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culinary romance with chicken

Coq Au Vin

This classic French dish transforms humble ingredients into an extraordinary meal with rich, complex flavors. Tender chicken simmers in burgundy wine until fall-off-the-bone tender, creating a luxurious sauce that's both impressive and comforting.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle Burgundy wine
  • 2 cups chicken broth
  • 3 bay leaves
  • 2 teaspoons herbes de provence
  • 2 chicken breasts
  • 2 chicken thighs
  • 2 chicken legs
  • 1/2 cup cognac or brandy
  • 2 cups small mushrooms slice larger ones
  • 2 cups white pearl onions peeled
  • 4 slices bacon
  • 5 sprigs fresh thyme
  • 2 carrots cut in 2-inch pieces
  • 2 cloves garlic chopped
  • 1/2 cup flour
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Dutch oven
  • Paper towels
  • Long match

Method
 

  1. In a large, heavy Dutch oven, fry the bacon until crisp. Transfer to paper towels but keep the bacon fat in the pan.
  2. Season chicken pieces with salt and pepper, then coat them in flour.
  3. Brown the chicken in the hot bacon fat until golden on all sides. Don't rush this step as the browned bits add flavor.
  4. Add the chopped garlic, pearl onions, mushrooms, and carrot pieces. Sauté for about 2 minutes until slightly softened.
  5. Remove the pan from heat, pour in the cognac, then return to the flame. For the flambé technique, carefully light the fumes with a long match. Keep the pot lid nearby as a precaution. The flames will subside within a minute.
  6. After the flames die down, gradually stir in the Burgundy wine and chicken broth until well blended.
  7. Add the fresh thyme, herbes de Provence, and bay leaves.
  8. Cover and simmer for 60 minutes, allowing all the flavors to meld together.
  9. Uncover and continue simmering for another 15 minutes to reduce and thicken the sauce.
  10. Top with the reserved crumbled bacon and fresh chopped parsley before serving.

Notes

For extra thickness, stir in a tablespoon of tomato paste during the final simmering stage. This dish tastes even better the next day, so consider making it ahead. Serve over buttered egg noodles, rice, or with crusty bread to soak up the delicious sauce. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.
If you're not comfortable with the flambé technique, you can skip it and still achieve delicious results. For easier prep, look for frozen pearl onions instead of peeling fresh ones.