Classic Coq Au Vin Recipe

The classic French coq au vin dish includes soft braised chicken in a buttery red wine sauce with mushrooms, shallots, and pancetta. 

– 3 pounds bone-in chicken parts (6-8 pieces), breasts, legs and thighs or a combination – ▢2-½ teaspoons kosher salt – ▢3 ounces pancetta or unsmoked bacon, cut into ½-inch piece – ▢2 tablespoons extra virgin olive oil – ▢2 cups dry, full-bodied red wine, such as Cotes du Rhone, Malbec, Syrah or Pinot Noir – ▢2 tablespoons pressed or grated garlic – ▢1 tablespoon tomato paste – ▢3-4 sprigs fresh thyme – ▢1 bay leaf – ▢½ cup chicken stock – ▢12 ounces cremini mushrooms, cut into quarter – ▢1 cup baby onions or 3 shallots, peeled and cut into quarter – ▢2 tablespoons butter, softened at room temperature – ▢2 tablespoons all-purpose flour – ▢2 tablespoons chopped fresh parsley

INGREDIENTS

Pat chicken dry with paper towels. Apply 2 teaspoons salt evenly to the pieces. Heat a large saute or braising pan on medium. 

INSTRUCTIONS

STEP 1

Cook bacon or pancetta for 5-7 minutes to crisp and render grease. Remove from pan. Pour off everything but 1 tablespoon pan fat.

STEP 2

Put 1 tablespoon olive oil in the pan. Skin-side down, add chicken. Skin should be golden brown after 10 minutes. Flip pieces and cook 5 more minutes. Remove chicken to platter.

STEP 3

Simmer wine in pan. Stir in garlic, tomato paste, thyme, bay leaf, and chicken stock. Return chicken and pancetta to pan.

STEP 4

Cover the pan and reduce heat. Cook until the chicken is fork-tender, 40–45 minutes. Adjust the heat and check the sauce occasionally to ensure gentle cooking.

STEP 5

As chicken cooks, prepare onions and mushrooms: Heat a 10-inch non-stick skillet on medium-high. Stir in onions and remaining tablespoon olive oil. 

STEP 6

The onions should brown and soften. Add mushrooms and ½ tsp salt. Cook mushrooms 10 minutes to soften and release liquid. Set aside.

STEP 7

Remove chicken from skillet to dish with tongs. Throw away bay leaf and thyme. Boil sauce for 10 minutes to half volume.

STEP 8

Fork-mix flour and butter into paste. Boil pan sauce for 1-2 minutes to thicken.

STEP 9

Put chicken and mushrooms back in pan. Cook another minute or two, turning pieces to coat with sauce. Serve with fresh thyme and parsley.

STEP 10

Crispy Breaded Chicken Breast Cutlets Recipe

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