Coq au Vin
Look no further for a luscious, fall-apart chicken stew. This version, adapted from Once Upon a Chef, isn't hard. There's some prep, but then the chicken bubbles away in a mixture of cognac or brandy, wine and balsamic vinegar. Use panchetta or not - either way, the rich, smooth sauce, topped with sauteed mushrooms, served over buttered noodles or rice, is just what a winter's day calls for.
Try another French-inspired stew: Boeuf bourguignon, or other delicious Main Dishes.
Servings: 6
Prep Time: 45 Minutes
Cook Time: 1 Hour 40 Minutes
Total Time: 2 Hours 25 Minutes
Ingredients
3 tablespoons olive oil, plus more, divided
4 ounces diced pancetta (or bacon) - (optional)
8 bone-in, skin-on chicken parts (about 4 pounds), trimmed of excess skin (see note)
Salt
Freshly ground black pepper
1 large yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1/4 cup Cognac or brandy
2-1/2 cups red wine
2-1/2 cups chicken broth
1-1/2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots and/or parsnips, peeled and cut into 1/2-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour
Method
Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. If using, add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
Return the pot to the stovetop and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
Optional - Using a slotted spoon, transfer the cooked chicken to a plate.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
Optional - Using a fork and knife, pull the skin off of the chicken and discard.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms (and optional pancetta). Taste and adjust seasoning, if necessary, then serve.
Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms (and crispy pancetta) in separate containers in the refrigerator and add before serving.)
Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
Look no further for a luscious, fall-apart chicken stew. This version, adapted from Once Upon a Chef, isn't hard. There's some prep, but then the chicken bubbles away in a mixture of cognac or brandy, wine and balsamic vinegar. Use panchetta or not - either way, the rich, smooth sauce, topped with sauteed mushrooms, served over buttered noodles or rice, is just what a winter's day calls for.
Try another French-inspired stew: Boeuf bourguignon, or other delicious Main Dishes.
Servings: 6
Prep Time: 45 Minutes
Cook Time: 1 Hour 40 Minutes
Total Time: 2 Hours 25 Minutes
Ingredients
3 tablespoons olive oil, plus more, divided
4 ounces diced pancetta (or bacon) - (optional)
8 bone-in, skin-on chicken parts (about 4 pounds), trimmed of excess skin (see note)
Salt
Freshly ground black pepper
1 large yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1/4 cup Cognac or brandy
2-1/2 cups red wine
2-1/2 cups chicken broth
1-1/2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
3 large carrots and/or parsnips, peeled and cut into 1/2-inch chunks on the bias
8 ounces sliced cremini mushrooms
4 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour
Method
Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. If using, add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
Return the pot to the stovetop and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
Optional - Using a slotted spoon, transfer the cooked chicken to a plate.
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
Optional - Using a fork and knife, pull the skin off of the chicken and discard.
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms (and optional pancetta). Taste and adjust seasoning, if necessary, then serve.
Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms (and crispy pancetta) in separate containers in the refrigerator and add before serving.)
Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.