Cozy AF French Chicken Stew

🔪MY GEAR:

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*RECIPE* (makes 4 portions)
▪3lb/1.5kg skin on chicken drumsticks (about 10)
▪1 bottle (750mL) dry red wine
▪150g/4pcs thick cut bacon
▪225g (~2c) Pearl onions or shallots
▪225g (3 med-large) carrots, large diced
▪1lb/450g crimini mushrooms (baby bellas), quartered
▪Olive oil
▪Salt
▪Water
▪25g (1 1/2T) tomato paste
▪25g (4-5 cloves)minced garlic
▪75g (1/3c) cognac
▪40g (1/3c) ap flour
▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets)
▪2 springs thyme
▪2 bay leaves

Add drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min.

Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min.

To prep the rest of the ingredients, slice the bacon into lardons (rectangles).
Cut off the pearl onion poles and peel.
Cut carrots into large dice
Clean and quarter the mushrooms

Preheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible.

Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color.

Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go.

When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer.

Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible.

Add herbs and top with a parchment lid. See video @8:17 to see how to make it

Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes.

Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside.

Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt.

Finally, add chicken back into the reduced sauce once more and baste to reheat.

Serve over egg noodles.

EGG NOODLES
▪200g (5-6c) dried egg noodles
▪50g (1/4c) pasta water (reserved from cooking pasta)
▪100g (7T) cold butter

Boil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.

CHAPTERS
0:00 Intro and baking the chicken
1:37 knife work/veggie prep
3:00 Cooking the stew
7:37 finishing the coq au vin and reducing cooking liquid
10:10 making the egg noodles & serving

🎧MUSIC:

#coqauvin #frenchrecipe #chickenrecipe

[Ninewave]

He did it. He finally got Better Than Boulllion to sponsor.

[staceykoziel]

"Save That Sack of Chicken Wine" sounds like a killer country song.

[cassieprice]

I’ve been married 14 years. I am a fairly decent home cook. So is my husband.

Watched this at lunch. Went grocery shopping. Made this for dinner.

I have never in my entire marriage gotten so many compliments on a dish.

Team Shallot!

Black Box Cab Sav.

[Left-handed-liberal]

I've been wanting to make this for weeks since I 1st saw this, and I finally did, and it came out AWESOME! I used peppered bacon, and it gave it a little kick.
I'm a cook at a health care facility, and I can totally make this at work. We have 80ish residents, and boneless thighs would be perfect, even if they do fall apart. We've also had leg strips before that we used for a stir fry that's not on our menu rotation anymore.
I can't wait to make this again!

[chasee]

Great video Brian. Just wanted to say, I appreciate how specific you are with your recipes/videos. I don't ever have to guess how to make something when I am following along. And I have made A LOT of your recipes, all with success. Looking forward to making this one. Keep up the good work, man. Cheers!

[kiro]

it's wholesome that Brian got sponsored *because* he always loved the product

[clarkosaurus]

Thanks! Keeping my commitment to send you $5 each time I make one of your recipes.

[TaraRossato]

Brian got my husband cooking and I can never say thank you enough!!! This is one of our favorites in colder weather

[kelsfavsarefull]

i love your videos - there's not an ounce of fat on them. they're quick, you explain why you're doing things the way you're doing them in a way that's educational and informative and why it's better than other methods, and it's accessible enough that even the most beginner of beginners like me feel like i can make something really good even though i don't have a lot of experience. thank you!

[edjarrett]

I really like how you highlight how proteins should be cooked to minimize cooking time. I don’t think many people understand your departure from the traditional recipe. Roasting the chicken drumsticks is a huge time saver with better results. While pricey, the cognac deglaze was amazing. The results were really amazing. Nice work!

[monkeygraborange]

I’ve been making this dish for as long as I can remember. I use a mix of drums and thighs because why not? I also use Malbec for the wine because the flavor is intense when cooked, and I always toss in a handful of frozen peas at the end because green. That final reduction is key, and it took me forever to figure that out! Thanks for sharing. 👍

[sandegeorge]

The parchment lid is genius. And glad you recommend oven roasting the chicken. I look forward to making this soon.

[donkeyfacepunch]

Congrats on landing Better than Bouillon as a sponsor. That’s massive.

[chrisc]

Great idea roasting the chicken and I can't believe I never thought of that.

[garywilson]

My Great Great Grandmother Immigrated from Bordeaux to US about 1880.. I'm 1885 she opened a true Farm to Table French Restaurant in the Western Hills of the Sonoma Wine Country. This dinner was prepared similar to this with Zinfandel Wine, and also another version with Chardonnay. Often with Yeast Dumolings floating atop. Lemon juice was included in the Chardonnay version. There also was another Stuffed Chicken Dish Served that included Sour Cream, and Wild Rice in the Stuffing mix.

[Owl_Coup_Productions]

Can't go wrong with a nice Coq on a cold winter day!

[woofljh]

I use better than bullion all the time, the only downside that I ever have is, if you’re going to reduce your broth, you better not add any salt. Reduced broth made with better than bullion is extremely salty! As long as you take that into consideration while cooking, it works great.
Try the beef base with mushrooms and red wine and butter. Wonderful!

[jklphoto]

Classic B-man. Pro techniques, well-tested recipes, debunks tradition (searing chicken in skillet), relevant sponsorship, all delivered with flawless production values!

[davidhsherrod]

Made this for New Year's Eve.
Absolutely amazing. Delicious. Wonderful.
Thank you, Brian, for helping me up my kitchen game in 2023. Looking forward to 2024!!

[SipandFeast]

Looks great Brian! Really like the idea of the chicken in the oven instead of the pot which saves time.