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Quick Coq au Vin

This dish is typically simmered for hours, but this version featuring boneless chicken is ready far sooner.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 3275.3 kcal

Equipment

  • 1 Large Skillet
  • 1 Large Saucepan
  • 1 Sharp Chef's Knife
  • 1 Cutting Board
  • 1 Baking Sheet

Ingredients
  

Main

  • 1 3 to 3 1/2 pound whole chicken
  • 12 pearl onions
  • ½ cup water
  • 2 tablespoons olive oil divided
  • ½ teaspoon white sugar
  • 4 large mushrooms cleaned and quartered
  • ⅓ cup finely chopped onion
  • 3 cloves garlic minced
  • 1 ½ cups dry and robust red wine such as Syrah or Grenache
  • 2 bay leaves
  • 1 sprig thyme leaves picked
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons red wine
  • 1 teaspoon potato starch
  • 4 slices bread crusts removed
  • 2 teaspoons canola oil
  • 2 tablespoons finely chopped fresh parsley

Instructions
 

  • Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
  • Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
  • Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
  • Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
  • Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
  • Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
  • Dip the tip of each crouton into the sauce; press into parsley until coated.
  • Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

Notes

1. Achieving a deep, even brown crust on the chicken in the skillet is crucial. This step builds foundational flavor through the Maillard reaction, compensating for the shorter cooking time of this 'quick' version.2. When caramelizing the pearl onions, do not rush the process. The initial steam then browning develops a sweet glaze vital for the dish's complexity.3. Use a dry, robust red wine that you would enjoy drinking on its own. The wine is a dominant flavor component, so quality matters.4. Ensure the potato starch is fully dissolved in the cold wine before adding it to the hot liquid to prevent lumps and achieve a smooth, clear sauce.5. The heart-shaped croutons are a thoughtful garnish. Ensure they are evenly coated in oil for uniform crispness and browning.