How to make Coq Au Vin/Julie Childs/Donnie Brasco

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.

Remove the skin from chicken legs and thighs.

Dredge chicken pieces in flour seasoned with salt and pepper.

Set dredged chicken on a plate with paper towel and set aside.

In a large skillet, heat 1-2 tablespoons of butter and a couple tablespoons of avocado oil.

Brown the chicken in the skillet for about 3-4 minutes per side until golden.

Remove browned chicken and set aside on a plate or baking dish.

Transfer the remaining flavor from the skillet to a Dutch oven.

On medium-low heat, add half a cup of diced pancetta to the Dutch oven and sauté for about 10 minutes.

Add about a pound of peeled pearl onions to the pancetta and caramelize them.

Add a few splashes of cognac for flavor.

Add about 2 cups of quartered white mushrooms and a couple pinches of salt to help them sweat out.

Mix well and cook until combined.

Add 4 cloves of garlic and cook until fragrant.

Pour in 3 cups of good red wine and stir well.

Add one can of chicken broth to the mixture and mix thoroughly.

Add 2 teaspoons of salt, 2 teaspoons of pepper, 2 teaspoons of thyme, and 2 bay leaves.

Bring the mixture to a boil and mix in all the seasonings.

Add the chicken pieces to the pot, ensuring they are covered with the wine mixture.

Cover the pot with a lid and place it in the oven at 350 degrees.

Cook for between 1 hour to 1.5 hours until the chicken is falling off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary