French·non-vegetarian·medium

Coq au Vin Rouge with Pearl Onions and Mushrooms

Name: Coq au Vin Rouge with Pearl Onions and Mushrooms
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5kg whole chicken, cut into 8 pieces; 200g bacon lardons; 250g pearl onions, peeled; 300g cremini mushrooms, halved; 750ml Burgundy red wine; 250ml chicken stock; 2 tbsp tomato paste; 4 garlic cloves, crushed; 4 fresh thyme sprigs; 2 bay leaves; 30g butter; 2 tbsp all-purpose flour; to taste salt; to taste black pepper

Imagine tender chicken braised slowly in a deep, ruby-red Burgundy wine, the kitchen filling with the scent of thyme, garlic, and earth. This dish feels like a Sunday in the French countryside, when time stretches and nothing matters but the simmer. You'll sear the chicken until golden, then let it bathe in wine with pearl onions and wild mushrooms until the meat falls from the bone—rich, silky, and utterly comforting. Serve it with crusty bread or buttery mashed potatoes to soak up every drop of that luscious sauce.

120 min(prep 30 + cook 90)

6 servings

560 kcal

Ingredients

whole chicken, cut into 8 pieces1.5kg
bacon lardons200g
pearl onions, peeled250g
cremini mushrooms, halved300g
Burgundy red wine750ml
chicken stock250ml
tomato paste2 tbsp
garlic cloves, crushed4
fresh thyme sprigs4
bay leaves2
butter30g
all-purpose flour2 tbsp
saltto taste
black pepperto taste

Nutrition

560 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper. In a large Dutch oven over medium-high heat, cook the bacon lardons until crispy, then transfer to a plate, leaving the fat in the pot.
2
In the same pot, sear the chicken pieces in batches until golden brown on all sides (about 5 minutes per batch). Remove and set aside with the bacon.
3
Reduce heat to medium. Add the pearl onions and mushrooms, cooking for 5–7 minutes until lightly browned. Stir in the garlic and tomato paste, cooking 1 minute more.
4
Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw taste. Slowly pour in the wine and chicken stock, scraping up any browned bits from the bottom. Add thyme and bay leaves.
5
Return the chicken and bacon to the pot. Bring to a simmer, then cover and cook over low heat for 1 hour 15 minutes, until the chicken is tender and the sauce has thickened.
6
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Stir in the butter off the heat for a glossy finish. Serve hot.

#french #chicken #braised #wine

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