Coq au Vin
Coq au Vin
Ingredients
For the Chicken and Marinade
- 1 whole chicken, cut into 13 pieces, bone-in, skin-on
- 2 carrots, roughly chopped
- 1 leeks, roughly chopped
- 2 onions, roughly chopped
- 1 head garlic, unpeeled, halved horizontally
- 1 tablespoon black peppercorns
- 4 fresh thyme sprigs
- 3 cups dry red wine, or as needed to cover chicken
For the Garnish
- 4 ounces bacon, diced
- 1 cup pearl onions
- 8 ounces cremini mushrooms, small whole
For Dredging and Braising
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups chicken stock
For Finishing and Serving
- 1/4 cup fresh parsley, chopped
- 4 cups mashed potatoes, trinity style, for serving
- 8 croutons, heart-shaped, for serving
Instructions
- 1
Place the cut chicken pieces in a large bowl or non-reactive container. Add the roughly chopped carrots, leeks, onions, halved head of garlic, black peppercorns, and fresh thyme sprigs. Pour enough red wine over the ingredients to fully submerge the chicken. Cover and refrigerate to marinate overnight (at least 8 hours, up to 24 hours).
⏱️ 15 min
- 2
The next day, prepare the garnish. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy and the fat is rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 3
Add the pearl onions to the pot with the bacon fat. Sauté over medium heat, stirring occasionally, until they are nicely browned and caramelized, about 8-10 minutes. Remove the pearl onions and add them to the reserved bacon.
⏱️ 10 min
- 4
Add the small whole mushrooms to the same pot. Cook over medium-high heat, stirring occasionally, until their juices are released and they develop a rich, deep brown color, about 10-12 minutes. Remove the mushrooms and add them to the reserved bacon and pearl onions. Set the garnish mixture aside.
⏱️ 12 min
- 5
Remove the chicken from the marinade, reserving the marinade liquid and vegetables. Pat the chicken pieces very dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Lightly dredge each chicken piece in the seasoned flour, shaking off any excess.
⏱️ 10 min
- 6
Add a little more oil to the pot if needed. Working in batches to avoid overcrowding, brown the floured chicken pieces on all sides over medium-high heat until deeply golden brown. This should take about 5-7 minutes per batch. Remove the browned chicken pieces and set aside.
⏱️ 20 min
- 7
Drain any excess fat from the pot, leaving about 2 tablespoons. Add the reserved marinade vegetables (carrots, leeks, onions, garlic, peppercorns, thyme) to the pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables are softened and fragrant, about 8-10 minutes.
⏱️ 10 min
- 8
Pour the reserved marinade liquid (red wine) into the pot with the sautéed vegetables. Bring to a simmer, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes to reduce slightly.
⏱️ 5 min
- 9
Return the browned chicken pieces to the pot. Pour in the chicken stock. The liquid should almost cover the chicken; if not, add a little more stock or water. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 10
Reduce the heat to low, cover the pot, and braise the Coq au Vin for 1 1/2 to 2 hours, or until the chicken is fork-tender and easily pulls away from the bone. Check occasionally to ensure it's simmering gently and not boiling vigorously.
⏱️ 90 min
- 11
Once the chicken is tender, carefully remove the chicken pieces from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
⏱️ 10 min
- 12
Skim any excess fat from the surface of the strained sauce. Bring the sauce to a simmer over medium-high heat and reduce until it thickens slightly to your desired consistency, about 10-15 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 15 min
- 13
Return the chicken pieces to the thickened sauce. Add the reserved bacon, pearl onions, and mushrooms to the pot. Gently heat through for a few minutes.
⏱️ 5 min
- 14
Garnish with fresh chopped parsley. Serve hot with trinity mashed potatoes and heart-shaped croutons, also garnished with parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coq au Vin
Ingredients
For the Chicken and Marinade
- 1 whole chicken, cut into 13 pieces, bone-in, skin-on
- 2 carrots, roughly chopped
- 1 leeks, roughly chopped
- 2 onions, roughly chopped
- 1 head garlic, unpeeled, halved horizontally
- 1 tablespoon black peppercorns
- 4 fresh thyme sprigs
- 3 cups dry red wine, or as needed to cover chicken
For the Garnish
- 4 ounces bacon, diced
- 1 cup pearl onions
- 8 ounces cremini mushrooms, small whole
For Dredging and Braising
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups chicken stock
For Finishing and Serving
- 1/4 cup fresh parsley, chopped
- 4 cups mashed potatoes, trinity style, for serving
- 8 croutons, heart-shaped, for serving
Instructions
- 1
Place the cut chicken pieces in a large bowl or non-reactive container. Add the roughly chopped carrots, leeks, onions, halved head of garlic, black peppercorns, and fresh thyme sprigs. Pour enough red wine over the ingredients to fully submerge the chicken. Cover and refrigerate to marinate overnight (at least 8 hours, up to 24 hours).
⏱️ 15 min - 2
The next day, prepare the garnish. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy and the fat is rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 3
Add the pearl onions to the pot with the bacon fat. Sauté over medium heat, stirring occasionally, until they are nicely browned and caramelized, about 8-10 minutes. Remove the pearl onions and add them to the reserved bacon.
⏱️ 10 min - 4
Add the small whole mushrooms to the same pot. Cook over medium-high heat, stirring occasionally, until their juices are released and they develop a rich, deep brown color, about 10-12 minutes. Remove the mushrooms and add them to the reserved bacon and pearl onions. Set the garnish mixture aside.
⏱️ 12 min - 5
Remove the chicken from the marinade, reserving the marinade liquid and vegetables. Pat the chicken pieces very dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Lightly dredge each chicken piece in the seasoned flour, shaking off any excess.
⏱️ 10 min - 6
Add a little more oil to the pot if needed. Working in batches to avoid overcrowding, brown the floured chicken pieces on all sides over medium-high heat until deeply golden brown. This should take about 5-7 minutes per batch. Remove the browned chicken pieces and set aside.
⏱️ 20 min - 7
Drain any excess fat from the pot, leaving about 2 tablespoons. Add the reserved marinade vegetables (carrots, leeks, onions, garlic, peppercorns, thyme) to the pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables are softened and fragrant, about 8-10 minutes.
⏱️ 10 min - 8
Pour the reserved marinade liquid (red wine) into the pot with the sautéed vegetables. Bring to a simmer, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes to reduce slightly.
⏱️ 5 min - 9
Return the browned chicken pieces to the pot. Pour in the chicken stock. The liquid should almost cover the chicken; if not, add a little more stock or water. Bring the liquid to a gentle simmer.
⏱️ 5 min - 10
Reduce the heat to low, cover the pot, and braise the Coq au Vin for 1 1/2 to 2 hours, or until the chicken is fork-tender and easily pulls away from the bone. Check occasionally to ensure it's simmering gently and not boiling vigorously.
⏱️ 90 min - 11
Once the chicken is tender, carefully remove the chicken pieces from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
⏱️ 10 min - 12
Skim any excess fat from the surface of the strained sauce. Bring the sauce to a simmer over medium-high heat and reduce until it thickens slightly to your desired consistency, about 10-15 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 15 min - 13
Return the chicken pieces to the thickened sauce. Add the reserved bacon, pearl onions, and mushrooms to the pot. Gently heat through for a few minutes.
⏱️ 5 min - 14
Garnish with fresh chopped parsley. Serve hot with trinity mashed potatoes and heart-shaped croutons, also garnished with parsley.
⏱️ 3 min