Coq Au Vin Recipe

Marinate chicken

In a large bowl or zip-top bag combine the red wine, smashed garlic cloves, thyme sprigs, bay leaves, and peppercorns. Submerge the chicken pieces in the wine mixture, cover, and refrigerate for at least 4 hours and up to overnight to tenderize and flavor the meat.

When ready to cook, remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade liquid and strain it through a fine mesh sieve, discarding solids. Keep the strained wine and any accumulated juices aside.

In a large heavy-bottomed Dutch oven or braising pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Season the chicken pieces lightly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Working in batches to avoid crowding, brown the chicken skin-side down for 6-8 minutes until deeply golden and crisp; turn and brown briefly on the other side (2-3 minutes). Transfer browned chicken to a plate and repeat with remaining pieces, adding more oil as needed.

Add the remaining 1 tablespoon olive oil to the pot. Add the carrots and celery and sauté for 4-5 minutes until beginning to soften. Add the pearl onions and continue to sauté 3 minutes more until edges lightly browned. Transfer the vegetables to the plate with the chicken.

Lower the heat to medium. Add 2 tablespoons butter to the pot; when melted stir in the chopped mushrooms and sauté until they release their juices and begin to brown, about 5-7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute. Sprinkle the flour evenly over the mushroom mixture and cook for 1-2 minutes, stirring, to cook out the raw flour taste and create a roux.

If using brandy/cognac: remove the pot from the heat, add the brandy, carefully ignite with a long lighter to flambé and let the flames subside, or simply simmer 1 minute to reduce off alcohol. Return the pot to medium heat.

Pour the reserved strained wine marinade into the pot, scraping up any brown bits from the bottom with a wooden spoon. Add the stock, tomato/butter-flour mixture, and bring to a gentle simmer.

Return the browned chicken and sautéed vegetables to the pot, nestling the pieces into the liquid so they are mostly submerged. Add the thyme sprigs (use fresh from the marinade if you saved them) and bay leaves. Bring to a gentle simmer, then cover the pot and transfer to a preheated 325°F (160°C) oven, or maintain a low simmer on the stovetop.

Braise until the chicken is tender and cooked through, about 45-55 minutes in the oven (or 55-65 minutes on the stovetop), turning the pieces halfway through for even cooking.

While the chicken braises, sauté the pearl onions separately (if you prefer them caramelized) by melting 1 tablespoon butter in a skillet over medium heat and cooking onions until golden, about 8-10 minutes. Alternatively you can add them directly to the braise earlier as directed above.

When the chicken is tender, transfer the chicken and larger vegetable pieces to a warm plate and tent with foil. Place the pot with the braising liquid over medium-high heat and reduce uncovered until the sauce thickens and becomes glossy, about 8-12 minutes. Taste and adjust seasoning with the remaining 1 teaspoon salt and 1/2 teaspoon pepper as needed.

Return the chicken and vegetables to the reduced sauce to warm through for 2-3 minutes.

Stir in the chopped parsley and chopped thyme leaves into the sauce. Spoon the chicken, onions, carrots, and mushrooms onto a serving platter or individual plates and spoon plenty of sauce over the top.

Garnish with parsley sprigs. Serve hot with crusty bread or mashed potatoes to soak up the sauce.