Classic Coq Au Vin

Classic Coq Au Vin

Recipe by Matthew Johnson from tasty.co

Dinner

Ingredients

6

6 servings

  • 4 lb skin-on chicken leg quarter
  • kosher salt, to taste
  • black pepper, to taste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ¼ bunch fresh parsley stems
  • 3 cups red burgundy wine, or any dry red wine
  • 1 cup bacon, cubed
  • 3 large carrots, peeled and minced
  • 1 large white onion, chopped
  • ½ lb cremini mushroom, sliced
  • ½ lb cremini mushroom, quartered
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • ¼ cup brandy
  • 2 tablespoons extra virgin olive oil, plus more as needed
  • 2 tablespoons unsalted butter
  • 8 oz pearl onion, peeled
  • 1 pinch sugar
  • ¼ cup fresh parsley, chopped, for garnish
  • 1 baguette, sliced, for serving

Instructions

  • In a large bowl, season the chicken with salt and pepper. Toss until well coated.
  • Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
  • Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
  • In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
  • Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
  • Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
  • Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
  • Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
  • Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
  • Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
  • Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
  • Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
  • Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
  • Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
  • Enjoy!

Nutritional Facts

Per 6 servings

  • Calories: 1215
  • Carbohydrate: 57g
  • Fat: 65g
  • Fiber: 4g
  • Protein: 90g
  • Sugar: 10g

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