Ingredients
- 4 to 5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks are best)
- 1 (750-ml) bottle dry red wine, such as Burgundy or Pinot Noir
- 1 bay leaf
- 6 sprigs fresh thyme
- 8 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 pound frozen pearl onions, thawed
- 10 ounces cremini mushrooms, halved or quartered
- 3 medium carrots, peeled and cut into 1-inch pieces
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons brandy or Cognac
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- Fresh parsley, minced, for serving
Render Bacon and Brown the Chicken
Preheat your oven to 350F.
In a large Dutch oven or heavy-bottomed pot, cook the bacon pieces over medium heat until the fat has rendered and the bacon is crisp, ~8-10 minutes. Remove the crispy bacon with a slotted spoon and set it aside, leaving all the rendered fat in the pot.
Pat the chicken pieces completely dry with paper towels; a dry surface is essential for getting a deep brown crust. Season the chicken with salt and pepper. Working in batches, place the chicken skin-side down in the hot bacon fat. Sear for ~5-6 minutes per side without moving it, until a deep golden-brown crust forms. The chicken will not be cooked through. Transfer the browned chicken to a plate.
Cook the Vegetables and Build the Sauce
Add the pearl onions, carrots, and mushrooms to the pot. Cook, stirring occasionally, for ~8-10 minutes, until the vegetables have softened and started to brown. Add the minced garlic and cook for one minute more until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Carefully pour in the brandy or Cognac to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it bubble for a minute, then slowly pour in the red wine, stirring continuously.
Add the chicken broth, tomato paste, bay leaf, and thyme. Stir until the tomato paste is dissolved, then return the crispy bacon to the pot.
Braise in the Oven
Nestle the browned chicken pieces back into the pot, skin-side up. The liquid should come about halfway up the sides of the chicken. Bring the pot to a simmer on the stovetop.
Once it’s simmering, cover the pot tightly and transfer it to the preheated oven. Braise for ~60-75 minutes. The chicken is done when it is fork-tender and the internal temperature reaches 175F.
Finish and Serve
Carefully remove the cooked chicken to a serving platter. Fish out the bay leaf and thyme sprigs from the sauce.
If you want a thicker sauce, you can simmer it on the stovetop for another 5-10 minutes to reduce. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Ladle the sauce and vegetables over the chicken. Garnish with fresh parsley and serve immediately.
Coq au Vin
Ingredients
- 4 to 5 pounds bone-in skin-on chicken pieces (thighs and drumsticks are best)
- 1 750-ml bottle dry red wine, such as Burgundy or Pinot Noir
- 1 bay leaf
- 6 sprigs fresh thyme
- 8 ounces thick-cut bacon cut into 1/2-inch pieces
- 1 pound frozen pearl onions thawed
- 10 ounces cremini mushrooms halved or quartered
- 3 medium carrots peeled and cut into 1-inch pieces
- 6 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons brandy or Cognac
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- Fresh parsley minced, for serving
Instructions
- Preheat the oven to 350F.
- Cook the bacon pieces in a large Dutch oven over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pot.
- Pat the chicken pieces dry with the paper towels and season with the salt and pepper.
- Brown the chicken skin-side down in the bacon fat for 5-6 minutes per side until deeply golden. Transfer to a plate.
- Add the pearl onions, carrots, and mushrooms to the pot. Cook for 8-10 minutes until softened and lightly browned.
- Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
- Pour in the brandy and scrape up the browned bits from the bottom of the pot.
- Add the red wine while stirring continuously.
- Stir in the chicken broth, tomato paste, bay leaf, and thyme until combined. Return the bacon to the pot.
- Place the chicken pieces skin-side up in the liquid. Bring to a simmer.
- Transfer the covered pot to the oven and braise for 60-75 minutes until the chicken reaches 175F.
- Remove the chicken to a serving platter. Remove the bay leaf and thyme sprigs.
- If desired, simmer the sauce on the stovetop for 5-10 minutes to thicken.
- Taste and adjust seasoning with salt and pepper.
- Pour the sauce and vegetables over the chicken and garnish with the fresh parsley.
