How To Make Chicken And Wine Coq Au Vin

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.

Season the chicken quarters with salt and pepper in a bowl.

Add a bouquet garni of thyme, bay leaf, rosemary, and parsley to the chicken.

Pour in enough dry red wine to cover the chicken and let it marinate for at least 2 hours, ideally overnight, covered with plastic wrap in the fridge.

In a large heavy-bottom pot over medium-low heat, render out the pancetta until crispy.

Remove the crispy pancetta with a slotted spoon and set it aside for later.

Pat the marinated chicken dry with paper towels to ensure it browns properly.

Increase the heat to high and add the chicken skin side down to the pot, cooking for 6-7 minutes without moving it to get a crispy skin.

Flip the chicken after 6-7 minutes and brown the other side for another 6-7 minutes.

Remove the browned chicken from the pot and reduce the heat.

Add diced carrots, chopped white onion, and chopped mushrooms to the pot, seasoning with salt and pepper, and cook until they get some color.

Add 5 cloves of crushed garlic and cook for about a minute.

Stir in 2 tablespoons of tomato paste and cook for a couple of minutes until it starts to brown.

Add 2 tablespoons of flour and cook for 30 seconds to a minute to thicken the mixture.

Deglaze the pan with 1/4 cup of brandy, scraping up the brown bits from the bottom of the pot.

Return the wine marinade and bouquet garni to the pot, bringing it to a boil to kill any bacteria from the raw chicken.

Let the mixture reduce for a few minutes, then add the chicken back to the pot.

Cover and let it simmer for about an hour until the chicken is cooked through and the sauce thickens.

In another saucepan, melt 2 tablespoons of butter and add mushrooms and pearl onions to roast them until they get color, seasoning with salt and pepper.

Deglaze the mushrooms and onions with a little brandy if desired.

Once the chicken is cooked and the sauce is thickened, plate the dish by ladling sauce and vegetables into a bowl, placing a chicken quarter on top, and garnishing with the roasted mushrooms, pearl onions, and crispy pancetta.

Cooking Techniques

Equipment Needed

Spice Level: