Inspired by the classic French Coq au Vin, this warming braised chicken dish feels luxurious and classy. Subbing gin & vermouth for the traditional wine lends an earthy, extra savory quality. Seasonal favorites like fennel, mushrooms, and fresh garlic play nicely with the flavorful sauce and tender meat. Serve with more grilled bread than you think you’ll need and a pitcher of dry gin martinis, lemon garnish please!
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in catering, events, collabs & pop-ups, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with catering inquiries at firstname.lastname@example.org.
- 2 lbs chicken (bone-in, skin-on legs, thighs, breasts, or a combination)
- Kosher salt
- Freshly ground black pepper
- 1 TBS olive oil
- 4 oz bacon, roughly chopped
- 1 onion, sliced into 1” pieces
- 1 bulb fennel, sliced into 1” pieces
- 8 oz cremini mushrooms, roughly sliced
- 3 garlic cloves, finely chopped
- 1 small bunch fresh thyme, leaves removed and roughly chopped
- ½ cup New Deal Gin 33
- 1 cup dry vermouth
- 2 TBS fresh chives, thinly sliced
- Lemon wedges
- Grilled bread for serving
- Preheat the oven to 350℉.
- Season the chicken generously with salt and pepper. Let sit at room temperature for at least 30 minutes and up to one hour.
- In a dutch oven over medium heat, add the oil and bacon. Cook until bacon is crisp. Remove bacon and set aside. Leave the bacon fat in the pot and increase the heat to medium-high.
- Working in batches to not overcrowd the pan, add the chicken skin side down and cook until well browned, about 10 minutes. Flip and cook until golden on the other side, about 5 minutes. Remove chicken from the pot.
- Add the onion, fennel, mushrooms, garlic, and thyme and cook until vegetables begin to soften and brown a little, 10-15 minutes. Season with a good pinch of salt and a few grinds of pepper.
- Add the gin and vermouth, stir, and allow to simmer until the alcohol has mostly cooked out and doesn’t sting when you put your nose over the pot, about 5-7 minutes.
- Add the chicken back to the pot, cover, and place in the oven.
- Cook until chicken is soft but not falling off the bone and the sauce has reduced by half, 30-35 minutes. If sauce is still thin, remove the chicken and heat the sauce over medium-high heat until reduced to your desired consistency.
- Top with chopped chives and serve with lemon wedges and grilled bread.