Coq Au Vin Recipe

Marinate

In a large bowl or container, combine 3 cups red wine, 1 cup chicken stock, carrot pieces, celery pieces, quartered onion, 4 smashed garlic cloves, 4 thyme sprigs, 2 bay leaves, 8 peppercorns and 1 tsp kosher salt. Add the chicken thighs, submerging them as much as possible. Cover and refrigerate 4–12 hours (overnight preferred) to develop flavor.

When ready to cook, remove chicken from marinade and pat very dry with paper towels. Reserve the marinade and strain solids through a fine sieve, pressing to extract liquid; discard solids. Set reserved liquid aside.

Prep and dust

Mix 1 tablespoon all-purpose flour with 1 tsp salt and 1 tsp freshly ground black pepper on a plate. Lightly dredge each chicken thigh in the seasoned flour, shaking off excess.

Brown chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Working in batches to avoid crowding, add chicken skin-side down and brown 4–6 minutes until deep golden; flip and brown other side 2–3 minutes. Transfer browned chicken to a plate and set aside.

Cook aromatics

Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Add the finely chopped onion and diced carrot (from 'Browning and Sauce' ingredients) and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add 2 minced garlic cloves and 1 tablespoon tomato paste; cook 1–2 minutes, stirring, until paste darkens slightly.

Deglaze

Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Reduce wine by half over medium-high heat, about 4–6 minutes.

Assemble sauce and braise

Return the reserved strained marinade liquid to the pot (about the liquid from the marinade) and add 1 cup additional chicken stock, 2 fresh thyme sprigs and 1 bay leaf. Bring to a simmer. Return the browned chicken pieces to the pot, partially submerged in the liquid (skin up). Bring to a gentle simmer, then cover and either: transfer to a preheated 325°F (160°C) oven for 45–60 minutes, or simmer gently on the stovetop over low heat for 45–60 minutes, until chicken is tender and cooked through (internal temp ~165°F / 74°C).

Cook lardons

While the chicken braises, in a medium skillet over medium heat cook the 6 oz bacon lardons until crisp, about 6–8 minutes. Use a slotted spoon to transfer the crisped bacon to a paper-towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet (drain excess if necessary).

Sear mushrooms

Add 1 tablespoon butter and 1 teaspoon olive oil to the skillet with reserved bacon fat and raise heat to medium-high. Add 12 oz mushrooms in a single layer and cook, without moving too often, until browned and any released liquid has evaporated, about 6–8 minutes. Season lightly with salt and pepper. Stir in the cooked bacon and 2 tablespoons chopped fresh parsley. Remove from heat and set aside.

Reduce sauce and skim

When chicken is cooked, carefully transfer the chicken pieces to a plate. Place the pot over medium-high heat and simmer the sauce uncovered until it reduces and thickens slightly, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If desired, whisk in 1 tablespoon cold butter to gloss the sauce.

Combine and serve

Return the browned chicken to the sauce to warm for 1–2 minutes. Stir in the mushroom and bacon mixture. Sprinkle 2 tablespoons chopped fresh parsley over the top. Serve the Coq au Vin hot with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.