Classic Coq au Vin

Ingredients

Instructions

1. 1

   MARINATE OVERNIGHT: Place chicken pieces in a large bowl. Add the entire bottle of Burgundy wine, half the minced garlic, thyme sprigs, and bay leaves. Cover and refrigerate overnight (at least 8 hours, up to 24). This is essential for authentic flavor and tenderizing the meat.

2. 2

   PREP THE CHICKEN: Remove chicken from marinade and pat completely dry with paper towels - wet chicken won't brown properly. Pour the marinade through a fine strainer and reserve the liquid. Discard the herbs. Let chicken come to room temperature for 30 minutes.

3. 3

   RENDER THE LARDONS: Cut bacon into thick strips (lardons). In a large Dutch oven over medium heat, cook bacon until fat renders and pieces are golden and crisp, 8-10 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.

4. 4

   BROWN THE CHICKEN: Increase heat to medium-high. Season chicken pieces with salt and pepper. Working in batches, brown chicken in the bacon fat on all sides, 4-5 minutes per side. Don't crowd the pot. Transfer to a plate as pieces brown.

5. 5

   COOK THE VEGETABLES: Pour off all but 2 tablespoons fat. Add pearl onions and cook until golden, 5-7 minutes. Add quartered mushrooms and cook until browned, another 5 minutes. Add remaining garlic and tomato paste, stirring for 1 minute until fragrant.

6. 6

   FLAMBÉ (OPTIONAL): Pour cognac into the pot. If you want to flambé, carefully tilt the pan toward the gas flame or use a long match to ignite. Stand back and let flames subside. If not flambéing, simply let the cognac reduce for 2 minutes.

7. 7

   BUILD THE BRAISE: Pour in the reserved wine marinade and chicken broth. Scrape up any browned bits. Return chicken pieces to the pot, nestling them into the liquid. The liquid should come about two-thirds up the chicken.

8. 8

   BRAISE: Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 1.5-2 hours until the chicken is very tender and nearly falling off the bone. Check halfway and turn the pieces.

9. 9

   THICKEN THE SAUCE: Transfer chicken and vegetables to a serving platter, cover loosely to keep warm. Place the pot over medium-high heat. Make beurre manié by kneading softened butter with rice flour into a paste. Whisk small pieces into the simmering sauce until it thickens enough to coat a spoon.

10. 10

    SERVE: Return the crispy bacon to the sauce. Taste and adjust seasoning. Spoon sauce over the chicken. Garnish generously with fresh parsley. Traditionally served with buttery mashed potatoes or egg noodles to soak up the rich wine sauce.