Coq au Vin
Chicken braised with wine, lardons, and mushrooms.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large heavy pot, fry the bacon lardons over medium heat until crispy. Remove them with a slotted spoon and set aside, leaving the fat in the pot.
- 2
Season the chicken pieces generously with salt and pepper. Sear them in the bacon fat until golden brown on all sides (about 8 minutes per batch). Remove and set aside.
- 3
Sauté the pearl onions, carrots, and mushrooms in the same pot until softened and slightly browned. Add minced garlic and cook for 1 minute until fragrant.
- 4
Return the chicken and bacon to the pot. Pour in the red wine and bring to a simmer. Add the bouquet garni, cover, and reduce the heat to low.
- 5
Braise gently for 1.5 to 2 hours, until the chicken is tender and falling off the bone. Skim any excess fat from the surface and serve hot.
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