Name: Coq au Vin Stew
Ingredients: 1000 g bone-in skin-on chicken thighs, patted dry, salted lightly 30 min ahead; 200 g chicken wing tips, rinsed and patted dry; 100 g block bacon, cut into ~1cm lardons; 3 carrots, peeled, cut into 3cm chunks; 2 celery, cut into 3cm chunks; 1 parsnip, peeled, cut into 3cm chunks; 1 turnip, peeled, cut into 3cm chunks; 4 garlic cloves, smashed and roughly chopped; 15 g tomato paste; 750 ml leftover beef bourguignon braising liquid; 2 bay leaves; 2 g dried thyme; 200 g pearl onions, blanched 60 seconds, ice-bathed, peeled; 200 g mushrooms, quartered if large; 20 g butter; 5 g salt; 2 g black pepper

Steps

Heat the Dutch oven over medium-high. Render the lardons until crisp and the fat has pooled, about 6 minutes. Lift the lardons out with a slotted spoon to a plate, leaving the fat behind.
6 min · Render lardons
Working skin-side down, brown the chicken thighs and wing tips hard in the bacon fat — 5 minutes for deeply caramelized skin, then 2 minutes on the meat side. Move to the lardon plate.
5 min · Brown skin-side2 min · Brown meat-side ✓ Plate for resting browned chicken
Drop the heat to medium. Add the carrots, celery, parsnip, and turnip and cook 6–8 minutes until edges color slightly. Stir in the garlic and tomato paste; cook 1 minute until the paste darkens.
8 min · Cook vegetables1 min · Cook tomato paste
Pour in the bourguignon braising liquid, scraping fond off the bottom. Bring to a bare simmer.
Return the chicken, wing tips, and lardons to the pot. Add the bay leaves and thyme. Lid on, simmer on low for 90 minutes — the wing tips give up their collagen and the thighs braise to falling apart.
1 hr 30 min · Simmer braise
Meanwhile, sauté the mushrooms in butter in a separate pan until deeply browned. Set aside.
After 90 minutes, lift the chicken thighs out with tongs. Pull the meat off the bone and shred — it should fall apart. Discard skin if you like, or chop it back in.
Fish out and discard the wing tips and bay leaves. Return the shredded meat to the pot with the pearl onions and sautéed mushrooms.
Simmer uncovered 20–30 minutes more to reduce and thicken — you want a true stew consistency, not a thin sauce. Taste and adjust salt and pepper. Rest off heat 10 minutes before serving.
30 min · Reduce stew10 min · Rest stew

Coq au Vin Stew

Equipment

Ingredients

Dish A *

Dish B *

Dish C *

Dish D

Dish E *

Dish F

Dish G *

Dish H *

Dish I

Dish J

Steps