Coq au Vin

Total Time:
13 hr
Prep:
1 hr
Inactive:
8 hr
Cook:
4 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Directions

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.6 144
This was the best I've ever had. The work/effort involved is well worth it, making this recipe a grand slam! item not reviewed by moderator and published
By far the best Coq au Vin I have ever made. I tried other recipes, but this one is the very best. I admit it is a little work, but well worth the effort. A great do ahead dinner for those special guests you want to impress. item not reviewed by moderator and published
Love this recipe. I followed it exactly except to debone the chicken before adding back to the sauce. Served it over pureed cauliflower/celeriac creamed with creme fraiche and topped with swiss chard wilted with one garlic clove grated into lemon juice. My house smells wonderfully, and my husband is still groaning at the deliciousness. This is a keeper. item not reviewed by moderator and published
Delicious. Made it on a Sunday, marinated for just a few hours. The chicken was very tender and flavorful. item not reviewed by moderator and published
I am currently enjoying the smells of a house filled with aromatic delight. I saw this recipe for the first time three days ago on Good Eats. I had to write it down. Anything that takes the labor and difficulty of French cuisine and bring it to a manageable level is enough for me to try it. I have my parents coming over tonight to indulge in this wonderment with my wife and I. item not reviewed by moderator and published
Gastronomic pleasure! My husband and I enjoyed everything about this dish, from the aromatic sensation throughout the house to the last savory smooth delicious bite! Well worth the trouble on a cold winter night. item not reviewed by moderator and published
My new favorite meal. It doesn't say it in the recipe but you should add tomato paste to the wine when you deglaze. item not reviewed by moderator and published
Another winner from Alton. I made this recipe last weekend for our neighbors, everyone loved it. I didn't have any tomato paste so I left it out and it still came out AMAZING! As another reviewer said, I used cheese cloth for the carrots, celery etc which made it easy to grab and dispose of without straining. I also used bacon instead of the salt pork, tasted great. I served it with Garlic Parmesan Mashed Potatoes and a green salad. Thank you Alton! item not reviewed by moderator and published
Worked on this recipe for a while. It's a lot of work but worth it. Learned too late I was out of chicken broth. Used vegetable broth instead and the next day added chicken broth just prior to reduction. I will definitely make this again when I want to show off my cooking talents. item not reviewed by moderator and published
Wonderful! I used cabernet sauvignon, but only had room in the pot for 1 bottle. The only complaint from the family was that they couldn't eat it the first day since I was making the house smell so good. Chicken fell right off the bone so I served it more like a stew over mashed potatoes. Time consuming, but not difficult at all. item not reviewed by moderator and published

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