Description
A classic French stew of chicken braised with wine, mushrooms, and bacon.
Ingredients
Scale
- 1 bottle (about 3 cups) dry red wine (Burgundy recommended)
- 2–3 pounds chicken pieces (legs, thighs, breasts)
- 6 ounces bacon or lardons, cut into small pieces
- 1 large onion, sliced
- 2 carrots, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 pound small white mushrooms, whole or halved
- 12–18 pearl onions, peeled
Instructions
- In a large bowl, marinate the chicken in the red wine with the sliced onion and carrots for at least 3 hours, or preferably overnight in the refrigerator.
- Remove the chicken from the marinade, reserving the wine and vegetables. Pat the chicken pieces dry with paper towels.
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the olive oil and butter to the pot. Brown the chicken pieces on all sides over medium-high heat. Remove the chicken and set aside.
- Add the sliced carrots and onion from the marinade to the pot. Cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute. Gradually stir in the reserved wine marinade, scraping up any browned bits from the bottom of the pot.
- Add the chicken stock, salt, pepper, crushed garlic, bay leaf, and thyme. Bring the liquid to a simmer.
- Return the chicken and cooked bacon to the pot. The liquid should almost cover the chicken. Cover the pot and simmer gently on the stovetop or in a 325°F oven for about 1.5 to 2 hours, or until the chicken is tender.
- About 15 minutes before serving, sauté the small white mushrooms and pearl onions separately in butter until lightly browned.
- Stir the sautéed mushrooms and pearl onions into the stew during the last 15 minutes of cooking.
- Remove the bay leaf before serving. Serve hot, perhaps over mashed potatoes or noodles.
Notes
- For best flavor, use a good quality, dry red wine that you would enjoy drinking.
- If you prefer a thicker sauce, you can strain the liquid after cooking, reduce it on the stovetop, and then return the chicken to the sauce.
- You can prepare the stew a day ahead; the flavor improves overnight. Reheat gently before serving.
- Prep Time: 30 min
- Cook Time: 2 hr
- Category: Dinner
- Method: Braising/Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 45
- Cholesterol: 140
Keywords: Coq Au Vin, French chicken stew, braised chicken, red wine chicken, Julia Child recipe