THIS CAFE LIFE
Coq au Vin (GF)
Coq au Vin is rustic French comfort elevated — tender chicken braised slowly in red wine with mushrooms, pearl onions, pancetta, and herbs until the sauce turns deep, glossy, and impossibly rich. A dish that feels luxurious yet familiar, made for slow Saturdays and candlelit dinners. Serve with mashed potatoes or creamy polenta and let the sauce do the talking.
Prep Time:
30 Minutes
Cook Time:
2 Hours
Yield:
Serves 4
Ingredients
3 pounds chicken legs and thighs
2½ t. kosher salt, more as needed
½ t. freshly ground black pepper, more to taste
3 C. hearty red wine, preferably from Burgundy
1 bay leaf
1 t. chopped fresh thyme leaves
4 oz lardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup)
3 T. extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 oz white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 t. tomato paste
1 T. gluten-free flour
2 T. brandy
3 T. unsalted butter
8 oz peeled pearl onions (about 12 to 15 onions)
Pinch sugar
¼ C. chopped parsley, more for serving
A braiser is ideal for dishes like Coq au Vin, where proper browning and controlled reduction are key. The wide surface promotes even searing, while the enameled interior maintains consistent heat for slow, flavorful simmering. A foundational pan for classic French braises and everyday one-pot cooking.
A flexible boning knife is perfect for prepping whole chickens or breaking down large cuts of meats. The narrow blade offers control and precision around joints and bones, making it an essential tool.
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Step 1 — Marinate the Chicken
Season the chicken with 2¼ teaspoons salt and ½ teaspoon black pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and refrigerate for at least 2 hours, or preferably overnight.
Step 2 — Render the Lardons
In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook the lardons over medium-low heat until the fat has rendered and the lardons are golden and crisp, about 10–15 minutes. Using a slotted spoon, transfer to a paper towel–lined plate, leaving the fat in the pot.
Step 3 — Brown the Chicken
Remove the chicken from the marinade, reserving the liquid. Pat the chicken very dry with paper towels.
Increase heat to medium and warm the rendered fat until just beginning to smoke. Working in batches if needed, brown the chicken in a single layer until deeply golden, about 3–5 minutes per side. Add a little oil if the pot looks dry. Transfer browned chicken to a plate.
Step 4 — Build the Base
Add the onion, carrot, half of the mushrooms, and the remaining ¼ teaspoon salt to the pot. Cook until lightly browned, about 8 minutes, stirring to loosen any browned bits from the bottom.
Stir in the garlic and tomato paste and cook for 1 minute. Add the flour and cook for another minute, stirring well.
Step 5 — Deglaze & Reduce
Remove the pot from the heat. Push the vegetables to one side and pour the brandy into the empty space. Carefully ignite with a match, or simply simmer for 1 minute to cook off the alcohol.
Once the flame subsides, add the reserved marinade. Return to heat, bring to a boil, and reduce by half (to about 1½ cups), roughly 12 minutes. Skim off any foam that rises to the surface.
Step 6 — Braise
Return the chicken and any accumulated juices to the pot along with half of the cooked lardons. Cover and simmer gently over low heat for 1 hour, turning the chicken halfway through.
Uncover and continue to simmer for 15 minutes to thicken the sauce. Taste and adjust seasoning as needed.
Step 7 — Finish the Garnish
In a large skillet over medium-high heat, melt 1 tablespoon butter with 2 tablespoons olive oil. Add the pearl onions, a pinch of sugar, and salt. Cover, reduce heat, and cook gently for 15 minutes, shaking the pan occasionally.
Uncover, push onions to one side, and add the remaining mushrooms. Increase heat and sauté until mushrooms are golden and onions are glazed, about 5–8 minutes.
Step 8 — Assemble & Serve
Add the onions and mushrooms to the pot. Spoon the sauce over the chicken, sprinkle with parsley, and serve.
Chef’s Note
For the deepest, most settled flavor, prepare this dish over three days: Marinate the chicken on Day One, cook on Day Two, and reheat gently on Day Three before serving. Coq au Vin improves with time.
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Learn more about the technique in our Braising Guide →