Coq au Vin

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 40 minutes

Ingredients

3 pounds bone-in, skin-on chicken legs, thighs, drumsticks, or a combination

3 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

4 ounces thick-cut bacon or pancetta, cut into 1/4-inch-wide pieces (about 1 cup)

1 large yellow onion, diced (about 2 cups)

2 large carrots, peeled and diced (about 1 1/2 cups)

3 cloves garlic, minced

1 tablespoon tomato paste

2 dried bay leaves

1 teaspoon dried thyme

1 1/2 tablespoons all-purpose flour

1/4 cup Cognac or brandy

2 cups dry red wine, preferably Burgundy or Pinot Noir

1 cup low-sodium chicken broth

3 tablespoons unsalted butter

8 ounces cremini or baby bella mushrooms, quartered (about 3 cups)

8 ounces fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)

Chopped fresh parsley leaves, for garnish (optional)

Directions

Step 1

Pat 3 pounds bone-in, skin-on chicken pieces dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

Step 2

Cook 4 ounces chopped thick-cut bacon in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned, 6 to 8 minutes. Transfer to a plate with a slotted spoon.

Step 3

Increase the heat to medium-high. Working in 2 batches, add the chicken skin-side down to the pot in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, then flip and sear the second side, 3 to 4 minutes per side. Transfer the chicken to a large plate or baking sheet; it will not be cooked through.

Step 4

Reduce the heat to medium. Add 1 diced large yellow onion, 2 peeled and diced large carrots, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 dried bay leaves, and 1 teaspoon dried thyme. Cook until the tomato paste is fragrant and darker in color, about 2 minutes. Stir in 1 1/2 tablespoons all-purpose flour and cook for 1 minute to remove the floury taste.

Step 5

Add 1/4 cup Cognac and cook until evaporated, about 30 seconds. Add 2 cups dry red wine and 1 cup low-sodium chicken broth, and scrape any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to maintain a gentle simmer.

Step 6

Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 8 ounces quartered cremini mushrooms, 8 ounces pearl onions, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender and lightly browned all over, 10 to 12 minutes. Turn off the heat.

Step 7

Add the reserved bacon, mushrooms, and onions to the pot and stir to combine. Cook uncovered for 10 minutes to let the flavors meld.

Step 8

Remove and discard the bay leaves. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.

Nutrition

• Serving Size: Serves 6
• Calories: 658 cal
• Total Fat: 34.2 g
• Saturated Fat: 11.7 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 1333.5 mg
• Total Carbohydrate: 19.7 g
• Dietary Fiber: 3.2 g
• Total Sugars: 7.0 g
• Protein: 47.5 g