How to Make Classic Coq au Vin with Pearl Onions and Mushrooms

Simple Summary

Coq au Vin is a classic French dish that transforms humble chicken into an elegant meal. This version, enriched with pearl onions and mushrooms, offers a perfect balance of flavors and textures.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 4 lbs chicken pieces (thighs and legs preferred)
• 8 oz bacon, diced
• 24 pearl onions, peeled
• 8 oz button mushrooms, quartered
• 3 carrots, sliced
• 2 cloves garlic, minced
• 2 cups red wine (preferably Burgundy)
• 2 cups chicken stock
• 2 tbsp tomato paste
• 1 bouquet garni (4 sprigs thyme, 2 bay leaves, 4 sprigs parsley tied together)
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken pieces generously with salt and pepper.

2. In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. Increase heat to medium-high. Working in batches, brown the chicken pieces in the bacon fat for 3-4 minutes per side. Remove and set aside.

4. In the same pot, add 1 tbsp olive oil and sauté the pearl onions until lightly golden, about 5 minutes. Remove and set aside.

5. Add another 1 tbsp olive oil and sauté the mushrooms until they release their moisture and turn golden, about 5-7 minutes. Remove and set aside.

6. Lower heat to medium and add 1 tbsp butter. Sauté the carrots and garlic for 2-3 minutes.

7. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.

8. Slowly add the red wine, stirring constantly to prevent lumps. Bring to a simmer and cook for 2 minutes.

9. Add the chicken stock, tomato paste, and bouquet garni. Stir to combine.

10. Return the chicken pieces to the pot. Bring to a gentle simmer, cover, and cook for 1 hour or until the chicken is tender.

11. Add the reserved bacon, pearl onions, and mushrooms to the pot. Simmer uncovered for an additional 15 minutes.

12. Remove the bouquet garni. Taste and adjust seasoning if necessary.

13. In a small bowl, mash together 2 tbsp softened butter and 2 tbsp flour to create a beurre manié.

14. Stir the beurre manié into the sauce a little at a time until it reaches your desired thickness.

15. Garnish with fresh parsley before serving.

Chef's Notes

• For best results, use a full-bodied red wine like Burgundy or Pinot Noir.
• If pearl onions are unavailable, substitute with quartered regular onions.
• The dish can be made a day ahead and reheated gently before serving, as the flavors will continue to develop.
• For a richer sauce, you can add 1/4 cup of heavy cream at the end of cooking.
• To save time, use pre-peeled pearl onions available in many grocery stores.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 45g
• Fat: 38g
• Carbohydrates: 15g
• Rich in B vitamins, iron, and zinc from the chicken
• Contains heart-healthy monounsaturated fats from olive oil

Serving Suggestions

Serve this hearty Coq au Vin over buttered egg noodles or with crusty French bread to soak up the delicious sauce. A simple green salad with a light vinaigrette makes an excellent side dish. For wine pairing, choose the same type of red wine used in the recipe. This dish is perfect for cold winter evenings, special occasions, or when you want to impress guests with classic French cuisine.