French Coq au Vin with Pearl Onions and Mushrooms

Name: French Coq au Vin with Pearl Onions and Mushrooms
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 bottle (750ml) red wine; 2 tablespoons olive oil; 1 teaspoon black pepper; 2 bay leaves; 4 chicken thighs and drumsticks; 100g bacon; 200g pearl onions; 250g button mushrooms; 3 cloves garlic; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 cup chicken stock; 2 sprigs fresh thyme; Salt and pepper; 2 tablespoons unsalted butter; Fresh parsley

A classic French dish with rich, deep flavors

Coq au Vin is a traditional French stew made with chicken, red wine, and aromatic ingredients, delivering a hearty and comforting dish perfect for any dinner.

2 h 30 min
4
Intermediate

Ingredients

For the Chicken Marinade

1 bottle (750ml) red wine

preferably Burgundy or Pinot Noir

2 tablespoons olive oil

1 teaspoon black pepper

freshly ground

2 bay leaves

For the Coq au Vin

4 chicken thighs and drumsticks

bone-in

100g bacon

diced

200g pearl onions

peeled

250g button mushrooms

halved

3 cloves garlic

minced

1 tablespoon tomato paste

2 tablespoons all-purpose flour

1 cup chicken stock

2 sprigs fresh thyme

For the Finish

Salt and pepper

to taste

2 tablespoons unsalted butter

Fresh parsley

chopped, for garnish

Preparation

Marinating the Chicken

Combine ingredients

In a large bowl, combine the red wine, olive oil, black pepper, and bay leaves.

Submerge chicken

Add the chicken pieces, ensuring they are fully submerged in the marinade.

Chill

Cover and refrigerate for at least 4 hours, preferably overnight.

Warm the wine slightly before marinating to enhance flavor absorption.

Preparing the Vegetables

Cook bacon

In a large skillet, cook the bacon over medium heat until crisp. Remove and set aside.

Sauté vegetables

Using the bacon fat, sauté the pearl onions and mushrooms until golden. Remove and set aside.

Reserve vegetables

Keep the browned pearls and mushrooms in a separate bowl.

Cooking Process

Searing the Chicken

Remove the chicken from the marinade, pat dry, and season with salt. In a Dutch oven, brown the chicken pieces on all sides, then remove and set aside.

Ensure the chicken is dry before searing to achieve the best browning.

Building the Stew

In the same pot, add garlic and tomato paste, cooking briefly before stirring in flour. Gradually add reserved wine marinade and chicken stock, scraping up the browned bits at the bottom.

Simmering to Perfection

Return the chicken, bacon, and thyme to the pot. Cover and simmer gently over low heat for about 1.5 hours until the chicken is tender.

Plating & Serving