Easy Coq au Vin

Slow-simmered chicken in a savory broth of vegetables, herbs and hearty wine. After a quick stovetop saute, the oven does most of the work. And don't even get me started on that aroma wafting from the kitchen... Plan to fight off the neighbors. 

Direction translation? Cock in wine. See? I told you it was simple. This mid-20th century French dish may sound froufrou when you say it in French, but it's actually pretty basic. In fact, Coq au Vin was originally created as a way to cook older roosters that had outlived their worth as breeders. They were tough old birds (and you know how those can be), so they needed to cook long and slow, in moist heat, to create an appetizing meal. Thankfully, we can use spring chickens and enjoy the same dish.

As I said, it's a pretty basic, one-pot meal, and the components are typically chicken on the bone, vegetables and wine. Once the chicken is seared and the vegetables sautéed, it’s a simple matter of letting the chicken braise, low and slow in the oven. I love when dishes start on the stove and finish in the oven - the house smells amazing and my hands are free to work on other things.

And, I used the classic vegetables in this recipe (as they would have back in the day - using things that were readily available), but you can use anything YOU have on hand. For example, instead of baby carrots, use regular (less expensive) carrots and cut them into 2-inch chunks; add celery and zucchini, try a variety of wild mushrooms, and so on. You can make a different version every time.

About the pan to use: When choosing your pot for this dish, make sure it’s ovenproof, big enough to arrange the chicken pieces in a single layer (so they sear perfectly), and has a tight-fitting lid (for the oven part).  

Coq au Vin

2 tablespoons olive oil

4 ounces bacon or pancetta, diced

8 pieces skin-on, bone-in chicken (I used 2 halved breasts, 2 thighs and 2 drumsticks), or use one 3- to 4-pound chicken, cut in 8 pieces

Kosher salt and freshly ground black pepper

1 cup baby carrots

1/2 cup sliced yellow onion

2 cloves garlic, minced 

1/2 cup brandy or Cognac

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 bottle (375 ml) good-quality dry red wine, such as Burgundy, Pinot Noir or Riesling 

1 cup chicken broth or chicken stock

2 tablespoons unsalted butter, softened and divided

2 tablespoons all-purpose flour

8 ounces frozen small whole onions, keep frozen until ready to use

8 ounces small cremini or button mushrooms, stems trimmed

Thyme sprigs for serving, optional

Preheat the oven to 250 degrees.
Heat the oil in a large ovenproof pot or Dutch oven over medium heat – the pot should be big enough to hold 8 chicken pieces in a single layer and have a tight-fitting lid. Add the bacon and cook until lightly browned, stirring occasionally. Using a slotted spoon, remove the bacon from the pot and transfer to a large plate (leave the bacon fat on the bottom of the pan). Return the pot to medium heat.

Meanwhile, pat the chicken dry and season with salt and pepper.

Add the chicken pieces to the pot, in a single layer, skin-side down. Sear until the chicken is browned on both sides. Transfer the chicken to the plate with the bacon. Set aside.

Add the carrots and onion to the same pot over medium heat. Cook until the onions are lightly browned, stirring occasionally. Add the garlic and cook for 1 minute.

Add the brandy, basil, and thyme and simmer until the liquid is almost completely gone (this just takes a minute so stay close). Return the bacon and chicken to the pot with any accumulated juices on the plate. Add the wine and chicken broth and bring to a simmer.

Cover the pot with a tight-fitting lid and place in the oven for 30 to 40 minutes, until the chicken is cooked through.

Transfer the pot to the stovetop.

Combine 1 tablespoon of the butter and the flour and mash with a fork until blended. Add the mixture to the pot. Add the frozen onions.

Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and cook for 6 to 8 minutes, until soft. Transfer the mushrooms to the chicken and bring to a simmer. Remove the pan from the heat and garnish with thyme, if desired.

Serves 4-6