Coq au Vin with Shiitake Mushrooms Recipe

Name: Coq au Vin with Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 pound chicken pieces, rinsed and patted dry; 1/3 cup finely chopped shallot; 1/3 cup finely chopped onion; 2 carrots, quartered lengthwise and cut crosswise into 1/4-inch pieces (about 1/2 cup); 1/2 pound pearl onions, blanched in boiling water for 3 minutes, drained, and peeled; 1 bay leaf; 3/4 teaspoon dried thyme, crumbled; 2 tablespoons Cognac; 1 cup dry white wine; 2 cups chicken broth; 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin; 1/4 cup cornstarch; Freshly ground nutmeg to taste

Servings: persons

2 tablespoons olive oil
3 pound chicken pieces, rinsed and patted dry
1/3 cup finely chopped shallot
1/3 cup finely chopped onion
2 carrots, quartered lengthwise and cut crosswise into 1/4-inch pieces (about 1/2 cup)
1/2 pound pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
1 bay leaf
3/4 teaspoon dried thyme, crumbled
2 tablespoons Cognac
1 cup dry white wine
2 cups chicken broth
1/4 pound shiitake mushrooms, stems discarded and caps sliced thin
1/4 cup cornstarch
Freshly ground nutmeg to taste

1
In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it saute the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned.
2
Transfer the chicken pieces as they are browned to a plate and keep them warm, covered.
3
Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a slow cooker.
4
Place the browned chicken on top of the vegetables.
5
Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker.
6
Cover and cook on low for 5 hours or until chicken is tender.
7
Turn control to high and add the mushrooms.
8
Dissolve the cornstarch in the remaining 1/4 cup chicken stock.
9
Stir into the mixture.
10
Cover and cook for 20 minutes more, or until sauce is thickened, stirring once.
11
Transfer the chicken to a plate, and keep warm.
12
Discard the bay leaf, and season the sauce with freshly ground nutmeg and salt and pepper to taste.
13
Serve warm

914

kcal

Calories

Fat

Carbs

145

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 pound chicken pieces, rinsed and patted dry, 1/3 cup finely chopped shallot, 1/3 cup finely chopped onion, and more.

Yes, Coq au Vin with Shiitake Mushrooms 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 with Shiitake Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions