Make sure to take the time to really brown the meat, the brown bits in the pan and on the chicken add a real depth of flavor to the dish. Add butter and oil to the pan and add the chicken.Make sure your skillet has a lid you will need that later. I like to use a surface thermometer and heat the pan to 425 degrees. Heat a deep skillet over a moderately high heat.Generously season the chicken with salt and pepper.Choose to cook along in real-time with us or watch as a demonstration. Want to learn more about braising? We've got you covered with our virtual cooking class where our chef will walk you through this recipe live on Thursday, January 14 at 6pm CST. Need a surface thermometer, a deep skillet with a lid, a good knife or cutting board? Check out our curbside retail or schedule a private shopping experience at our Lincoln Square location. Not an onion lover? Not an issue - there is so much flavor coming from other ingredients, you will still have a satisfying dish. If you don’t like mushrooms, just leave them out. It's easy to leave out any of the ingredients or switch them up. Add the bacon back in and served with garlic mashed potatoes, a green salad and you will have the perfect meal.Įveryone pretty much loves Coq au Vin, kids included. Take a final taste and adjust salt and pepper to you liking. I like to let the chicken rest for 15 or 20 minutes before eating. Every 20 to 30 minutes give it a stir and turn the chicken over. It will be added back in to the dish right before serving.Īdd the mushrooms and sauté till brown, 10 to 15 minutes.Īdd the celery, onions and carrots to the mushrooms and sauté for 5 minutes.Īdd garlic and thyme to the pan and sauté for 2 minutes.Īdd the wine and chicken stock to the pan along with a little salt and pepper.Ĭover the pan, reduce heat to low and simmer for approximately 2 hours. When we add the wine and chicken stock later, it will remove this from the bottom of your pan and it will be incorporated into the sauce.Īdd the bacon to the pan and brown until crisp. This is called fond and will add a ton of flavor to your dish. As long as they aren’t burnt, leave them in. Note the brown bits in the bottom of the pan. Remove the chicken from the pan and set aside. Make sure your skillet has a lid you will need that later.Īdd butter and oil to the pan and add the chicken.
Generously season the chicken with salt and pepper. Scroll down for a printable version of this recipeĨ ounces mushrooms, whole or sliced in half if big (you can use any kind of mushroom)Ħ ounces pearl onions, peeled or 1 medium onion dicedĢ Tablespoons fresh thyme leaves or 1 teaspoon dried thyme leavesĢ cups red wine (Merlot, Burgundy, Cabernet Sauvignon all work great) Let me outline this recipe step by step for you. Braising basically involves these three steps: browning, deglazing with liquid, and simmering over a low heat covered until tender. It takes an ingredient as simple as chicken and transforms it into something so mouthwatering it can be served for a special occasion! Like Beef Bourguignon which transforms stewing cuts of beef into something elegant, Coq au Vin is best made with the dark meat of chicken which helps to make this an economical meal.īraising is a little time consuming but chicken is really the quickest meat to braise so it can even be accomplished on a weeknight. I think Coq au Vin is to chicken what Beef Bourguignon is to beef. One of my favorite warming winter recipes is Coq au Vin, or chicken braised in wine.
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