Coq au Vin (French Chicken Stew)
ID: 6eb13b56...
Coq au Vin is a classic, comforting French chicken stew where chicken drumsticks are braised in a rich, deeply savory red wine sauce alongside bacon lardons, mushrooms, carrots, and sweet pearl onions. Served over glossy, butter-glazed egg noodles, it provides ultimate warmth and flavor in about 70 minutes.
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🍳 Cooking Flow
Marinate chicken drumsticks in red wine for 30 minutes, dry completely, and roast at 450°F (230°C) for 20-30 minutes. → Render the bacon lardons in a Dutch oven, then cook the mushrooms, pearl onions, carrots, garlic, and tomato paste in the bacon fat. → Deglaze with cognac, mix in flour to make a roux, and add the reserved wine, chicken stock, and bacon lardons. → Braise the chicken and herbs in the sauce under a parchment lid in a 350°F (175°C) oven for 40-50 minutes. → Set the chicken aside, reduce the braising liquid by 30% on the stovetop, re-combine, and serve over butter-glazed egg noodles.
Cooking Steps
Brief Cooking Order
Marinate chicken drumsticks in red wine for 30 minutes, dry completely, and roast at 450°F (230°C) for 20-30 minutes. → Render the bacon lardons in a Dutch oven, then cook the mushrooms, pearl onions, carrots, garlic, and tomato paste in the bacon fat. → Deglaze with cognac, mix in flour to make a roux, and add the reserved wine, chicken stock, and bacon lardons. → Braise the chicken and herbs in the sauce under a parchment lid in a 350°F (175°C) oven for 40-50 minutes. → Set the chicken aside, reduce the braising liquid by 30% on the stovetop, re-combine, and serve over butter-glazed egg noodles.
Introduction
Coq au Vin is a classic, comforting French chicken stew where chicken drumsticks are braised in a rich, deeply savory red wine sauce alongside bacon lardons, mushrooms, carrots, and sweet pearl onions. Served over glossy, butter-glazed egg noodles, it provides ultimate warmth and flavor in about 70 minutes.
Step 1
Place the chicken drumsticks inside a large ziplock bag, pour in the entire bottle of dry red wine, seal, and marinate in the refrigerator for 20 to 30 minutes.
Step 2
Remove the chicken from the marinade, reserving the wine for later. Arrange the drumsticks on a parchment-lined baking sheet and pat dry thoroughly with paper towels on all sides.
Step 3
Roast the chicken drumsticks in a preheated oven at 450°F (230°C) for 20 to 30 minutes to render the chicken fat and color the skin.
Step 4
Prep the remaining ingredients: slice the thick bacon into lardons, trim and peel the pearl onions, dice the carrots into large pieces, and quarter the crimini mushrooms.
Step 5
Heat a Dutch oven over medium heat, add olive oil and the bacon lardons, and cook for 10-12 minutes until crispy. Transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
Ingredients List
Important Notes
Limit the red wine marinade time to 30 minutes max, otherwise the alcohol will start breaking down the chicken meat texture and make it mealy.
Roasting the chicken in the oven ensures fully rendered skin fat and a beautiful roast color without the messy splatters of traditional stovetop searing.
Using gelatin packets in the chicken stock is an easy shortcut that mimics the rich mouthfeel of a professional, long-simmered homemade stock.
A parchment lid (cartouche) allows steam to escape for natural sauce reduction while keeping the surface of the chicken moist and submerged during baking.
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