Coq au Vin – SIMMER + SAUCE (2024)

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Ingredients:

• 3 pounds chicken legs and thighs
• 2 1/2 teaspoons kosher salt, more as needed
• Freshly ground black pepper to taste
• 3 cups hearty red wine
• 2 bay leaf
• 1 teaspoon fresh thyme, stems removed and finely chopped
• 4 ounces bacon, diced into 1/4-inch pieces
• 2 large carrot, peeled and diced
• 8 ounces white button mushrooms, quartered
• 3 garlic cloves, minced
• 1 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 2 tablespoons brandy
• 1 1/2 cups good quality chicken stock
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 cups frozen pearl onions, thawed
• Pinch of sugar
• 1/4 cup fresh parsley, finely chopped

Directions:

1. Season chicken with salt and pepper. Add the chicken, wine, bay leaf, and thyme in a large mixing bowl. Cover and refrigerate for at least 1 hour.
2. Place a large Dutch oven on medium heat and cook the bacon until golden and crisp, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate, leaving rendered fat in pot.
3. Remove chicken from the wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat the bacon fat over medium heat, when hot, but not smoking, and working in batches add the chicken in a single layer and cook until well browned, 3 to 5 minutes per side. Transfer the chicken to a plate and repeat with the remaining chicken.
4. Add the carrots, and half the mushrooms and cook until the vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot as they cook. Add the garlic and tomato paste and cook for 1 minute. Add the flour and cook for another minute. Carefully add the brandy and cook for 1 minute. Add the reserved marinade, and chicken stock and bring to a rolling boil. Reduce the liquid halfway (2 cups), about 15 minutes.
5. Skim off any foam that forms on the surface as it reduces. Add the chicken and half of the cooked bacon. Cover and simmer over low heat for 1 1/2 hours, turning the chicken halfway through.
6. Preheat the oven to 350 degrees F. Uncover the pot, place it in the oven, and bake for 30 minutes.
7. Place a large skillet over medium heat while the chicken is in the oven. Add 3 tablespoons butter and 3 tablespoons oil. When hot, add the pearl onions, a pinch of sugar, and a pinch of salt. Cover, reduce heat to low, and cook for 15 minutes, shaking the skillet often to move onions around. Uncover and add the remaining mushrooms, and raise the heat to medium-high. Continue to cook until browned, stirring mushrooms occasionally, for about 5 minutes.
8. Remove the chicken from the oven and add the pearl onions, mushrooms, and half of the cooked bacon to the pot. Baste with wine sauce, sprinkle with parsley, and serve.