Coq au Vin

This classic French braise of chicken in red wine is comfort and elegance in one pot—tender, deeply flavored, and absolutely made for a weekend when you want to impress without fussing all day.

Ingredients:

• 8 chicken thighs, skin on
• 200g pearl onions, peeled
• 250g mushrooms, halved
• 150g lardons or pancetta, diced
• 3 garlic cloves, minced
• 2 carrots, cut into chunks
• 750ml red wine (Burgundy or similar)
• 300ml chicken stock
• 2 bay leaves, 4 thyme sprigs
• 2 tbsp tomato paste
• Salt, pepper, 1 tbsp flour
• 2 tbsp butter

Method:

1. Render the lardons in a large, heavy pot over medium heat until crispy; set aside.
2. Brown the chicken thighs skin-side down in the fat, about 5 minutes each side; remove and set aside.
3. Sauté onions and mushrooms until golden, then add garlic and carrots. Stir in tomato paste and flour.
4. Pour in the wine and stock, scraping up any browned bits. Return the chicken and lardons; add herbs.
5. Cover and simmer gently for 1.5 hours until the chicken is tender and the sauce rich.
6. Finish with a knob of butter stirred through for silky shine. Taste and adjust seasoning.

Chef's tip: Do the braising a day ahead—the flavors deepen overnight, and you can skim excess fat when cold. Simply reheat gently before serving.