Description
A classic French chicken stew braised in red wine with mushrooms, bacon, and onions. This dish offers rich, deep flavors and tender chicken in a savory sauce, perfect for a sophisticated yet achievable dinner.
Ingredients
Scale
- 2.5 lbs chicken pieces (thighs and drumsticks recommended)
- 6 oz bacon, diced
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 bottle (750ml) dry red wine (like Burgundy or Pinot Noir)
- 2 cups chicken broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig thyme
- 8 oz cremini mushrooms, quartered
- 1 lb pearl onions, peeled
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken pieces with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add olive oil to the pot if needed. Brown the chicken pieces on all sides in batches. Remove chicken and set aside.
- Add chopped onion and carrots to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for 5 minutes to reduce slightly.
- Return the chicken pieces to the pot. Add chicken broth, bay leaf, and thyme. The liquid should almost cover the chicken. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
- Bake for 1.5 to 2 hours, or until the chicken is very tender.
- While the chicken is baking, prepare the mushrooms and pearl onions. In a separate skillet, melt butter over medium heat. Add the quartered mushrooms and cook until browned, about 5-7 minutes. Add the pearl onions and cook for another 5-10 minutes until tender and lightly caramelized. Season with salt and pepper.
- Once the chicken is cooked, remove it from the pot and set aside. Discard the bay leaf and thyme sprig. Skim off any excess fat from the sauce.
- In a small bowl, whisk together the flour and butter to create a beurre manié. Whisk small amounts of the beurre manié into the simmering sauce to thicken it until it reaches your desired consistency.
- Return the chicken to the pot and add the cooked bacon, mushrooms, and pearl onions. Stir gently to combine and heat through for a few minutes.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
- For a richer flavor, you can marinate the chicken in the red wine overnight in the refrigerator before cooking.
- Ensure the red wine you use is one you would enjoy drinking; its flavor will concentrate in the sauce.
- If you don’t have pearl onions, you can use quartered regular onions.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Coq au Vin, French chicken stew, red wine chicken, classic French recipes, comforting dinner, special occasion meal, braised chicken, French cuisine