Coq au Vin

Chicken braised in red wine with pearl onions, mushroom, and lardons of pork.

• 4-5 each of chicken thighs and legs (enough to snugly fit in a large dutch oven), or the pieces from 2 small chickens, marinated in the red wine.
  • If using whole chickens, consider adding breasts later in the stew.
• Dry red wine, or both red wine and chicken stock if desired
  • If using only red wine, likely can use 1 whole bottle.
• Pork lardons
• Onion, carrots
• Garlic, minced; tomato paste (light)
• Flour, for thickening, or beurre manie incorporated towards the end
• Brandy (opt.)
• Thyme, bay (opt.)
• Pearl onions, sauteed in butter, optionally braised in stock, and seasoned with salt and sugar, browned. Or, added directly to the stew.
• Mushrooms, sliced and sauteed (perhaps with the pearl onions), or sauteed with the other vegetables
• Salt, pepper, butter (opt.)
• Parsley, for garnish

Remove chicken from wine and dry in preparation for searing. Render and crisp the lardons in a large dutch oven. Reserve pork for later.

Sear the chicken in the fat until browned, working in batches and adding oil if necessary. Reserve chicken for later.

Saute the onions and carrots, scraping up the bottom as well. Add garlic and tomato paste and cook until fragrant. Add a bit of flour and cook until no longer raw. Add brandy and flambe or cook it off. Add the wine and herbs. Reduce.

Add chicken and braise for an hour or so, flipping halfway. Uncover and continue simmering until reduced to desired consistency. Incorporate butter or beurre manie if desired, removing chicken briefly if it’s in the way. Add the pearl onions and mushrooms.

Serve chicken spooned with the red wine sauce, mushrooms, and onions. Garnish with parsley.