Entree: France – Burgundy – Coq au vin (rooster braised in wine)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each, halved or left whole and browned
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 12 pearl onions, peeled (about 8 oz / 225 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) dry red wine (Bourgogne or other full-bodied red)
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (16 g) all-purpose flour
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Pat hens dry and season with salt and pepper. In a heavy Dutch oven, cook diced bacon over medium heat until crisp; remove with a slotted spoon and set aside, leaving fat in the pot.  
2. Increase heat to medium-high. Add 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil; brown the hen pieces (or whole hens turned) in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned hens to a plate.  
3. Reduce heat to medium; add the remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil. Sauté pearl onions, carrots, and mushrooms until lightly browned, about 6 minutes. Add garlic and tomato paste; cook 1 minute.  
4. Sprinkle flour over vegetables, stir to combine and cook 1–2 minutes. Deglaze with the red wine, scraping brown bits from the bottom. Add chicken stock, thyme, bay leaf, and reserved bacon; bring to a simmer.  
5. Return hens to the pot, submerging partially in liquid. Cover and simmer gently on low (or transfer to a 325°F / 160°C oven) for 45–60 minutes, until hens are tender and cooked through.  
6. Remove hens and keep warm. Skim excess fat from sauce; adjust seasoning. If sauce needs thickening, simmer uncovered until reduced, or whisk in a small knob of butter. Serve hens with sauce spooned over and mushrooms, onions, and bacon.