Classic Coq au Vin: French Burgundy Braise

Name: Classic Coq au Vin: French Burgundy Braise
Prep time: 45 min
Cook time: 90 min
Total time: 1575 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg bone-in chicken pieces (such as thighs and drumsticks); 750 ml red Burgundy wine (or other dry red wine); 150 g lardons (or diced pancetta); 250 g pearl onions (peeled); 250 g mushrooms (quartered); 2 tbsp olive oil; 3 cloves garlic (minced); 2 tbsp tomato paste; 500 ml chicken stock; 2 tbsp butter (softened); 2 tbsp all-purpose flour; 1 tsp thyme (dried); 2 leaves bay leaf; to taste salt and pepper

1575 min 6 servings Medium

All Recipes

Classic Coq au Vin: French Burgundy Braise

Savour the rich flavours of this traditional French dish with tender chicken, lardons, pearl onions, and mushrooms in a luscious wine sauce.

Prep

45 min

Cook

90 min

Total

1575 min

Servings

Difficulty

Medium

Coq au Vin is a timeless French classic, embodying the essence of rustic yet refined cooking. This dish hails from the Burgundy region, where wine flows as abundantly as the love for good food. The combination of tender chicken, smoky lardons, sweet pearl onions, and earthy mushrooms, all simmered in a rich red wine sauce, creates a symphony of flavours that dance on the palate. While the name might seem intimidating, this dish is quite accessible for home cooks. The secret to an exceptional Coq au Vin lies in the quality of the ingredients and a little patience. By marinating the chicken overnight in wine, you allow the flavours to meld, resulting in a more complex and satisfying dish. It's a perfect meal for a cozy evening, offering warmth and comfort in every bite.

Ingredients

Servings

Main Ingredients

For Thickening

Herbs & Seasoning

Instructions

Marinate the Chicken

Place chicken pieces in a large bowl and pour the wine over them. Cover and refrigerate overnight to marinate.

Pro tip: Marinating overnight enhances the flavour and tenderness of the chicken.

Prepare the Dutch Oven

In a large Dutch oven, heat olive oil over medium heat (175°C / 350°F). Add lardons and cook until crisp. Remove and set aside.

Pro tip: Use a slotted spoon to remove the lardons, leaving the rendered fat in the pot.

Brown the Chicken

Remove chicken from the marinade, pat dry, and season with salt and pepper. Brown in batches in the Dutch oven until golden on all sides. Remove and set aside.

Pro tip: Do not overcrowd the pan to ensure proper browning.

Sauté Aromatics

In the same pot, add pearl onions and mushrooms. Sauté until golden. Stir in garlic and tomato paste, cooking for 1 minute.

Pro tip: Scrape up any browned bits on the bottom of the pot as you stir.

Deglaze and Simmer

Return chicken and lardons to the pot. Pour in the reserved wine marinade and chicken stock. Add thyme and bay leaves. Bring to a simmer, cover, and cook for 60-75 minutes at 175°C / 350°F.

Pro tip: The liquid should gently bubble, not boil vigorously.

Thicken the Sauce

Mix softened butter and flour into a paste (beurre manié). Stir into the pot and cook until the sauce thickens. Season to taste.

Pro tip: Beurre manié ensures the sauce is smooth and thick without lumps.

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Tips & Tricks

<ul><li>Marinate chicken overnight for deeper flavour.</li><li>Use a heavy-bottomed Dutch oven for even cooking.</li><li>Deglaze the pan thoroughly to capture all the fond.</li><li>Thicken the sauce with beurre manié for a silky texture.</li></ul>

Serving Suggestions

Coq au Vin is best served with crusty bread or creamy mashed potatoes to soak up the delicious sauce. Pair it with a glass of the same Burgundy wine used in cooking to elevate the dining experience. If you're planning ahead, this dish can be made a day in advance and stored in the refrigerator. In fact, it often tastes even better the next day as the flavours continue to develop. Reheat gently on the stove before serving.