Classic Coq au Vin
The Story
A timeless French classic. The long, slow cooking process results in tender chicken and a rich, flavorful sauce.
Ingredients
- Whole chicken, cut into 8 pieces- 1.5kg
- Dry red wine (like Burgundy)- 750ml bottle
- Bacon lardons- 200g
- Button mushrooms- 250g
- Pearl onions- 200g
- Carrot, chopped- 1
- Celery stalk, chopped- 1
- Garlic cloves, crushed- 2
- Brandy or Cognac- 1/4 cup
- Chicken stock- 1 cup
- Butter and flour (for beurre manié)- 2 tbsp each
Instructions
Marinate the chicken pieces in the red wine with the carrot, celery, and garlic overnight.
The next day, remove the chicken and pat it dry. Strain the marinade and reserve the liquid.
In a large Dutch oven, cook the lardons until crispy. Remove and set aside.
Brown the chicken pieces in the bacon fat. Remove and set aside.
Sauté the mushrooms and pearl onions in the same pot. Remove and set aside.
Pour off the excess fat, then deglaze the pot with brandy. Add the reserved marinade and chicken stock, and bring to a boil.
Return the chicken to the pot, cover, and simmer for 1.5 to 2 hours, until the chicken is very tender.
Thicken the sauce with a beurre manié (a paste of butter and flour). Add the lardons, mushrooms, and onions back to the pot.
Simmer for another 10 minutes. Season with salt and pepper.
Serving Suggestions
Serve hot with boiled potatoes, noodles, or crusty bread.