Coq au Vin
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne, etc.Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn; naturally, anything that tastes this wonderful takes some time. As with most stews, it is even better the next day, and it freezes well, too.I love coq au vin with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce.
- 3 tablespoons olive oil divided
- 4 ounces diced pancetta or bacon
- 8 bone-in skin-on chicken thighs, legs, or leg and thighs connected (about 4 pounds), trimmed of excess skin (see note)
- Freshly ground black pepper
- 1 large yellow onion roughly chopped
- 4 garlic cloves roughly chopped
- 1/4 cup Cognac
- 2-1/2 cups red wine preferably Burgundy or Pinot Noir
- 2-1/2 cups chicken broth better than bouillon or Knorr
- 2 tablespoon fresh thyme leaves or 1 teaspoon dried
- 4 large carrots peeled and cut into 1/2-inch chunks on the bias
- 8 ounces sliced cremini mushrooms optional
- 4 tablespoons unsalted butter softened
- 4 tablespoons all-purpose flour
- 14 oz bag Pearl onions optional
- Preheat oven to 250 F
- Trim excess fat off the chicken if needed. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken.
- Return the pot to the stove and reduce the heat to medium-low. Add the chopped onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, thyme, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
- Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Cover and place in oven 1 hour at 250 F.
- While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
- Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
- Using a slotted spoon, transfer the cooked chicken to a plate.
- Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Taste and adjust seasoning, if necessary.
- Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms, pearl onions and pancetta. Taste again and adjust seasoning, if necessary, then serve.
Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.) Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot. Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
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