Classic Coq au Vin (Oven Braised at 325°F)
Today I made a traditional coq au vin using chicken thighs and legs, red wine, bacon, mushrooms, and pearl onions. I layered aromatics in both the marinade and the braise, gently simmered the wine to soften the alcohol, and finished everything in the oven for even, controlled cooking.
I served it over mashed potatoes, and once those were gone, I finished the rest with rice so none of that sauce went to waste.
Rich, structured, and even better the next day.
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Ingredients I may edit this after class
Chicken & Marinade (8–24 hours, optional but recommended):
• 2 chicken thighs
• 2 drumsticks
• 2 cups dry red wine
• ½ onion, sliced
• 1 celery stalk, chopped
• 3 garlic cloves, crushed
• Parsley stems
• 1 bay leaf
• 3 sprigs thyme
• 10 whole peppercorns
For the Braise:
• 4 oz bacon or pancetta, diced
• 3 garlic cloves, minced
• 2 tbsp flour
• 1 cup chicken stock
• 1 bay leaf
• 3 sprigs thyme
• Salt & pepper to taste
• 1 cup mushrooms
• 6–8 pearl onions
• Butter for sautéing
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Instructions
1. Marinate (Optional)
Combine wine, onion, celery, garlic, parsley stems, bay leaf, thyme, and peppercorns.
Simmer for 3 minutes to remove some bitterness from the alcohol. Once cooled
Cover and refrigerate 8–24 hours.
Remove chicken and pat completely dry. Then salt and pepper the chicken
Strain the aromatics from the marinade if you prefer a cleaner sauce.
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2. Build the Base
Cook bacon in a Dutch oven until crisp. Remove and set aside.
Brown chicken deeply on both sides. Remove.
Sauté onions and carrots until onions are translucent then add in garlic until fragrant.
Add 2 tbsp flour and cook 1–2 more minutes.
Pour back in the wine from the marinade and simmer about 3 minutes to integrate with the new aromatics.
Add 1 or 2 new bay leaves, thyme, bacon, and return the chicken.
Liquid should come about halfway up the chicken.
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3. Oven Braise
Cover and bake at 325°F for 45 minutes, until tender.
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4. Finish
Sauté mushrooms in butter until browned.
Brown pearl onions separately.
Add both to the pot during the last 15 minutes of cooking.
Remove bay leaf and thyme stems before serving.
And add a splash of vinegar to cut the fat
If needed, reduce the sauce on the stovetop until it coats the back of a spoon.