Coq Au Vin

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

3 servings

  • 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

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.

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Jammy, earthy red wine

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    258 Reviews
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    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
    Delish! I used bone in skin on thighs. a little more bacon and a little more garlic. Since I know I had a bunch of fat from the extra bacon I added more flour to compensate. The ckin was slightly wine colored on the edges but that is to be expected. I also checked after 50 min of oven time and the ckn still had some pink in the juices so I cooked an extra 10 min in the oven.  
    I have used skinless breasts with red wine and yes it does not look pretty but it was still great tasting. remember you are not cooking in a restaurant them experts can be perfect in execution this is home cooking! Next time I will pump up the heat to brown the ckn more.
    I also got purple chicken. Thumbs down! I would give 0 stars if allowed.
    I do not know what people who gave earlier comments are talking about when they say the chicken was purple or gray in color. Mine was a beautiful brown color and it tasted fantastic! Once it was taken out of the oven, placed on top of the stove, the roux added ( I did use more flour for the roux, I used two tablespoons, but three would have been perfect), and allowed to simmer for an additional 10 to 15 minutes, it turned the deeper brown color and came out PERFECT! This will definitely be made for my next dinner party!
    The basic recipe is a good one; however I do not like meats braised in red wine so I used white instead. I added 1/2 cup more chicken stock, used boneless and skinless thighs instead of a whole bird and used a 3 tbsp/3 tbsp flour/butter ratio for the roux and the final dish was tasty and the sauce had a good consistency. Of course I cooked the thighs for a less amount of time. Also I did not use any cognac or brandy. Next time I will and use a whole chicken but will stick to white wine for a coq Au vin blanc.
    Ina, I rec'd one of your cookbooks for Christmas and made this coq au vin recipe for my mother. So frustrating as I spent a lot of time and had high hopes for what I recall a delicious dish. Purplish grey in color, sauce never reduced, and chicken tough after attempts to cook down the liquid.  
    I followed the recipe exactly. Am thinking you must not have spent much time in the test kitchen with this one! It would be helpful for you to update us all with pointers or revisions.  
    Otherwise, you rock Ina!
    Put 2 notes in your cookbook (search reviewes by " MOST USEFUL" 1) use a LIGHT red colored good quality wine NOT A DEEP RED. 2) Brown chicken crispy brown, BUT not cooked all the way through.... scrape the sides and bottom of the pan to get a rich brown color.These 2 things yeild great color and avoid purple chicken.
    I've had this in a French restaurant and it was to die for so considering all of the reviews here, I must have picked the wrong wine. I chose a medium priced pinot noir but it was really sour. Overall, the dish was very bland and an odd color, almost gray, which was pretty unappealing. I'll give it one more try with a richer wine next time, and will omit the large yellow onion. I will also remove all of the meat and veggies before I thicken the sauce, it didn't thicken evenly the way it's instructed here.
    I absolute love everything Ina creates - until now. I've made other coq au vin recipes, including Julia's, and thought I'd give this one a try. The purple chicken was weird, but the sauce - what sauce? I cooked it for thirty minutes longer than required, hoping to cook down the sauce, but it was very thin with no life except the very strong taste of wine (and this complaint coming from a wine lover!). Seriously, it would have been more enjoyable if we had roasted the chicken and put the wine in a glass. Sorry, Ina - love, love, love you, but this one was a fail.
    I must say I was a bit disappointed in this recipe... I have to admit that I have never eaten or cooked Coq au Vin before so I don't have anything to compare this to. My chicken also turned purple which was not appealing at all.. The sauce was water thin...not sure if this is how it's supposed to be I think it would of been better if thicker as I served this with mashed potatoes. The flavors in this dish was not bad... Actually it tasted really good it just that it was not not visually appealing and the consistency was not good at all. I will not be making this again... Sorry
    This is my "go to" Coq au Vin for sure. The only thing I do differently is I cook the chicken per the recipe but I only use whole chicken breasts and thighs. I remove the chicken and take it off the bones and return to the pot. I know it's not traditional but you get all of the same flavors without the bones and soggy skin. It is absolutely superb, travels well if necessary and can be made a day ahead when needed.
    Absolutely fantastic. We have a great coq au vin recipe already but this one trumps it hands down 
    We especially loved the peppery bite, and the crunchiness of the mushrooms which are normally soft when added with the main ingredients
