Name: Coq au Vin
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 2 servings
Cuisine: French
Ingredients: 450 g Chicken, bone-in pieces, patted dry; 60 g Smoked Bacon, cut into small strips; 1 tbsp All-Purpose Flour; 1 tbsp Butter; 1 Onion, finely chopped; 1 Carrot, thickly sliced; 2 clove Garlic, finely chopped; 250 ml Red Wine, dry; 180 ml Chicken Stock, warm; 120 g Button Mushrooms, halved; 100 g Pearl Onions, peeled; 1 Bay Laurel Leaf, whole; ½ tsp Thyme, fresh or dried leaves; to taste Salt; ¼ tsp Black Peppercorns, freshly crushed; 1 tbsp Parsley, chopped

1 hr 45 mintotal

Prep 25 min · Cook 1 hr 20 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Cook the smoked bacon in a heavy pot over medium heat until lightly browned. Remove it to a plate, leaving the rendered fat in the pot.
Season the chicken with salt and black pepper, dust it lightly with the measured flour, and brown it well in the same pot.
Add the measured butter, onion, carrot, and garlic. Cook until the vegetables begin to soften and the browned bits loosen from the base.
Return the bacon to the pot. Add the red wine, warm chicken stock, bay leaf, thyme, and any remaining seasoning. Simmer gently until the chicken is fully cooked and tender.
Add the button mushrooms and pearl onions. Continue simmering until they are tender and the sauce lightly coats the chicken.
Remove the bay leaf, finish with parsley, and serve hot. Make sure the chicken is fully cooked through before serving.

How to tell it's done

The chicken should be tender, the vegetables soft but visible, and the sauce glossy enough to coat a spoon.

Getting it right

Tip

Brown the chicken properly before simmering; this gives the sauce a deeper savory base.

What to serve it with

Serve with mashed potatoes, buttered noodles, rice, or crusty bread.

Common mistakes

The chicken dries out before the sauce tastes rich.: Brown the chicken first, then simmer gently and add mushrooms and pearl onions near the end.

Substitutions

Chicken Stock can be replaced with a light vegetable stock, but the stew will taste less rounded.
Pearl Onions can be replaced with small pieces of Onion when unavailable.
Smoked Bacon can be omitted for a less smoky version, but the classic flavor base will change.
Use a gluten-free thickener only after checking labels if avoiding gluten.

Storing and reheating

Refrigerate coq au vin for up to 3 days. Reheat gently until the chicken is hot through; freeze for up to 2 months with the sauce.

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Ingredients