Name: French Chicken Coq au Vin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: 1 whole chicken, cut into pieces; Salt and pepper, to taste; Flour, for coating; 2 tbsp olive oil; 2 carrots, cut into chunks; 1 onion, large, chopped; 2 stalks celery, chopped; 4 cups chicken stock; 2 cups Chardonnay wine; 1/4 pound sliced bacon; 2 cloves garlic, chopped; 1 bay leaf; 2 tbsp fresh thyme; 8 oz mushrooms, quartered; 2 bell peppers, sliced (optional); 2 tbsp parsley, chopped; 1/4 cup Cognac (optional); 1/4 cup cream; 1 tbsp butter; Cornstarch, for thickening (optional)

Method

11 steps

Prepare the chicken by cutting into pieces, removing skin if desired, and deboning the breasts.
Season chicken pieces with salt and pepper, then coat with flour.
Heat olive oil in a large pot and brown the chicken pieces until golden. Remove and set aside.
In the same pot, cook bacon until crispy, then add chopped onion and sauté until translucent.
Add sliced mushrooms and cook until water evaporates and mushrooms are browned.
Pour in Chardonnay wine and reduce by half, scraping up browned bits.
Add chicken stock, garlic, bay leaf, thyme, and bell peppers if using. Bring to a simmer.
Return chicken pieces to the pot, add bacon, and braise for about 35-45 minutes, until chicken is cooked through.
Remove chicken and keep warm. Strain sauce if desired.
Finish sauce by adding cream, Cognac, and butter. Thicken with cornstarch if needed.
Return chicken to the sauce, heat through, and serve garnished with chopped parsley.

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Recipe notes

Helpful tips

Use fresh thyme for a more aromatic flavor, or dry thyme if fresh is unavailable.
Thicken the sauce with cornstarch or flour if desired, but the sauce should naturally thicken from the chicken juices and bacon.
Serve with crusty bread or roasted potatoes for a complete meal.