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Coq au Vin with Pearl Onions and Buttered Egg Noodles inspired by The Hungry I
Inspired by The Hungry I

Coq au Vin with Pearl Onions and Buttered Egg Noodles

Main Course
This hearty French dish transforms chicken through slow braising in red wine with aromatic vegetables and herbs. The long cooking process melds the flavors while tenderizing the meat. Pearl onions and mushrooms add textural interest, while buttered egg noodles provide the perfect canvas for soaking up the rich, complex sauce.
Prep Time 45 mins
Cook Time 90 mins
Inactive Time 60 mins
Total Time 195 mins
Servings 6

Ingredients

  • 3 lbs Chicken thighs and legs (Bone-in, skin-on)
  • 6 oz Bacon (Cut into 1/4-inch pieces)
  • 12 oz Pearl onions (Peeled, or frozen and thawed)
  • 2 medium Carrots (Diced)
  • 2 whole Celery stalks (Diced)
  • 8 oz Mushrooms (Cremini or button, quartered)
  • 4 cloves Garlic (Minced)
  • 2 cups Dry red wine (Preferably Burgundy or Pinot Noir)
  • 2 cups Chicken stock
  • 2 tbsp Tomato paste
  • 4 sprigs Fresh thyme
  • 2 whole Bay leaves
  • 4 tbsp Butter (Divided)
  • 2 tbsp All-purpose flour
  • 1/4 cup Brandy (Optional)
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 12 oz Egg noodles
  • 1 to taste Salt and pepper

Tools You'll Need

  • Dutch oven or heavy-bottomed pot with lid
  • Slotted spoon
  • Tongs
  • Large pot for cooking noodles
  • Colander
  • Small bowl for making beurre manié

Chef's Tip

Marinating the chicken in the red wine overnight deepens the flavor and color of the final dish. Just combine the chicken, wine, and aromatic vegetables in a covered container and refrigerate before proceeding with the recipe.

Instructions

  1. Pat chicken pieces dry and season generously with salt and pepper.
  2. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  3. Working in batches, brown the chicken pieces in the bacon fat, skin-side down first, until golden, about 5 minutes per side. Transfer to a plate.
  4. Add carrots, celery, and pearl onions to the pot and cook until slightly softened, about 5 minutes.
  5. Add garlic and mushrooms, cook for 2 minutes more.
  6. If using brandy, add it now and carefully ignite with a long match (optional). Allow flames to subside.
  7. Stir in tomato paste and cook for 1 minute.
  8. Return chicken and bacon to pot. Add red wine, chicken stock, thyme, and bay leaves. Bring to a simmer.
  9. Reduce heat to low, cover, and simmer gently for 1 hour, or until chicken is very tender.
  10. While chicken cooks, prepare the egg noodles according to package instructions. Drain and toss with 2 tablespoons butter. Keep warm.
  11. When chicken is done, transfer chicken pieces and vegetables to a serving dish using a slotted spoon. Keep warm.
  12. In a small bowl, mash together 2 tablespoons butter and flour to form a paste (beurre manié).
  13. Bring the cooking liquid to a simmer and whisk in the beurre manié, a little at a time, until the sauce thickens to coat the back of a spoon.
  14. Simmer for 2-3 minutes, then taste and adjust seasoning with salt and pepper.
  15. Pour sauce over chicken and vegetables.

Plating

Arrange buttered egg noodles on one side of a warm serving platter. Place the chicken pieces alongside the noodles, then spoon the vegetables and sauce over both. Sprinkle with freshly chopped parsley.

Storage & Reheating

Coq au Vin actually improves with time and can be refrigerated for up to 3 days. Reheat gently on the stovetop until warmed through. Store the noodles separately and prepare fresh ones when reheating the dish.

About This Recipe

This classic Coq au Vin recipe recreates a staple dish from The Hungry I in Boston's Beacon Hill. The rich wine-based sauce and tender, flavorful chicken exemplify French country cooking at its finest. While traditionally a rustic dish, this version has been refined for a more elegant presentation while maintaining authentic flavors.

How did it turn out?

We'd love to hear about your experience making this recipe!