Coq au Vin (GF)

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.

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.

Host a Bistro Night

Red Striped Bistro Napkin 

 A classic red striped bistro napkin brings instant café character to the table. Made from sturdy cotton or linen, it handles buttery shells, broths, and sauces with ease while adding a timeless French bistro aesthetic to casual gatherings. Shop the Napkins →

Red Rimmed Bowl

A red rimmed soup bowl frames chowders, bisques, and braises beautifully, creating the traditional bistro presentation seen across European cafés. Its durable construction retains heat, keeping dishes warm from kitchen to table. Shop the Bowls →

Red Bistro Flatware

 Red-handled bistro flatware combines everyday durability with the relaxed elegance of classic French cafés. Comfortable in the hand and visually distinctive, it brings a casual yet polished look to seafood spreads, weeknight dinners, and entertaining tables. Shop the set →

Embellished Stemmed Bistro Wine Glass

A stemmed bistro wine glass with subtle embellishment elevates the dining experience while remaining versatile enough for everyday use. Its balanced shape highlights crisp whites, rosés, and light reds often served with seafood, while the decorative detailing adds a touch of relaxed European charm to the table. Shop the Glass →

For Family Style Dining → 

Artestia Large Serving Spoon & Salad Tongs

Designed for generous, family-style serving, this heavy-duty stainless-steel set brings a warm rustic presence to the table. The long walnut handles offer comfortable reach for deep bowls, platters, and buffet service.

Explore the cookware, serving pieces, and chef tools used throughout this guide to create restaurant-style mussels at home. Shop the Bistro Collection →

Sides to Complete any Meal

A well-built main deserves equally thoughtful accompaniments. These side dishes focus on structure, flavor layering, and textures that round out the meal without competing for attention:

• Potatoes Gratin — delicately sliced potatoes baked in cream - classic golden finish

• Mushroom Risotto — slow-cooked Arborio rice with deep mushroom flavor

• Creamy Polenta - rich and lightly savory without feeling heavy

Prepared individually or as a group, these sides bring warmth, balance, and substance to everything from seasonal gatherings to everyday dinners.

→ Browse Additional Side Dishes

→ See the Kitchen Tools We Use

Other Braising Recipes

• 5-spice Braised Short Ribs

• Cider Braised Pork Shoulder

• Moroccan Inspired Lamb Shanks

Learn more about the technique in our Braising Guide →

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