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Classic Coq Au Vin Recipe with Mushrooms and Pearl Onions

This classic coq au vin recipe with mushrooms and pearl onions uses techniques such as marinating, small dicing, roughly chopping, creating a bouquet garni, caramelizing, roasting, pan searing, and braising among a few others. If you can master the classics then you can master your kitchen!
Keyword: Chicken, Dinner
Skill: intermediate
Servings: 4

INGREDIENTS

For the Marinade:

  • ½ roughly chopped yellow onion
  • 2 roughly chopped stalks of celery
  • 2 roughly chopped carrots
  • 2 smashed garlic cloves
  • 1 whole chicken broken down into drums, thighs and breast parts
  • 3 cups of pinot noir
  • ½ cup of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste

For the Coq au Vin:

  • 8 strips of sliced bacon, chopped
  • 8 peeled and sliced carrots
  • ½ peeled and small diced yellow onions
  • 2 smashed garlic cloves
  • ½ to ¾ cup of all-purpose flour
  • remaining pinot noir after marinating
  • 4 cups of chicken stock
  • 8-10 each sprigs of parsley and thyme tied together with butcher’s twine
  • 2 tablespoons of olive oil
  • 2 pints of button mushrooms
  • 1 cup of pearl onions
  • thyme and parsley leaves for garnish
  • Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

  1. Marinade: Add all of the ingredients to a plastic bag and mix to combine. Close and marinate over night or for at least 4-6 hours.
  2. After marinating remove the chicken to a side plate and discard the contents in the bag.
  3. Coq au Vin: Add the bacon to a coq au vin dutch oven over medium-high heat and cook until crispy. Remove the lardons and set aside.
  4. Add the marinated chicken skin side down into the dutch oven with the rendered bacon fat and sear for 3 to 4 minutes or until golden brown. Season with salt and pepper and turn the chicken over and cook for a further 3 to 4 minutes.
  5. Remove the chicken and set aside.
  6. Next, add in the carrots, onions and garlic and cook for 3 to 5 minutes or until lightly browned.
  7. Sprinkle in the flour and mix until combined.
  8. Pour in the wine and mix and cook until it is reduced by one half. Pour in the chicken stock, add in the parsley, thyme, salt and pepper, and browned chicken. Place on the lid and simmer over low heat for 45 minutes.
  9. While the chicken is cooking heat a large sauté pan over high heat and add in the 2 tablespoons of olive oil.
  10. Add in the mushrooms and cook until caramelized, about 5 to 7 minutes. Add in the onions and caramelize those as well, about 4 to 5 more minutes.
  11. Pour the mushroom and onion mixture into the coq au vin dish and mix until combined.
  12. Once the chicken is cooked plate up and serve with parsley and thyme leaves.