Coq Au Vin Recipe

1. Marinate chicken

Place chicken thighs in a large bowl or resealable container. Add dry red wine, smashed garlic cloves, thyme sprigs, bay leaves, peppercorns, and 1 tablespoon kosher salt. Cover and refrigerate for at least 4 hours or overnight to infuse flavor.

2. When ready to cook, remove chicken from marinade and pat very dry with paper towels. Reserve wine marinade and strain solids through a fine-mesh sieve; set liquid aside.

3. In a large Dutch oven or heavy ovenproof pot, cook bacon lardons over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl and leave rendered fat in the pot.

4. Increase heat to medium-high. Season chicken thighs lightly with salt and pepper. Add 1 tablespoon olive oil to the bacon fat if needed. Working in batches to avoid crowding, brown chicken skin-side down until deep golden, 5–7 minutes per side. Transfer browned chicken to a plate.

5. Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pot. Add halved shallots, carrots, and pearl onions. Sauté until they begin to color, about 6 minutes. Add minced garlic and cook 30 seconds more until fragrant.

6. Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat, cooking an additional 1 minute to remove raw flour taste.

7. Pour reserved strained red wine marinade into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about one-third, 6–8 minutes.

8. Add chicken stock and stir. Return browned chicken (skin-side up), bacon, and any accumulated juices to the pot. Nestle chicken so pieces are partially submerged but skin remains above liquid. Add thyme sprigs and bay leaves.

9. Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise until chicken is tender and cooked through, about 45–55 minutes.

10. While chicken braises, heat 1 tablespoon butter in a skillet over medium-high heat. Sear cremini mushrooms in batches until golden-brown, 4–6 minutes. Season lightly with salt and set aside.

11. Parboil fingerling potatoes in salted water until just tender, 10–12 minutes. Drain and reserve.

12. About 15 minutes before the chicken is done, stir the seared mushrooms and parboiled potatoes into the braising liquid, arranging them around the chicken. Continue braising uncovered for the remaining time so vegetables absorb flavor and sauce reduces slightly.

13. When chicken is cooked and vegetables are tender, remove pot from oven. Transfer chicken and larger solids to a warm platter and tent with foil.

14. Place pot on the stovetop over medium heat. Skim excess fat from the surface if necessary. To thicken, whisk together cold cubed butter (2 tablespoons) and 1 tablespoon flour to make a quick beurre manié. Whisk small pieces into the simmering sauce until slightly thickened and glossy, about 2–3 minutes. Taste and adjust seasoning with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

15. Return chicken and vegetables to the sauce to rewarm for 1–2 minutes, spooning sauce over the pieces.

16. Sprinkle chopped fresh parsley and the reserved crisp bacon lardons over the finished Coq au Vin.

17. Serve hot family-style from the Dutch oven or transfer to a serving platter. Accompany with crusty bread or buttered egg noodles. Spoon plenty of the red wine reduction over the chicken and vegetables.