Coq au Vin

Ingredients

Instructions

1. 1

   Pat the chicken very dry with kitchen paper. Season all over with the salt and black pepper, then dust lightly with the flour, shaking off any excess. Dry surface and light flouring help the skin brown quickly and give the sauce a gentle natural thickening without becoming pasty.

2. 2

   Set a wide heavy casserole or Dutch oven over medium heat. Add the lardons and cook for 4-5 minutes until they render their fat and begin to turn golden. Lift them out with a slotted spoon and reserve, leaving the fat in the pan.

3. 3

   Increase to medium-high heat and brown the chicken skin-side down in batches in the rendered fat, 4-5 minutes per side, until richly coloured but not fully cooked. Do not overcrowd the pan or the chicken will steam. Transfer the browned pieces to a tray.

4. 4

   Lower the heat to medium. Add the butter, then the pearl onions and mushrooms. Sauté for 6-8 minutes until the mushrooms have given off their moisture and started to colour and the onions are glossy with a few browned spots. Stir in the garlic and cook for 30 seconds.

5. 5

   Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly. Pour in the red wine and scrape the base thoroughly to dissolve the browned bits. Let it boil briskly for 4-5 minutes to reduce slightly and cook off the harsh alcohol edge.

6. 6

   Return the lardons and chicken to the casserole along with any collected juices. Pour in the chicken stock and add the thyme and bay leaves. The liquid should come about three-quarters of the way up the chicken; if needed, nestle the pieces so they braise evenly. Bring to a gentle simmer, cover partially, and cook for 28-30 minutes, turning the chicken once, until the meat is tender and the thickest part near the bone reaches at least 75°C.

7. 7

   Uncover and simmer for 5-7 minutes to lightly thicken and concentrate the sauce. The finished sauce should coat a spoon but still be fluid. Taste and adjust seasoning if needed. Remove the thyme stems and bay leaves.

8. 8

   Rest the casserole off the heat for 5 minutes so the flavours settle and the sauce relaxes around the meat. Scatter over the parsley and serve hot, spooning the mushrooms, onions, lardons, and wine sauce over each portion.

Nutrition per serving

Notes

• •For a classic result within 60 minutes, use chicken thighs and drumsticks rather than an old stewing rooster, which requires much longer braising.
• •Choose a dry, fruity red wine with moderate tannin; overly oaky or very tannic wines can make the sauce bitter.
• •Serve with buttery mashed potatoes, pommes vapeur, or a chunk of crusty bread to catch the sauce.
• •If you want a glossier finish, remove the chicken once cooked and reduce the sauce a little more before returning it to the pan.

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