Coq Au Vin Recipe

Name: Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cloves garlic bruised with back of knife; 3 bay leaves; 3 thyme sprigs large; 3 sprigs flat leaf parsley leaves and stalks separated; 12 whole black peppercorns; 3 tablespoons olive oil; 3 tablespoons butter; 1 onion sliced; 14 ounces cremini mushrooms halved; 3 celery stalks chopped; 6 ounces thick cut bacon cut into thick strips; 2/3 cup brandy; 1 whole chicken about 4 lbs, cut into 4 pieces; 1/3 cup flour; 750 milliliters red wine full-bodied; 2 cups chicken stock; 3 tablespoons coarse grain mustard; 1 pound baby carrots; 1 1/3 pounds baby potatoes; baguette Crusty, to serve

Servings: persons

6 cloves garlic bruised with back of knife
3 bay leaves
3 thyme sprigs large
3 sprigs flat leaf parsley leaves and stalks separated
12 whole black peppercorns
3 tablespoons olive oil
3 tablespoons butter
1 onion sliced
14 ounces cremini mushrooms halved
3 celery stalks chopped
6 ounces thick cut bacon cut into thick strips
2/3 cup brandy
1 whole chicken about 4 lbs, cut into 4 pieces
1/3 cup flour
750 milliliters red wine full-bodied
2 cups chicken stock
3 tablespoons coarse grain mustard
1 pound baby carrots
1 1/3 pounds baby potatoes
baguette Crusty, to serve

1
Preheat the oven to 325u00b0F. Place garlic, bay leaves, thyme, parsley stalks and peppercorns on muslin or cheesecloth and tie with kitchen string to form a bouquet garni.
2
Heat half the oil and butter in a Dutch oven on medium-high heat. Add onion, mushrooms, celery and bacon and cook for 15 mins, stirring occasionally. Add brandy and scrape bottom of pan with wooden spoon to deglaze. Cook until reduced by half. Transfer to bowl and set aside.
3
Heat remaining oil and butter in the same pan on medium-high heat. Season chicken with salt and black pepper. Cook chicken, skin-side down, until golden (you may need to do this in batches). Transfer to bowl with mushrooms.
4
Add flour to fats and juices in pan and cook, stirring, for 1-2 mins. Add wine, stock and mustard and stir well. Return chicken and mushroom mixture to pan. Add carrots, potatoes and bouquet garni. Bring to a simmer.
5
Transfer to oven and cook, uncovered, for 2 hours, or until chicken is tender and falling off the bone. Remove from oven and skim off any excess fat. Discard bouquet garni. Garnish with parsley leaves and serve with crusty baguette.

1071

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 6 cloves garlic bruised with back of knife, 3 bay leaves, 3 thyme sprigs large, 3 sprigs flat leaf parsley leaves and stalks separated, 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

How did you like this recipe?

Frequently Asked Questions