Back to RecipesCoq au Vin
The French bistro classic — chicken braised in red wine with mushrooms, pearl onions, and lardons until impossibly tender and rich. A dish that transforms humble ingredients into pure elegance.
Total Time
110 min
Servings
4
Cuisine
French
Rating
4.7 (298)
Prep Time
20 min
Cook Time
90 min
Total Time
110 min
Ingredients
- 1 whole chicken, cut into 8 pieces
- 200g lardons
- 1 bottle red wine
- 300g cremini mushrooms
- 200g pearl onions
- 4 garlic cloves
- 2 tbsp tomato paste
- Fresh thyme and bay leaves
- 2 tbsp butter
- Salt and pepper
Instructions
- 1
Brown lardons in a Dutch oven. Remove. Brown chicken pieces in the fat until golden. Season well.
- 2
Add pearl onions and garlic, cook 3 minutes. Add tomato paste and stir 1 minute.
- 3
Pour in wine. Add thyme and bay leaves. Return lardons.
- 4
Simmer covered for 45-60 minutes until chicken is very tender.
- 5
Remove chicken. Reduce sauce until slightly thickened. Sauté mushrooms in butter and add to sauce.
- 6
Return chicken to sauce. Simmer 10 minutes. Serve with crusty bread or egg noodles.
Rate this Recipe
298 people have rated this recipe
