Description
Coq au Vin is a classic French stew featuring tender chicken thighs braised slowly in a rich sauce of red wine, Cognac, chicken broth, and aromatic herbs. Enhanced with crispy pancetta, sautéed mushrooms, and carrots, this comforting dish offers deep, complex flavors perfect for a hearty family meal or special occasion.
Ingredients
Meat & Seafood
- 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed of excess skin
- 4 ounces diced pancetta (or bacon)
Produce
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 3 large carrots, peeled and cut into ½-inch chunks on the bias
- 8 ounces sliced cremini mushrooms
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Liquids & Sauces
- 3 tablespoons olive oil, divided
- ¼ cup Cognac
- 2½ cups red wine, preferably Burgundy or Pinot Noir
- 2½ cups chicken broth
- 2 teaspoons balsamic vinegar
Pantry & Spices
- 1½ tablespoons tomato paste
- 1½ teaspoons sugar
- 4 tablespoons unsalted butter, softened
- 4 tablespoons all-purpose flour
- Salt (about 2 teaspoons plus ¼ teaspoon for mushrooms)
- Freshly ground black pepper (about ½ teaspoon)
- 1 bay leaf
Instructions
- Render Pancetta: Heat 1 tablespoon olive oil in a large 5-quart Dutch oven over medium heat. Add diced pancetta and cook until crispy and fat has rendered, about 5 to 8 minutes. Remove pancetta with a slotted spoon to a paper-towel-lined plate, leaving the fat in the pan.
- Brown Chicken: Season chicken thighs with 2 teaspoons salt and ½ teaspoon black pepper. Increase heat to medium-high and brown half the chicken in a single layer, skin side down, for about 5 minutes until golden and crispy. Transfer to a plate and repeat with remaining chicken. Pour off all but 2 tablespoons fat from the pan.
- Sauté Aromatics & Deglaze: Lower heat to medium-low. Add chopped onions to the pot and cook, stirring occasionally until softened and starting to brown, about 3 to 5 minutes. Add garlic and cook for 1 minute until fragrant. Pour in Cognac and stir to deglaze, scraping browned bits from the pan until Cognac evaporates.
- Add Liquids and Seasonings: Add red wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce to medium heat and simmer uncovered for 15 minutes to reduce flavors.
- Simmer Chicken and Carrots: Return chicken and any accumulated juices to the pot, along with carrots. Bring to a simmer, cover, and cook over low heat for 30 minutes until chicken and carrots are tender and cooked through.
- Cook Mushrooms: While chicken simmers, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and ¼ teaspoon salt, stirring frequently until golden brown, about 5 minutes. Set aside.
- Prepare Butter-Flour Paste (Beurre Manié): In a small bowl, mash together softened butter and flour until smooth to form a paste. Set aside.
- Remove Chicken: Using a slotted spoon, transfer cooked chicken to a plate.
- Thicken Sauce: Increase heat to medium and stir in three-quarters of the butter-flour paste. Gently boil for 5 to 7 minutes until sauce thickens. Add remaining paste if a thicker sauce is desired. Remove and discard bay leaf.
- Remove Chicken Skin: Use a fork and knife to pull off and discard the chicken skin.
- Finish Cooking: Add chicken and juices back to the pot and simmer uncovered for about 10 minutes. Just before serving, stir in browned mushrooms and crispy pancetta. Taste and adjust seasoning as needed.
Notes
- Trim excess skin and fat from chicken thighs before cooking using kitchen shears for a better texture and less grease.
- Make-ahead: Store the cooled stew in the refrigerator up to 2 days. Reheat gently on stovetop. Store mushrooms and pancetta separately and add before serving for best texture.
- Freezer-friendly: Freeze for up to 3 months. Defrost in refrigerator 24 hours before reheating gently on stovetop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
