Originally, coq au vin was made using a rooster, and the method of braising was used to break down and tenderize the meat. Today, it is generally made with chicken, as is our example here. This dish was popularized in the US by Julia Child, who helped bring French cuisine into the American kitchen.
I use bone-in, skin-on chicken thighs, but you could use mixed or other parts if you like. You want to use a good sturdy red wine, fresh mushrooms and pearl onions (I use the frozen variety as they don’t require peeling). While there are a number of steps in this recipe, the time and effort involved is well worth the delicious results! Bon appetite!
6 chicken thighs (bone-in and skin-on) trimmed of excess skin
1/4 lb bacon cut into 1/4 inch strips (lardons)
2 TBSP butter
Salt and pepper
1/4 cup cognac
3 cups red wine
2 cups chicken stock
1 TBSP tomato paste
2 bay leaves
2 cloves garlic, ground
1/2 tsp dried thyme
8oz sliced mushrooms
20-24 pearl onions
2 TBSP butter
3 TBSP flour
2 TBSP butter
Rinse chicken thighs under cold water and pat dry. If you prefer, you could use other pieces of the chicken so long as it is bone-in and skin-on. In a large pot that has a lid, melt 2 TBSP butter and add bacon. Cook bacon until lightly browned (not crisp) and remove and put on a plate lined with a paper towel to absorb some of the fat. Put chicken skin side down into the pot and season with salt and pepper. Cook until skin is golden brown, then flip chicken and brown other side. Turn heat down to a simmer, add the bacon back to the pot and cover. Let simmer for 10 minutes, turning chicken halfway through.
Remove lid and add cognac. KEEPING POT FAR AWAY FROM YOUR FACE, carefully light the cognac using a long handled lighter or match. Keep very clear of the pot and using a pot holder or thick towel, gently shake the pot until all of the alcohol has burned off. If you are uncomfortable with this step, you can skip the cognac or let the pot simmer with the lid off for about five minutes.
Add the red wine, chicken stock, tomato paste, bay leaves, garlic and thyme. Give it all a stir and bring heat up to a simmer. Cover pot and cook for 30 minutes.
While the chicken is simmering, in a separate skillet melt 2 TBSP butter and and add mushrooms and onions. Season with salt and pepper. Saute vegetables until golden brown and set aside.
After chicken has simmered for 30 minutes, remove chicken from pot and put on a plate. Cover with foil. Bring pot up to a boil and allow liquid to reduce by about half.
Mix 3 TBSP flour with 2 TBSP butter to make a paste. Once liquid has reduced, remove pot from heat, add flour/butter mixture, and whisk in until dissolved. Return pot to low heat and bring to a simmer whisking constantly. Mixture will thicken slightly and should coat a back of spoon.
Return chicken to the pot and add in the mushrooms and onions. Allow to simmer about 10 minutes to insure all ingredients are warmed through.
Serve and enjoy!