Coq Au Vin, Tender and Savory Chicken With Wine
Coq au vin is a classic French stew. The chicken is braised slowly in red wine with a bit of brandy to create a tender and savory sauce with bacon, pearl onions, thyme, and mushrooms. Delicious served with garlic mashed potatoes or noodles, garnish with fresh parsley.
My mother used to cook this recipe on special occasions, and it was a favorite of mine. Legend has it that coq au vin dates back to Julius Caesar’s time but not until the middle 1800s was the recipe documented in print. It began as a peasant dish using a cock, which is an old rooster. The toughness of the bird inspired the traditional recipe of marinating the chicken in wine overnight and cooking it for hours to infuse flavor and allow the meat to become tender and savory.
Coq Au Vin, Tender And Savory Chicken With Wine
Coq au vin is a classic French stew. The chicken is braised slowly in red wine with a bit of brandy to create a tender and savory sauce with bacon, pearl onions, thyme, and mushrooms. Delicious served with garlic mashed potatoes or noodles. Garnish with fresh parsley or thyme.
Equipment
- Large Dutch Oven (pot with a lid)
- Measuring Cups
- Sharp knife
- Slotted Spoon
- Serving Spoon
- Cutting board
- Large tongs
- Wooden utensil
- Long matches
Ingredients
- 3-4 lb whole chicken portioned into 10 pieces (or or 6-8 thighs)
- 6 slices bacon cut into 1" lardons (strips)
- 1/2 lb Porchini or Cremini mushrooms brushed clean( do not wash), cut in half
- 2 cloves garlic chopped fine
- 1 shallot chopped med
- 12 pearl onions skinned (or frozen baby onions)
- 2 cups Burgandy or Pinot Noir something good enough to drink
- 1/4 cup cognac or brandy
- 1 tbsp tomato paste
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1/2 tsp dried basil or 3 fresh leaves – rough chop, no stems
- 1 bay leaf
- 1 cup chicken stock organic or homemade
- 1/2 tsp kosher sea salt to taste
- 1 tsp fresh cracked pepper to taste
Instructions
- Portion the chicken into 10 pieces (or purchase 6-8 chicken thighs). Salt and pepper well on both sides. Let sit 20 minutes at room temperature
- Cut the bacon into 1" lardons (strips). Add the lardons and 1 tbsp butter. Add the skinned pearl onions – cook until the onions glisten and the bacon becomes crisp. About 10 minutes – set aside
- In the same pot with the bacon fat, med-high heat adds the seasoned chicken pieces in 2 batches. Cook about 5 minutes per side, until browned – set aside(It's not meant to cook through in the pan, that will happen in the stew).
- Medium heat, add the 3 tablespoons of butter, mushrooms, garlic, and shallots. Cook about 3-4 minutes – set aside
- Add flour and tomato paste to the pot and deglaze with a splash of red wine
- Add the chicken back into the pot, pour brandy/cognac over the chicken, ignite it with a match. (This flavors the meat – the alcohol will burn off)
- Return bacon and onions to the pot, add 2 cups of wine, 1 cup of chicken stock, basil, thyme, parsley, bay leaf, salt, and pepper – cover for 60 minutes – medium heat
- At approx. 45 minutes add the mushrooms back into the pot and cover for 15 more minutes. (If you are using frozen baby onions, you can add them now)
- Plate the chicken, spoon sauce over the top. Serve with garlic mashed potatoes or noodles. Garnish with fresh thyme or parsley
Notes
Fall off the Bone, One-Pot Chicken Coq Au Vin
Never has such a decadent tasting meal been so low calorie and healthy. The alcohol burns off, so if you are averse to drink, it should not be a problem.
Coq au vin is a classic French stew. The chicken is braised slowly in red wine with a bit of brandy to create a tender and savory sauce with bacon, pearl onions, thyme, and mushrooms.
My mother used to cook this recipe on special occasions, and it was a favorite of mine. Legend has it that coq au vin dates back to Julius Caesar’s time but not until the middle 1800s was the recipe documented in print. It began as a peasant dish using a cock, which is an old rooster. The toughness of the bird inspired the traditional recipe of marinating the chicken in wine overnight and cooking it for hours to infuse flavor and allow the meat to become tender and savory.
PURCHAST NOTE: These are a few of my favorite things
Nutrition
Calories: 520kcal
Tried this recipe?Let us know how it was!
