Coq Au Vin

Show: Barefoot ContessaEpisode: Anniversary

Rated: 5 stars out of 5Rate itRead users' reviews (123)

RECIPE
COMMENTS & REVIEWS(123)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
3 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

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Directions

2 tablespoons good olive oil

Ingredients

4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

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Comments & Reviews

recipe Coq Au Vin
Monica El Paso, TX 01-23-2010
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so much flavor!
Rated: 5 stars out of 5

I really enjoyed eating this with mashed potatoes and a biscuit. It was a "comfort food" for me. As I was making it, I just... kept hoping that all the time and effort put into the meal would pay off...and it did! Thank you Ina!Read more
recipe Coq Au Vin
Jamie San Gabriel, CA 01-14-2010
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delicious!!
Rated: 5 stars out of 5

I thought this dish came out delicious. There were many levels of flavors from the wine, to the gravy, to the thyme, and the... mushrooms. I even enjoyed the dark meat (I typically ALWAYS prefer white meat) for leftovers. I only had Cabernet on hand (1 cup) so I used that. And added 1 1/2 cups of broth to compensate the liquid amount. The chicken came out with a hint of purple, but I was prepared for it after reading the reviews. It was still wonderful. It helps to have a large Le Cruset dutch oven as well. Thanks Ina!!Read more
recipe Coq Au Vin
S. Los Angeles, CA 01-06-2010
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Delicious
Rated: 5 stars out of 5

This will becomea staple in my house.
recipe Coq Au Vin
Jessica Santa Barbara, CA 01-05-2010
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This is AMAZING! Thank you Ina!!!!
Rated: 5 stars out of 5

We followed the recipie step by step out of Ina's "Back to Basics"- and it was incredible. I made this dish about 9 years... ago while living in France, but have not had it since. It's exactly the way I remember it. It was so fun making this dish in my own kitchen, just my Mom, myself and Ina. It is SO rich and delicious. The gravy with the flavors fo the wine, the olive oil and the bacon, the cognac the spices, it's truly addicting. It has so many layers, you feel like your in a old french farmhouse on a cold winters night sopping up the gravy with the crusty bread. Don't let the amount of steps in the recipie scare you from making this dish, just one step at at a time untill you have the most amazing dish at the end. You can serve to almost anybody I could think of, any lover of 'real' food, or even for a a party. I can't think of anything I would do different except maybe add a few more carrots and a few more of the delicious mushrooms which are almost like meat themselves, soaking up all the flavors in the pot. We made this dish in a cast iron enamled pot, just like the one in the picture that Ina has, that is the ONLY way to go. It comes out of oven easily to be put on top of the stove. If you don't have one of these pots, you must invest in one, it's a key to a delicous recipie. Not just this one, but many others. Thank you Ina, Santa Barbara loves you!Read more
recipe Coq Au Vin
Michelle Caldwell, NJ 01-01-2010
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Winner winner chicken dinner!
Rated: 5 stars out of 5

So, I consider Ina a modern day Julia Child, so I kinds did a marriage between their recipes with a little of my own touches... and WOW!! I have never had Coq Au Vin, but I kneww if these ladies (and Tyler Florence) liked them enough to make them, was certaintly worth a shot. I made it for NYE for 8 people...2 of them hate chicken AND mushrooms, and they LOVED this meal! That should tell you something. We served it with some thyme infused brown rice and a Caesar. Thanks for the inspiration ladies!!Read more
recipe Coq Au Vin
Laura Washington , DC 01-01-2010
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So tasty- it's the devil!
Rated: 5 stars out of 5

I've never reviewed a recipe here before although I often enjoy using Food network dishes. Oh my this was so tasty!... Especially the second day after allowing it to simmer and reduce more and skimming off the fat. I'm not normally inclined to use bread to sop up gravy or sauce as I hate sogginess but man, this was totally worth a few pieces of bread drenched in the gravy. So good. I also used a lighter red wine as my husband is not a wine drinker and it turned out great. Yes the chicken got a bit red even after browning but who cares? As long as tastes great! We also made it with the spaetzle recipe from Art Culinaire posted by Emeril sauted in some brown butter which I thought was a nice, slightly lighter alternative as a side dish than the potatoes. Plus it's fun to make spaetzle with your husband! :) Bottom line, thank you so much Ina for such a lovely recipe and Happy New Year!Read more