Coq Au Vin Recipe

Name: Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 slices bacon, sliced into 1/2-inch pieces; 2 chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 medium onions or 1 large, finely chopped; 6 garlic cloves, whole; 1 package mushroom, sliced; 3 carrots; 3 stalks celery; 1/3 cup all-purpose flour; 2 teaspoons tomato paste; 3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay; about 3 cups rich chicken stock; 8 sprigs fresh thyme; 3 bay leaves

Servings: persons

10 slices bacon, sliced into 1/2-inch pieces
2 chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 medium onions or 1 large, finely chopped
6 garlic cloves, whole
1 package mushroom, sliced
3 carrots
3 stalks celery
1/3 cup all-purpose flour
2 teaspoons tomato paste
3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay
about 3 cups rich chicken stock
8 sprigs fresh thyme
3 bay leaves

1
Preheat oven to 350
2
In a large, heavy Dutch oven over medium heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
3
Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Add the onions, celery, carrots and mushrooms and cook until caramelized and soft.
4
Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine, bring to a boil, and turn down a little to let wine simmer and reduce for 4-5 minutes. Add the thyme, bay leaves reserved bacon and chicken. Cover chicken with chicken stock about 3/4 up the chicken. Bring liquid to a boil, cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. If necessary, add a slurry of water and corn starch or flour to thicken Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 slices bacon, sliced into 1/2-inch pieces, 2 chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Coq Au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coq Au Vin

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