Coq au Vin

Name: Coq au Vin
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: French
Ingredients: 3 lb bone-in, skin-on chicken thighs and drumsticks; 1 1/2 tsp salt and 1/2 tsp black pepper; 4 oz thick-cut bacon or pancetta, cut into strips; 10 oz pearl onions, peeled (frozen are fine); 8 oz cremini or button mushrooms, halved; 2 carrots, cut into chunks; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 tbsp brandy (optional); 3 cups dry red wine, such as Pinot Noir or Burgundy; 1 cup chicken broth; 2 sprigs thyme, 1 sprig rosemary and 1 bay leaf; 2 tbsp butter; chopped parsley, to serve

Chicken braised slowly in red wine with bacon, pearl onions and mushrooms until the sauce is glossy and the meat is tender.

Prep30 min

Cook1 hr 30 min

Total2 hr

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Ingredients

3 lb bone-in, skin-on chicken thighs and drumsticks

1 1/2 tsp salt and 1/2 tsp black pepper

4 oz thick-cut bacon or pancetta, cut into strips

10 oz pearl onions, peeled (frozen are fine)

8 oz cremini or button mushrooms, halved

2 carrots, cut into chunks

3 cloves garlic, minced

2 tbsp tomato paste

2 tbsp all-purpose flour

2 tbsp brandy (optional)

3 cups dry red wine, such as Pinot Noir or Burgundy

1 cup chicken broth

2 sprigs thyme, 1 sprig rosemary and 1 bay leaf

2 tbsp butter

chopped parsley, to serve

Steps

Pat the chicken dry and season with salt and pepper.

Cook the bacon in a Dutch oven over medium heat until crisp; lift it out. Brown the chicken skin side down in the fat, in batches, about 6 minutes, turn for 2 minutes, and set aside.

Brown the pearl onions and mushrooms in the pot, about 6 minutes. Lift them out and set aside with the bacon.

Add the carrots, garlic and tomato paste for 1 minute, then the flour for 1 minute. Add the brandy, then the wine and broth, scraping the bottom. Add the herbs.

Return the chicken, cover and simmer gently 45 minutes. Add the onions, mushrooms and bacon and cook uncovered 20 to 30 minutes more, until the sauce has thickened.

Remove the herb stems, swirl in the butter, and sprinkle with parsley. Serve with mashed potatoes or crusty bread.

TipIt tastes even better the next day. Cool, refrigerate, and lift off any fat before reheating.