Equipment
Ingredients
for browning
- 115 g lean salt pork, cubed
- 144 g pearl onions, peeled
- 225 g mushrooms, quartered if large
- 30 ml vegetable oil
- 680 g chicken
- 5 g salt
- 2 g freshly ground pepper
for the sauce
- 18 g shallot, finely chopped
- 18 g onion, finely chopped
- 18 g garlic, finely chopped
- 16 g flour
- 700 ml red wine
- 2 thyme
- 1 bay leaf
- 4 parsley
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 719 kcal
- Protein
- 38 g
- Carbohydrates
- 16 g
- Fat
- 41 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 1408 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 162 mg
- Potassium
- 879 mg
- Calcium
- 73 mg
- Iron
- 3.6 mg
- Magnesium
- 75 mg
- Phosphorus
- 388 mg
- Zinc
- 4.1 mg
- Vitamin A
- 57 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.61 mg
- Niacin
- 14.6 mg
- Folate
- 46 mcg
- Water
- 379 g
- Alcohol
- 19 g
Sources: USDA FoodData Central
Method
Cut the salt pork into 1cm (1/3 inch) cubes. Place cubes and peeled pearl onions in a skillet, cover with water, bring to a boil, and cook for 2 minutes before draining.
Return the pork and onions to the skillet and cook over medium-high heat for 5 minutes until the pork browns. Discard the fat, add mushrooms, and cook for another 5 minutes until browned. Set the mixture aside.
Heat vegetable oil in the Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear skin-side down for 4 minutes until golden. Flip and cook for 3 minutes, then drain excess fat.
Add chopped shallots, onions, and garlic to the Dutch oven. Stir for 2 minutes until softened, then sprinkle with flour and cook for 1 minute to incorporate.
Pour the red wine into the pot and scrape the bottom to loosen browned bits. Bring to a boil, then return the pork, onions, mushrooms, thyme, bay leaf, and parsley to the pot.
Cover the pot and simmer for 20 to 30 minutes until the chicken reaches an internal temperature of 74°C (165°F). Remove the bay leaf before serving.
Chef's Notes
- For a richer flavor, use a good quality, full-bodied red wine like Burgundy, Pinot Noir, or Merlot. Avoid wines that are too sweet or fruity.
- Ensure the chicken is well-seared on all sides before adding liquids. This Maillard reaction builds a crucial layer of flavor for the sauce.
- Don't rush the simmering process. Low and slow is key to tender chicken and a well-developed sauce. The chicken should be fork-tender.
- Taste and adjust seasoning (salt and pepper) at the end of cooking. The reduction of the sauce can concentrate flavors, so you might need less salt than you initially think.
- For an even more refined sauce, strain out the solids after braising, then thicken the sauce slightly with a beurre manié (a paste of equal parts softened butter and flour) before returning the chicken and vegetables to the pot.
Storage
Refrigerator: 4 days — Store in an airtight container; flavor improves after one day.
Freezer: 3 months — Freeze in portions; mushrooms may change texture slightly.
Reheating: Simmer gently on the stovetop over medium-low heat until the chicken reaches 74°C (165°F).
Troubleshooting
Sauce is too thin
Cause: Flour was not cooked long enough or wine did not reduce sufficiently
Fix: Remove chicken and simmer the sauce uncovered for 5-10 minutes to reduce
Prevention: Ensure flour is cooked with aromatics for a full minute and the wine reaches a boil before simmering
Cultural Context
This dish is a classic example of French 'cuisine bourgeoise,' or middle-class cooking, often found in bistros and home kitchens. It draws inspiration from Coq au Vin, a more rustic dish traditionally made with a rooster, but adapted for more tender chicken. The slow braising in red wine is a hallmark of French regional cooking, designed to tenderize tougher cuts of meat and infuse them with deep flavor.
