EFK Coq au Vin
Chicken braised in red wine with bacon, pearl onions, mushrooms, and herbs until the sauce turns dark and silky. This EFK Kitchen Ready version keeps the classic Burgundian flavor profile with a practical same-day method.
Ingredients
8 bone-in chicken pieces, about 4 lb total
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper
6 oz thick-cut bacon, cut into 1/2-inch pieces
1 tbsp olive oil, if needed
1 medium yellow onion, diced
2 medium carrots, diced
4 garlic cloves, minced
2 tbsp all-purpose flour
3 cups dry red wine
1 1/2 cups low-sodium chicken stock
3 sprigs fresh thyme
2 bay leaves
12 oz pearl onions, peeled
12 oz cremini mushrooms, quartered
1 tbsp unsalted butter
2 tbsp chopped flat-leaf parsley
Directions
Pat the chicken dry and season with 1 teaspoon salt and the pepper. Cook the bacon in the Dutch oven over medium heat until browned and the fat has rendered; remove with a slotted spoon. Brown the chicken in the bacon fat in batches, adding a little olive oil only if needed, then transfer to a plate.
Add the diced onion and carrots and cook until beginning to soften. Add the garlic for 30 seconds, then stir in the flour and cook 1 minute. Gradually add the red wine while scraping the bottom of the pot, then add the chicken stock, thyme, bay leaves, remaining salt, bacon, and chicken.
Bring to a gentle simmer, cover, and braise at 350°F until the chicken reaches 165°F and is tender, about 45 to 55 minutes.
Meanwhile, melt the butter in the de Buyer skillet and brown the mushrooms and pearl onions. Add them to the Dutch oven for the final 15 minutes of braising. Remove the herbs, skim excess fat if needed, adjust seasoning, and finish with parsley.