Coq au Vin

Name: Coq au Vin
Total time: 135 min
Ingredients: 3 pounds chicken legs (about 4 legs), carefully trimmed of all fat, cleaned, dried, and thighs and drumsticks separated; Salt and ground black pepper; 1 bottle red wine (750ML), fruity, smooth, medium-bodied, such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine; 2 1/2 cups chicken stock or low-sodium canned chicken broth; 6 ounces bacon (preferably thick-cut), cut crosswise into 1/4-inch pieces; 6 - 7 tablespoons unsalted butter, at room temperature; 1 large carrot, roughly chopped; 1 large onion, roughly chopped; 2 medium shallots, peeled and quartered; 2 medium cloves garlic, skin on and smashed; 1 teaspoon dried thyme; 10 parsley stems; 1 bay leaf; 1 1/2 teaspoons tomato paste; 24 frozen pearl onions (evenly sized), thawed, or fresh pearl onions; 1/2 pound white mushrooms (small), washed and halved if medium sized, quartered if large; 2 - 3 tablespoons unbleached all-purpose flour; 2 tablespoons minced fresh parsley leaves

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Master the classic Coq au Vin with our detailed guide. A rich, comforting chicken dish braised in red wine, with mushrooms and onions.

Keywords

Main Courses
French
Europe
Chicken
Pork
Vegetables
Poultry
Meat
Fruits & Vegetables
Stews

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Ingredients

3 pounds chicken legs (about 4 legs), carefully trimmed of all fat, cleaned, dried, and thighs and drumsticks separated
Salt and ground black pepper
1 bottle red wine (750ML), fruity, smooth, medium-bodied, such as Oregon Pinot Noir, Zinfandel, or a light Rhone valley wine
2 1/2 cups chicken stock or low-sodium canned chicken broth
6 ounces bacon (preferably thick-cut), cut crosswise into 1/4-inch pieces
6 - 7 tablespoons unsalted butter, at room temperature
1 large carrot, roughly chopped
1 large onion, roughly chopped
2 medium shallots, peeled and quartered
2 medium cloves garlic, skin on and smashed
1 teaspoon dried thyme
10 parsley stems
1 bay leaf
1 1/2 teaspoons tomato paste
24 frozen pearl onions (evenly sized), thawed, or fresh pearl onions
1/2 pound white mushrooms (small), washed and halved if medium sized, quartered if large
2 - 3 tablespoons unbleached all-purpose flour
2 tablespoons minced fresh parsley leaves