Coq Au Vin Recipe: A French Red Wine-Braised Chicken Stew With Mushrooms And Bacon

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.

Wash and cut the chicken into 8 pieces, then season with salt and pepper.

Heat ¼ stick of butter in a large baking pan and brown the chicken on both sides. Remove from the heat and set aside for later.

Add the diced bacon, shallots, garlic, and halved mushrooms to the baking pan and sauté until everything is lightly browned.

Sprinkle in 1 tbsp of flour and deglaze the pan with red wine, then add in the chicken broth, thyme, cooked chicken, and bay leaves.

Transfer to the oven and bake at 325°F for 45 minutes, until the chicken is tender.

Heat a pan on the stove, then add in the rest of the butter and chopped chicken liver, then season with salt and pepper.

Pour in the cognac to carefully flambé the sauce, then stir in 1–2 ladles of the red wine drippings from the braised chicken pan.

Once combined, pour the sauce over the braised chicken and serve with potatoes and a touch of fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level: