Entree: France – Burgundy – Coq au Vin (Chicken braised in wine)

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 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

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

- 4 bone-in chicken breasts, approx. 10 oz (280 g) each
- 4 oz (115 g) bacon or lardons, diced
- 1 cup (240 ml) dry red wine (preferably Burgundy)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) tomato paste
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 8 oz (225 g) mushrooms, halved or quartered
- 12 small pearl onions, peeled (or 1 cup (150 g) sliced small onions)
- 2 cloves garlic, minced
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 bay leaf
- Salt and black pepper to taste

Show original ingredient measurements

- 4 bone-in chicken breasts, approx. 10 oz (280 g) each
- 4 oz (115 g) bacon or lardons, diced
- 1 cup (240 ml) dry red wine (preferably Burgundy)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) tomato paste
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 8 oz (225 g) mushrooms, halved or quartered
- 12 small pearl onions, peeled (or 1 cup / 150 g sliced small onions)
- 2 cloves garlic, minced
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 bay leaf
- Salt and black pepper to taste

Instructions

1. Season chicken with salt and pepper and dust lightly with flour; shake off excess flour.
2. In a heavy Dutch oven, cook 4 oz (115 g) diced bacon over medium heat until crisp; remove with a slotted spoon and set aside, leaving fat in the pot.
3. Increase heat to medium-high, add 2 tbsp (30 ml) olive oil and brown chicken on all sides in batches; remove and set aside.
4. Reduce heat to medium, add 2 tbsp (30 g) butter, sauté pearl onions and mushrooms until lightly browned; add garlic and cook 1 minute.
5. Stir in tomato paste, then pour in 1 cup (240 ml) red wine and 1 cup (240 ml) chicken stock, scraping up browned bits; add thyme and bay leaf.
6. Return chicken and bacon to the pot, bring to a simmer, cover, and braise on low heat or in a 325°F (160°C) oven for 35–45 minutes until chicken is tender.
7. Remove chicken and reduce sauce over medium heat to thicken if needed; adjust seasoning and serve chicken topped with sauce.