with tomato paste and flour before deglazing with cognac. → Return chicken and bacon to the pot, add herbs, pour in the strained marinade, and bake covered at 325°F (163°C) for 45 to 60 minutes. → Skim off surface fat and serve hot over mashed potatoes garnished with fresh chopped parsley.
Introduction
A classic French dish featuring chicken legs and thighs marinated overnight in red wine, seared in smoky bacon fat, and braised with mushrooms, pearl onions, and herbs in a rich, velvety sauce. It is hearty, deeply flavorful, and traditionally served over a bed of creamy mashed potatoes.
Step 1
Place the chicken legs and thighs in a large bowl, pour in 2 cups of red wine, cover with plastic wrap, and marinate in the refrigerator overnight (about 12 hours or longer).
Step 2
In a large Dutch oven over medium heat, render the fat from the cubed slab bacon until the bacon pieces are crispy and browned.
Step 3
Drain the chicken from the wine marinade, reserving the liquid. Place the chicken on paper towels and pat completely dry on both sides.
Step 4
Peel a head of garlic using the bowl-shaking method: place the head of garlic in a bowl, cover with a matching bowl, and shake vigorously. Thinly slice 8 peeled garlic cloves.
Step 5
Remove the rendered bacon (lardons) from the Dutch oven with a slotted spoon and let them drain on paper towels.
Ingredients List
Important Notes
Patting the chicken completely dry before browning is crucial for achieving a deep, caramelized sear.
Do not discard the red wine marinade, as it serves as the flavorful braising liquid after being strained.
Always place chicken skin-side down first when searing to render the skin fat and prevent tearing.
Adding chicken liver is optional but highly recommended to add an authentic, deep, earthy richness as it dissolves into the sauce.
Chilling the finished stew overnight allows the fat to solidify at the top for easy removal, and the flavors will develop even more.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...