First Step: Prepare the Marinade and Vegetables Start by placing 4 bone-in, skin-on chicken thighs and 4 chicken drumsticks in a bowl with 1 ½ cups red wine, 1 cup chicken stock, and optional ¼ cup brandy to let the flavors soak in this is your mise en place for steamed French coq. While the chicken marinates, chop the vegetables: slice 1 medium onion, cut 4 medium carrots into 1-inch pieces, and mince 4 cloves garlic. For dietary adaptations, if you’re going vegan, swap the chicken and stock with tofu and vegetable broth at this stage to maintain moisture and taste.

Second Step: Cook the Bacon and Sear the Chicken Next, in a large pan, cook 3 strips of thick-cut bacon in 2 tablespoons olive oil or 2.5 tablespoons vegetable oil over medium-high heat until crispy and browned, about 2 minutes, then set aside. Pat the chicken dry, season with 1 teaspoon divided salt and black pepper, and sear it in the same pan until golden, working in batches to avoid crowding this takes about 5 minutes per batch for even browning. Remember, for a gluten-free option, ensure all oils and seasonings are free of additives, keeping your steamed French coq inclusive.

Third Step: Build the Flavor Base Once the chicken is seared, add the onion and carrots to the pan and cook until golden, which should take around 5 minutes, then stir in the garlic and cook for another minute until fragrant. Mix in 2 tablespoons tomato paste and cook briefly to deepen the flavors, then pour in the reserved wine marinade and bring it to a boil. This step infuses the base with rich tastes, and if you’re aiming for low-calorie, use less oil here to lighten up the dish while preserving the essence of steamed French coq.

Fourth Step: Steam and Braise the Chicken Return the chicken to the pan along with 2 teaspoons fresh thyme leaves and 1 bay leaf, cover, and simmer for 10 minutes, turning once for even cooking. If you prefer the oven method, preheat to 350 degrees Fahrenheit and braise for an additional 45 minutes this gentle steaming ensures tender meat. In a separate skillet, sauté 8 ounces mushrooms until browned, about 5 minutes, and add 8 ounces pearl onions to the main pan to cook until tender. For variations, if using dried herbs or adjusting for dietary needs, swap thyme for alternatives like rosemary to keep the flavors aligned with your preferences in steamed French coq.

Fifth Step: Add Final Touches After braising, remove the chicken and prepare the beurre manie by mixing 2 tablespoons all-purpose flour with 2 tablespoons softened butter in a small bowl. Stir this into the pan to thicken the sauce, cooking for 2-3 minutes until smooth, and season to taste with salt and pepper. For gluten-free adaptations, use tapioca starch instead to achieve the same consistency without issues.

Final Step: Finishing Touches and Serving Return the chicken to the pan, top with the bacon and mushrooms, and mix in extras like 1/3 cup chopped parsley for freshness. Adjust the sauce thickness if needed by simmering a bit longer, then garnish with thyme sprigs before serving. This steamed French coq serves up to 4 people, with each portion offering 635 calories and key nutrients like 40g protein pair it with sides from our parmesan-chicken-rice recipe for a complete meal. Serve hot in the cooking pot or on plates for a cozy dinner, ensuring it’s adaptable for all, whether vegan or otherwise.