StovetopFrench
Coq au vin
Chicken, wine, lardons, mushrooms. A braise. Old bird if you can find one; grocery chicken still works.
Made it?
2 hr · 35 min hands-on · pull 175°F · rest 10 min
Ingredients
4.5 lb on the fire · ~2.9 lb to the table · 6 plates at 8 oz
- chicken pieces, bone-in4 1/2 lb
- bacon or lardons4 oz
- bottle red wine, minus a glass for you1
- mushrooms8 oz
- pearl onions12
- kosher salt2 tsp
- thyme2 sprigs
Method
- 1
Render lardons. Brown the chicken. Out. Mushrooms and onions in the fat.
- 2
Wine, thyme, chicken back. Simmer 45–60 minutes until the thigh gives.
- 3
Reduce the sauce if it is thin. Rest 10. Bread. This is not a grill cook.
If you don’t have it
- whole chicken → chicken thighs. Keep the same pull. Leaner cooks faster and dries sooner.
- chicken pieces, bone-in → What you actually have, if it is the same muscle family. Burgundy is traditional. Any dry red you would drink.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min