Easy Coq au Vin

Follow our step-by-step guide on how to make Easy Coq au Vin.

1. Step 1

   Start by preparing the chicken wings, cutting them at the joints into three sections.

2. Step 2

   For the remaining chicken, divide it into four pieces: two breasts and two legs.

3. Step 3

   Carefully remove the skin and bones from the breasts, setting them aside with the meatier wing sections.

4. Step 4

   For the legs, peel off the skin and trim the tips from the drumsticks.

5. Step 5

   Slice along each side of the thigh bone to detach the meat, then hold the thigh bone and cut around the knee joint to free the bones.

6. Step 6

   Place the legs alongside the breasts and wings on a plate.

7. Step 7

   In a large saucepan, combine pearl onions, water, one tablespoon of olive oil, and a sprinkle of sugar.

8. Step 8

   Bring this mixture to a boil, cooking until the water evaporates and the onions start to fry, which should take about two to four minutes.

9. Step 9

   Keep cooking, stirring occasionally, until the onions turn a lovely golden brown and become glazed, roughly five to seven minutes.

10. Step 10

    Toss in the mushrooms and sauté for an additional minute before removing from heat and covering.

11. Step 11

    In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.

12. Step 12

    Add the chicken wings, cooking and stirring frequently until they are lightly browned on all sides, about two to three minutes.

13. Step 13

    Next, add the legs, browning them for about two to three minutes per side.

14. Step 14

    Finally, introduce the breasts to the skillet, cooking until they are golden, about two minutes per side.

15. Step 15

    Once browned, transfer all the chicken pieces to a plate.

16. Step 16

    Preheat your oven to 400°F (200°C).

17. Step 17

    In the same skillet, add finely chopped onion and sauté for one minute.

18. Step 18

    Then, add minced garlic, cooking until fragrant, about ten seconds.

19. Step 19

    Pour in one and a half cups of red wine, followed by bay leaves, thyme, salt, and pepper.

20. Step 20

    Bring this mixture to a boil.

21. Step 21

    Return the legs and wings to the skillet, cover, and let them simmer gently for five minutes.

22. Step 22

    Add the chicken breasts and continue simmering until the chicken is cooked through and no longer pink in the center, approximately six minutes.

23. Step 23

    In a small bowl, combine two tablespoons of red wine with potato starch until dissolved, then stir this mixture into the chicken sauce, allowing it to thicken for about two to three minutes.

24. Step 24

    Gently fold in the pearl onions and mushrooms with their juices, keeping everything warm.

25. Step 25

    For the croutons, cut each slice of bread diagonally in half to create triangles, then trim each triangle into a heart shape.

26. Step 26

    Lightly coat a baking sheet with canola oil and press the bread hearts into the oil to ensure they are moistened on both sides.

27. Step 27

    Bake the bread in the preheated oven until golden brown, about eight to ten minutes.

28. Step 28

    To serve, dip the tip of each crouton into the sauce and press it into chopped parsley for a delightful coating.

29. Step 29

    Slice the chicken breasts and legs in half.

30. Step 30

    Plate each serving with one breast piece, one drumstick or thigh, and one wing, accompanied by two croutons and generous spoonfuls of sauce and vegetables.

31. Step 31

    Finish by sprinkling any remaining parsley over the chicken for a fresh touch.

32. Step 32

    Enjoy this hearty dish that brings warmth and flavor to your table!.