Coq au Vin
ID: 8aa148cf...
Coq au Vin is a classic French stew featuring tender chicken braised in red wine, bacon, mushrooms, and pearl onions. A touch of dark chocolate at the end adds an incredible depth of richness to the velvety sauce.
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🍳 Cooking Flow
Marinate chicken pieces in red wine for 1 to 24 hours, then pat dry, season, and dredge in flour. → Crisp the bacon in a skillet, then sear the chicken in the rendered bacon fat. → Sauté the mirepoix vegetables in a Dutch oven, deglaze the chicken skillet with chicken stock, and add it to the pot with the tomato paste, red wine marinade, and herbs. → Combine the chicken and bacon in the Dutch oven, cover, and braise in the oven at 350°F for 90 minutes. → Separate the chicken, degrease the sauce, reduce it on the stovetop, melt in the dark chocolate, and finish by mixing in sautéed mushrooms, pearl onions, and parsley.
Cooking Steps
Brief Cooking Order
Marinate chicken pieces in red wine for 1 to 24 hours, then pat dry, season, and dredge in flour. → Crisp the bacon in a skillet, then sear the chicken in the rendered bacon fat. → Sauté the mirepoix vegetables in a Dutch oven, deglaze the chicken skillet with chicken stock, and add it to the pot with the tomato paste, red wine marinade, and herbs. → Combine the chicken and bacon in the Dutch oven, cover, and braise in the oven at 350°F for 90 minutes. → Separate the chicken, degrease the sauce, reduce it on the stovetop, melt in the dark chocolate, and finish by mixing in sautéed mushrooms, pearl onions, and parsley.
Introduction
Coq au Vin is a classic French stew featuring tender chicken braised in red wine, bacon, mushrooms, and pearl onions. A touch of dark chocolate at the end adds an incredible depth of richness to the velvety sauce.
Step 1
Place the trimmed chicken thighs and legs in a large bowl, pour over the entire bottle of dry red wine, and marinate in the refrigerator for at least 1 hour (ideally overnight for 24 hours).
Step 2
Remove the chicken from the wine (save the wine marinade). Pat the chicken completely dry with paper towels. Season generously with salt and pepper on both sides, then dredge each piece in the flour, shaking off any excess.
Step 3
In a large skillet over medium heat, fry the bacon pieces until crisp (about 7-10 minutes). Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet.
Step 4
Sear the dredged chicken in the bacon fat over medium heat until golden brown on both sides (about 3-4 minutes per side). Work in batches to avoid crowding the pan, then transfer the chicken to a tray.
Step 5
In a large Dutch oven over medium heat, add a couple of tablespoons of the saved bacon fat (and a splash of olive oil if needed). Add the diced white onion, carrot, and celery with a pinch of salt, and cook until very soft (about 8-12 minutes).
Ingredients List
Important Notes
Make sure to trim excess skin and fat off the chicken thighs so the final stew does not become overly greasy.
Use a low-sodium or completely unsalted chicken stock. Since the sauce is reduced heavily at the end, any salt in the stock will concentrate and make the dish too salty.
If you are concerned about saltiness, reduce the bacon from 1/2 pound to 1/4 pound.
The 70% dark chocolate is a secret ingredient that adds deep complexity, color, and richness without making the sauce taste sweet. Start with 1/2 ounce and adjust to taste.
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