Since Christmas is coming soon, and I’ve been a very good boy, I decided to buy myself a little present.
I went ahead and bought myself a fancy pants French braising pan. I’ve had my eye on one for years so I decided that I deserved to treat myself this year. I justified the cost (to myself) with the knowledge that I love braising, especially in cooler months, and this pan is so sturdy and solid that it should last a life time if I take care of it.
And it’s pretty.
I knew before I even got it home that I wanted Coq au Vin to be the first meal I prepared in my new favorite toy. I’ve made countless variations on chicken braised in wine, but I’ve actually never made a classic coq au vin before and I knew that that had to change.
We had a lot of red wine left over from our Thanksgiving celebration, so the timing couldn’t have been better. I really don’t know how this happened, by the way. I’m more than a little disappointed in myself and my dinner guests for not sucking down every last drop of booze that night.
I don’t own a copy of Julia Child’s Mastering the Art of French Cooking (for shame, I know), so instead I looked to the modern queen of classic cooking, Ina Garten. As it turns out, her recipe is reaaaallly similar to Julia’s anyway. I made just a few tiny tweaks to make her recipe my own, and to thicken up the sauce just a wee bit.
I’m going to channel my inner Ina and tell you that if you’re going to make this recipe, it pays to splurge on good ingredients. Use good wine, fresh thyme, and nice plump fresh mushrooms. If you can, get a nice thick whole chunk of bacon and dice it into thick lardons yourself. The size and texture just stands up better to low and slow cooking. If you can’t though, don’t let the bacon stop you. Seriously.
And, if you can, get a really really good chicken. If you can find an organic air-chilled chicken, go for it. They’re a little bit pricier but they have a much better flavor and the fat renders out of the skin better since the chicken hasn’t soaked in (and absorbed) water during processing. I won’t get into the specifics of chicken processing, but rest assured that (for many reasons) it’s worth your while to look for chicken that says “air chilled” on the package.
I was looking forward to butchering the chicken myself and showing you the process, but my market was out of whole air-chilled chickens but did have them pre-butchered for the same price. Sorry guys! Some other time.
If you don’t want to butcher your own chicken, your butcher will probably do it for you. Ask them to split the breasts. If you don’t want to use all the parts of the chicken, you can also do this with a mix of breast and thighs, or all thighs, or all breasts. It is important for flavor though, that everything is still on the bone with skin, and for even cooking you’ll need to have all the breasts cut in half.
This recipe is definitely worth all the hype. It’s rustic and homey and rich and sublimely satisfying.
I know that people always assume that all French food is fussy and stuffy and unattainable, but it’s not (always) true! French country dishes like Coq au Vin or Boeuf Bourguignon are actually really simple, comforting and filling. If you’re completely unfamiliar, Coq au Vin is a country chicken stew made with carrots, bacon, red wine, and mushrooms. It’s incredibly hearty and earthy, like some of the best comfort food you could ever want; like a warm cozy blanket made of chicken braised in red wine. The chicken is falling-off-the-bone tender and bursting with the rich bold flavors of the wine and thyme and mushrooms, and the sweet tender carrots and pearl onions balance the richness perfectly.
Just make sure you have enough wine to last you while you’re cooking and still have some left for serving!
Classic Coq Au Vin
4 ounces thick cut bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut into 8 pieces (breasts sliced in halves)
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut into thick rustic pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac
2 cups good dry red wine (preferably Burgundy)
1 cup chicken stock (homemade if possible)
10 fresh thyme sprigs
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1/2 pound frozen pearl onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Pat the chicken pieces dry with paper towels and season liberally on both sides with salt and pepper.
Heat a large heavy-bottom Dutch oven or braising pan over medium heat. Add the bacon and cook for 8 to 10 minutes, until fat is rendered and bacon is crisp. Remove the bacon to a plate with a slotted spoon. If you have more than a tablespoon or two of bacon fat in the pan, pour off and reserve to use later in place of the butter.
