Name: Coq au Vin
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 8 ounces sliced bacon -; 4 pounds chicken quarters (legs with thighs attached), excess fat trimmed -; 20 peeled pearl onions or 1 large yellow onion, sliced -; 6 garlic cloves, peeled -; Kosher salt and freshly ground pepper to taste -; 2 cups chicken stock -; 2 cups red wine (pinot noir, Burgundy, or zinfandel) -; 2 bay leaves -; 2 fresh thyme sprigs -; 2 fresh parsley sprigs -; 8 ounces white mushrooms, trimmed and sliced or quartered -; 2 tablespoons butter -; Chopped fresh parsley, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coq au Vin

1. 8 ounces sliced bacon -

2. 4 pounds chicken quarters (legs with thighs attached), excess fat trimmed -

3. 20 peeled pearl onions or 1 large yellow onion, sliced -

4. 6 garlic cloves, peeled -

5. Kosher salt and freshly ground pepper to taste -

6. 2 cups chicken stock -

7. 2 cups red wine (pinot noir, Burgundy, or zinfandel) -

8. 2 bay leaves -

9. 2 fresh thyme sprigs -

10. 2 fresh parsley sprigs -

11. 8 ounces white mushrooms, trimmed and sliced or quartered -

12. 2 tablespoons butter -

13. Chopped fresh parsley, for garnish -

How to cook deliciously - Coq au Vin

1. Stage

Blanch the bacon: To remove some of its saltiness, drop the bacon into a saucepan with enough cold water to cover it by a couple of inches. Bring to a boil, simmer for 5 minutes, then drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1-inch by 1/4-inch pieces.

2. Stage

Brown the bacon: Heat a Dutch oven large enough to hold the chicken on medium-high heat. Add the bacon pieces and cook them until browned. Use a slotted spoon to remove the cooked bacon and set aside.

3. Stage

Brown the chicken and onions: Keep the bacon fat in the pan. Pat the chicken dry with paper towels and season all sides with salt and pepper. Working in batches if necessary, add the chicken, skin side down, to the hot pan. Brown the chicken well on all sides, about 10 minutes. Add the onions and garlic and cook a few minutes more. Spoon off any excess fat from the pot.

4. Stage

Add chicken stock, wine, herbs, bacon, then simmer: Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 to 25 minutes, or until chicken is tender and cooked through. (A thermometer inserted into the thickest part of the chicken should register at least 165°F.) Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, and garlic, and discard.

5. Stage

Make a sauce with mushrooms: Add mushrooms to the remaining liquid and increase the heat to high. Boil quickly to reduce the liquid by three fourths until it becomes thick and saucy.

6. Stage

Finish the sauce and serve the stew: Lower the heat, then stir in the butter. Return the chicken and onions to the pan to reheat and coat with the sauce. Add more salt and pepper to taste. Garnish with parsley and serve with potatoes, or over egg noodles. Did you love the recipe? Give us some stars and leave a comment below!