Coq au Vin (Chicken Braised in Red Wine)
- ⏱ 2 hours 30 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Chicken pieces braised in red wine and stock, 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
2Mise en place
Prep 1/4 lb bacon: cut into 1- by 1/4- by 1/4-inch...
Prep 3 medium carrots: diced
Prep 3 tbsp cold unsalted butter: cubed
3Plate and serve
+ 29 more steps in the app
Coq au Vin (Chicken...
0/0
COOK 2COOK 1
1Mise en place
Prep 2 whole small chickens: cut into 4 pieces,...
Prep 8 oz button mushrooms: woody stems trimmed if...
Prep 4 medium garlic cloves: crushed, crushed
2Mise en place
3Plate and serve
+ 29 more steps in the app
Ingredients
- 2 piece whole small chickens (cut into 4 pieces, backbones reserved for stock)
- 2 cup dry red wine
- 8 oz pearl onions
- 1/4 lb bacon (cut into 1- by 1/4- by 1/4-inch sticks)
- to_taste kosher salt
- to_taste freshly ground black pepper
- 8 oz button mushrooms (woody stems trimmed if necessary, quartered)
- 3 piece medium carrots (diced)
- 4 piece medium garlic cloves (crushed, crushed)
- 2 sprig thyme
- 2 piece bay leaves
- 2 cup gelatinous homemade chicken stock
- 3 tbsp cold unsalted butter (cubed)
- 1/4 cup minced flat-leaf parsley
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 1 Prep 2 whole small chickens: cut into 4 pieces, backbones reserved for stock
- COOK 1 Prep 8 oz button mushrooms: woody stems trimmed if necessary, quartered
- COOK 1 Prep 4 medium garlic cloves: crushed, crushed
2. Mise en place
- COOK 2 Prep 1/4 lb bacon: cut into 1- by 1/4- by 1/4-inch sticks
- COOK 2 Prep 3 medium carrots: diced
- COOK 2 Prep 3 tbsp cold unsalted butter: cubed
3. Marinate chicken
- COOK 1 Preheat oven to 350°F (180°C).
- COOK 1 Add the chickens to a 1-gallon zipper-lock bag, pour in the dry red wine, seal the bag pressing out air, and let stand while you prepare the remaining ingredients.
4. Prep onions
- COOK 1 Trim the ends of each pearl onion and score a light “X” into one cut side.
- COOK 1 Bring a small pot of water to a boil over high heat, add the onions and cook until outer layers are soft, about 1 1/2 minutes.
- COOK 1 Drain onions and run under cool water until cold enough to handle.
- COOK 1 Peel onions with your fingers and discard peels.
5. Render bacon
- COOK 2 In a large Dutch oven or rondeau, cook the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered, about 10 minutes.
- COOK 2 Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
- COOK 2 Reserve drippings in the Dutch oven.
6. Brown chicken
- COOK 2 Remove the chickens from the zipper-lock bag, reserving the wine, and pat dry.
- COOK 2 Season with kosher salt and freshly ground black pepper.
- COOK 2 Return the Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes.
- COOK 2 Turn and brown other side, about 5 minutes, reducing heat as needed if the bottom of the Dutch oven is getting too dark.
- COOK 2 Transfer browned chicken to a wire rack set over a rimmed baking sheet.
- COOK 2 Reserve at room temperature.
7. Add vegetables and aromatics
- COOK 1 Once all chicken is browned, add the button mushrooms to the Dutch oven and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes.
- COOK 1 Add the pearl onions, carrots, and garlic and cook, stirring, until lightly browned, 5 to 8 minutes.
- COOK 1 Add the bacon, reserved wine, thyme, and bay leaves and bring to a simmer, stirring up any browned bits.
🤝 Cook B hands over the medium carrots.
8. Braise chicken
- COOK 1 Stir in the gelatinous homemade chicken stock.
- 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.
9. Finish chicken
- COOK 2 Add the chicken breasts, nestling them skin side up amongst the legs, and return to the oven.
- COOK 2 Cook until breasts are just cooked through, 20 to 25 minutes.
10. Reduce sauce
- COOK 1 Transfer chicken breasts and legs to a clean rack set over a rimmed baking sheet.
- COOK 1 Set the Dutch oven over medium-low heat and simmer, stirring occasionally, until sauce is lightly viscous, looks slightly glossy, and tastes rich, 15 to 18 minutes.
- COOK 1 Whisk in the cold unsalted butter
- COOK 1 Season with kosher salt (if necessary) and freshly ground black pepper.
- COOK 1 Stir in half of the minced flat-leaf parsley.
🤝 Cook B hands over the cold unsalted butter.
11. 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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