Name: Coq au Vin
Yield: Makes 5 to 6 servings
Ingredients: 2 tablespoons vegetable oil, divided; 5 skin-on, bone-in chicken legs (thigh and drumstick); Kosher salt and freshly ground black pepper; N/A freshly ground black pepper; 12 ounces thick-cut bacon, cut crosswise into 1/3" slices; 3 carrots, peeled, chopped; 3 celery stalks, minced; 1 onion, minced; 4 cups dry red wine, such as Burgundy, divided; 1/2 cup tomato paste; 1 quart low-sodium chicken broth; 12 sprigs thyme; 6 sprigs rosemary; 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

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Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.

Recipe information

Yield
Makes 5 to 6 servings

Ingredients

2 tablespoons vegetable oil, divided

5 skin-on, bone-in chicken legs (thigh and drumstick)

Kosher salt and freshly ground black pepper

N/A freshly ground black pepper

12 ounces thick-cut bacon, cut crosswise into 1/3" slices

3 carrots, peeled, chopped

3 celery stalks, minced

1 onion, minced

4 cups dry red wine, such as Burgundy, divided

1/2 cup tomato paste

1 quart low-sodium chicken broth

12 sprigs thyme

6 sprigs rosemary

1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

Preparation

Step 1
Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Step 2
Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Step 3
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Step 4
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Step 5
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Step 6
Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

TagsRed Wine Wine Alcohol Beverages French European Chicken Leg Chicken Poultry Bacon Cured Meat Meat Main Lunch Dinner Nut Free Gluten Free Dairy Free One-Pot Meals Make Ahead Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes