Classic Coq au Vin Braise (Printable)

Tender chicken slow-cooked in red wine with mushrooms, bacon, and pearl onions for deep flavors.

# What You'll Need:

→ Protein & Main

01 - 1 whole chicken (approximately 3.3 lbs), cut into 8 pieces
02 - 5.3 oz smoked bacon or pancetta, diced

→ Vegetables

03 - 7 oz pearl onions, peeled
04 - 8.8 oz cremini or button mushrooms, cleaned and quartered
05 - 2 medium carrots, sliced
06 - 2 garlic cloves, minced

→ Liquids

07 - 2 1/2 cups dry red wine (such as Burgundy or Pinot Noir)
08 - 1 cup chicken stock

→ Pantry & Herbs

09 - 2 tablespoons tomato paste
10 - 2 tablespoons all-purpose flour
11 - 2 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Pat the chicken pieces dry with paper towels and season evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until crisp. Remove with a slotted spoon and set aside.
03 - In the same pot, brown the chicken pieces in batches over medium heat until golden on all sides. Remove and set aside.
04 - Add sliced carrots, pearl onions, and minced garlic to the pot. Sauté until they begin to soften and take on a light golden color, about 5 minutes.
05 - Stir in tomato paste and flour, cooking for 1 minute to combine and remove raw flour taste.
06 - Return browned chicken and crispy bacon to the pot. Pour in red wine and chicken stock. Add bay leaves and fresh thyme sprigs, scraping up browned bits from the bottom.
07 - Bring the mixture to a simmer, cover, and cook on low heat for 90 minutes or until the chicken is tender.
08 - Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Sauté mushrooms until browned, about 5 minutes. Set aside.
09 - Uncover the pot for the final 15 minutes of cooking to allow the sauce to reduce slightly. Stir in the sautéed mushrooms and adjust seasoning with salt and pepper as needed.
10 - Remove bay leaves and thyme sprigs before serving. Serve warm, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • The chicken becomes impossibly tender and absorbs the deep wine sauce in a way that makes you forget how simple the ingredients actually are.
  • It's elegant enough for guests but doesn't demand your constant attention once the pot goes in the oven.
  • Leftovers taste even better the next day, making it the kind of dish that pays dividends twice.
02 -
  • Don't skip browning the chicken properly—it's the difference between a dish that tastes flat and one that tastes like you've been cooking it for three days.
  • If your sauce seems thin after braising, simmer it uncovered for 5 minutes before serving; if it's too thick, add a splash of stock.
  • The flavor improves overnight, so make this a day ahead if you can and reheat gently.
03 -
  • Cut the chicken into even-sized pieces so everything cooks at the same rate and looks intentional on the plate.
  • Brown the chicken in batches rather than all at once—crowding the pan drops the temperature and prevents proper browning.
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