Chicken Bourguignon

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Chicken Bourguignon (often called Coq au Vin) is a classic French comfort dish that braises tender chicken pieces in a full-bodied red wine sauce alongside smoky bacon, earthy mushrooms, and sweet pearl onions. It delivers the same deeply savory richness as Beef Bourguignon, but comes together much faster.

Key Ingredients

  • The Chicken: 1.5 kg (about 3.5 lbs) bone-in, skin-on chicken thighs and drumsticks.
  • The Aromatic Base: 150g smoked bacon lardons or thick-cut bacon (diced), 1 large yellow onion (chopped), 2 carrots (sliced), and 3 cloves garlic (minced).
  • The Stewing Vegetables: 250g cremini/brown mushrooms (halved) and 15–20 peeled pearl onions.
  • The Liquid & Herbs: 750ml (1 bottle) dry red Burgundy or Pinot Noir, 300ml rich chicken or beef stock, 2 tbsp tomato paste, fresh thyme sprigs, 2 bay leaves, and 2 tbsp butter kneaded with 2 tbsp flour (beurre manié) to thicken.

Step-by-Step Method

  1. Crisp the Bacon & Sear the Chicken: In a large Dutch oven, render the bacon over medium heat until crispy. Transfer to a plate, leaving the fat behind. Pat chicken dry, season with salt and pepper, and sear in batches until golden brown on all sides (about 8–10 minutes). Set aside with the bacon.
  2. Build the Flavor Base: Add the chopped yellow onion and carrots to the pot, cooking until softened (5 minutes). Stir in minced garlic and tomato paste for 1 minute.
  3. Deglaze & Simmer: Pour in the red wine, scraping up all the caramelized browned bits from the bottom of the pot. Add the chicken stock, thyme, bay leaves, seared chicken, and crispy bacon. Bring to a simmer, cover, and reduce heat to low. Let braise gently for 30 to 35 minutes until the chicken is cooked through and tender.
  4. Sauté the Garnish: While the stew simmers, heat a separate skillet with 1 tablespoon of butter. Sauté the mushrooms and pearl onions until golden brown and tender (about 10 minutes).
  5. Thicken & Serve: Stir the sauteed mushrooms and pearl onions into the Dutch oven. Swirl in the flour-butter mixture (beurre manié) and let the sauce simmer uncovered for 5 to 10 minutes until glossy and thick enough to coat the back of a spoon. Garnish with chopped fresh parsley and serve hot over buttery mashed potatoes, egg noodles, or with crusty French bread.

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