Coq au Vin Recipe

Name: Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound good slab bacon, cut into 1/4-inch dice; 20 pearl onions, peeled, or 1 large onion, sliced; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 6 garlic cloves, peeled; Salt and black pepper to taste; 2 cups chicken stock, preferably homemade (page 160); 2 cups Burgundy (Pinot Noir) or other fruity red wine; 2 bay leaves; Several fresh thyme sprigs; Several fresh parsley sprigs; 1/2 pound button mushrooms, trimmed and roughly chopped; 2 tablespoons butter; Chopped fresh parsley leaves for garnish

Servings: persons

1/4 pound good slab bacon, cut into 1/4-inch dice
20 pearl onions, peeled, or 1 large onion, sliced
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
6 garlic cloves, peeled
Salt and black pepper to taste
2 cups chicken stock, preferably homemade (page 160)
2 cups Burgundy (Pinot Noir) or other fruity red wine
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 pound button mushrooms, trimmed and roughly chopped
2 tablespoons butter
Chopped fresh parsley leaves for garnish

1
Put the bacon in a large deep skillet that will hold the chicken and has a lid.
2
Turn the heat to medium-high and cook, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 10 minutes.
3
Add the onions and chicken, skin side down, and brown the chicken well, rotating and turning the pieces as necessary, about 10 minutes.
4
About halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.
5
Pour or spoon off any excess fat and add the stock and wine, along with the herbs.
6
Adjust the heat so that the mixture bubbles gently but steadily.
7
Cover and cook for about 20 minutes, or until the chicken is tender and cooked through.
8
(If you like, you can remove the breast pieces, which will finish cooking first, and keep them warm while the leg pieces remain.)
9
Transfer the chicken to a platter and keep warm.
10
Remove the garlic, bay leaves, and herb sprigs and discard.
11
Add the mushrooms to the remaining liquid and turn the heat to high.
12
Boil as quickly as you can until the mixture is reduced by about three fourths and becomes fairly thick and saucy.
13
Lower the heat, stir in the butter, and return the chicken to the pan, just to reheat a bit and coat with the sauce.
14
Taste and adjust the seasoning, then garnish with parsley and serve.

879

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 13 ingredients. The key ingredients include: 1/4 pound good slab bacon, cut into 1/4-inch dice, 20 pearl onions, peeled, or 1 large onion, sliced, 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat, 6 garlic cloves, peeled, 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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