Coq au Vin
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
5- to 5½-pound chicken, cut into 8 pieces
12 oz
cremini mushrooms, cleaned and quartered
2 tsp
kosher salt, plus more to taste
¾ tsp
freshly crushed black pepper
5
thyme sprigs, tied together with butcher’s twine
2
bay leaves
2 md
carrots, peeled and roughly chopped
2
celery stalks, roughly chopped
1 md
yellow onion, roughly chopped
1
leek, halved, cleaned, and cut into ½-inch strips
1
750-milliliter bottle red wine, preferably a Burgundy pinot noir
8 oz
thick sliced bacon, cut into ½-inch pieces
2 tbsp
all-purpose flour
Chopped parsley, for garnish
When preparing coq au vin, there are four essential components to keep in mind: a good chicken, a good Burgundy wine, slow cooking, and low heat. Serve with your carb of choice, whether it’s over egg noodles or rice.
Directions
- In a large bowl or sealable plastic bag, combine the chicken, mushrooms, salt, pepper, thyme, bay leaves, carrots, celery, onion, leek and wine. Cover or seal and refrigerate overnight.
- The next day, remove the chicken from the marinade and dry extremely well with paper towels. In a medium Dutch oven, heat the bacon over medium heat. Cook until the fat is rendered and the bacon is golden, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a bowl and reserve. Raise the heat to medium-high.
- Working in 2 batches, sear all the chicken, turning as needed, until golden brown, 8 to 10 minutes per batch. Transfer each piece of chicken to a plate when golden.
- To the pan, stir in the flour and cook for 1 minute until a paste forms. Slowly stir in the marinade until incorporated and add back the pieces of dark meat and any juices that have accumulated on the plate. Bring to a low simmer and cook over low heat, covered, until the chicken is extremely tender, 1 hour and 30 minutes.
- After 1 hour, add back the breasts and the reserved bacon and cook until the breasts are just cooked through, 15 to 20 minutes more. Remove from the heat, discard the thyme and bay leaves, garnish with chopped parsley, and serve immediately.
Jake Cohen
Jake Cohen is a food writer, recipe developer, and nice Jewish boy from NYC. He previously worked in the test kitchen of Saveur Magazine and as the food editor of Tasting Table. When he isn't cooking, he's constantly eating and documenting it on his Instagram, @jakecohen.