Coq au Vin

Serves 4-6

This streamlined version is adapted from Julia Child who helped introduce this dish to the American public and continued to make it throughout her career. There is no better place to learn to braise. Use a whole chicken for this and save the backbone for stock.

  • 4 slices thick-cut bacon, chopped
  • 4 pound chicken, cut into pieces, patted dry
  • 1 cup frozen pearl onions
  • 2 cloves garlic, sliced
  • 2 bay leaves
  • 1 large sprig fresh thyme
  • 2 cups red wine
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 pound sliced mushrooms
  • salt and pepper to taste

Preheat oven to 250ºF. Fry bacon over medium heat in a Dutch oven until crisp. Set aside on paper towels. Increase heat to high and place chicken pieces, skin side down into bacon fat. Sear on both sides about 8-10 minutes, or until browned. Add onions, garlic, bay leaves, and thyme and cook an additional 5 minutes. Add wine and stock, bring to a boil, then reduce heat and simmer, covered for 30-40 minutes, or until juices run clear. Remove chicken, place in a covered dish and keep warm in the oven. Increase heat to medium, add butter and sprinkle four evenly over the top. Bring to a boil, stirring constantly, until sauce begins to thicken. Add reserved bacon and mushrooms and cook an additional 10-12 minutes, or until the mushrooms are tender. Return chicken to the pot, remove bay leaves, season to taste, and serve right from the Dutch oven.