Coq au Vin sounds fancy. It’s French and stuff. But, really, it’s a one pot wonder of a chicken casserole. Make it - now.
Don’t tell your diners how easy it is, just watch their eyebrows raise when you say, “Coco Van.”
I will also use this opportunity to say everyone should have a Dutch oven. It opens up a world of braising you can’t even imagine. Do it - now.
And with that I’ll stop being a Miss Bossypants and share with you my recipe.
Coq au Vin
- 3 whole chicken legs (about 2 lbs)
- 1 Tbsp olive oil
- 4 oz frozen pearl onions
- 8 oz mushrooms, sliced
- 2 Tbsp flour (plus more to toss chicken with)
- 1 ½ cup dry red wine
- ½ cup chicken stock
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme leaves
- Salt and pepper
- Preheat oven to 325 degrees F. Separate thighs from drumsticks (or not, up to you. Or buy them separated.) and toss in flour; season with salt and pepper. Heat oil in Dutch oven or stove-top safe casserole and brown chicken, starting skin down. Remove chicken and set aside.
- In remaining oil and chicken fat, sauté onions and mushrooms until golden brown. Add 2 Tbsp flour and cook for two minutes, stirring constantly. Stir in wine and chicken stock and bring to simmer. Add chicken pieces, cover Dutch oven and braise in oven for about an hour.
- Remove chicken pieces, skim fat from the top of the sauce and return chicken to the sauce to reheat. Serve over egg noodles or mashed potatoes, or with a side of crusty bread.