Coq Au Vin Recipe

Name: Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil; 8 ounces good bacon or pancetta, diced; 2 (3 to 4-pound) chicken, cut in 8ths (or 10-12 chicken thighs with bones and skin); Kosher salt and freshly ground black pepper; 1 pound carrots, cut diagonally in 1-inch pieces; 2 yellow onions, sliced; 2 teaspoons chopped garlic; 1/2 cup Cognac or good brandy; 1 bottle (375 ml) good dry red wine such as Burgundy; 2 cups good chicken stock, preferably homemade; 15-20 fresh thyme sprigs; 4 tablespoons unsalted butter, at room temperature, divided; 3 tablespoons all-purpose flour; 1 pound frozen small whole onions; 1 pound cremini mushrooms, stems removed and thickly sliced; Read more at: http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html?oc=linkback

Servings: persons

Olive Oil
8 ounces good bacon or pancetta, diced
2 (3 to 4-pound) chicken, cut in 8ths (or 10-12 chicken thighs with bones and skin)
Kosher salt and freshly ground black pepper
1 pound carrots, cut diagonally in 1-inch pieces
2 yellow onions, sliced
2 teaspoons chopped garlic
1/2 cup Cognac or good brandy
1 bottle (375 ml) good dry red wine such as Burgundy
2 cups good chicken stock, preferably homemade
15-20 fresh thyme sprigs
4 tablespoons unsalted butter, at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen small whole onions
1 pound cremini mushrooms, stems removed and thickly sliced
Read more at: http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html?oc=linkback

1
Preheat the oven to 250 degrees F.
2
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
3
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
4
Add the carrots, onions, 3 teaspoons salt, and 2 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes (or more depending on how crowded your pot is), until the chicken is just not pink. Remove from the oven and place on top of the stove.
5
In a large frying pan over medium heat, heat 1-2 tblsp olive oil, add parboiled onions, and toss until lightly browned. Add water halfway up onions and 1/4 to 1/2 tsp salt. Cover & simmer 25-30 minutes until tender.
6
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the browned onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

1248

kcal

Calories

Fat

130

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Olive Oil, 8 ounces good bacon or pancetta, diced, 2 (3 to 4-pound) chicken, cut in 8ths (or 10-12 chicken thighs with bones and skin), Kosher salt and 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.

That's it — enjoy your meal!

Coq Au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions