Cooking Lucid
Coq au Vin
Classic Burgundian braised chicken in red wine with mushrooms, pearl onions, and bacon. Deep, rustic, and deeply satisfying — the kind of dish that makes a cold evening feel like a celebration.
Prep 25 min
Cook 1h 15m
Total 1h 40m
Serves 6
Ingredients
Step 1 — Marinate the chicken
- 1 whole chicken (cut into 8 pieces, about 4 lbs)
- 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
- 2 bay leaves
- 4 sprigs fresh thyme
- 10 black peppercorns
Step 2 — Braise
- 4 oz bacon (lardons or chopped)
- 2 tbsp butter
- 1 large onion (diced)
- 2 carrots (diced)
- 3 garlic cloves (minced)
- 2 tbsp all-purpose flour
- 2 cups chicken stock
- 8 oz cremini mushrooms (quartered)
- 1 cup pearl onions (peeled)
- 2 tbsp brandy (optional)
- Salt and black pepper
Step 3 — Serve
- Fresh parsley (chopped)
- Crusty bread or mashed potatoes
Instructions
- 1
Marinate overnight (or 2 hours)
Place chicken pieces in a large bowl with wine, bay leaves, thyme, and peppercorns. Cover and refrigerate at least 2 hours or overnight. Remove chicken and pat dry; reserve the marinade.
- 2
Brown and build the braise
In a Dutch oven, cook bacon until crisp. Remove bacon, leaving fat. Brown chicken in batches, seasoning with salt and pepper. Set aside. Sauté onion, carrots, and garlic 5 minutes. Sprinkle flour over vegetables, stir 1 minute. Add reserved marinade and stock, scraping up browned bits. Return chicken and bacon to the pot.
- 3
Simmer until tender
Bring to a simmer, cover, and cook over low heat 45–55 minutes until chicken is fork-tender. Add mushrooms and pearl onions during the last 20 minutes. Adjust seasoning. Serve garnished with parsley alongside crusty bread or mashed potatoes.
Nutrition per serving: 520 cal · 42g protein · 12g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
