Coq Au Vin | Chicken in Burgundy Wine

Delight in this traditional French dish, Coq Au Vin, where tender chicken is slow-cooked to perfection in a rich, velvety red wine sauce. This hearty stew is infused

with the deep flavors of smoky bacon, earthy mushrooms, and sweet pearl onions, all simmered together with aromatic herbs and garlic. Served with a side of creamy mashed potatoes or crusty French bread, this dish promises a comforting and unforgettable dining experience.

Ingredients

4 Chicken legs - cut into 8 pieces

3/4tsp salt & 1/2 tsp black pepper

145g/6.5oz pancetta or thick cut bacon, sliced into half inch strips

Few tablespoons of canola oil

235g/8 ounces brown or white mushrooms, quartered

200g/7 ounces pearl onions, frozen work well

2tsp unsalted butter & 2tsp oil for sautéing veg

3 sprigs fresh thyme

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon black pepper

16 g/2 Tbs of tomato paste

70g/5Tbs unsalted butter

60g/7 Tbs of plain flour

3 cloves garlic, minced

2Tbs Cognac or Brandy

710ml/3c Red wine, burgundy

710ml/3c Beef stock.

Method

1. Dry the chicken and season with the salt & pepper.

2. In a large heavy pot, like a Dutch oven, add 1 Tbs of canola oil and over medium heat add the pancetta or bacon. Sauté for 5 to 7 minutes or until most of that is rendered. Remove the bacon and set aside.

   
   

3. Brown the chicken in the pot with the bacon fat for 4 - 5 minutes on each side. You will have to do this in two batches as not to overcrowd the pot. Once all the chicken is browned, set aside.

   
   

4. While the chicken is browning, let's start a small saute pan on another burner with 1 tsp oil and 1 tsp butter. Once heated over medium high heat, add the pearl onions and saute fro 5 - 6 minutes, tossing occasionally to get just a little golden brown color on them.

5. Set them aside. To the same pan add 1 tsp butter and 1 tsp oil. Over medium heat add the mushrooms. Toss lightly to coat, than saute for 5 - 8 minutes until they golden brown but not shriveled up. Once cooked, set aside.

   
   

6. A lot of fat may have come from browning the chicken. Remove most of the fat from the pan but leave a shy 2 Tbs behind. Over medium low heat add the thyme, bay leaf, tomato paste and garlic. Stir well and saute for just a minute or two, don't burn the garlic. Add about 1/2 cup of you beef stock to the pot to deglaze. Stir well and scrape off any fond stuck to the bottom.

7. Add 5 Tbs butter to the pan and stir. Once melted add 7Tbs of plain flour and stir well. The mixture will be very thick, stir for two minutes to cook out the taste of the raw flour.

8. If you want a bit of drama. Firstly, turn off the stove/burner if igniting the cognac. Add the cognac and ignite with a long match or long lighter. The flame will extinguish itself in a minute, or you can put a lid on your Dutch oven to extinguish. You can skip the igniting as most of the alcohol will burn off during cooking.

   
   

9. Over medium high heat, add the wine, beef stock and a 1/4 tsp salt and pepper, stir well and bring to a simmer. Let it simmer for 15 minutes uncovered.

   
   

10. To the pot add back the chicken and any juices, the mushrooms, pearl onions and bacon. Stir well and simmer for 20-30 minutes, covered.

    
    

11. Check the temp: internal temperature of the chicken should reach 165F/74C Turn the heat off and taste for seasoning. Adjust salt/pepper if needed. Serve with mashed potatoes .

Enjoy this wonderful classic dish.

And irresistible French chicken to you in 90 minutes!