When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Don’t crowd the chicken, just do two batches. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and sliced onions to the pan with 2 teaspoons salt and 1 teaspoon pepper and cook over medium heat for 10 to 12 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate back into the pot along with the wine, chicken stock, and thyme. Bring to a simmer on the stovetop, cover the pot with a tight fitting lid, and place in the oven for about 40 minutes, or until the chicken is just done. Remove from the oven and move back to the stovetop.
Mash 4 tablespoons of butter (or reserved bacon fat) and the flour together and stir into the stew. Add the frozen onions and bring the stew back up to a very low simmer. Add the remaining 1 tablespoon of butter (or bacon fat) to a separate medium saute pan, and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned and liquid cooks off. Stir the mushrooms into the stew and simmer for another 10 minutes. Season to taste.
Serve over mashed potatoes, rice, pasta, or cous cous.
I love Ina, too! She always says use good ingredients and says it in a way that you just have to laugh, but she is so right!! This chicken looks to die for and I love your new braising pan. I am looking for one like that.
LikeLiked by 1 person
Thanks Debbie! The braising pan is by Staub. Theyre pricy but will last forever uf treated right, and they cook like a dream!
LikeLike
Thanks for the info.Glad to know that there are other brands besides Le Creset out there to choose from. You pay for what you get! :)
LikeLiked by 1 person
Congratulations on your pan! I’m jealous . . . Great recipe. I have an entire collection of Coq au Vin recipes (the first is nearly 30 years old – from a Murder Mystery Game!!) I love them all and can’t wait to try yours. Maybe I can use it as an excuse to FINALLY get a good braising pan for Christmas. lol
LikeLiked by 1 person
Oh wow! How fun? Are there a lot of differences between all the different recipes?
LikeLiked by 1 person
Most have subtle differences in the herbs – but one does call for a fat rooster and an entire bottle of burgundy.
LikeLiked by 1 person
Haha! Amazing!
LikeLike
This is one of my favorite dishes, and I just love your version. Beautiful Tux!
LikeLiked by 1 person
Thank you!
LikeLiked by 1 person
I just bought a fancy schmancy Dutch oven for myself as a treat and coq au vin is right there at the top of my list for things to break it in too! Yours looks delicious Tux- thanks for sharing :-)
LikeLiked by 1 person
Yay for fancy new cookware!!!
LikeLike
What a delicious looking dish! I think you couldn’t have chosen a better way to initiate the new pan into your kitchen. (PS – I’m super jealous too. I want that pan ;) )
LikeLiked by 1 person
Aint she a beaut!
LikeLike
First attempt, Tux?? Nailed it…Looks perfect and absolutely mouth watering delicious!
LikeLiked by 1 person
Thanks!!!!
LikeLike
One of my favorites, really a gorgeous meal.
LikeLiked by 1 person
Thank you!!!
LikeLiked by 1 person
That’s gorgeous.
LikeLiked by 1 person
Thanks!
LikeLike
Fabulous meal. I love braising too – there is something so comforting about it. You are right too – take care of that pot and it will take care of you for years.
LikeLiked by 1 person
Looks fantastic Tux! I’ve made lots of chicken casseroles but never this classic – it looks like a great entertaining dish :) Is your pan Staub by the way?
LikeLiked by 1 person
It is a staub! I love it!
LikeLiked by 1 person
Look out Brooklyn Homemaker has a brand new toys, oh boy oh boy! May you enjoy many delectable dishes with your new toy!
LikeLiked by 1 person
Haha!
LikeLike
This is one comforting and inviting dish. I just love my french cuisine so I have to make it!
LikeLiked by 1 person
A Staub pan is worth every — EVERY — penny you shell out for it. The finished dish looks just fabulous, and your writing style is pretty dang mouth-watering too. Kudos!!!
LikeLiked by 1 person
Thank you so much! And you’re totally right! One of the best kitchen investments I’ve made in a long while
LikeLike