Coq au Vin made simple

Method24 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Heat the 2 tbsp olive oil in a roomy Dutch oven over medium-high heat when the prepared chicken is ready to sear.

   Uses 2 tbsp olive oil

3. 3

   Step 3: Use either 1 whole 5 lb chicken or 5 lb mixed skin-on thigh, breast and leg pieces. If starting with a whole chicken, joint it into legs, wings and skin-on breast pieces; do not add ready-cut pieces as a second quantity.

   Uses 5 lb skin-on chicken: 1 whole 5 lb chicken OR 5 lb mixed skin-on pieces

4. 4

   Step 4: Pat the chicken skin dry with paper towels.

   Uses Chosen jointed or ready-cut skin-on chicken

5. 5

   Step 5: Sear the chicken skin-side down over medium-high heat until browned, working in uncrowded batches. Retain the browned bits in the pan for the sauce.

   Uses Dried chicken pieces · Hot olive oil

6. 6

   Step 6: Transfer the seared chicken to a plate.

   Uses All seared chicken pieces

7. 7

   Step 7: Reduce the heat to medium. Add the pearl onions, bacon or lardons (1/2 cup), garlic (4), butter (1 stick) and sugar (2 tbsp). Sauté, scraping up the browned chicken bits with a heatproof spoon or spatula.

   Uses Browned pan fond · 8 oz white pearl onions, left whole · 1/2 cup chopped bacon or lardons · 4 garlic cloves, sliced · 1 stick butter · 2 tbsp sugar

8. 8

   Step 8: Once the onions are translucent, add the carrots (3) and celery (3) and stir.

   Uses Sautéed bacon and aromatics · 3 carrots, diced (about 1 cup) · 3 celery stalks, diced, about 1 cup

9. 9

   Step 9: Add the mushrooms (16 oz) and stir gently until softened.

   Uses Vegetable and bacon base · 16 oz mushrooms, button mushrooms or a wild mushroom mix

10. 10

    Step 10: Deglaze with the 1 cup prepared veal demi-glace OR the chosen 1 cup chicken-stock substitute, scraping the pan bottom. Use one liquid, not both.

    Uses Softened vegetable base · 1 cup prepared veal demi-glace OR 1 cup chicken stock

11. 11

    Step 11: Add the chopped leaves from the 2 thyme and 2 rosemary sprigs, plus the 2 bay leaves and 1 star anise. Add all 3 cups red wine and bring back to a simmer.

    Uses Demi-glace or stock-deglazed base · 2 sprigs fresh thyme, leaves finely chopped · 2 sprigs fresh rosemary, leaves finely chopped · 2 bay leaves · 1 star anise · 3 cups red wine, preferably Pinot Noir

12. 12

    Step 12: Return the seared chicken to the vegetable and wine sauce. Braise uncovered at 350°F (175°C) for the source guide of 2 hours, until tender and the thickest chicken parts reach 165°F (74°C), away from bone. Carry out the checks below during braising.

    Braise in oven · 120 minUses Seared chicken · Simmering wine and vegetable sauce

13. 13

    Step 13: If serving with mashed potatoes, prepare your chosen accompaniment while the chicken braises, or have prepared mashed potatoes ready to serve.

    Uses Prepared mashed potatoes, optional accompaniment; quantity as desired

14. 14

    Step 14: During braising, check about every half hour and move the chicken pieces carefully so they are coated with sauce.

    Uses Chicken and sauce during braising

15. 15

    Step 15: Check during braising that a generous amount of sauce remains around the chicken.

    Uses Braising chicken and sauce

16. 16

    Step 16: When the chicken is tender and reaches 165°F (74°C), remove the pot from the oven. Remove and discard the whole bay leaves and star anise; the finely chopped thyme and rosemary remain in the sauce.

    Uses Tender cooked chicken and sauce

17. 17

    Step 17: Rest the finished chicken and sauce for at least 30 minutes before serving. If making ahead for the next day, cool promptly, refrigerate covered and reheat thoroughly before serving.

    Rest coq au vin for at least 30 minutes · 30 minUses Cooked chicken and sauce, whole spices removed

18. 18

    Step 18: Prepare a serving platter or individual plates for the rested coq au vin.

19. 19

    Step 19: Serve family-style on a platter or divide between individual plates.

20. 20

    Step 20: Transfer the rested chicken pieces from the Dutch oven to the serving platter, leaving the cooked sauce in the pot.

    Uses Rested chicken and sauce

21. 21

    Step 21: Return the cooked sauce to medium heat on the stovetop for about 5 minutes to reduce further.

    Reduce the cooked sauce for about 5 minutes · 5 minUses Cooked sauce remaining after chicken is plated

22. 22

    Step 22: Ladle the reduced sauce over the plated chicken.

    Uses Plated chicken · Reduced cooked sauce

23. 23

    Step 23: Sprinkle with the chopped parsley and serve immediately.

    Uses Sauced chicken · 3/4 cup chopped flat-leaf parsley, for garnish

24. 24

    Step 24: Serve with the optional prepared mashed potatoes if desired.

    Uses Finished coq au vin · Optional mashed-potato accompaniment, if prepared