Classic Coq au Vin
A rich and traditional French stew where chicken pieces are slowly braised in red wine with savory bacon, mushrooms, and tender vegetables. A comforting and deeply flavorful meal for two.
Brown chicken and bacon
Pat the chicken pieces dry with paper towels. Season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes to brown the other side. Remove chicken from the pot and set aside. Add the diced bacon or pancetta to the pot and cook until crispy. Remove the bacon and set it aside, leaving about 1 tablespoon of rendered fat in the pot.
💡 Pro Tips:
- •Browning the chicken skin well adds flavor and color to the dish.
- •Rendered fat means the fat has melted out of the bacon.
Cook vegetables
Reduce the heat to medium. Add the chopped onion and sliced carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent (you can see through it). Add the minced garlic and halved or quartered mushrooms. Cook for 3-5 minutes more until the mushrooms are softened and have released their liquid. Stir in 1 tablespoon tomato paste and cook for 1 minute, stirring.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Cooking the tomato paste briefly helps deepen its flavor.
Deglaze and simmer
Pour 1 cup dry red wine into the pot, scraping the bottom with a wooden spoon to loosen any browned bits (this is called deglazing). Let the wine simmer (cook gently just below boiling, with small bubbles) for 2-3 minutes until it has slightly reduced (cooked down and become thicker). Stir in 1 cup chicken broth, 1/2 teaspoon dried thyme, and 1 bay leaf. Return the browned chicken to the pot. Add the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
💡 Pro Tips:
- •Deglazing adds rich flavor to the sauce.
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Reduced means cooked down to be thicker and more flavorful.
Braise the chicken
Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and braise (cook slowly in liquid with a lid on) for 35-45 minutes, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking. Remove the bay leaf before serving.
💡 Pro Tips:
- •Braising makes the chicken incredibly tender and juicy.
- •Low and slow cooking is key for this dish.
Thicken and serve
Once the chicken is tender, uncover the pot. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to make a slurry. Stir the cornstarch slurry into the simmering sauce in the pot. Cook for 1-2 minutes, stirring, until the sauce has thickened to your liking. Return the crispy bacon to the pot. Taste and adjust salt or pepper if needed. Serve hot, often with mashed potatoes, noodles, or crusty bread.
💡 Pro Tips:
- •A slurry is a mix of starch and liquid used to thicken sauces.
- •The sauce will thicken as it simmers with the slurry.
- Large, heavy-bottomed pot or Dutch oven
- Tongs
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Small bowl (for slurry)
- 💡For a deeper flavor, use bone-in, skin-on chicken pieces; they add more richness to the sauce.
- 💡The choice of red wine is important; use a dry red wine that you would enjoy drinking.
- 💡You can prepare this dish a day ahead, and it often tastes even better the next day as the flavors develop.
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