Entree: France – Burgundy – Coq au Vin (Chicken braised in red wine with mushrooms and bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped (about 1 cup (150 g))
- 2 carrots, sliced (about 1 cup (120 g))
- 2 celery stalks, sliced (about 1/2 cup (75 g))
- 2 cloves garlic, minced
- 2 tbsp (15 g) all-purpose flour
- 2 cups (480 ml) full-bodied red wine (Burgundy or Pinot Noir)
- 1 cup (240 ml) chicken stock
- 8 oz (225 g) pearl onions, peeled or small onions halved
- 8 oz (225 g) mushrooms, halved or quartered
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 carrots, sliced (about 1 cup / 120 g)
- 2 celery stalks, sliced (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 2 tbsp (15 g) all-purpose flour
- 2 cups (480 ml) full-bodied red wine (Burgundy or Pinot Noir)
- 1 cup (240 ml) chicken stock
- 8 oz (225 g) pearl onions, peeled or small onions halved
- 8 oz (225 g) mushrooms, halved or quartered
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. In a large heavy pot or Dutch oven cook bacon over medium heat until golden and crisp; remove bacon with a slotted spoon and set aside, brown chicken pieces in bacon fat with butter and oil until golden on all sides (work in batches if needed) and set aside; sauté onion, carrots, and celery in the pot until softened, add garlic and cook 30 seconds, sprinkle in flour and stir to coat vegetables for about 1 minute.
2. Deglaze with red wine, scraping up browned bits, add chicken stock, return chicken and bacon to pot, add thyme and bay leaf, bring to a simmer, cover and braise gently for 30–40 minutes until chicken is tender; in a separate skillet sauté mushrooms and pearl onions until browned and add to the pot for the last 10 minutes; adjust seasoning, remove herbs, garnish with parsley and serve with mashed potatoes or crusty bread.