Coq au Vin Recipe

Ingredients (21)

Instructions

1. Season & Brown Chicken: Pat the chicken thighs and drumsticks very dry with paper towels. Season generously all over with salt and pepper. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering. Working in batches to avoid crowding, place the chicken skin-side down in the hot oil. Cook without moving until the skin is deeply golden brown and crisp, about 5-6 minutes. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate and set aside.
2. Render Lardons & Sauté Veggies: Reduce heat to medium. Add the diced lardons or bacon to the pot and cook, stirring occasionally, until crisp and the fat has rendered, about 5 minutes. Use a slotted spoon to transfer the lardons to a plate, leaving the fat in the pot. Add the chopped onion and carrot pieces. Cook, stirring occasionally, until the vegetables begin to soften and the onions are translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Build the Base: Push the vegetables to the side of the pot. Add the tomato paste to the cleared space and cook for 1 minute until it darkens slightly. Sprinkle the flour over the vegetables and tomato paste, stirring to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
4. Deglaze & Braise: Pour in the entire bottle of red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for 2 minutes. Add the chicken stock, bay leaf, thyme bundle, and the reserved crisp lardons. Return the browned chicken pieces to the pot, skin-side up, nestling them into the liquid. The liquid should come about halfway up the chicken; add a splash of water or stock if needed. Bring to a gentle simmer, then reduce heat