Classic COQ AU VIN | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Mix the flour with salt and pepper on a large tray, then dredge the chicken pieces in it.
2. In a large Dutch oven with a lid, heat 2 tablespoons of olive oil. Brown the chicken on all sides until golden, then set it aside.
3. Add 1 tablespoon of olive oil to the same pot and fry the bacon for a couple of minutes. Add the pearl onions and fry until golden brown.
4. Add the mushrooms and salt and cook for 2 minutes, until their liquid has evaporated. Add the garlic and cook until fragrant.
5. Pour in the red wine and thyme and simmer for 5 minutes to reduce. Return the chicken, cover with the stock and add the bay leaves.
6. Bring to a simmer, cover and cook gently for about 45 minutes, until the meat comes easily off the bone.
7. After 15 to 20 minutes, check the sauce thickness. If it is too thin, stir in a little flour and cook for another 30 minutes, until the meat falls off the bone.
8. Remove the bay leaves, stir in the cognac if using, and season with salt and pepper. Sprinkle with parsley and serve with mashed potatoes or egg noodles.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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