First Stage - Extracting Flavor

Precise amounts are not important here — all solid ingredients will be removed before the second stage, as the only purpose for them here is to extract flavor from them. Use however much you think will add flavor.

I recommend you do all this in one dutch oven (including caramelizing onions) to maximize flavor.

Ingredients

• Yellow onions, fully caramelized (see caramelizing onions)
• Shallots, halved
• Cremini mushrooms, quartered
• Shiitake mushrooms
• Reconstituted dried porcini, strain and reserve the liquid
• 1 cup beef stock
• Bacon, preferably high fat
• Stewing hen
• 1/4 cup cognac
• Bottle of Burgundy, Macon, Chianti, or other dry red wine
• Tomato paste
• 2 cloves garlic, mashed
• 1/4 tsp thyme
• 1 bay leaf
• Butter
• Oil

Method

1. Precise amounts are not important for this stage, just throw in however much you feel will be good for extracting flavor.
2. Heat butter and oil until bubbling hot.
3. Saute mushrooms over high heat 4–5 minutes until lightly browned and set aside.
4. Saute bacon slowly on low medium heat.
5. When lightly browned, remove bacon and leave fat in the Dutch oven.
6. Increase heat to medium, dry chicken thoroughly and brown on all sides in bacon fat.
7. Season with salt and pepper.
8. Return bacon to pan, cover, and cook slowly for 10 minutes, turning and moving things once.
9. Uncover, add cognac, ignite carefully, and shake pan until flames subside.
10. Deglaze skillet with wine.
11. Add enough stock to cover chicken.
12. Stir in tomato paste, garlic, and herbs.
13. Add in mushrooms, porcini water, and shallots.
14. Bring to a simmer, cover, and cook gently 30 minutes until chicken is tender.

Resting

Refrigerate Dutch oven for 2 days to deepen flavor.

Second Stage - Serving amazing flavors

Ingredients

• 12 Pearl onions
• 1 chicken quarter (leg and thigh) for each guest
• 1/4 cup cognac
• Bottle of Burgundy, Macon, Chianti, or California mountain red wine
• 2 cups beef stock or bouillon
• 1 Tb tomato paste
• 2 cloves garlic, mashed
• 1/4 tsp thyme
• 1 bay leaf
• 2 Tb softened butter
• 1/2 tsp Xanthan
• Oil

Method

1. Blanch onions 1 minute in boiling water.
2. Drain, trim ends, peel carefully, and pierce root end with a cross.
3. Brown lightly in oil.
4. Add water halfway up onions, season, cover, and simmer 25–30 minutes until tender. Set aside.
5. Saute bacon slowly on low medium heat.
6. When lightly browned, remove bacon and leave fat in the Dutch oven.
7. Dry chicken thoroughly and brown on all sides in bacon fat (360°F).
8. Season, return bacon, cover, and cook 10 minutes, turning once.
9. Uncover, add cognac, ignite, and allow flames to subside.
10. Add wine and enough stock to just cover.
11. Stir in tomato paste, garlic, and herbs.
12. Simmer gently 30 minutes until chicken is cooked through.
13. Strain cooking liquid into saucepan.
14. Skim fat and reduce slightly if needed to about 2 1/4 cups.
15. Remove from heat and whisk in butter.
16. Sprinkle xanthan gum slowly while whisking constantly.
17. Return to gentle heat and stir 1–2 minutes until glossy and lightly thickened.
18. Add onions and mushrooms; simmer 1 minute.
19. Adjust seasoning with salt and pepper.
20. Pour sauce over chicken.

Dish may be cooled and refrigerated 1–2 days before serving.

Final Reheat and Service

1. Bring to a gentle simmer.
2. Baste chicken with sauce 4–5 minutes until heated through. Do not overcook.
3. Serve from casserole or on a hot platter, garnished with parsley.

Make-Ahead, Freezing, and Reheating

This Coq au Vin freezes well and is suitable for casual meals, family dinners, or low-effort entertaining. For formal guest service, the fresh (never-frozen) version is preferred for best texture and presentation.

Make-Ahead (Refrigerator)

• This dish benefits from resting.
• Prepare up to 2 days ahead, cool completely, cover, and refrigerate.
• Reheat gently over low heat or in a covered 300–325°F oven until just hot through.

Freezing

• Freeze after the sauce is fully finished and the onions and mushrooms have been reincorporated (i.e., after the “Sauce and Serving” step is complete).
• Cool completely.
• Portion into freezer-safe containers or vacuum-seal meal-sized portions (chicken + sauce) once thoroughly chilled.
• Freeze for up to 2–3 months for best quality.

Reheating from Frozen

• Thaw overnight in the refrigerator if possible.
• Reheat gently, covered, over low heat or in a 325°F oven until fully warmed.
• Avoid boiling, which can tighten the chicken and dull the sauce.
• Microwave reheating is acceptable for informal use if done gently with stirring.

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