Classic French Coq Au Vin
ID: 56ac8a28...
A classic French recipe for coq au vin featuring a whole chicken slow-cooked with thick-cut bacon, mushrooms, and pearl onions in a rich, delicious red wine and stock broth. Perfect for honing your foundational culinary skills like braising and pan-searing.
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🍳 Cooking Flow
Marinate chicken with vegetables, red wine, cognac, and olive oil in a zip-top bag overnight. → Render thick-cut bacon lardons in a Dutch oven, then sear the marinated chicken in the bacon fat until golden brown. → Sauté fresh onions, carrots, and garlic in the pot, stir in flour to make a roux, then add red wine and stock. → Return the chicken to the pot with a bouquet garni and simmer covered on low heat for 75-90 minutes. → Sauté mushrooms and pearl onions separately, then stir them with the bacon into the stew before serving.
Cooking Steps
Brief Cooking Order
Marinate chicken with vegetables, red wine, cognac, and olive oil in a zip-top bag overnight. → Render thick-cut bacon lardons in a Dutch oven, then sear the marinated chicken in the bacon fat until golden brown. → Sauté fresh onions, carrots, and garlic in the pot, stir in flour to make a roux, then add red wine and stock. → Return the chicken to the pot with a bouquet garni and simmer covered on low heat for 75-90 minutes. → Sauté mushrooms and pearl onions separately, then stir them with the bacon into the stew before serving.
Introduction
A classic French recipe for coq au vin featuring a whole chicken slow-cooked with thick-cut bacon, mushrooms, and pearl onions in a rich, delicious red wine and stock broth. Perfect for honing your foundational culinary skills like braising and pan-searing.
Step 1
Prepare the marinade vegetables: roughly chop 2 celery stalks, 2 carrots, and 1 yellow onion. Smash 3 garlic cloves. Place them all into a large zip-top plastic bag.
Step 2
Fabricate 1 whole chicken into parts (breasts, thighs, drums, and wings). Optional: french the chicken breasts by scraping and exposing the bone for a cleaner look. Add all chicken pieces to the marinade bag.
Step 3
Add 2 cups of red wine, 1/4 cup of cognac, 1/2 cup of olive oil, sea salt, and pepper into the bag. Seal, mix thoroughly to coat everything, and marinate in the refrigerator overnight (or for at least 4 to 6 hours).
Step 4
Remove the chicken pieces from the bag and set aside. Discard the raw marinade liquid and the marinating vegetables completely.
Step 5
Prep fresh vegetables: small dice 1 yellow onion, thickly slice 4 carrots, and finely mince 2 garlic cloves. Set aside.
Ingredients List
Important Notes
Always discard the marinating liquid and marinating vegetables to avoid cross-contamination from raw chicken.
Cut the carrots into thick slices so they can withstand the 90-minute braising process without turning mushy.
Blanching pearl onions in boiling water for 1 minute makes them incredibly easy to squeeze out of their skins.
If your Dutch oven is not big enough to hold all the chicken pieces in a single layer, sear them in batches to ensure a proper golden-brown crust.
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