Coq au Vin

🛒 Ingredients

• Chicken pieces (bone-in, skin-on) 1500 g · 2700 kcal
• Smoked bacon lardons 200 g · 1000 kcal
• Dry red wine (e.g., Burgundy) 750 g · 638 kcal
• Pearl onions, peeled 250 g · 100 kcal
• Cremini mushrooms, halved 250 g · 55 kcal
• Carrots, chopped 200 g · 82 kcal
• Garlic cloves, minced 20 g · 30 kcal
• All-purpose flour 30 g · 109 kcal
• Chicken broth 250 g · 25 kcal
• Brandy or Cognac 50 g · 115 kcal
• Olive oil 30 g · 265 kcal
• Unsalted butter 28 g · 201 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Bay leaf 1 g · 0 kcal
• Fresh parsley, chopped (for garnish) 10 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat, then brown the bacon lardons until crisp; remove with a slotted spoon and set aside.
2. Add chicken pieces to the pot and brown them on all sides; remove and set aside with the bacon. Discard most of the rendered fat, leaving about 2 tablespoons in the pot.
3. Add pearl onions, carrots, and mushrooms to the pot, sautéing until lightly softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Sprinkle flour over the vegetables, stirring constantly for 1-2 minutes to coat them. Pour in the brandy or Cognac, scraping up any browned bits from the bottom of the pot, and carefully ignite to flambé (optional).
5. Return chicken and bacon to the pot. Pour in the red wine and chicken broth, adding thyme sprigs and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until chicken is very tender.
6. Remove chicken pieces, herbs, and bay leaf from the pot. Increase heat to medium-high and simmer the sauce, stirring occasionally, until it has thickened to your desired consistency, about 10-15 minutes.
7. Return chicken to the sauce and stir in butter to finish. Taste and adjust seasoning as needed, then serve hot, garnished with fresh chopped parsley.