Coq au Vin

1. 1
   prep

   Prepare and season the chicken.

   1.Pat the chicken legs completely dry with paper towels.

   2.Season all over with salt and freshly ground black pepper.

   TIPDry chicken skin browns far better than damp — don't skip the patting step.
2. 2
   fry · ~6 min

   Render the bacon lardons.

   1.Heat the olive oil in a large Dutch oven over medium heat.

   2.Add the diced bacon and cook until crisp and the fat has rendered, about 5–6 minutes.

   3.Remove the bacon with a slotted spoon, leaving the fat in the pot, and set aside.
3. 3
   fry · ~10 min

   Brown the chicken on all sides.

   1.Increase the heat under the Dutch oven to medium-high.

   2.Working in batches if necessary, place the chicken pieces skin-side down in the hot fat.

   3.Sear until deeply golden brown, about 4–5 minutes per side.

   4.Transfer the browned chicken to a plate and set aside.

   TIPDon't crowd the pot — the chicken needs space to sear, not steam.
4. 4
   saute · ~6 min

   Sauté the aromatic base.

   1.Reduce the heat to medium and add the chopped onion and sliced carrot to the pot.

   2.Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.

   3.Add the crushed garlic and cook 1 minute more until fragrant.
5. 5
   simmer · ~5 min

   Thicken and deglaze with wine.

   1.Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.

   2.Pour in the red wine gradually, stirring and scraping the brown bits from the bottom of the pot.

   3.Add the tomato paste, thyme sprigs, and bay leaves. Stir to combine.

   4.Return the chicken and half of the crispy bacon to the pot.

   5.Bring the liquid to a gentle simmer.

   TIPScraping up the fond (browned bits) is where the deep, rich flavor lives.
6. 6
   simmer · ~70 min

   Braise the chicken slowly.

   1.Cover the Dutch oven with a lid, leaving it slightly askew for a little steam to escape.

   2.Simmer gently over low heat for 60–70 minutes, until the chicken is very tender and pulls easily from the bone.

   3.Check occasionally to ensure the liquid is at a bare bubble, not a rapid boil.

   TIPA slow, gentle simmer keeps the chicken succulent; a rolling boil will make it tough.
7. 7
   saute · ~12 min

   Cook the mushrooms and pearl onions.

   1.While the chicken braises, melt the butter in a separate skillet over medium heat.

   2.Add the pearl onions and mushrooms with a pinch of salt.

   3.Sauté, tossing occasionally, until the mushrooms are golden and the onions are tender and lightly browned, about 10–12 minutes.

   4.Set aside until the chicken is done.
8. 8
   simmer · ~15 min

   Finish the stew.

   1.When the chicken is fork-tender, remove the lid and add the sautéed mushrooms and pearl onions to the pot.

   2.Simmer uncovered for another 10–15 minutes to allow the sauce to thicken slightly and the flavors to meld.

   3.Taste and adjust seasoning with salt and pepper if needed.

   4.Remove the bay leaves and thyme sprigs.

   TIPThe sauce should coat the back of a spoon when it's ready.
9. 9
   garnish

   Garnish with parsley and remaining bacon.

   Sprinkle the reserved crispy bacon lardons and the freshly chopped parsley over the stew just before serving.

10. 10
    serve

    Serve the Coq au Vin.

    Ladle generous portions into wide, shallow bowls alongside mashed potatoes, crusty bread, or buttered noodles to soak up the sauce.

    TIPThis dish is even better the next day — make it ahead if you can.

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