Coq au Vin Recipe - Classical French Cookery

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Cut the chicken into 13 pieces for sautéing, starting with the legs.

Remove the oyster from the chicken and cut the wings off by going straight through the cartilage.

Take out the wishbone from the back of the chicken.

Cut the breast off the chicken by going straight down the back and leaving the chicken on the bone.

Trim the chicken pieces as necessary, ensuring they are ready for sautéing.

Prepare to make stock with the chicken trimmings.

Marinate the chicken overnight with the vegetables, black peppercorns, garlic, and Pinot Noir wine.

Cover and refrigerate the marinating chicken overnight.

After 24 hours, drain the chicken from the marinade using a colander.

Peel pearl onions by dropping them in boiling water to help release the skins.

Cook the pearl onions in a pan until they are slightly colored, then remove them from the pan.

Cut smoked bacon into thick lardons and render the fat in the same pan used for the onions.

Add the chicken pieces to the pan with the rendered bacon fat and brown them.

Season the chicken with salt and pepper as it cooks.

Once browned, add the marinated chicken and any remaining marinade to the pan.

Add thyme and chopped parsley to the pan.

Cover and let the chicken braise until tender.

Cooking Techniques

Equipment Needed

Spice Level: