5-Ingredient French Coq au Vin

Ingredients

• id: chicken_pieces metric: 1.5kg imperial: 3.3 lb name: chicken pieces (thighs and drumsticks)

• id: red_wine metric: 500ml imperial: 2 cups name: dry red wine (Burgundy preferred)

• id: bacon metric: 150g imperial: 5.3 oz name: thick-cut bacon, diced

• id: pearl_onions metric: 300g imperial: 10.5 oz name: pearl onions, peeled

• id: button_mushrooms metric: 250g imperial: 8.8 oz name: button mushrooms, halved

Instructions

1. Pat the {chicken_pieces} dry and season generously with salt and pepper. Heat a large, heavy-bottomed Dutch oven over medium-high heat and cook the {bacon} until crispy and golden.

2. Remove bacon with a slotted spoon, leaving the fat in the pot. Brown the chicken pieces in the bacon fat for 4-5 minutes per side until deep golden brown all over.

3. Add the {pearl_onions} and {button_mushrooms} to the pot, cooking for 3-4 minutes until they start to caramelise. The vegetables should be golden and aromatic.

4. Pour in the {red_wine}, scraping up any browned bits from the bottom of the pot. Return the bacon to the pot and bring to a gentle simmer.

5. Cover and reduce heat to low, cooking for 35-40 minutes until the chicken is tender and falling off the bone, and the wine has reduced to a rich sauce.

6. Remove the lid for the final 10 minutes to concentrate the sauce. The liquid should coat the back of a spoon and have a beautiful deep burgundy colour.

Tips

Wine Selection: Use a wine you'd drink - Burgundy is traditional, but any dry red wine like Pinot Noir or Côtes du Rhône works beautifully.

Chicken Parts: Dark meat (thighs and drumsticks) stays moist during the long braising. If using breast meat, add it in the final 20 minutes to prevent drying out.

Pearl Onion Prep: To peel pearl onions easily, blanch in boiling water for 2 minutes, then plunge into ice water. The skins will slip off easily.

Bacon Quality: Use thick-cut, good-quality bacon for the best flavour. The rendered fat is crucial for building the dish's base flavours.

Make-Ahead Benefits: Coq au vin improves overnight as the flavours meld. It can be made 1-2 days ahead and reheated gently.

Serving Suggestions: Serve over buttery mashed potatoes, egg noodles, or with crusty French bread to soak up the magnificent wine sauce. A simple green salad provides a perfect contrast.