One Pan Coq au Vin

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Sacre bleu! I need to start taking inspiration from French cooking more often. A few weeks ago the challenge was Escoffier - arguably one of the most famous and most revolutionary chefs to have ever lived. He laid the frameworks to modern cuisine.

For this recipe, I closely followed the instructions straight from the Auguste Escoffier School of Culinary Arts to really create an authentic French meal. My boyfriend, who basically is my biggest fan and critic, stated this was one of his all time favorite meals. So it's safe to say Escoffier knows how to cook.

When any recipe calls for pearl onions, I used to just substitute for regular onions because I hated hand peeling pearl onions so. much. Had I realized all those times I skipped them that there is actually a super easy way to peel them, a lot of my past recipes might have turned out differently.

The trick is to quickly boil the pearl onions - just log enough that the water returns to a boil once they've been added to the pot - then transferring them to an ice bath. From there, you can just pop them right out of their skins. It's actually crazy easy.

As with many other French recipes, it all starts with some bacon. Sear it up until it's nice and crispy and most of the grease has melted into the pan.

From there, it's time to sear the chicken breasts. I added a nice dollop of butter to get a nice, golden brown and crispy skin on mine. You don't need to cook them all the way through during this step - you'll be baking the chicken the rest of the way in the oven. Once they're nice and seared, remove them from the skillet but keep the drippings.

The biggest difference between Escoffier's coq au vin and mine (well, aside from the fact I'm not actually using rooster, which is what is traditionally used in coq au vin) is that I used black garlic to bring a new level of flavor to the dish. Traditional coq au vin can use fresh, regular garlic - but black garlic will amp up the savory-ness.

Once the pearl onions have been peeled, add them to the drippings in the pan. I tossed in a handful of regular onion, mostly because I was trying to use up a quarter of one leftover in my fridge.

The next step is to essentially create a roux with the oils in the pan and the moisture from the vegetables.

This step is essential to getting a nice, thick sauce at the end.

The actual sauce is formed by combining chicken broth with red wine, bay leaves and a touch of tomato paste to help the whole thing thicken up. From there, it's just a matter of reducing the sauce into a bubbling brown concoction that smells like heaven.

The sauce will be a caramelish in color and you'll know it's ready for the chicken when it develops a nice "sheen" to it. It does take about 15-20 minutes to reduce the sauce to thick point, but baby, it's so worth the wait.

Finally, place the pan in the oven to finish cooking the chicken - about another 20 minutes, or until it reaches 165 F in the thickest part.

I served my coq au vin alongside some crunchy French bread and some escargot I picked up at my local market, to really delve into the heart of French cuisine. You'll definitely want extra bread to soak up every last drop of the sauce.

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One Pan Coq au Vin

  • Number of Servings: 2
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
One Pan Coq au Vin


  • 2 chicken breasts, bone-in (optional), skin-on (required)
  • 2 cups dry red wine
  • 2 cups chicken broth OR stock
  • 4 strips thick cut bacon
  • 2 cups pearl onions, peeled
  • ½ cup button mushrooms, quartered
  • ¼ cup sweet onion, sliced thin
  • 5 cloves garlic OR black garlic
  • 2 tbsp butter
  • ¼ cup flour
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 2 tbsp thyme
  • 2 tbsp fresh parsley + more for garnish
  • crusty bread, for serving

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  1. To peel the pearl onions, bring a pot of water to a boil, trim off the roots then add into the boiling water. Leave the onions in the water for 2-3 minutes, just until the water starts to boil again. Transfer the pearl onions to an ice bath then gently squeeze to pop the onion out of the skin.
  2. Preheat the oven to 375 F. Place a large, oven proof skillet over high heat. Add the bacon and sear on both sides until crispy, about 5-6 minutes. Remove the bacon from the pan onto a plate lined with a paper towel. Keep the grease in the skillet.
  3. Add two tablespoons of butter to the bacon grease. Place the chicken breasts, skin side down, in the hot grease and sear for 3-4 minutes, until the skin is crisping up. Flip over and sear the other side for 2-3 minutes (the chicken will NOT be cooked through) and place on a separate plate. Keep the drippings in the skillet.
  4. Cook the pearl onions in the pan drippings until they are tender and beginning to brown. Toss in the chopped mushrooms and cook until they have released their moisture and are a consistent brown color throughout. Add the minced black garlic.
  5. Sprinkle the flour over the vegetables. Stir so that all the veggies are covered. Season with salt and pepper, then pour in the chicken broth. Bring to a rolling boil.
  6. Pour in the red wine and stir in the tomato paste and bay leaves. Return to a rolling boil for about 10 minutes. Reduce the heat and continue to simmer for another 15-20 minutes, until the sauce is reduced by half.
  7. Return the seared chicken to the skillet and spoon a bit of sauce on top of each. Place the oven proof skillet in the oven and bake for about 20-25 minutes, or until the chicken's internal temperature reaches 165 F.
  8. Remove the skillet from the oven. Ladle the sauce onto shallow dishes and place the chicken on top. Season with salt and pepper and garnish with fresh parsley, as desired. Serve alongside crusty French bread and enjoy!

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