Modern Coq au Vin

Name: Modern Coq au Vin
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 1 bottle, fruity, smooth, medium-bodied red wine (see note above); 2 cups, low-sodium chicken broth; 10 sprigs, fresh parsley leaves; 2 tablespoons, minced fresh parsley leaves; 2 , sprigs fresh thyme; 1 , bay leaf; 4 ounces, bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces; 2 1/2 pounds, boneless, skinless chicken thighs, trimmed of excess fat and cut in half crosswise; , Salt and ground black pepper; 5 tablespoons, unsalted butter; 24 , frozen pearl onions, thawed, drained, and patted dry (about 1 cup) (see note above); 8 ounces, cremini mushrooms, wiped clean, stems trimmed, halved if small and quartered if large; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 tablespoon, tomato paste; 2 tablespoons, all-purpose flour

30 comments

Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

White-tablecloth restaurants have hijacked this simple chicken and wine stew, making it a fussy, time-consuming affair. Could we return this dish to its humble roots?

SERVES4 to 6

TIME2 hours

has video

WHY THIS RECIPE WORKS

To return this chicken stew recipe to its roots and to simplify it so we could serve it after only 90 minutes, we chose boneless thighs that became fall-apart tender in 25 minutes. To compensate for the flavor that was lost because of the s...

This is a members' feature.