Coq Au Vin De Bourgogne Burgundy Braised Chicken
Indulge in the rustic elegance of Coq Au Vin De Bourgogne, a French classic that brings Burgundy’s rich culinary heritage to your table. This comforting dish features tender, bone-in chicken braised to perfection in a luxurious blend of dry red wine, chicken stock, and aromatic thyme. Infused with smoky bacon, earthy mushrooms, pearl onions, carrots, and a hint of cognac, every bite is a harmonious medley of flavors. The sauce, thickened with a velvety beurre manié, is irresistibly silky and perfect for soaking up with crusty bread, creamy mashed potatoes, or buttered noodles. With just 30 minutes of prep and a slow-simmered cooking process, this recipe is perfect for celebrating a special occasion or elevating your weeknight dinner. Garnished with fresh parsley, Coq Au Vin is the ultimate comfort food for those who love hearty, wine-braised dishes.
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Recipe Information
Ingredients
- 4 pounds chicken (bone-in, skin-on, such as drumsticks and thighs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 ounces smoked bacon (cut into lardons)
- 8 ounces pearl onions (peeled)
- 4 units garlic cloves (minced)
- 2 units carrots (sliced into 1-inch pieces)
- 3 cups dry red wine (such as Burgundy or Pinot Noir)
- 1 cup chicken stock
- 2 tablespoons cognac (optional)
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 1 unit bay leaf
- 8 ounces mushrooms (quartered or sliced)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken pieces with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the chicken in batches until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the grease in the pot.
Add the pearl onions and carrots to the pot, cooking until lightly browned, about 5 minutes. Add the garlic and cook for another 1 minute.
Deglaze the pot with cognac (if using) by adding it and scraping up any browned bits from the bottom of the pot.
Stir in the tomato paste, then pour in the red wine and chicken stock. Add the thyme, bay leaf, and the cooked bacon back to the pot.
Return the seared chicken to the pot, ensuring it is mostly submerged in the liquid. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour, stirring occasionally.
While the chicken cooks, heat a skillet over medium heat and sauté the mushrooms in 1 tablespoon of olive oil until browned. Set aside.
In a small bowl, mix the softened butter and flour into a smooth paste (beurre manié). Set aside.
After 1 hour, add the mushrooms to the pot and continue cooking, uncovered, for 20-30 minutes to reduce the sauce slightly.
Remove the chicken and vegetables from the pot and set aside on a serving platter. Discard the thyme sprigs and bay leaf.
Whisk the beurre manié into the sauce while simmering to thicken it. Adjust seasoning with additional salt and pepper if needed.
Return the chicken and vegetables to the pot to coat them in the sauce, or pour the sauce over the chicken on the platter.
Garnish with chopped parsley and serve hot, preferably with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
6302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.7 g | 524% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1722 mg | 574% | |
| Sodium | 7115 mg | 309% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 27.8 g | ||
| Protein | 417.8 g | 836% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 439 mg | 34% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7020 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
