Coq Au Vin

This classic French Coq Au Vin is a comforting one-pot meal where tender chicken thighs are slowly braised in a robust red wine sauce. The dish features savory slab bacon, earthy mushrooms, and sweet pearl onions that meld together to create a deeply flavorful experience. The meat becomes incredibly juicy, falling off the bone, while the sauce thickens into a glossy, aromatic gravy. Ideal for a chilly evening or a special family gathering, this recipe offers a rustic elegance that feels both indulgent and home-cooked. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of the delicious sauce.

Cooking Method: Braising, Sautéing

Cuisine: French

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 307.0

Dietary: Gluten-free

Description

This classic French Coq Au Vin is a comforting one-pot meal where tender chicken thighs are slowly braised in a robust red wine sauce. The dish features savory slab bacon, earthy mushrooms, and sweet pearl onions that meld together to create a deeply flavorful experience. The meat becomes incredibly juicy, falling off the bone, while the sauce thickens into a glossy, aromatic gravy. Ideal for a chilly evening or a special family gathering, this recipe offers a rustic elegance that feels both indulgent and home-cooked. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of the delicious sauce.

Ingredients

1/2 pound Slab bacon, cut into 1/2
3.5 pounds Chicken, cut into 8 serving pieces
1 whole Onion, diced
4 whole Shallots, finely chopped
0.5 lb Mushrooms, quartered
0.25 cup Cognac or brandy
2 cups Full-bodied red wine, such as Cabernet Sauvignon
1 cup Beef stock
1 tsp Glace de viande
1 bunch Bouquet garni (thyme, bay leaf, parsley stems)
6 sprigs Parsley, chopped for garnish
to taste Salt and freshly ground Black pepper

Directions

1
Heat a large casserole or heavy-bottomed skillet over medium-high heat.
2
Add the slab bacon and cook until light brown and enough bacon fat has rendered to coat the pan.
3
Season the chicken pieces generously with salt and freshly ground black pepper.
4
Add the chicken to the skillet in a single layer and brown on both sides, about 3 to 4 minutes per side. Remove chicken and set aside.
5
In the same skillet, stir in the diced onion, chopped shallots, and quartered mushrooms.
6
Saut the vegetables, stirring occasionally, until they are well browned and softened, about 5 minutes.
7
Pour in the cognac or brandy and carefully ignite to flamb, allowing the flames to die down.
8
Add the red wine and cook over high heat, scraping up any browned bits from the bottom of the pan, until the wine is reduced by half, about 5 minutes.
9
Stir in the beef stock, glace de viande, and bouquet garni.
10
Return the browned chicken pieces to the skillet, nestling them into the sauce.
11
Bring the liquid to a gentle simmer, then reduce heat to medium-low.
12
Cover the skillet and simmer until the chicken is tender and cooked through, about 15 to 20 minutes, skimming excess fat from the surface as needed.
13
Transfer the chicken to a serving dish or individual plates.
14
Pour the rich sauce and vegetables over the chicken.
15
Sprinkle with chopped parsley and serve immediately with rice pilaf or warm French bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 307.0kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 7.9g40%
Cholesterol 26.1mg9%
Sodium 974.4mg41%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, braised, red wine, french cuisine, comfort food, mushrooms, bacon, dinner party, one pot meal, classic recipe, thighs, pearl onions, cognac, herbs, rustic, winter dinner, beef stock, glace de viande, simmered, traditional

Read it online: https://www.chefs-mate.com/recipe/coq-au-vin/