Coq au Vin (Chicken in Wine Sauce)
A classic French dish of chicken braised in red wine with mushrooms, onions, and bacon. This version is nut-free and comforting.
Ingredients
- about 910 g Chicken pieces (bone-in, skin-on)
- about 113 g Bacon (cut into lardons)
- about 225 g Cremini mushrooms (quartered)
- 1 cup Pearl onions
- 1 cup Carrots (chopped)
- 2 cloves Garlic (minced)
- 2 tbsp All-purpose flour
- 3 cups Dry red wine (Burgundy or Pinot Noir)
- 1 cup Chicken broth
- 1 tbsp Tomato paste
- 1 tsp Thyme
- 1 leaf Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large Dutch oven or pot over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 910 g of chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
- 2Add the about 113 g of bacon, cut into lardons, to the same pot. Cook over medium heat (176.7°C / 175°C) until the bacon is crispy, about 5-7 minutes. Use a slotted spoon to remove the crispy bacon and place it on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
- 3Add the about 225 g of quartered cremini mushrooms, 1 cup of pearl onions, and 1 cup of chopped carrots to the pot with the bacon fat. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the vegetables begin to soften, approximately 5-7 minutes. Add the 2 cloves of minced garlic and cook for 1 minute more until fragrant.
- 4Sprinkle the 2 tablespoons of all-purpose flour evenly over the vegetables in the pot. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
- 5Gradually pour in the 3 cups of dry red wine and 1 cup of chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Increase the heat to high and bring the liquid to a simmer.
- 6Stir in the 1 tablespoon of tomato paste, 1 teaspoon of thyme, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
- 7Return the browned about 910 g of chicken pieces and the cooked about 113 g of bacon to the pot, nestling them into the liquid. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 45-60 minutes. The chicken is done when it is very tender and reaches an internal temperature of 74°C when checked with a meat thermometer.
- 8Carefully remove and discard the 1 bay leaf from the pot. Serve the Coq au Vin hot, perhaps with mashed potatoes or crusty bread.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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