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main dish · French
Beef Bourguignon
A deeply savory French stew of seared beef, red wine, pearl onions, mushrooms, and carrots, slowly simmered until tender and glossy. It is even better made a day ahead.
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French
Coq au Vin
Tender chicken braised in red wine with bacon, pearl onions, mushrooms, and herbs until the sauce is glossy and deeply savory. Serve it with crusty bread or buttery potatoes to catch every drop.
135 min
4 portions
Medium
Comment préparer
1
Pat the chicken dry and season it evenly with the salt and pepper. Toss it with the flour until lightly coated, then shake off the excess.
2
Heat a Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring, until browned and its fat has rendered. Transfer the bacon to a plate.
3
Add the olive oil to the bacon fat. Sear the chicken in two batches for 3 to 4 minutes per side, until deeply golden; it need not be cooked through. Transfer it to the plate.
4
Reduce the heat to medium. Add the chopped onion and cook for 4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
5
Pour in 400 ml of the wine, scraping up the browned bits. Simmer for 3 minutes, then return the bacon and chicken to the pot with the stock, thyme, and bay leaf.
6
Bring the liquid just to a simmer, cover, and cook gently for 55 minutes, turning the chicken once, until tender and at least 74°C in the thickest piece.
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7
While the chicken braises, heat a large skillet over medium-high heat. Add the pearl onions and mushrooms with 2 tablespoons of water, cover, and cook for 5 minutes. Uncover and cook for 6 to 8 minutes until tender and browned.
8
Transfer the chicken to a warm plate. Remove the thyme sprigs and bay leaf, then simmer the sauce uncovered for 8 to 10 minutes until slightly thickened. Stir in the remaining 100 ml wine and simmer for 2 minutes.
9
Return the chicken, pearl onions, mushrooms, and bacon to the sauce. Warm gently for 3 minutes, taste and adjust the seasoning, then rest for 5 minutes before serving with fresh thyme leaves.
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Pourquoi cette recette fonctionne
Searing builds savory depth, while red wine, stock, and aromatics slowly soften the chicken and reduce into a concentrated sauce. Mushrooms and pearl onions add contrasting sweetness and texture at the end.
Conservation et réchauffage
Comment la conserver
Cool within two hours, cover, and refrigerate for up to 3 days. The flavor improves overnight. Freeze the cooled stew for up to 2 months; thaw in the refrigerator.
Comment la réchauffer
Reheat gently in a covered saucepan over medium-low heat until the chicken and sauce reach 74°C, adding a splash of water or stock if needed.
Nutrition / portion
774kcal
70,97 gprotéines
19,11 gglucides
34,99 glipides
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