![]() Reduce the heat to medium and gently boil, uncovered, for 15 minutes.Īdd the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Pour in the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated.Īdd the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt and bring to a boil. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Cook the onions, stirring occasionally, until softened and just starting to brown, 3 to 5 minutes. Pour off all but about 2 tablespoons of the fat, then return the pot to the stove and reduce the heat to medium-low. Using tongs, transfer the chicken to a plate set aside. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. ![]() Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Add the pancetta (or bacon) and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. To begin, heat the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. ![]() If you’d like to add them, be sure to brown them in butter and cook them thoroughly before adding them to the finished stew. They can be difficult to find, and I actually prefer the stew without them. You may notice that my recipe does not call for the traditional garnish of pearl onions.Cognac, a type of French brandy, is used in cocktails like sangria, but it also adds complex flavor to savory dishes like chicken pot pie, steak au poivre, and gravy.You don’t need to use an expensive bottle just make sure it’s good enough to drink (no supermarket cooking wine!). For the wine, a Burgundy or Pinot Noir is traditional but any light or medium bodied red wine, such as Merlot or Zinfandel, will work.You can find it in the deli at most supermarkets or precut and packaged in the refrigerated gourmet foods aisle, which is a great time saver. Instead of being smoked like American bacon, it is cured with salt and spices and then dried. The thighs remain tender and succulent when braised for a long time, whereas white meat tends to dry out. Traditional recipes for coq au vin call for a whole cut-up chicken (a coq is an old rooster), but I prefer to use only bone-in chicken thighs only.What You’ll Need To Make Coq au Vinīefore we get to the step-by-step, a few notes about the ingredients: Serve with buttered egg noodles, mashed potatoes, or a good crusty bread - basically anything to soak up the full-flavored sauce. As with most stews, coq au vin is even better the next day, and it freezes well, too. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn. Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. Read my full disclosure policy.Ĭoq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta.
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