How to Cook Authentic French Coq au Vin - Chicken braised in Red Wine 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.

Cut the chicken into eight equal pieces: legs, thighs, drumsticks, breasts, and wings.

Marinate the chicken in a pot covered with a bottle of red wine and add chopped celery, carrots, and onion. Cover and refrigerate overnight for at least 24 hours.

In a pot, add 16 to 20 pearl onions and one quart of homemade chicken stock. Bring to a simmer and cook until the onions are soft, about 20 minutes.

Cook a quarter pound (4 ounces) of slab bacon in a pan over low heat until crispy and the fat has rendered out. Remove bacon and set aside, saving the fat in the pan.

Clean button mushrooms by brushing off dirt or wiping with a cloth. Trim the stems and cut larger mushrooms in half or quarters if needed.

Sauté the cleaned mushrooms in the bacon fat until browned.

Strain the marinade from the chicken, keeping the liquid and discarding the vegetables stuck to the chicken.

Season the chicken pieces with salt and black pepper, then brown them in the bacon fat skin side down until golden brown on all sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary