Coq au Vin Recipe (Chicken Braised in Red Wine)
This classic French chicken stew dotted with pearl onions and button mushrooms is as simple to prepare as it is elegant to serve.
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Slotted spoon
- Spoon
- Measuring cup
- Paper towel
- Plate
- Refrigerator
- Stove
- Serving bowl
Ingredients
- 12 thyme sprigs
- 5 parsley sprigs
- 3 bay leaves
- One 3–4-lb. chicken, cut into 8 pieces
- 4 cups red wine
- 1 large yellow onion, halved and thinly sliced
- 2 Tbsp. olive oil
- 10 oz. pearl onions, peeled
- 12 oz. white button mushrooms, quartered
- 10 oz. bacon, cut into ½-in. pieces
- 1 Tbsp. unsalted butter
- Kosher salt
- freshly ground black pepper
- 2 Tbsp. all-purpose flour
- 1 cup chicken stock
- Finely chopped parsley leaves, for garnish
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