Coq au Vin — Classic French Chicken in Red Wine
ID: 7ec21771...
A classic, rustic French chicken stew braised in rich red wine with bacon lardons, mushrooms, and fresh herbs. This comforting dish leverages slow rendering and gentle browning to build deep, savoury layers, finished with a quick flour-and-fat paste for a glossy, velvety sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Slowly render bacon lardons and caramelize pearl onions in a casserole pot, then set them aside. → Sear the bone-in, skin-on chicken pieces until lightly golden, then return the bacon and onions to the pot. → Add Cognac, red wine, garlic, and fresh herbs, then simmer covered for 45 minutes. → Sauté button mushrooms in skimmed surface fat, add them to the stew, and simmer for 20 more minutes. → Thicken the sauce to a glossy finish by whisking in a paste made of equal parts leftover fat and flour.
Cooking Steps
Brief Cooking Order
Slowly render bacon lardons and caramelize pearl onions in a casserole pot, then set them aside. → Sear the bone-in, skin-on chicken pieces until lightly golden, then return the bacon and onions to the pot. → Add Cognac, red wine, garlic, and fresh herbs, then simmer covered for 45 minutes. → Sauté button mushrooms in skimmed surface fat, add them to the stew, and simmer for 20 more minutes. → Thicken the sauce to a glossy finish by whisking in a paste made of equal parts leftover fat and flour.
Introduction
A classic, rustic French chicken stew braised in rich red wine with bacon lardons, mushrooms, and fresh herbs. This comforting dish leverages slow rendering and gentle browning to build deep, savoury layers, finished with a quick flour-and-fat paste for a glossy, velvety sauce.
Step 1
Render the bacon lardons. Add bacon to a cold casserole pot and bring up the heat gently to render the fat until the bacon is lightly browned.
Step 2
Regulate the cooking fat. Skim off excess bacon fat if necessary, and introduce some unsalted butter to create a rich base for browning the onions.
Step 3
Brown the pearl onions. Sauté the pearl onions gently in the bacon fat until they are lightly caramelized. Once browned, remove both onions and bacon from the pot and set aside.
Step 4
Sear the chicken. Place the chicken thighs and drumsticks in the pot, skin-side down, over gentle heat until the skin is lightly golden. Remove the chicken once seared.
Step 5
Reunite the ingredients. Return the seared chicken, bacon lardons, and caramelized pearl onions back into the casserole pot.
Ingredients List
Important Notes
Avoid using expensive red wine; a young, moderately acidic table wine like Pinot Noir or Gamay is ideal for providing the necessary acidity and body.
Ensure the chicken has bones and skin intact; the collagen released during braising transforms into gelatin, which naturally thickens and enriches the sauce.
Always start rendering the bacon in a cold pan to ensure the fat melts slowly without burning the meat.
Pearl onions can be blanched briefly in boiling water for 20 seconds to make peeling much easier.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...