Ultimate Coq Au Vin, Classic and Delicious Chicken With Wine
Coq au vin is a classic French stew. It is rich in protein, vitamins, and minerals. The chicken is braised slowly in red wine with a touch of brandy, creating a tender, savory sauce with bacon, pearl onions, thyme, and mushrooms. Delicious, served with garlic-mashed potatoes or noodles, garnished 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.
Ultimate Coq Au Vin, Classic and Delicious Chicken With Wine
Coq au vin is a classic French stew. It is rich in protein, vitamins, and minerals. The chicken is braised slowly in red wine with a touch of brandy, creating a tender, savory sauce with bacon, pearl onions, thyme, and mushrooms. Delicious, served with garlic-mashed potatoes or noodles, garnished with fresh parsley.
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). Season both sides with salt and pepper. Let sit at room temperature for 20 minutes.
- Cut the bacon into 1" lardons (strips). Add the lardons and 1 tbsp of butter. Add the skinned pearl onions and cook until the onions glisten and the bacon becomes crisp, about 10 minutes. Set aside.
- In the same pot with the bacon fat, add the seasoned chicken pieces over medium-high heat 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.)
- Over medium heat, add the 3 tablespoons of butter, mushrooms, garlic, and shallots. Cook for about 3-4 minutes, then set aside.
- Add the flour and tomato paste to the pot, then deglaze with a splash of red wine.
- Add the chicken back into the pot, pour brandy or cognac over it, then ignite it with a match. (This flavors the meat – the alcohol will burn off)
- Return the 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 and cook over medium heat for 60 minutes.
- After about 45 minutes, add the mushrooms back to the pot and cover for 15 more minutes. (If you are using frozen baby onions, you can add them now.)
- Plate the chicken, then spoon the 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 meal been so low-calorie and healthy. The alcohol burns off, so if you are averse to alcohol, 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, 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 it was not documented in print until the mid-1800s. It began as a peasant dish using a cock, an old rooster. The bird’s toughness 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.
Calories: ~400-500 kcal
Protein: 30-35g
Fat: 18-25g
Saturated Fat: 5-8g
Carbohydrates: 10-15g
Fiber: 2-3g
Sugar: 3-5g
Sodium: 600-900mg
Cholesterol: 100-130mg PURCHASE NOTE: These are a few of my favorite things
Protein: 30-35g
Fat: 18-25g
Saturated Fat: 5-8g
Carbohydrates: 10-15g
Fiber: 2-3g
Sugar: 3-5g
Sodium: 600-900mg
Cholesterol: 100-130mg PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 460kcalCarbohydrates: 11gProtein: 30gFat: 22gSaturated Fat: 6gCholesterol: 110mgSodium: 730mgFiber: 3gSugar: 3g
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