Coq Au Vin

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
3 servings
Level:
Intermediate

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
Directions

e2 tablespoons good olive oil

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.


CATEGORIES:
View All

Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 267
Delicious! If you follow the recipe, you will love Ina's Coq Au Vin. The sauce was perfect, rich and brown - I used Pinot noir. Loved the way the flour and butter was incorporated to thicken the sauce. item not reviewed by moderator and published
This must be the sixth time I've done this recipe. I've don't use bacon, or cognac. This comes out just yummy! This is my go to dish for coq au vin! Thank you Ina! item not reviewed by moderator and published
Perfect as is! This is authentic and the flavor is superb. Lot's of raves and compliments. Classic and good! Thank you Ina. item not reviewed by moderator and published
My husband and I loved this recipe. I followed the recipe exactly and the flavor was fantastic. Can't wait to try it again for guests. item not reviewed by moderator and published
I have read all the reviews for Ina's coq au vin and I am surprised at how little some people know about cooking. Most do not seem to know how to take care of problems if the dish does not come out perfectly. To make the statement the coq au vin was soupy is very easy to fix. Just take all the ingredients out of the pan and cook the the offending broth down until it is thick and tasty. Put all the ingredients back in the pan and cook it 30 min. longer solves the problem. item not reviewed by moderator and published
Great recipe! I wanted to make rabbit in the manner of coq au vin. I used this recipe, salt & peppered the rabbit and dredged it in flour, then browned in the fat from my lardons, plus olive oil and butter. Added carrots,onion, celery, and finally garlic to left-over fat, + 2 T tomato paste.Would do in slow cooker or in oven for 3 hrs at 300 degrees (after browning) next time: rabbit was a little tough, tho I cooked it 1 hr 40 min.. Added mushrooms and pearl onions at end. Served with crusty bread. Flour on rabbit thickened sauce. Delicious. Will use recipe next time I make true coq au vin - great recipe! item not reviewed by moderator and published
This recipe was easy and tasty!!!! You've done it again. The purple didn't bother me so much. I was concerned when I took it out of the oven after a short 35 minute cooking time. My first inclination was to cook it longer being chicken and all, but I followed the recipe and realized while it sits while you cook the mushrooms, it is continuing to cook. Then finishing the recipe, my sauce was a little loose, so I just made some more roux (flour and butter) removed the chicken and reduced the liquid. Simple. Thank you for a wonderful recipe. item not reviewed by moderator and published
Goodness!! Absolutely divine! The chicken was tender and juicy. I've had this dish before and it has always been just ok as the chicken was cooked to death. Not in this recipe!!! I loved everything about it! item not reviewed by moderator and published
A good recipe but not wonderful. item not reviewed by moderator and published
This is a YUM! I used bone in skinless thighs! Other than that I followed the recipe to a tee! Brown your chicken well and that will help eliminate the purple problem!!! Bon Appetit item not reviewed by moderator and published

This recipe is featured in:

Everyday Celebrations