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5 from 1 vote

Coq au Vin

Chicken and vegetables braised in red wine. A French classic.
Prep Time30 mins
Cook Time1 hr
Course: Main Course, Dinner
Cuisine: French
Keyword: chicken, gluten free, make-ahead, red wine, stew
Servings: 6
Calories: 956kcal

Equipment

  • a large, wide skillet
  • a heavy pot or Dutch oven that will hold at least 6 quarts

Ingredients

  • olive oil for sauteing
  • 8 ounces bacon, diced
  • 2 large onions, sliced
  • salt and pepper
  • 2 cloves garlic (or 2 teaspoons garlic paste)
  • 1 pound carrots, sliced on the diagonal into 1-inch pieces
  • 1/4 cup brandy or cognac (optional)
  • 12 skin-on, bone-in chicken thighs (2 thighs per person)
  • 1 pound sliced mushrooms, such as "Baby Bella"
  • 2 cups chicken stock
  • 2-3 cups dry red wine
  • 1 tablespoon dried thyme leaves
  • 2 tablespoons cornstarch, blended with just enough water (or wine) to make a smooth slurry

Instructions

  • Warm a glug of olive oil in a large skillet over medium heat (if using an electric skillet, heat it to 325°F). Add the diced bacon, and saute until the bacon browns and crisps -- about 5 minutes. Use a slotted spoon to transfer the bacon to the Dutch oven.
  • Tip the sliced onions into the skillet, season them with salt and pepper, and saute until the strands are lightly caramelized -- about 8 minutes. Add the garlic to the onions, and let cook for just 1 minute. Transfer the onions and garlic to the Dutch oven.
  • If the skillet looks dry, add more olive oil. Then add the carrots and the (optional) brandy. Use a long-handled match to ignite the brandy and burn off its alcohol. When flames have died, transfer the carrots to the Dutch oven.
  • Pat the chicken thighs dry with paper towels. Then season the chicken with salt and pepper. Add more oil to the skillet, if necessary. Add the thighs skin-side down, and cook until the skin is richly browned -- about 4 minutes. Then flip to brown the other side for just 2 minutes. Transfer the chicken to the Dutch oven.
  • Add more oil to the skillet if necessary. Then add the mushrooms. Saute until moisture evaporates, and the mushrooms color attractively -- 5-8 minutes. Tip the mushrooms into a bowl, and set aside.
  • Add the chicken stock and enough wine to the Dutch oven to barely cover ingredients. Stir in the thyme. Bring to a boil over high heat. Then cover the pot, lower the heat, and gently simmer for 55 minutes. Add the mushrooms, cover the pot, and simmer for 5 minutes.
  • Use a large slotted spoon to transfer the chicken and vegetables to a serving platter. Then return the liquid in the pot to a boil. Add the cornstarch solution, and whisk until thick and smooth -- 30 seconds to 1 minute. Taste carefully for seasonings, adding more salt and/or pepper if necessary. Ladle the wine sauce over the chicken and vegetables. Serve with roasted or mashed potatoes.
  • MAKE-AHEAD NOTE: After step #6, let the chicken and vegetables cool, uncovered, in the Dutch oven for up to 3 hours. Re-warm over low heat when ready to serve. Otherwise, let cool to room temperature, then refrigerate overnight.

Nutrition

Calories: 956kcal | Carbohydrates: 21g | Protein: 57g | Fat: 65g | Saturated Fat: 18g | Cholesterol: 311mg | Sodium: 646mg | Potassium: 1307mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12894IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 4mg