Coq au Vin

Method

1. 01

   Pat the chicken dry and season it with 1 teaspoon salt and 0.5 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy pot, cook the 120 g bacon until lightly crisp, then lift it out and reserve the bacon fat in the pot.

   ⏱ 6 min
2. 02

   Brown the chicken thighs and drumsticks in batches until the skin and edges are deeply golden, about 4 minutes per side. Transfer the chicken to a plate without cooking it through.

   ⏱ 16 min
3. 03

   Add the shallots to the pot and brown them for 5 minutes, then add the carrot and onion and cook until the onion softens. Stir in the garlic and tomato paste for 1 minute.

   ⏱ 10 min
4. 04

   Pour in the 30 ml brandy, if using, and scrape up the browned bits. Add the 500 ml red wine, 250 ml chicken stock, thyme, and bay leaves, bring to a simmer, then return the chicken and bacon to the pot.

   ⏱ 8 min
5. 05

   Cover and simmer gently until the chicken is very tender and cooked through, 55 to 65 minutes. Turn the pieces once or twice so they braise evenly in the wine sauce.

   ⏱ 60 min
6. 06

   While the chicken braises, melt 20 g butter in a skillet and saute the 250 g mushrooms until browned and their moisture has cooked off. Set them aside.

   ⏱ 10 min
7. 07

   Transfer the cooked chicken to a warm dish and discard the thyme stems and bay leaves. Knead the remaining 20 g butter with 1 tablespoon flour, whisk small pieces into the simmering sauce, and cook uncovered until glossy and lightly thickened.

   ⏱ 7 min
8. 08

   Return the chicken to the sauce with the browned mushrooms and shallots. Simmer for 2 minutes, adjust seasoning, and serve hot with chopped parsley over the dark wine sauce.

   ⏱ 2 min