Coq au Vin: French Red Wine Braised Chicken

Steps

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1. 1
   Place chicken drumsticks in a resealable freezer bag, pour in 750 ml of red wine, seal, and refrigerate for 20–30 minutes to marinate.
   ▶ ≈0:00
2. 2
   Remove drumsticks from the marinade and arrange on a parchment-lined sheet tray. Pat dry thoroughly on both sides, especially the bottom. Roast in a 450°F (230°C) oven for 20–30 minutes until the skin is golden brown and the fat is fully rendered. Save the marinating wine for later.
   ▶ ≈1:04
3. 3
   While the chicken roasts, prepare the vegetables: slice bacon into 1/4-inch thick lardons (rectangular strips); trim the stem and root ends from pearl onions and slit the skin to peel them easily with your thumbs; cut carrots into large dice; clean and quarter the mushrooms.
   ▶ ≈1:31
4. 4
   Heat about 2 tbsp olive oil in a heavy-bottomed pot over medium heat, add bacon lardons, and cook for 10–12 minutes, stirring often, until crispy and browned. Transfer to a paper towel-lined plate, leaving as much bacon fat in the pot as possible.
   ▶ ≈2:59
5. 5
   Return the pot to medium heat, add mushrooms and a pinch of salt, and fry in the bacon fat. If the pot bottom is stuck with caramelized bacon bits, add about 2 tbsp water to deglaze and scrape with a wooden spoon. Continue cooking for 5–6 minutes until the mushrooms soften and begin to brown.
   ▶ ≈3:26
6. 6
   Add pearl onions, carrots, and a large pinch of salt. Stir and sweat the vegetables for 3–4 minutes until they begin to release moisture.
   ▶ ≈4:45
7. 7
   Stir in 25 g tomato paste and 25 g minced garlic, cooking until the tomato paste turns rusty red and glazes the bottom of the pot.
   ▶ ≈4:59
8. 8
   Deglaze the pot with 75 g cognac, stirring and scraping up the flavorful bits from the bottom. Let the cognac evaporate.
   ▶ ≈5:27
9. 9
   Sprinkle in 40 g all-purpose flour, stir well, and cook for 1–2 minutes until the mixture becomes pasty.
   ▶ ≈5:52
10. 10
    Pour in the reserved red wine from the marinade and 300 ml full-bodied chicken stock (or water mixed with Better than Bouillon and gelatin packets), stirring until smooth.
    ▶ ≈6:04
11. 11
    Add the rendered bacon back to the pot and bring to a gentle simmer.
    ▶ ≈6:31
12. 12
    Carefully nest the roasted chicken drumsticks into the broth, submerging them as much as possible. Add any resting juices from the roasting tray. Stir in 2 sprigs of thyme and 2 bay leaves.
    ▶ ≈7:43
13. 13
    Make a parchment lid: fold a sheet of parchment into a fan shape by folding it over itself four times, trim the tip, then cut the outer edge 5 inches from the center. When unfolded, you'll have a 10-inch round with a hole in the middle.
    ▶ ≈8:11
14. 14
    Top the pot with the parchment lid and braise in a 350°F (175°C) oven for 40–50 minutes until the chicken is tender and shreddable but still holds together.
    ▶ ≈8:30
15. 15
    Remove from the oven and transfer the chicken to a plate. Place the cooking liquid and vegetables over medium-high heat and reduce for 10–15 minutes until thickened and velvety, about a 30% reduction.
    ▶ ≈8:50
16. 16
    Taste the sauce and season with salt and black pepper as needed.
    ▶ ≈9:30
17. 17
    Return the chicken to the pot and carefully baste it with the reduced sauce, ensuring it is well glazed.
    ▶ ≈9:51
18. 18
    Boil the egg noodles according to package directions for about 7 minutes, reserving approximately 1/2 cup of starchy pasta water. Drain the noodles and return them to the pot with 50 ml pasta water and 100 g cold butter. Stir and toss vigorously to emulsify the butter and glaze the noodles.
    ▶ ≈10:06
19. 19
    Plate the buttered noodles, top with chicken drumsticks, and generously ladle the mushrooms, carrots, pearl onions, and rich red wine sauce over everything. Serve immediately.
    ▶ ≈10:38