Coq au Vin (Chicken Braised in Red Wine)
- ⏱ 3 hours 15 minutes
- Hard
- Serves 6
- 👥 2-cook recipe
Chicken, bacon, vegetables, and herbs are braised in red wine and chicken stock until tender, then finished with butter and parsley.
Adapted from Serious Eats.
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Coq au Vin (Chicken...
0/0
COOK 1COOK 2
1Mise en place
Prep 3 tbsp cold unsalted butter: cube
2Cut the chickens
3Plate and serve
+ 37 more steps in the app
Coq au Vin (Chicken...
0/0
COOK 2COOK 1
1Mise en place
2Cut the chickens
Cut each chicken into 4 pieces and reserve the...
3Plate and serve
+ 37 more steps in the app
Ingredients
- 2 small whole chickens (each chicken cut into 4 pieces)
- 2 cup dry red wine
- 8 oz pearl onions
- 1/4 lb slab bacon (cut into 1- by 1/4- by 1/4-inch sticks)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 oz button mushrooms (woody stems trimmed if necessary, quartered)
- 3 medium carrots (diced)
- 4 medium garlic cloves (crushed)
- 2 sprig thyme
- 2 bay leaves
- 2 cup gelatinous homemade chicken stock
- 3 tbsp cold unsalted butter (cubed)
- 1/4 cup flat-leaf parsley (minced)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep 3 tbsp cold unsalted butter: cube
2. Cut the chickens
- COOK 1 Cut each chicken into 4 pieces and reserve the backbones for stock
3. Prepare the bacon
- COOK 2 Cut the bacon into 1- by 1/4- by 1/4-inch sticks
4. Prepare the mushrooms
- COOK 2 Trim the woody stems from the mushrooms if necessary and quarter them
- COOK 2 Crush the garlic cloves
5. Prepare the carrots
- COOK 1 Dice the carrots
6. Blanch the onions
- COOK 2 Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side
- COOK 2 In a small pot, bring water to a boil over high heat
- COOK 2 Add the onions and cook until the outer layers are soft, about 1 1/2 minutes
- COOK 2 Drain the onions and run them under cool water until cold enough to handle
- COOK 2 Peel the onions with your fingers and discard the peels
7. Marinate the chicken
- COOK 1 Preheat the oven to 350°F (180°C)
- COOK 1 In a 1-gallon zipper-lock bag, add the chicken
- COOK 1 Pour in the wine and seal the bag, pressing out the air
- COOK 1 Let stand while you prepare the remaining ingredients
🤝 Cook 1 takes over at the oven and 1-gallon zipper-lock bag.
8. Render the bacon
- COOK 2 In a large Dutch oven or rondeau, cook the bacon over medium-high heat, stirring and reducing the heat as necessary to prevent scorching, until browned and the fat has rendered, about 10 minutes
- COOK 2 Remove from the heat and, using a slotted spoon, transfer the bacon to a paper towel-lined plate
- COOK 2 Reserve the drippings in the Dutch oven
9. Brown the chicken
- COOK 1 Remove the chicken from the zipper-lock bag, reserving the wine, and pat it dry
- COOK 1 Season with salt and pepper
- COOK 1 Return the Dutch oven with the rendered bacon fat to medium-high heat and, working in batches, add the chicken, skin side down, and cook until browned, about 7 minutes
- COOK 1 Turn and brown the other side, about 5 minutes, reducing the heat as needed if the bottom of the Dutch oven is getting too dark
- COOK 1 Transfer the browned chicken to a wire rack set over a rimmed baking sheet
- COOK 1 Reserve at room temperature
🤝 Cook 2 hands over the bacon.
10. Build the braise
- COOK 2 Once all the chicken is browned, add the mushrooms to the Dutch oven and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes
- COOK 2 Add the pearl onions, carrots, and garlic and cook, stirring, until lightly browned, 5 to 8 minutes
- COOK 2 Add the bacon, wine, thyme, and bay leaves and bring to a simmer, stirring up any browned bits
🤝 Cook 1 hands over the chicken.
11. Add the stock
- COOK 2 Stir in the stock
12. Braise the legs
- COOK 1 Add the chicken legs skin side up, nestling them into the Dutch oven so that they are partially submerged but the top of the skin is above the liquid
- COOK 1 Pour in any accumulated juices from the chicken
- COOK 1 Transfer to the oven and cook, uncovered, for 1 hour
13. Cook the breasts
- COOK 2 Add the chicken breasts, nestling them skin side up amongst the legs, and return to the oven
- COOK 2 Cook until the breasts are just cooked through, they should register 145 to 150°F/63°C to 66°C on an instant-read thermometer, 20 to 25 minutes
14. Prepare the parsley
- COOK 2 Mince the flat-leaf parsley
🤝 Cook 1 hands over the legs.
15. Reduce the sauce
- COOK 2 Transfer the chicken breasts and legs to a clean rack set over a rimmed baking sheet
- COOK 2 Set the Dutch oven over medium-low heat and simmer, stirring occasionally, until the sauce is lightly viscous, looks slightly glossy, and tastes rich, 15 to 18 minutes
- COOK 2 Whisk in the butter
- COOK 2 Season with salt, if necessary, and pepper
- COOK 2 Stir in half of the parsley
16. Plate and serve
- BOTH Return the chicken to the pot, spooning sauce on top
- BOTH Garnish with the remaining parsley
- BOTH Serve right away with buttered potatoes, pasta, or rice
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