Coq au Vin
A classic French dish of chicken braised in red wine with bacon, mushrooms, and vegetables. This rustic and hearty meal features tender chicken legs slow-cooked in Burgundy wine with aromatics and fresh herbs.
Ingredients
- •2 tablespoons vegetable oil
- •5 pieces chicken legs
- •to taste salt and pepper
- •to taste black pepper
- •12 ounces thick-cut bacon
- •3 whole carrots
- •3 stalks celery
- •1 whole onion
- •4 cups dry red wine
- •½ cup tomato paste
- •1 quart chicken broth
- •12 sprigs thyme
- •6 sprigs rosemary
- •1 pound wild mushrooms
- •oyster and maitake mushrooms
- •cleaned
- •cut pieces
Cooking Instructions
- 1.
Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
12 min
- 2.
Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
30 min
- 3.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
75 min
- 4.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
5 min
- 5.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
20 min
- 6.
Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.
5 min
