260 minutes
A rich and flavorful French dish made with chicken, red wine, and an array of aromatic herbs and vegetables.
Chicken Legs And Thighs
0 lb
teaspoons
teaspoons
Hearty Red Wine
cups
Bay Leaf
each
Fresh Thyme Leaves, chopped
teaspoons
Lardons, diced into 1/4-inch pieces
0 oz
tablespoons
Large Onion, diced
each
Large Carrot, peeled and diced
each
Mushrooms, halved if large, sliced
0 oz
Garlic Clove, minced
each
teaspoons
tablespoons
Brandy
tablespoons
tablespoons
Peeled Pearl Onions
0 oz
pinches
White Bread, cut into triangles, crusts removed
slices
Flat Leaf Parsley, chopped
cups
1. Marinate the chicken
Start by seasoning the chicken with 2.25 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. In a large bowl, combine the chicken with 3 cups of hearty red wine, a bay leaf, and 1 teaspoon of chopped fresh thyme leaves. Cover and refrigerate for at least 2 hours or overnight to infuse the chicken with deep, rich flavors.
2. Render the lardons
When ready to cook, begin by rendering the fat from 4 ounces of lardons in a large Dutch oven or heavy-bottomed pot. Cook on medium heat until the pieces are golden and crisp, about 10 to 15 minutes. Use a slotted spoon to transfer the lardons to a paper towel-lined plate.
3. Brown the chicken
Next, pat the marinated chicken dry with paper towels. Brown the chicken pieces in the lardon fat over medium-high heat, adding extra olive oil if needed. Allow about 3 to 5 minutes per side for a rich, flavorful crust to form. Transfer the browned chicken to a plate and set aside.
4. Sauté vegetables
In the same pot, sauté the diced onion, carrot, and mushrooms with a pinch of salt for about 8 minutes until the vegetables start to soften. Add the minced garlic and 1 teaspoon of tomato paste, cooking for another minute to blend the flavors. Stir in 1 tablespoon of all-purpose flour and cook for an additional minute to remove the raw flour taste.
5. Add brandy and marinade
Carefully add 2 tablespoons of brandy to the pot and ignite it with a match, letting the alcohol burn off completely. Pour in the reserved marinade, bringing the mixture to a boil and then reducing it to a simmer for about 12 minutes, allowing the flavors to concentrate.
6. Simmer the chicken
Return the chicken and half of the cooked lardons to the pot, cover, and let it simmer gently for 1 hour. This slow cooking process tenderizes the chicken and melds the flavors. After an hour, uncover the pot and continue simmering for another 15 minutes to thicken the sauce.
7. Cook pearl onions and mushrooms
While the chicken simmers, heat 1 tablespoon of butter and 2 tablespoons of oil in a nonstick skillet. Sauté the pearl onions with a pinch of sugar and a little salt for about 15 minutes until they are golden and tender. Add the remaining mushrooms and cook for another 5 to 8 minutes.
8. Prepare croutons
In the same skillet, melt 2 tablespoons of butter with 1 tablespoon of oil. Toast the bread triangles until golden on both sides, about 2 minutes per side, to create delightful croutons.
9. Combine and serve
To serve, combine the sautéed pearl onions, mushrooms, and remaining lardons with the chicken. Baste everything with the rich, thickened sauce. Garnish with additional chopped parsley and arrange the croutons on the side. The final dish should be vibrant and aromatic, a true testament to the classic Coq au Vin.
Replace the chicken with beef, preferably a tougher cut like chuck that benefits from long, slow cooking. This variant will yield a rich, hearty stew.
Swap the red Burgundy for a dry Riesling or another aromatic white wine. This will result in a lighter, brighter dish that's perfect for spring or summer.
Use a full-bodied white wine and chicken, but add cream towards the end of cooking for a richer, creamier sauce.
Use a firm white fish, scallops, or shrimp, and swap to a white wine, such as Chardonnay. This lighter version cooks faster and offers a seafood twist on the traditional wine-based stew.
Use a dry white Burgundy or a Chardonnay instead of red wine. This will result in a lighter sauce with a different acidity profile.
Select a good quality, full-bodied red Burgundy wine and free-range, organic chicken for the best flavor and texture.
Cook the Coq au Vin slowly and gently to allow flavors to meld and chicken to become fork-tender.
Dry the chicken pieces with paper towels and thoroughly brown them to develop rich flavors through the Maillard reaction.
Deglaze the pan with wine or brandy after browning to lift the fond and pack the dish with flavor.
Sauté onions, carrots, and mushrooms until caramelized to add sweetness and umami to the dish.
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