Coq Au Vin | The Secret Behind This French Chicken

By Chef Jack Ovens · 90 min

Ingredients

Instructions

1. Pat the chicken dry and season both sides generously with salt and pepper.
2. Cook the diced bacon in a large heavy pot over medium heat until golden and the fat has rendered. Remove with a slotted spoon and set aside.
3. In the same pot, brown the chicken skin-side down in the bacon fat until golden on both sides, working in batches if needed. Set aside.
4. Add the shallots, mushrooms and a pinch of salt and cook 8 to 10 minutes until the mushrooms are browned and the shallots softened, adding the garlic halfway through.
5. Optional: add the Cognac or brandy and let it bubble while scraping up the browned bits from the pot.
6. Stir in the tomato paste and cook 1 to 2 minutes until darkened. Sprinkle in the flour, stir to coat and cook 2 more minutes.
7. Return the chicken and bacon to the pot, pour in the red wine until the chicken is nearly covered, and top up with stock if needed. Add the thyme and bay leaves.
8. Bring to a low simmer, cover and cook gently for 90 minutes, on the stovetop over low heat or in the oven at 150 to 160°C (300 to 320°F).
9. Remove the lid, season to taste, and serve with mashed potatoes, buttered noodles or crusty bread.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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