Coq Au Vin
Born in Burgundy, Coq au Vin was once a humble farmhouse dish made to tenderize an old rooster in local wine. Over time, it evolved into one of France’s most beloved braises. The combination of wine, bacon, mushrooms, and slow-cooked chicken captures the essence of rustic French cooking. Simple ingredients transformed through patience and technique.
Yield: All recipes serve 2 people
Chef Notes: Pearl onions can be found in the freezer section already trimmed and peeled! If you cannot find them, substitute white onion or shallots.
Make a double batch and freeze extras! This will make this labor intensive dish well worth the time and effort.
Mounting is the process of whisking cold butter into a warm sauce at the end of cooking to create a smooth, glossy texture and richer flavor.
Components
Chef Notes: Pearl onions can be found in the freezer section already trimmed and peeled! If you cannot find them, substitute white onion or shallots.
Make a double batch and freeze extras! This will make this labor intensive dish well worth the time and effort.
Mounting is the process of whisking cold butter into a warm sauce at the end of cooking to create a smooth, glossy texture and richer flavor.
Mise
Prepare the Chicken:
Season each chicken leg generously with salt and pepper.
Slice the bacon into strips. In a deep skillet or Dutch oven, cook the bacon until crisp and the fat is rendered. Remove the bacon and set aside.
Working in batches, sear the chicken pieces in the rendered fat until deeply browned on both sides. Transfer to a tray while you prepare the vegetables.
Vegetables & Aromatics:
Trim and halve 8 oz mushrooms.
If necessary, trim and peel 8oz pearl onions.
Slice the carrots into thick coins and lightly crush the garlic cloves.
Add mushrooms to the same pot and sauté over medium-high heat until golden. Add the pearl onions, carrots, and garlic and cook until lightly caramelized. Return the cooked bacon to the pot.
Braising Liquid Base:
Pour in 2 C red wine and bring to a simmer, scraping up any browned bits from the bottom.
Add 2 sprigs thyme, 2 bay leaves, and 2 C chicken stock. Nestle the chicken pieces into the pot, skin side up, making sure they’re mostly submerged.
Bring to a gentle simmer, cover, and place in a 350°F oven.
Cook for about 1 hour until the chicken is tender and the sauce has reduced slightly.
Finish
Transfer chicken and vegetables to a platter.
Reduce the braising liquid over medium heat until thickened and glossy.
Whisk in 2 T butter, to mount the sauce. Season with salt and pepper to taste.
Return Chicken And Vegetables To The Pot, spooning Sauce Over Top To Glaze.
Spoon the mashed potatoes onto each plate and nestle the coq au vin over top.
Ladle the sauce generously and scatter with fresh parsley.