Coq Au Vin, or chicken in wine, is a popular classic French Chicken Stew made easy with crispy chicken pieces! Coq Au Vin, translated as Rooster In Wine, is traditionally made with chicken on the bone and red wine (traditionally Burgundy. But any wine could be used, with Riesling being a popular choice). Similar to a well-known Beef Bourguignon, both recipes include bacon (lardons) sautéed onions and garlic. Browned meat needs enough wine to cover and simmer, while mushrooms sautéed in butter are added at the end. Slowly braised until the meat is tender on the inside, our version includes crispy skin on chicken pieces for the best flavour and incredible texture! Pot or Dutch oven This recipe is easiest when prepared in a Dutch oven or a heavy based pot (or casserole dish). It starts on the stove and gets finished in the oven, however you can certainly make it without an oven if needed. Normally, the longer you cook it, the richer the flavour. With this version, we managed to shave off an hour of cook time from the traditional Coq Au Vin recipe, while still getting tender and flavourful chicken.

Ingredients

Which wine to use? An authentic coq au vin is made with a red Burgundy wine, like a good quality Pinot Noir. I use Shiraz for ours and love the flavours that develop when cooked in with the flavours in the chicken juices and the stock.

Most cooks, however, are beginning to use a dry white wine for their coq au vin, and during testing, we didn’t mind using either! I’d recommend a Pinot gris or Sauvignon blanc.

2 tablespoons olive oil
4 ounces (120g) diced bacon
8 chicken pieces (4 drumsticks and 4 thighs), skin on, bone in
2 teaspoons salt (plus more to season)
1/2-1 teaspoon freshly ground black pepper (plus more to season)
1 onion, diced
8 oz (250g) carrots cut into 1-inch pieces
4 cloves garlic, minced
1/4 cup brandy (OPTIONAL)
350 ml good quality red wine (Burgundy, Pinot Noir, Shiraz)
1 1/4 cups low sodium chicken stock or broth
5 sprigs thyme
3 tablespoons unsalted butter at room temperature, divided
1 1/2 tablespoons all-purpose flour
8 ounces (250g) frozen small whole onions (pearl onions)
8 ounces (250g) cremini (brown) mushrooms thickly sliced
2 tablespoons fresh chopped parsley, to garnish (optional)

Instructions

Preheat the oven to 350°F | 175°C.
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.
Pat chicken pieces dry with paper towel and season with salt and pepper.
Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the bacon. Set aside.
Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).
Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.
While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened.
Season to taste, if desired. Garnish with parsley and any extra thyme leaves, and serve immediately over mashed potatoes.

Notes
Adapted from Ina Garten
OPTIONAL: BROIL AT THE END OF COOKING TO GET A NICE, GOLDEN SKIN ON THE CHICKEN.

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