Coq au Vin

🥘 Ingredients

• olive oil
  2 tbsp
• bacon (or pancetta, diced)
  4 oz
• chicken (3 to 4 lb, cut into 8 pieces)
  1
• kosher salt
  2 tsp
• freshly ground black pepper
• carrots (cut diagonally in 1-inch pieces)
  8 oz
• yellow onion (sliced)
  1
• black pepper
  1 tsp
• garlic (chopped)
  1 tsp
• Cognac (or good brandy)
  4 tbsp
• dry red wine (Burgundy or similar; 1/2 bottle)
  375 ml
• chicken stock
  1 c
• fresh thyme
  10 sprigs
• unsalted butter (room temperature)
  2 tbsp
• all-purpose flour
  1.5 tbsp
• frozen small whole onions
  8 oz
• cremini mushrooms (stems removed, thickly sliced)
  8 oz

🍳 Cookware

• oven
• large Dutch oven
• medium saute pan

1. 1

   Preheat the oven to 250°F.
2. 2

   Heat olive oil in a large Dutch oven over medium heat. Add bacon and cook until lightly browned, about ⏱️ 8-10 minutes . Remove to a plate with a slotted spoon.

   olive oil: 2 tbsp, bacon: 4 oz (or pancetta, diced)
3. 3

   Pat chicken dry with paper towels. Liberally sprinkle both sides with kosher salt and freshly ground black pepper .

   chicken: 1 (3 to 4 lb, cut into 8 pieces), kosher salt, freshly ground black pepper
4. 4

   Brown the chicken in batches in a single layer over medium-high heat for about ⏱️ 5 minutes , turning to brown evenly. Remove to the plate with the bacon. Continue until all the chicken is browned.
5. 5

   Add carrots , yellow onion , kosher salt , and black pepper to the pan. Cook over medium heat, stirring occasionally, until the onions are lightly browned, about ⏱️ 10-12 minutes .

   carrots: 8 oz (cut diagonally in 1-inch pieces), yellow onion: 1 (sliced), kosher salt: 2 tsp, black pepper: 1 tsp
6. 6

   Add garlic and cook until fragrant, about ⏱️ 1 minute .

   garlic: 1 tsp (chopped)
7. 7

   Add Cognac . Return the bacon, chicken, and any collected juices to the pot. Add dry red wine , chicken stock , and fresh thyme . Bring to a simmer over medium-high heat.

   Cognac: 4 tbsp (or good brandy), dry red wine: 375 ml (Burgundy or similar; 1/2 bottle), chicken stock: 1 c, fresh thyme: 10 sprigs
8. 8

   Cover with a tight-fitting lid and braise in the oven until the chicken is just not pink, about ⏱️ 30-40 minutes . Remove from the oven and place on the stove.
9. 9

   Mash unsalted butter and all-purpose flour together and stir into the stew. Add frozen small whole onions .

   unsalted butter: 1 tbsp (room temperature), all-purpose flour: 1.5 tbsp, frozen small whole onions: 8 oz
10. 10

    In a medium saute pan over medium-low heat, melt the remaining unsalted butter . Add cremini mushrooms and cook until browned, about ⏱️ 5-10 minutes . Add to the stew.

    unsalted butter: 1 tbsp, cremini mushrooms: 8 oz (stems removed, thickly sliced)
11. 11

    Bring the stew to a simmer over medium heat and cook until heated through, about ⏱️ 10 minutes . Season with kosher salt and black pepper to taste and serve hot.

    kosher salt, black pepper