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Coq Au Vin

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Classic French chicken with onion, mushroom and bacon in wine

Ingredients

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Chicken Marinade

  • 8 pieces of chicken, 4 legs and 4 thighs
  • (1) 750 ml bottle of Burgundy or Pinot Noir
  • 1 large yellow onion – 1/4″ slices
  • 2 celery ribs – 1/4″ slices
  • 1 large carrot – peeled and sliced
  • 2 TBL olive oil
  • 1 large garlic clove – smashed
  • 1 tsp whole black peppercorns

For the Coq au Vin

  • 2 bay leaves
  • 2 sprigs thyme
  • 6 TBL olive oil – divided
  • 1/2 lb slab bacon – sliced into 2” pieces
  • 3 garlic cloves – minced
  • Sea salt – to taste
  • Freshly ground black pepper – to taste
  • 3 TBL AP flour
  • 3 cups chicken broth
  • 16 pearl onions – peeled
  • 1 lb small cremini mushrooms – halved
  • 2 TBL  parsley – chopped
  • 8 sprigs parsley for garnish

Instructions

Marinating the Chicken

  1. Combine the wine, onion, celery, carrot, garlic and peppercorns in a large pot
  2. Bring to a boil on high heat then reduce to low and simmer for 5 minutes
  3. Cool completely then mix in 2 tablespoons of olive oil
  4. Pat the legs and thighs dry then place them in a large glass bowl. Pour the marinade mixture over the chicken and gently turn or stir to ensure the chicken is well coated
  5. Cover and refrigerate for 1 day, turning the chicken once or twice to thoroughly marinate

Finishing the Coq au Vin

  1. Preheat the oven to 325 degrees
  2. Tie the parsley stems, bay leaves and thyme together in cheesecloth and set aside
  3. Remove the chicken from the marinade and place in a colander to drain
  4. Strain the marinade and reserve the liquid and vegetables separately
  5. Heat a dutch oven over medium heat and saute the bacon until crisp and browned 5-6 minutes, then remove with a slotted spoon and drain on a paper towels
  6. Pat the chicken dry and season with salt and pepper. Add 1 tablespoon of oil to the bacon grease and increase heat to medium high. Working in batches, brown the chicken on all sides about 6-8 minutes per batch. Set the chicken aside
  7. Add another tablespoon of oil to the pan and saute the celery, carrot, onion, peppercorns and garlic until softened, about 6-8 minutes. Season with salt and pepper add the flour and cook for 2-3 minutes, stirring to coat the vegetables evenly
  8. Stir in the reserved wine marinade and chicken broth, bring to a boil and stir. Cook until sauce thickens, about 2-3 minutes and remove from heat
  9. Add the chicken pieces and the herb bundle, nestling them into the vegetables
  10. Cover the dutch oven and bake in the oven until tender, about 1-1/4 hours
  11. While the chicken is cooking, heat 1 tablespoon olive oil in a large skillet and saute the pearl onions about 8-10 minutes or until tender and set aside with the bacon
  12. Heat the remaining tablespoon of olive oil in the skillet and saute the mushrooms until tender, about 5 minutes. Season with salt and pepper. Set aside with the bacon and onions
  13. Carefully remove the dutch oven from the oven – it will be heavy and hot!
  14. Remove the chicken to a large bowl. Strain the sauce, discarding the vegetables and herbs. Taste and adjust the seasoning of the sauce if necessary
  15. Gently combine the sauce, bacon, onions and mushrooms, then pour over the chicken. Gently fold with a spatula to fully coat each piece of chicken
  16. Cover and refrigerate overnight to allow the flavors to thoroughly meld

Serving the following day

  1. Reheat in the oven at 225 degrees for 2 hours. Keep warm on your stove top until ready to serve
  2. Plate over brown butter egg noodles and garnish with fresh sprig of parsley

Find it online: https://www.cooksavorcelebrate.com/coq-au-vin/