Coq au Vin Recipe

Ingredients

• 2 pounds chicken thighs and drumsticks
• Salt and pepper, to taste
• 4 ounces bacon, diced
• 1 tablespoon olive oil
• 2 cups pearl onions, peeled
• 3 cloves garlic, minced
• 1 bottle red wine (Burgundy or Pinot Noir recommended)
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 pound mushrooms, quartered
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken pieces with salt and pepper. Set aside.
2. In a large, heavy-bottomed skillet or Dutch oven, cook the bacon over medium heat until it is crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add the chicken pieces to the skillet, skin-side down, and brown them in the bacon fat for about 5 minutes per side. Transfer to a plate.
4. Add the olive oil to the skillet, followed by the pearl onions. Sauté until they begin to soften, about 5 minutes. Add the garlic and cook for another minute.
5. Pour in the red wine and chicken broth. Stir in the tomato paste, bay leaf, and thyme sprigs. Return the chicken and bacon to the skillet. Bring to a simmer, then cover and cook on low heat for 1 hour.
6. In a separate pan, sauté the mushrooms in butter until tender, about 5-7 minutes. Sprinkle with flour, stir to combine, and cook for another 2 minutes. Add the mushroom mixture to the skillet and simmer, uncovered, for an additional 20 minutes, allowing the sauce to thicken.
7. Remove the bay leaf and thyme sprigs, and garnish with fresh parsley before serving.

Helpful Tips

• Time Saver: Use pre-peeled pearl onions to cut down on prep time.
• Wine Choice: Select a good-quality wine that you would enjoy drinking; it will enhance the flavor of the dish.
• Thickening the Sauce: If the sauce is not as thick as you like, create a slurry with 1 tablespoon of flour and water, and stir into the sauce, simmering until it thickens to your preference.

Storage Instructions and Ingredient Substitutions

This Coq au Vin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

• Ingredient Substitutions:
  • If you can’t find pearl onions, use diced shallots or small yellow onions as an alternative.
  • Chicken breasts can be substituted for thighs and drumsticks, though the dish may be a bit less flavorful.

Pairings

This classic dish pairs beautifully with crusty French bread, mashed potatoes, or a simple green salad. Complement with a glass of the same wine used in cooking or a light, crisp Pinot Gris.