Tyler Florence's Ultimate Coq Au Vin
ID: 9daec058...
A deeply flavorful and comforting French classic of chicken slow-braised in red Burgundy wine, chicken stock, and cognac, complemented by earthy mushrooms, sweet pearl onions, carrots, crispy bacon, and aromatic herbs.
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🍳 Cooking Flow
Fry bacon in a Dutch oven until crisp, then set aside. → Dredge chicken pieces in seasoned flour and sear them in the rendered bacon fat until golden brown. → Add garlic, mushrooms, pearl onions, thyme, cognac, red wine, herbs de Provence, and chicken stock. → Braise with the lid slightly ajar until the chicken is cooked through and the sauce is nicely reduced. → Garnish with crispy bacon and fresh parsley before serving.
Cooking Steps
Brief Cooking Order
Fry bacon in a Dutch oven until crisp, then set aside. → Dredge chicken pieces in seasoned flour and sear them in the rendered bacon fat until golden brown. → Add garlic, mushrooms, pearl onions, thyme, cognac, red wine, herbs de Provence, and chicken stock. → Braise with the lid slightly ajar until the chicken is cooked through and the sauce is nicely reduced. → Garnish with crispy bacon and fresh parsley before serving.
Introduction
A deeply flavorful and comforting French classic of chicken slow-braised in red Burgundy wine, chicken stock, and cognac, complemented by earthy mushrooms, sweet pearl onions, carrots, crispy bacon, and aromatic herbs.
Step 1
Render the bacon fat by frying the bacon slices in a heavy Dutch oven over medium heat until crisp. Remove the bacon and set aside on paper towels.
Step 2
Dredge the chicken pieces in flour seasoned with kosher salt and pepper.
Step 3
Sear the seasoned chicken in the hot bacon fat, browning thoroughly on all sides to develop a rich golden crust.
Step 4
Add the garlic cloves, mushrooms, peeled pearl onions, and fresh thyme sprigs into the pot with the chicken.
Step 5
Turn off the stove flame, pour in the cognac, and let it deglaze the bottom of the pot.
Ingredients List
Important Notes
Crucial step: Searing the chicken to a deep golden-brown color is key to building the depth of flavor for the entire braising sauce.
Always turn off the stove flame before adding cognac or brandy to prevent dangerous flare-ups in the kitchen.
Keeping the lid slightly ajar while braising helps steam escape, allowing the red wine sauce to reduce beautifully into a rich, glossy syrup.
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