How to Make Martha Stewart's Coq Au Vin | Martha's Cooking School | Martha Stewart

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.

Marinate the chicken in 2 cups of red wine overnight in the refrigerator, covered with plastic wrap.

Render the fat from 8 ounces of slab bacon cut into small cubes in a large enameled cast iron pot.

Drain the marinated chicken and pat it dry to ensure browning.

Season the chicken with salt and pepper before browning.

Brown the chicken in the pot, starting with the skin side down, and let it cook before turning to achieve a good sear.

Remove the browned chicken and set it aside on paper towels.

Sauté 1 medium chopped onion in the same pot until translucent, then add 8 finely sliced cloves of garlic.

Add 10 blanched and peeled white pearl onions and 1/2 pound of cremini mushrooms to the pot.

Stir in 1 tablespoon of tomato paste and 3 tablespoons of flour, cooking for 2 minutes to cook the starch.

Add 2 tablespoons of cognac to the pot to deglaze and enhance flavor.

Return the rendered bacon and browned chicken to the pot, layering them over the vegetables.

Add a couple of sprigs of thyme and bay leaves, then pour in the marinating red wine, straining it if desired.

Bring the mixture to a simmer, cover, and transfer to a preheated oven at 325 degrees Fahrenheit.

Cook for 45 minutes to an hour until the chicken is cooked through and the vegetables are tender.

Skim off any excess fat from the top of the stew before serving.

Serve the chicken with a mound of mashed potatoes, spooning the gravy, mushrooms, and pearl onions over the top, and sprinkle with parsley.

Cooking Techniques

Equipment Needed

Spice Level: