Coq au Vin is the kind of warm, comforting dish that feels perfect for a lazy Sunday afternoon. Take your time gathering your ingredients and prepping everything in advance and be your own sous chef. When dinnertime rolls around, all that will be left to do is to crisp the bacon, sear the chicken, and let the dish come together effortlessly. Coq au Vin finishes in the oven, filling your kitchen with an irresistible aroma that promises a memorable meal. Serve it alongside fluffy mashed potatoes and a crusty baguette, perfect for soaking up every drop of that delicious sauce.
Tip : This is best made with double smoked side bacon. If not available, then go with thick sliced smoked bacon, but you may have to pour off some of the fat after cooking. Double smoked side bacon tends to be leaner and will not render as much fat.
Ingredients
- 1 tbsp olive oil
- 8 oz double smoked bacon cut into lardons
- 1 whole chicken cut into 8 pieces or 2 legs and 2 breasts, skin on bone in
- 2 cups good red wine Cote du Rhone or Pinot Noire
- 2 whole bay leaves
- 2 cloves smashed garlic
- 4-5 sprigs fresh thyme or 2 teaspoons dry
- 1 large shallot
- 1 can beef consommé (Campbell's)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 lb button mushrooms
- 1 lb pearl onions frozen, or fresh and peeled
- kosher salt and freshly ground black pepper
- chopped parsley for garnish
Instructions
- Gather all ingredients before starting the recipe.
- Pre-heat oven to 350℉
- Peel and chop 1 large shallot and quarter 1 lb button mushrooms if they are medium or large.
- Cut 1 whole chicken into 8 pieces or use 2 bone-in skin-on chicken legs and breasts and add to a large glass bowl. Add 2 cups good red wine, or enough to barely cover, 4-5 sprigs fresh thyme or 2 teaspoons dry and 2 whole bay leaves. Cover with cling wrap and refrigerate for 1-2 hours, turning once.
- Heat a large deep sided skillet with a tight-fitting lid on medium high heat, add 1 tbsp olive oil and 8 oz double smoked bacon, cut into lardons, and cook until the bacon begins to brown, 4-5 minutes, then remove bacon from pan and set aside.
- Remove chicken from wine and herbs after 2 hours. Reserve the wine and dry the chicken pieces using paper towels.
- Transfer chicken to the skillet used for the bacon, skin side down. Cook until the chicken has turned a golden brown, about 5-6 minutes, then turn and cook the second side for another 5-6 minutes..
- Remove chicken to a platter and add 1 large shallot, finely chopped and when the shallot starts to soften, about 2 minutes then add 2 tbsp tomato paste and 2 tbsp all-purpose flour and stir until combined. Cook for 2-3 minutes stirring constantly.
- Add the reserved marinade and 1 can beef consommé (Campbell's) stir to combine. Cook until slightly thickened. Add 2 cloves smashed garlic, 1 lb button mushrooms and 1 lb pearl onions and stir to combine.
- Transfer the chicken pieces to the skillet nestling between the mushrooms and onions and then cover with a tight-fitting lid and place in a pre-heated 350℉ oven on a cookie sheet and bake for about 45 minutes. Check the mixture periodically, if the mixture looks a little dry, add a bit more wine or beef stock.
