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Loading...A legendary French country dish where chicken is slowly braised in full-bodied Burgundy wine with bacon, pearl onions, and mushrooms. The long, gentle simmer transforms humble ingredients into silky, deeply flavored comfort food. Serve over buttered egg noodles or crusty bread to soak up every drop of the glossy wine sauce.
Prep Time35 mins
Cook Time120 mins
Total Time155 mins
Servings4
Yield4 to 6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 6 gSugar
- 48 gProtein
- 780 mgSodium
- 920 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 10 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the chicken and marinade
- 1 bottle (750 ml) dry red Burgundy or Pinot Noir
- 2 cups low-sodium chicken broth
- 1 whole chicken (3.5 to 4 lb), cut into 8 pieces
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 whole black peppercorns
For the braise
- 6 oz thick-cut bacon or lardons, diced
- 2 tbsp unsalted butter, plus more as needed
- 8 oz cremini or button mushrooms, quartered
- 12 pearl onions, peeled
- 3 medium carrots, sliced 1/2 inch thick
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp cognac or brandy
- 1 tbsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Directions
- Pat the chicken pieces dry, season with 1 teaspoon salt and the pepper, and place in a large bowl. Pour the red wine over the chicken, add the chicken broth, thyme, bay leaf, and peppercorns. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Drain the chicken, reserving the marinade. Pat the chicken pieces thoroughly dry with paper towels. Strain the marinade through a fine-mesh sieve and set the liquid aside.
- In a large Dutch oven over medium heat, cook the bacon until crisp and the fat has rendered, about 6 minutes. Transfer the bacon to a plate, leaving the fat in the pot. Working in batches, sear the chicken skin-side down until deeply golden, about 5 minutes per side. Transfer to a plate.
- Add the mushrooms to the pot and cook until browned, about 4 minutes. Remove with a slotted spoon. Add the pearl onions and carrots and cook until lightly caramelized, 5 minutes. Add the garlic and tomato paste, stir for 1 minute, then sprinkle in the flour and stir to coat.
- Pour in the cognac and scrape up the browned bits on the bottom of the pot. Cook for 1 minute, then add the reserved marinade. Return the chicken and any juices to the pot along with the reserved bacon. The liquid should nearly cover the chicken; add water if needed.
- Bring to a gentle simmer, cover, and cook on low for 45 minutes. Uncover and continue to simmer until the chicken is fork-tender and the sauce has thickened to a glossy consistency, another 25 to 30 minutes. Return the mushrooms to the pot during the last 10 minutes of cooking.
- Taste and adjust seasoning with salt and pepper. Skim any excess fat from the surface of the sauce. Sprinkle with fresh parsley and serve hot over buttered egg noodles, creamy mashed potatoes, or crusty bread.
Cook’s Notes
- For the most authentic flavor, use a true Burgundy or Pinot Noir you would happily drink; the wine defines the dish.
- Pat the chicken completely dry before searing to achieve a deep, flavorful crust rather than a pale, steamed surface.
- Marinating overnight allows the wine to tenderize the meat and deepen the final sauce; do not skip this step if time allows.
- Coq au vin tastes even better the next day, so consider making it a day ahead and reheating gently before serving.
- If pearl onions are unavailable, substitute 1 large yellow onion cut into 1-inch chunks for a more rustic presentation.
