Skylar Bush's Coq au Vin

March 2, 2024

Edible‘s resident Chef Skylar Bush shares his recipe for the French dish of chicken braised with wine.

Ingredients

3 tablespoonsolive oil, divided

4 ouncesdiced pancetta (or bacon)

8bone-in, skin-on chicken thighs (about 4 pounds)

1large yellow onion, roughly chopped

4cloves garlic, roughly chopped

.25 cupCognac (optional)

2.5 cupsred wine, preferably Burgundy or Pinot Noir

2.5 cupschicken broth

1.5 tablespoonstomato paste

2 teaspoonsred wine vinegar

1.5 teaspoonssugar

1 tablespoonfresh thyme leaves (or 1 teaspoon dried)

1bay leaf

3large carrots, peeled and cut into ½-inch chunks on the bias

8 ouncessliced mushrooms

4 ouncespearl onions

4 tablespoonsunsalted butter, softened

4 tablespoonsall-purpose flour

Preparation

1. Heat 1 tablespoon of the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta or bacon and cook until crispy, 5 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate, leaving the fat in the pan.

2. Season the chicken all over with salt and pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, only on the skin side, until golden and crispy, about 5 minutes. Transfer to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.

3. Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more.

4. If using, add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add wine, chicken broth, tomato paste, vinegar, sugar, thyme, bay leaf, and some salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.

5. Add the chicken and any accumulated juices from the plate back to the pot along with the carrots. Bring to simmer and cook for about 30 minutes or until chicken and carrots are tender.

6. Heat remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and pearl onions plus ¼ teaspoon salt and sugar and cook, stirring frequently, until golden brown, about 5 minutes. Set aside.

7. In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.

8. Using a slotted spoon, transfer the cooked chicken to a plate.

9. Increase the heat to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Discard the bay leaf.

10. Remove the skin of the chicken and discard.

11. Add the chicken back to the pot and simmer, uncovered, for about 10 minutes. Before serving, stir in the browned mushrooms, pearl onions and pancetta.

12. Taste and adjust seasoning and serve.