Classic French dish of chicken braised in red wine with mushrooms, bacon, and onions.

Coq au Vin (Chicken in Wine)

Chicken pieces braised slowly in red wine with lardons, mushrooms, and onions, creating a deeply flavorful and tender dish.

Yields: 4-6 servings Prep time: 25 minutes Cook time: 1.5 - 2 hours

Ingredients:

• 4 ounces bacon or lardons, diced
• 3-4 pounds chicken parts (legs, thighs, breasts), bone-in, skin-on
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 bottle (750 ml) dry red wine (Burgundy, Pinot Noir, or similar)
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 bouquet garni (parsley stems, thyme sprigs, bay leaf tied together)
• 8 ounces cremini mushrooms, halved or quartered
• 1 cup frozen pearl onions, thawed
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat.
2. Pat chicken pieces dry and season well with salt and pepper. Brown the chicken in batches in the bacon fat over medium-high heat until golden on all sides. Remove chicken and set aside.
3. Add chopped onion and carrots to the pot, cook until softened, about 5-7 minutes.
4. Add minced garlic and cook for 1 minute more.
5. Return the chicken to the pot. Sprinkle flour over the chicken and vegetables, stir to coat, and cook for 1 minute.
6. Pour in the red wine and chicken broth. Stir in tomato paste and add the bouquet garni. Bring to a simmer, scraping the bottom of the pot.
7. Reduce heat to low, cover the pot tightly, and simmer gently for 1 to 1.5 hours, or until the chicken is very tender.
8. While the chicken simmers, melt butter in a separate skillet. Sauté mushrooms and pearl onions until browned and tender. Season with salt and pepper.
9. Once the chicken is cooked, remove the bouquet garni. Skim any excess fat from the surface.
10. Stir the sautéed mushrooms, pearl onions, and reserved bacon into the pot.
11. Simmer for another 5-10 minutes for flavors to meld. Taste and adjust seasoning.
12. Serve hot, garnished with fresh parsley. Traditionally served with potatoes, noodles, or crusty bread.

### What makes it special?:*

Coq au Vin showcases the French technique of braising, transforming simple chicken into a rich, complex dish. The red wine tenderizes the chicken and creates a luxurious sauce. It's a rustic yet elegant classic.