Best Chicken Stew for Dinner | Coq Au Vin | Recipe by Lounging with Lenny

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 for 24 hours with diced onion, celery, carrot, leek, smashed garlic, bay leaves, thyme, and peppercorns.

Cut the chicken into 10 pieces, keeping the backbone for stock.

Preheat a pan to medium high heat, add vegetable oil, and sauté the vegetables for 5-8 minutes.

Add bay leaves and thyme, sauté for an additional 4-5 minutes.

Add one bottle of red wine, bring to a light simmer, and cook for 15 minutes to cook off the alcohol.

Cool the marinade for 30 minutes and pour it over the chicken, mixing gently and adding pearl onions; cover and refrigerate for 24 hours.

Prepare chicken stock by simmering chicken bones with diced onion, carrot, celery, leek, garlic, thyme, bay leaves, and peppercorns in 4 quarts of cold water for 3 hours.

Puree garlic and slice shallot; clean mushrooms with a wet paper towel.

Cut bacon into large cubes and sear in a cold pan over medium heat until golden brown, then remove and reserve the fat.

Season chicken with salt and pepper, dredge in flour, and sear in bacon fat until golden brown on both sides.

Transfer seared chicken to a sheet pan and sauté shallots, garlic, and mushrooms in the same pan.

Add the marinated vegetables and tomato paste, cooking for 7 minutes before removing from heat.

Strain the chicken stock and discard solids.

In a Dutch oven, combine the vegetable mixture, chicken, wine marinade, and 4 cups of chicken stock; cover and bake at 300°F for 2 hours.

Prepare mashed potatoes by peeling and cutting russet potatoes, cooking in salted water until fork tender, then mashing with butter, heavy cream, and milk.

After 1.5 hours of baking, turn the chicken over, add pearl onions, and bake uncovered for an additional 30 minutes.

Remove chicken and strain the liquid, skimming off the fat.

Thicken the sauce with a roux made from equal parts butter and flour, adjusting seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level: