Coq Au Vin Aux Pruneax
Submitted by imflash
French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.
YIELD
8 servingsPREP
30 minCOOK
50 minREADY
1 hrsThis is coq au vin for people who want the full French experience, no shortcuts.
Two whole chickens, cut into pieces and marinated overnight, get browned and braised in a rich combination of red wine, Madeira, and chicken broth until the meat practically falls from the bone.
The prunes, soaked overnight in Madeira, turn plump and wine-dark, adding a subtle sweetness that plays beautifully against the savory depth of the sauce.
Caramelized pearl onions and crispy bacon crown the dish, while a butter and flour roux thickens the strained braising liquid into a velvety sauce.
This is a dinner party centerpiece. Serve it with crusty bread or buttered egg noodles to soak up every drop.
Chef Tips
- Marinate the chicken and soak the prunes in Madeira the night before. This overnight step is what builds the deep, complex flavor
- Brown the chicken in batches so the pieces get a proper sear. Crowding the pan steams the meat instead
- Start the legs and thighs first since they need more cooking time than breasts
- Strain the sauce before thickening with the roux for a smooth, restaurant-quality finish
Ingredients
Directions
Marinate chicken pieces overnight.
Cook peeled pearl onions in 2 tablespoon butter and sugar plus 4 tablespoon water.
Simmer until almost dry then shake the pan often to caramelize evenly.
Soak prunes in Madeira overnight.
Cook bacon until golden brown.
Drain in paper towels. Discard fat.
Cook chopped onions in 2 tablespoon butter until soft.
Add garlic, cook 1 minute and turn off heat.
Brown chicken pieces in 2 tablespoon oil in skillet where bacon was cooked, place legs and thighs first, transferring pieces to pan with onions as they brown.
Season with salt and herbs. Turn heat on and add 1 cup broth, wine from marinade, red wine and Madeira where prunes have soaked.
Simmer legs and thighs 15 minutes while you brown the rest of the chicken.
Transfer browned pieces to the pot with the legs and thighs.
Simmer all for 45 minutes longer.
Transfer chicken pieces to an ovenproof dish and keep it in warm oven 200 degree while you finish the sauce, strain sauce.
Make a roux with the butter and flour.
Stir in sauce, 1 tablespoon Port or Madeira.
Add prunes and pearl onions, boil 1 minute. Pour over chicken.
Sprinkle bacon on top.
Serve at once.
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