Coq au vin. Chicken in a wine-dark sauce, lardons, mushrooms, pearl onions, the pot smelling like a French Sunday that started before noon.
This is the catalog coq au vin: jointed chicken, red wine, stock, a bouquet, and a proper sear. The finished look is a feast: mahogany pieces, a glossy liquor, a scatter of parsley. Settle in. The minute is the cut. The cook is a real 90-minute braise.
What you see in the minute: chicken skin hitting a hot pan, lardons rendering, wine going in, a lid, a simmer, then mushrooms and onions folding through the finished sauce. Sixty seconds on camera. The method below is the one you cook.
INGREDIENTS (4 people)
– 1.6 kg chicken, jointed into 8 pieces, or 8 bone-in thighs
– 150 g smoked bacon lardons
– 2 tablespoons plain flour
– 2 tablespoons oil or butter
– 1 onion, diced
– 2 carrots, thick sliced
– 3 garlic cloves, crushed
– 500 ml red wine
– 250 ml chicken stock
– 1 tablespoon tomato puree
– 1 bouquet garni: 2 bay, 4 thyme sprigs, parsley stalks
– 200 g small mushrooms
– 150 g pearl onions, peeled
– 20 g butter, for the garnish vegetables
– Salt and black pepper
– Chopped parsley, to finish
– Optional: 1 tablespoon brandy, to flame after the sear
METHOD
1. Pat the chicken dry. Season with salt and pepper. Dust lightly with flour.
2. Heat the oil in a heavy casserole over medium-high heat. Brown the chicken in batches, skin side down first, until the skin is gold. Set aside.
3. Render the lardons in the same pot until they give up fat and take color. Lift out half for later. Add the diced onion and carrot. Cook until soft. Add garlic for 1 minute. If using brandy, return the chicken briefly, pour in the brandy, and let it bubble.
4. Stir in tomato puree. Pour in the wine, scraping the bottom. Add stock and the bouquet. Return all the chicken, skin side up. The liquid should come most of the way up, not over the skin.
5. Bring to a simmer. Cover. Cook on a low simmer or in a 160 C oven 60 to 75 minutes, until the chicken is tender and the juices run clear.
6. Meanwhile, brown the mushrooms in butter. Brown the pearl onions until gold. Season.
7. Lift the chicken onto a plate. Discard the bouquet. Reduce the sauce on the stove until it coats a spoon. Stir in mushrooms, pearl onions, and reserved lardons. Taste. Salt and pepper.
8. Return the chicken to glaze. Rest 5 minutes. Finish with parsley. Serve with mash, buttered noodles, or bread and a green salad.
TIPS
– Thighs and legs are the cut. Breast dries before the sauce is ready. A whole jointed bird is traditional and looks like a feast.
– The wine should be drinkable. A thin wine makes a thin pot.
– Flour is a dust, not a paste. Too much and you get gravy powder, not wine sauce.
– Skin stays better if it sits above the liquid. That is why the pieces go in skin up.
– Make it ahead. Reheat gently. Coq au vin is a second-day dish.
– No pearl onions: use wedges of ordinary onion added with the carrot, and skip the garnish step.
– Leftovers keep 2 days. The sauce sets when cold. That is collagen and wine. Reheat until piping.
Perfect for a Sunday dinner, a dinner party, cold weather, or the night you want France without a beef wait.
Kitchen Catalog. Food and drinks. One minute on camera. The full method lives here.
Settle in with the English Recipes playlist for bourguignon, cider chicken, and cassoulet, and the Chinese Recipes playlist for cola wings and hongshao. Subscribe. Save the description. Cook it when you have a bottle and a heavy pot.
Watch it on a phone, a tablet, a laptop, or a screen on the counter. Sixty seconds on camera. The complete method sits under the video.
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