Coq au Vin — Classic French Chicken Braised in Butter and Red Wine

Ingredients

• 1.5kg (3.3 lb) bone-in chicken pieces — thighs and drumsticks
• 150g (5 oz) smoked lardons or thick-cut bacon, diced
• 3 tbsp grass-fed butter, divided
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced 1cm
• 200g (7 oz) chestnut mushrooms, halved
• 500ml (2 cups) dry red wine — Burgundy, Côtes du Rhône, or similar
• 200ml (¾ cup) chicken stock
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• Sea salt and black pepper

Method

1. Preheat oven to 160°C (325°F). Season chicken pieces generously.
2. Heat 1 tbsp butter in a Dutch oven over medium-high heat. Brown the chicken pieces in batches, 3–4 minutes per side. Remove and set aside.
3. Add the lardons to the same pot. Cook until the fat is rendered and the edges are crisp, 4–5 minutes. Remove.
4. Add the onion and carrots. Cook for 5 minutes until softened. Add the garlic and tomato paste. Cook 1 minute.
5. Pour in the wine. Simmer, scraping the bottom of the pot, for 5 minutes to reduce slightly.
6. Return the chicken and lardons. Add the stock, thyme, and bay leaves. The liquid should come halfway up the chicken.
7. Cover and transfer to the oven. Braise for 60 minutes until the chicken is very tender.
8. While the chicken braises, fry the mushrooms in the remaining 2 tbsp butter over high heat until golden.
9. Add the mushrooms to the finished braise. Rest for 10 minutes before serving.
10. Serve with mashed potato in butter, egg noodles, or crusty bread to catch the sauce.