Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish

Ingredients

• 4 pieces Chicken thighs, bone‑in, skin‑on (Trim excess skin; about 1.5 lb total)
• 2 tsp Kosher salt (For dry brine and seasoning)
• 0.5 lb Thick‑cut slab bacon (Cut into large chunks)
• 0.25 cup Water (for bacon rendering)
• 1 large Onion (Diced)
• 2 stalks Celery stalks (Diced)
• 1 medium Carrot (Diced)
• 1 small Parsnip (Diced (adds subtle sweetness))
• 3 large Garlic cloves (Thinly sliced lengthwise)
• 1 tbsp Dried porcini mushrooms (For bouquet garni)
• 4 sprigs Fresh thyme sprigs (Bouquet garni; plus 1 tsp chopped for mushrooms)
• 2 tbsp Fresh parsley (Chopped, for garnish)
• 1 Bay leaf
• 6 Black peppercorns (For bouquet garni)
• 1 tbsp All‑purpose flour
• 2 tbsp Tomato paste
• 2 tbsp Brandy (or cognac) (For flambé)
• 1.5 cup Full‑bodied red wine (Pinot Noir or Burgundy)
• 1 tsp Better Than Bouillon chicken base (Dissolved in 1 cup hot water)
• 1.5 tsp Unflavored gelatin (Bloomed in cold water)
• 4 tbsp Challenge butter cubes (salted) (1.5 tbsp for mushrooms, 2.5 tbsp for sauce)
• 8 oz Fresh mushrooms (cremini or button) (Sliced)
• 1 cup Frozen pearl onions
• 1 cup Beef broth
• 12 oz Egg noodles (or small macaroni) (Bronze‑cut preferred for better sauce cling)
• 1 tbsp Fresh chives (Chopped, for garnish)
• to taste Black pepper

Instructions

1. Trim and dry‑brine chicken

   Pat chicken thighs dry, trim any excess hanging skin, then sprinkle both sides with 1 tsp kosher salt. Place on a rack and refrigerate uncovered for at least 6 hours (ideally 24 h).

   Time: PT10M

2. Render bacon

   Lay bacon pieces in a cold skillet, add 1/4 cup water, cover, and set to medium heat. When water evaporates, uncover and let the fat render until bacon is golden and crisp. Transfer bacon to paper towels; reserve the rendered fat.

   Time: PT15M

3. Prep vegetables and aromatics

   Dice onion, celery, carrot, and parsnip into uniform ½‑inch pieces. Slice the three garlic cloves thin lengthwise.

   Time: PT15M

4. Make bouquet garni

   Combine parsley, thyme sprigs, bay leaf, peppercorns, and dried porcini mushrooms in a piece of cheesecloth. Tie securely with kitchen twine.

   Time: PT5M

5. Bloom gelatin

   Sprinkle 1.5 tsp gelatin over 2 tbsp cold water in a small bowl, stir gently, and let sit 5 minutes to hydrate.

   Time: PT5M

6. Crisp chicken skin

   Place brined chicken thighs skin‑side down in a cold skillet (no added fat). Set to medium‑low heat. As the fat renders, tilt pan to pool fat and let the skin fry. When skin is deep golden and releases easily, increase heat to medium‑high for an extra minute.

   Time: PT10M

7. Degrease and add bacon fat

   Spoon off most rendered chicken fat, leaving about 2 tbsp. Add 2 tbsp of the reserved bacon fat and return skillet to medium heat.

   Time: PT2M

8. Sauté vegetables

   Add the diced onion, celery, carrot, and parsnip to the fat. Cook, stirring occasionally, until vegetables begin to soften and caramelize, about 5 minutes.

   Time: PT5M

9. Add garlic, flour, and tomato paste

   Stir in the sliced garlic for 30 seconds, then sprinkle 1 tbsp flour over the veg and toss to coat. Add 2 tbsp tomato paste, mixing until it adheres and darkens slightly.

   Time: PT2M

10. Flambé with brandy

    Pour 2 tbsp brandy into the pan, then carefully ignite with a long lighter (or by turning off the burner and lighting). Allow the flame to burn off the alcohol, then extinguish.

    Time: PT2M

11. Add stock and wine, reduce

    Stir in 1 cup dissolved chicken bouillon and the bloomed gelatin, then pour in 1.5 cup red wine. Bring to a gentle simmer and reduce by about half (≈10 minutes).

    Time: PT10M

    Temperature: Medium simmer

12. Add bouquet garni and finish braising

    Remove the pan from heat, drop in the bouquet garni, and nestle the crisped chicken thighs skin‑side up so the skin stays above the liquid. Transfer the skillet to a preheated 350°F oven and braise for 45 minutes, or until chicken is tender.

    Time: PT45M

    Temperature: 350°F

13. Sauté mushrooms

    In a separate pan, melt 1.5 tbsp Challenge butter over medium heat. Add sliced mushrooms, toss to coat, and cook until moisture evaporates and mushrooms turn golden, about 5 minutes. Stir in chopped fresh thyme at the end.

    Time: PT5M

14. Prepare caramelized pearl onions

    Heat 1.5 tbsp butter in a non‑stick skillet over medium. Add frozen pearl onions (well‑drained) and let sit undisturbed for 2 minutes, then stir to brown all sides. Add 1 cup beef broth, cover, and simmer for 30 minutes until onions are jammy. Uncover and reduce until the sauce is thick.

    Time: PT40M

15. Make Burmont butter sauce

    In a small saucepan, bring 1 tbsp water to a simmer. Reduce heat to low and whisk in Challenge butter cubes a few at a time until a glossy, thick emulsion forms (≈5 minutes). Keep warm.

    Time: PT5M

16. Cook pasta

    Boil a large pot of salted water, add egg noodles, and cook according to package until al dente (≈10 minutes). Drain, reserving ½ cup pasta water.

    Time: PT10M

    Temperature: Boiling

17. Finish sauce and combine

    Remove the braising pan from the oven. Discard the bouquet garni. Add the sautéed mushrooms, crispy bacon bits, and caramelized pearl onions to the sauce. Warm gently, then stir in the butter sauce and a splash of reserved pasta water if needed. Toss the cooked noodles in the sauce.

    Time: PT5M

18. Plate and garnish

    Place a mound of buttered noodles on each plate, spoon generous sauce over, top with a crispy chicken thigh, and scatter mushrooms, bacon, and pearl onions. Garnish with chopped parsley and chives.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g