Entree: France – Champagne – Coq au Vin de Champagne (Classic Champagne-braised chicken with mushrooms, bacon, pearl onions, and aromatic herbs)

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 25 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 45 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 lb (1.4 kg) total
- 4 oz (115 g) thick-cut bacon or pancetta, cut into 1/2-inch (1 cm) lardons
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) dry Champagne or good-quality dry sparkling wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 g) tomato paste
- 8 oz (225 g) cremini or button mushrooms, halved or quartered if large
- 10–12 pearl onions, peeled (about 6 oz (170 g))
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 4 oz (115 g) thick-cut bacon or pancetta, cut into 1/2-inch (1 cm) lardons
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) dry Champagne or good-quality dry sparkling wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 g) tomato paste
- 8 oz (225 g) cremini or button mushrooms, halved or quartered if large
- 10–12 pearl onions, peeled (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the chicken pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. In a heavy Dutch oven over medium heat, cook the bacon lardons until crisp; remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter to the bacon fat. Working in batches if necessary, brown the chicken pieces skin-side down until golden, about 6–8 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium and add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. Add pearl onions and mushrooms; sauté until they begin to color, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
4. Sprinkle 2 tbsp (16 g) flour over the vegetables and stir to coat for 1 minute. Stir in the tomato paste, then deglaze with 1 1/2 cups (360 ml) Champagne, scraping up any browned bits from the bottom of the pot.
5. Return the chicken and bacon to the pot. Add 1 cup (240 ml) chicken stock, thyme sprigs, and bay leaves. Bring to a gentle simmer, cover, and braise on low for 40–50 minutes, or until the chicken is tender and cooked through.
6. Remove chicken to a platter and increase heat to medium-high. Reduce the braising liquid uncovered until slightly thickened, about 6–8 minutes. Stir in remaining 1 tbsp (15 g) butter to finish the sauce, check seasoning, and return chicken and vegetables to the sauce to warm through.
7. Garnish with chopped parsley and serve immediately with mashed potatoes, buttered noodles, or crusty bread to soak up the Champagne sauce.