Classic Coq au Vin: French Chicken Braised in Red Wine with Bacon, Mushrooms and Onions

If time allows, marinate the chicken in the wine with the garlic and bouquet garni in the refrigerator for 4 hours or overnight. Remove the chicken, pat it very dry with paper towels and reserve the wine. If skipping the marinade, simply pat the chicken dry.

Serves 6

Ingredients

• 3 1/2 lb (1.6 kg) bone-in, skin-on chicken thighs and drumsticks
• 1 bottle (750 ml) dry red wine such as Pinot Noir or a Burgundy
• 6 oz (170 g) thick-cut bacon or pancetta, cut into 1/2-inch lardons
• 1 tablespoon olive oil
• 1 1/2 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons brandy or Cognac (optional)
• 2 cups (480 ml) chicken stock
• 2 tablespoons tomato paste
• 4 cloves garlic, smashed
• 1 bouquet garni: 4 sprigs thyme, 2 bay leaves and parsley stems tied with string
• 12 oz (340 g) pearl onions, peeled (frozen are fine)
• 12 oz (340 g) cremini mushrooms, halved or quartered
• 3 tablespoons unsalted butter, divided, plus 2 tablespoons chopped parsley

Instructions

1. If time allows, marinate the chicken in the wine with the garlic and bouquet garni in the refrigerator for 4 hours or overnight. Remove the chicken, pat it very dry with paper towels and reserve the wine. If skipping the marinade, simply pat the chicken dry.
2. In a large Dutch oven over medium heat, cook the lardons in the olive oil until browned and crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon, leaving the fat in the pot.
3. Season the chicken with salt and pepper. Working in batches so the pieces are not crowded, brown the chicken skin-side down in the bacon fat over medium-high heat until deeply golden, 5 to 6 minutes per side. Transfer to a plate.
4. Pour off all but 2 tablespoons of fat. Sprinkle in the flour and stir for 1 minute. If using brandy, add it and let it bubble away for 30 seconds, scraping up the browned bits.
5. Add the reserved wine, chicken stock, tomato paste, garlic and bouquet garni and bring to a simmer, whisking until smooth. Return the chicken and half the lardons to the pot; the liquid should come about three-quarters of the way up the chicken.
6. Cover and transfer to a 325°F (160°C) oven. Braise for 50 to 60 minutes until the chicken is very tender and a knife slides easily into the thighs.
7. Meanwhile, melt 1 1/2 tablespoons of butter in a large skillet over medium-high heat. Add the pearl onions and cook, shaking the pan, until golden and tender, about 8 minutes. Transfer to a bowl, add the remaining butter and the mushrooms to the skillet and sear undisturbed until browned, then toss and cook 3 minutes more. Season lightly.
8. Remove the chicken to a platter and tent with foil. Discard the bouquet garni. Set the pot over medium-high heat and boil the sauce until it reduces to about 2 1/2 cups and coats the back of a spoon, 10 to 15 minutes. Taste and adjust the salt.
9. Return the chicken, onions, mushrooms and remaining lardons to the sauce and simmer gently for 5 minutes so everything mingles. Scatter with parsley.
10. Serve from the pot with buttery mashed potatoes, egg noodles or a crusty baguette to soak up the sauce. Like most braises, coq au vin is even better reheated the next day.
11. Coq au vin, literally rooster in wine, began as a thrifty Burgundian way to tenderize an old, tough bird by simmering it for hours in local red wine. Today a plump chicken takes its place, and the dish became a global icon after Julia Child demonstrated it on American television in the 1960s. The trio of lardons, pearl onions and mushrooms, cooked separately so each keeps its character, is the classic garnish known as à la bourguignonne. It is the definition of hearty fall comfort food: a single pot, a deep glossy sauce and a kitchen that smells of wine and thyme on a cold evening.

Nutrition (estimated, per serving)

• Calories: 585 kcal
• Protein: 44g
• Fat: 33g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 5g
• Sodium: 890mg