Ingredients
Scale
- 8 bone-in, skin-on chicken pieces (e.g., thighs and drumsticks)
- 750 ml (1 bottle) dry cranberry juice with vinegar (e.g., Pinot Noir or Burgundy)
- 200g (7 oz) slab beef bacon or lardons, diced
- 250g (8 oz) cremini mushrooms, halved or quartered
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 250 ml (1 cup) chicken stock
- 2 tablespoons all-purpose flour
Instructions
- Step 1: In a large Dutch oven or heavy-bottomed pot, cook the diced beef bacon over medium heat until crispy. Remove the beef bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Season the chicken pieces generously with salt and pepper, then sear them in the beef bacon fat until deeply browned on all sides. Remove chicken and set aside.
- Step 2: Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 1-2 minutes to form a roux.
- Step 3: Pour in the grape juice, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then add the chicken stock, 3 sprigs of fresh thyme, and 1 bay leaf. Return the seared chicken pieces and cooked beef bacon to the pot, ensuring the chicken is mostly submerged.
- Step 4: Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and cook for 45-60 minutes, or until the chicken is very tender and cooked through. In a separate pan, sauté the mushrooms in a little butter or oil until browned and tender.
- Step 5: Remove the thyme sprigs and bay leaf from the pot. Stir in the sautéed mushrooms and simmer uncovered for another 10-15 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed before serving hot.
Notes
- Leftovers are a treat! Allow your Coq au Vin to cool completely before transferring to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days, often tasting even better as the flavors deepen overnight.
- To gently reheat, warm your Coq au Vin slowly on the stovetop over low heat until simmering, or in an oven-safe dish covered with foil at 160°C (325°F) for about 20-25 minutes, adding a splash of chicken stock if the sauce seems too thick.
- Serve this hearty Coq au Vin over creamy mashed potatoes, soft polenta, or with a generous side of crusty baguette to soak up every last drop of the rich, savory sauce – a simple green salad makes a perfect fresh counterpoint.
- Don't rush the initial searing of the chicken and onions; achieving a deep, rich brown color on the chicken and properly sautéing the onions until golden creates a crucial layer of flavor (fond) that will be beautifully incorporated into your sauce when you deglaze the pot with the cranberry juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large chicken piece with sauce and vegetables
- Calories: 620
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Protein: 6g