Coq au Vin

Recipe by Daily Disher

Tender chicken braised in red wine with pearl onions and mushrooms—French comfort food at its finest.

Course: Main

Cuisine: French

Difficulty: Medium

Servings

Prep time

30 minutes

Cooking time

2 hours

Calories

450 kcal

2 hours 30 minutes

Ingredients

4 pounds chicken, cut into pieces

1 bottle red wine

2 cups chicken stock

3 tablespoons olive oil

2 tablespoons butter

3 tablespoons all-purpose flour

1 cup pearl onions, peeled

4 carrots, sliced

4 cloves garlic, minced

200 grams mushrooms, sliced

4 slices bacon, chopped

2 sprigs thyme

2 leaf bay leaf

1 teaspoon salt

1 teaspoon black pepper

Directions

Begin by marinating the chicken in wine and herbs overnight for a deeper flavor profile. This step can be skipped if time-constrained.

In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown the chicken pieces on all sides. Remove from pan.

Add bacon to the pan. Cook until crispy, then add in the garlic, onions, and carrots. Saute for about five minutes until onions are soft.

Stir in the mushrooms and continue to cook until they are tender. Sprinkle flour over the mixture, stirring constantly to prevent lumps.

Pour in the remaining wine and chicken stock, stirring to combine and dissolve all residues. Add the thyme and bay leaves.

Return chicken to the pot, cover, and bring to a simmer. Reduce heat and cook uncovered, allowing it to gently burble for about one and a half hours.

Season with salt and pepper to taste, adjusting seasoning as necessary. Remove bay leaves and thyme before serving.

Nutrition Facts

Total number of serves:

4 servings

Calories:

450kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Coq au Vin

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