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Coq Classic French Chicken Stew with Mushrooms Recipe

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★★★★★

4.6 from 114 reviews

This classic Coq recipe features tender, marinated chicken, mushrooms, and fresh herbs, resulting in a rich and flavorful French stew perfect for comforting dinners.

Ingredients

Scale

Chicken and Marinade

  • 1 3-4 pound whole chicken, cut into bone-in, skin-on pieces (breasts, wings, and legs)
  • 2 cups dry red wine
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper

Bacon and Vegetables

  • 1 large yellow onion, quartered and then quarters halved
  • 4 carrots, peeled, halved, and cut into 2-inch pieces
  • 3 garlic cloves, minced or pressed
  • 2 tablespoons tomato paste
  • 5 sprigs fresh thyme
  • 1 bay leaf

Liquids and Fats

  • 1 cup chicken stock
  • 4 tablespoons butter, at room temperature, divided

Mushrooms and Thickener

  • 1 pound cremini mushrooms, trimmed and quartered
  • 2 tablespoons all-purpose flour

Garnish

  • ¼ cup fresh parsley, finely chopped

Instructions

  1. Marinate the Chicken: Place the chicken pieces in a large bowl. Let the chicken marinate at room temperature. Preheat the oven to 350°F (175°C).
  2. Cook the Bacon and Brown the Chicken: In a large Dutch oven, heavy-bottomed pot, or high-sided skillet with a lid,. Remove chicken from the marinade (reserve the marinade), pat dry, season with 1 teaspoon salt and black pepper. Brown the chicken skin-side down in fat for about 5 minutes, then turn and brown the other side for another 5 minutes. Transfer browned chicken to a plate.
  3. Sauté Vegetables and Build Sauce: Add the onion to the pot and cook over medium-high heat for about 5 minutes, stirring occasionally. Add the carrots and season with the remaining ½ teaspoon salt. Sauté for about 5 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Return bacon to the pot along with thyme, bay leaf, and the reserved wine marinade. Bring to a simmer, stirring and scraping the bottom to release browned bits. Add chicken stock, nestle chicken pieces back into the pot, cover with lid, and place in the preheated oven to cook for 40 minutes.
  4. Sauté the Mushrooms: While the chicken cooks, heat 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, season with ⅛ teaspoon salt, and sauté until golden brown, occasionally stirring, about 7-8 minutes.
  5. Thicken the Sauce and Finish: Remove chicken from oven. Mix remaining 2 tablespoons softened butter with flour in a small bowl to create a paste, then stir in 2 tablespoons of sauce from the pot to loosen it. Remove chicken pieces from the pot and stir this butter-flour mixture into the sauce over medium heat until melted and thickened. Return chicken and mushrooms to the pot, and simmer gently for 10 more minutes to meld flavors and thicken sauce. Garnish with finely chopped fresh parsley. Serve over buttery parsley noodles, mashed potatoes, or creamy polenta.

Notes

  • Use bone-in, skin-on chicken pieces for the best flavor and texture.
  • Allow chicken to marinate at room temperature.
  • Dry mushrooms well before sautéing to ensure they brown nicely instead of steaming.
  • For extra richness, serve with creamy polenta, buttered noodles, or mashed potatoes.
  • Make sure to scrape the bottom of the pot often to incorporate all fond flavors into the sauce.

Keywords: Coq au Vin, French chicken stew, red wine chicken, classic French recipe, comfort food

Find it online: https://annakocht.com/coq-classic-french-chicken-stew-with-mushrooms-recipe/