Coq au Vin
Chicken braised in red wine with mushrooms, lardons, pearl onions and a bouquet garni. A rustic French classic that transforms humble ingredients into something deeply satisfying.
13 ingredients
7 steps
Ingredients
- 11 whole chicken, jointed into 8 pieces (or 8 bone-in thighs)
- 2750ml red wine (Burgundy or Côtes du Rhône)
- 3200g lardons or smoked bacon
- 4200g button mushrooms, halved
- 5200g pearl onions, peeled
- 63 garlic cloves, minced
- 72 carrots, sliced
- 81 bouquet garni (thyme, bay, parsley)
- 92 tbsp brandy (optional)
- 102 tbsp tomato purée
- 111 tbsp plain flour
- 123 tbsp butter
- 13Salt and black pepper
Instructions
- 1Marinate chicken in wine with bouquet garni, carrots, garlic overnight (optional). Pat dry before cooking.
- 2In a large casserole, render lardons until golden. Remove. Brown chicken pieces on all sides. Remove. If using brandy, deglaze and flambé.
- 3Sauté pearl onions and mushrooms separately in butter until golden.
- 4Return chicken and lardons to the casserole. Add tomato purée, flour, and pour over wine (and marinade vegetables if used). Add stock to just cover.
- 5Bring to a simmer, cover, and cook over low heat for 45–60 minutes until chicken is cooked through and sauce has thickened.
- 6Add sautéed mushrooms and pearl onions for the last 15 minutes.
- 7Adjust seasoning and serve with crusty bread, boiled potatoes, or buttered egg noodles.