Coq au Champagne
Coq au Champagne is similar to coq au vin but is made with white wine instead of red. The chicken can be fully submerged as it braises, but I personally like when the skin is exposed so it can crisp more. If using breasts, add them a little later in the cooking process so they don’t dry out. Finishing with crème fraîche at the end gives the sauce a much needed tang. Also be sure to use Brut sparkling wine or the dish can be too sweet.
I always like to serve braises or stews on a trivet at the table to encourage everyone to pass and share. Besides, braises look more beautiful when nestled in a dutch oven.
Coq au Champagne
serves 4 people
shopping list —
1-2 oz canola oil — or enough to coat the bottom of the pan
4 oz bacon, sliced into lardons
4 garlic cloves, minced or sliced
2 shallots, sliced
4 bone in, skin on chicken legs and thighs or a whole chicken broken to its breasts and thighs
thyme sprigs
bay leaf
16 oz dry Champagne or sparkling wine
8 oz chicken stock
2-3 tbsp crème fraîche
pearl onions
mushrooms, either quartered or whole if small
flat leaf parsley, chopped
equipment —
cast iron skillet or dutch oven
steps —
Preheat the oven to 400ºF.
In a cast iron pan or dutch oven over medium heat, add the canola oil and allow to heat to shimmering. Season the chicken all over with salt and pepper. Brown the chicken, skin side down until golden. Turn the chicken and brown the skin on the other side. Remove from the pan.
Turn down the heat to medium low, and add the bacon. Allow to cook until crisp, stirring often. Remove the bacon to a paper towel-lined plate.
Add the mushrooms to the pan and allow to brown on all sides. Season with salt at the end, then remove.
Add the pearl onions to the pan, and allow to brown on all sides. Remove from the pan. Discard any excess oil if there’s more than 1 tbsp.
Add the shallots to the pan and sweat until soft. Add the minced garlic and allow to sweat for 1 minute or until fragrant. Deglaze with the wine, add the thyme and bay leave, then bring up to a boil, and turn down to a simmer. Reduce by half.
Add the stock, bring up to a boil, and down to a simmer. Nestle the chicken back into the pan — it’s okay if the chicken isn’t submerged and will keep the skin crispy. Place in the oven, uncovered, for 25-30 minutes or until the chicken is tender. Remove the chicken once again, and reduce the liquid to sauce consistency. Stir in the crème fraîche.
Adjust the seasoning, add the the mushrooms and pearl onions back in to warm. Nestle in the chicken and finish with the chopped parsley.
Serve the chicken on a trivet and enjoy family style.
Questions about the recipe? Email britt@parisdiningclub.com