Classic Coq au Vin (French Red Wine Chicken Stew)
This hearty French classic turns humble chicken into a deeply flavorful, company-worthy stew. Braised in red wine with bacon, mushrooms, and pearl onions, it's surprisingly simple to make at home—just let the oven do the work.
下ごしらえ30 分
調理時間90 分
合計時間120 分
分量4 人分
難易度むずかしい
材料
- 8 bone-in, skin-on chicken thighs (about 1.5 kg / 3.3 lb)
- 200 g (7 oz) thick-cut bacon or lardons, cut into 1 cm pieces
- 250 ml (1 cup) red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
- 250 ml (1 cup) chicken stock, preferably unsalted
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 carrots, peeled and sliced into 1 cm rounds
- 2 shallots, finely chopped (or 1 small onion)
- 2 cloves garlic, minced
- 200 g (7 oz) cremini mushrooms, halved or quartered
- 150 g (5 oz) pearl onions or small cipollini onions, peeled
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 2 tablespoons brandy or Cognac (optional)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for garnish
作り方
- 1Preheat oven to 160°C (325°F). Pat chicken dry with paper towels and season generously with salt and pepper.
- 2In a large Dutch oven or oven-safe pot, heat 1 tablespoon olive oil over medium-high. Add bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- 3Working in batches, sear the chicken skin-side down until golden brown (about 5 minutes per side). Transfer chicken to a plate; pour off all but 1 tablespoon of fat.
- 4Reduce heat to medium. Add shallots, carrots, and garlic; sauté until soft, about 4 minutes. Stir in flour and tomato paste, cooking for 1 minute. Pour in brandy (if using) and scrape up any browned bits. Add red wine and chicken stock, stirring to combine.
- 5Return bacon and chicken to the pot, along with any accumulated juices. Add thyme, bay leaf, and pearl onions. Bring to a simmer, then cover and transfer to the oven. Braise for 45 minutes.
- 6While the chicken braises, heat the remaining 1 tablespoon olive oil in a skillet over medium-high. Add mushrooms and cook until browned, about 5 minutes; season lightly with salt.
- 7After 45 minutes, remove pot from oven and stir in the mushrooms. Return to oven, uncovered, and cook for another 15 minutes, until chicken is very tender and sauce has slightly thickened.
- 8Discard thyme sprigs and bay leaf. Taste and adjust seasoning. Garnish with parsley and serve hot with crusty bread, mashed potatoes, or egg noodles.
コツ
- Use a full-bodied red wine that you'd enjoy drinking—avoid anything too tannic or sweet. Burgundy or Pinot Noir are classic, but a decent Côtes du Rhône works great.
- For the silkiest sauce, skim any excess fat from the surface before serving. If you prefer a thicker sauce, whisk in a teaspoon of cornstarch mixed with cold water and simmer for 2 minutes.
- The dish tastes even better the next day—make it ahead and reheat gently. The flavors meld beautifully overnight.
- Don't skip browning the chicken well; that golden crust is the foundation of the stew's deep flavor.
