Coq au Vin is a legendary French stew where chicken is braised slowly in red wine with bacon, mushrooms, and pearl onions. Traditionally made with an old rooster (coq) whose tough meat requires long cooking, it is now commonly made with chicken legs which become tender and flavorful in the rich wine sauce.
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(Optional) the chicken, carrots, onion, garlic, thyme, and bay leaves in the red wine overnight. This deepens the purple color and flavor. Check if you have time.
Remove chicken from marinade (or package) and pat vary dry with paper towels. Season generously with salt and pepper.
Heat a large Dutch oven over medium heat. Add the bacon lardons and cook until crisp and fat has rendered. Remove bacon with a slotted spoon, leaving the fat.
Increase heat to medium-high. the chicken legs in the bacon fat, skin side down first, until deeply browned. Do not crowd the pan; work in batches. Remove chicken.
Add the pearl onions and mushrooms to the fat. Sauté until browned, then remove them and set aside with the bacon (we add them back later to keep texture).
Add the sliced carrots and onion (from marinade or fresh) to the pot. Sauté until softened. Stir in the tomato paste and cook for 1 minute.
Add the flour and stir well to coat the vegetables, cooking for 2 minutes to eliminate raw flour taste.
Pour in the Cognac (if using) and , scraping up the browned bits (fond). Then pour in the red wine and chicken stock. Add the garlic and herbs.
Return the chicken legs to the pot. Bring to a , cover, and cook on low heat (or in 150°C oven) for 45 minutes.
Add the reserved bacon, pearl onions, and mushrooms back into the pot. uncovered for another 15-20 minutes to thicken the sauce and finish cooking the garnish.
Whisk the room temperature unsalted butter into the sauce just before serving for a glossy finish (monter au beurre).
Serve hot, ideally with mashed potatoes or crusty bread.
