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Coq au Vin made simple
By lechefswife · lechefswife.com
4, 4–6 servings
2 hrs 45 min
A classic French braise of chicken in red wine with mushrooms, pearl onions, bacon and root vegetables, finished with a rich sauce.
| prepPreheat oven to 350°F / 175°C | |||||||||
| 1 whole 2.3 kg chicken or 2.3 kg combined chicken thighs, breast and legs, skin on | Break chicken into pieces, pat skin dry | Heat oil, sear chicken skin-down in batches until dark brown | Remove chicken, set aside | Return chicken, braise 350°F / 175°C, 2 hrs uncovered | Remove from oven, discard bay leaves & star anise, rest 30 min | Remove chicken to platter, reduce sauce 5 min medium heat | Ladle sauce over chicken, garnish with parsley & serve | ||
| 2 tbsp olive oil | |||||||||
| 115 g chopped bacon or lardons | Sauté bacon, onions, garlic, butter & sugar, scrape pan | Add carrots & celery, stir | Add mushrooms, stir until soft | Deglaze with stock, scrape pan | Add thyme, rosemary, bay leaves, star anise & wine, simmer | ||||
| 225 g white pearl onions, left whole | |||||||||
| 4 cloves garlic, sliced | |||||||||
| 1 stick / 115 g butter | |||||||||
| 2 tbsp sugar | |||||||||
| 3 carrots, diced (about 150 g) | |||||||||
| 3 branches celery, diced (about 100 g) | |||||||||
| 450 g mushrooms (any kind), halved or quartered | |||||||||
| 240 ml veal demi-glace or chicken stock | |||||||||
| 720 ml red wine (Pinot Noir preferred) | |||||||||
| 2 sprigs thyme, finely chopped | |||||||||
| 2 sprigs rosemary, finely chopped | |||||||||
| 2 bay leaves | |||||||||
| 1 star anise | |||||||||
| 20 g flat leaf parsley, chopped, for garnish | |||||||||
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