Coq Au Vin Aux Pruneax Recipe

Name: Coq Au Vin Aux Pruneax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds chicken, whole two birds, cut into 8 parts; 2 cups chicken broth; 1 each onions chopped; 2 cloves garlic minced; 2 cups red wine; 1/2 cup madeira wine; 1/2 pound prunes pitted; 2 tablespoons butter; 2 tablespoons sugar; 20 each pearl onions; 1/2 pound bacon diced; 1/4 teaspoon thyme; 1/4 teaspoon rosemary leaves

Servings: persons

6 pounds chicken, whole two birds, cut into 8 parts
2 cups chicken broth
1 each onions chopped
2 cloves garlic minced
2 cups red wine
1/2 cup madeira wine
1/2 pound prunes pitted
2 tablespoons butter
2 tablespoons sugar
20 each pearl onions
1/2 pound bacon diced
1/4 teaspoon thyme
1/4 teaspoon rosemary leaves

1
Marinate chicken pieces overnight.
2
Cook peeled pearl onions in 2 tablespoon butter and sugar plus 4 tablespoon water.
3
Simmer until almost dry then shake the pan often to caramelize evenly.
4
Soak prunes in Madeira overnight.
5
Cook bacon until golden brown.
6
Drain in paper towels.
7
Discard fat.
8
Cook chopped onions in 2 tablespoon butter until soft.
9
Add garlic, cook 1 minute and turn off heat.
10
Brown chicken pieces in 2 tablespoon oil in skillet where bacon was cooked, place legs and thighs first, transferring pieces to pan with onions as they brown.
11
Season with salt and herbs.
12
Turn heat on and add 1 cup broth, wine from marinade, red wine and Madeira where prunes have soaked.
13
Simmer legs and thighs 15 minutes while you brown the rest of the chicken.
14
Transfer browned pieces to the pot with the legs and thighs.
15
Simmer all for 45 minutes longer.
16
Transfer chicken pieces to an ovenproof dish and keep it in warm oven 200 degree while you finish the sauce, strain sauce.
17
Make a roux with the butter and flour.
18
Stir in sauce, 1 tablespoon Port or Madeira.
19
Add prunes and pearl onions, boil 1 minute.
20
Pour over chicken.
21
Sprinkle bacon on top.
22
Serve at once.

1920

kcal

Calories

Fat

Carbs

275

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 6 pounds chicken, whole two birds, cut into 8 parts, 2 cups chicken broth, 1 each onions chopped, 2 cloves garlic minced, and more.

Yes, Coq Au Vin Aux Pruneax falls under the Soups & Stews 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 Aux Pruneax

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions