French
French
Free recipe
Coq au Vin
Chicken slow-braised in red Burgundy with bacon lardons, pearl onions, and mushrooms. A bistro classic that gets even better the second day.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Render the bacon lardons until crisp, remove, then brown the chicken in the rendered fat.
- Saute the pearl onions and mushrooms in butter until golden, then set aside with the bacon.
- Sprinkle flour over the chicken, pour in the entire bottle of wine, and add thyme and bay leaf.
- Braise covered at 325 degrees F for 90 minutes, then return onions, mushrooms, and bacon to finish.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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