    OMG, after reading several reviews, I made this dish and it was delish. Since it is only 2 of us here, I used bone in skin on chicken thighs. I did sear the chicken to seal it. It def. took longer than suggested. I had 4 pieces. I made everything almost exact, except I did not have pearl onions so I added a bit extra vidallia to the cooked process. I did cook for 50 min and then the last 15 min on the cook top to allow for thickening with the flour and buttter. I also found the recipe in her cook book that states to burn off the congnac, which I did do. No boozy flavor. Absolutely wonderful and easy! No purple chicken, no boozy flavor other than the undertones of the wine which I like. The chicken is all gone, and I have some carrots and onion and gravy left over....I am going to add some more carrots and roast some potatoes and turn the left over sauce into a pot pie with some peas. Please try..This is a keeper. And dont always trust that the recipes are posted here correctly!
    I thought this was reasonably easy to put together. I was a bit bummed out by the purple chicken - I have a lot of friends who are not 'foodies' - and are freaked out by strange colors! I thickened the stew to coat the chicken a bit more - so maybe an extra T/flour +/- (tempered); I also added a little bit of tomato paste - 1T, because I didn't add the mini-onions - I thought it would lend the sweetness. It did. I loved the cognac - I almost didn't bother, but I'm so glad I did. This may sound odd, but I think I'd throw a bay leaf or a few in next time - even to just sauté w/the bacon. I just think this is such a rich & savory dish, it deserves a 'gamey' boost. I loved it -(ps - make sure you don't forget to pat the pieces dry! It won't brown properly with moisture.)
    I don't get this, I give Ina's recipes 5 stars 99% of the time and sadly this was nothing special. The chicken was moist but had no flavor (its just chicken) The broth had flavor but I did feel the end product was a little alcoholy. The end product looked very bland brownish. The hubby liked it, the veggies were pretty tasty in the dish. Overall, just not impressed ?
    The dish was tasty, however the color of the chicken (purplish grey) was very unappetizing and definitely took away from the dish. Also, the dish was left with a strong alcohol after taste. Not sure what I did wrong as I followed the recipe to the letter (although I used store bought chicken stock). In fact, I thought I had over-browned the chicken, so that wasn't the issue. I probably wouldn't serve this dish again.
    A few tips... 
    ** splurge on a good bottle of red wine- I used a Cabernet because I couldn't find a Burgundy ( I know! and I used a very plain Brandy but next time will try a better cognac. 
    **I put the dark meat in the bottom of the pan with the wings so I could "float" the white meat at the top of the braising liquid to avoid the purple chicken. 
    **I deglazed the pan with the brandy to bring more of the flavor into the sauce. 
    This definitley moves up to the top of my list of specialties to make for guests!
    This is a great recipe. I wanted to reduce fat, so I used skin-less and bone-less chicken thighs - I would NOT use the de-boned thighs again - they were not very juicy in the end. I would use the skin-less again. I used less chicken than called for - and a lot more carrots and mushrooms. I served with rice. The sauce is yummy! I burned off the brandy as I do not like that "boozy" flavour - just put it in the pot and light a match over it - wait for the flames to die down - easy peasy - and even beter if someone is watching you!!
    This is the first time my husband & I have ever had coq au vin, let alone tried to make it, and it was absolutely outstanding! We cook together, which made it easy, though it took a bit longer than it did Ina. It was well worth the effort & leftovers are even better! Will make again and again! Thank you! 
    Also, we made sure to brown our chicken (we had no purple & we used all thighs. Perfect!
    I was so looking forward to making this dish, watching the video twice to be sure I had all the nuances down pat and getting the best quality ingredients to be sure of it's success. Now, for me, Ina is the best no-fail cook on the Food Network. Her recipes are always a hit. This one, not so much. No, the chicken didn't turn purple and the braising liquid was tasty, but the overall flavor of the dish was just not that great. I'm am perplexed by the outstanding reviews mixed with the so-so reviews. It just doesn't make sense to me, but I still love you, Ina! Your Chicken with Morels is my go-to recipe for company. Oh well, maybe I just don't like coq au vin!
    This dish is easy to prepare, very impressive, and absolutely wonderful. As some of the other reviewers suggested, next time I will use just dark meat (much more flavorful and moist in this particular recipe. Ina's recipes are consistently excellent.
    As always, Ina's recipes are spot on! Absolutely delicious!
    I loved this meal. Saw her make it on the show and went home and made it for my husband the next day. Easy to make and really delicious. Will make it again for sure.
    This recipe is fantastic. I did make a few changes. I took all of the skin off of the chicken. I also only used 1 tsp of butter to brown the mushrooms and used 1/2 tbsp of butter to make the roux with the flour. I needed extra liquid for the flour so just used the drippings from the mushrooms. You will not miss the extra butter or the skin on the chicken. The chicken is so tender and the sauce is so delicious that the skin would just get in the way. I also cooked the chicken for an hour in the oven. Although the recipe says 30 minutes, the video says 1 hour. I also burned the alcohol off of the cognac, which wasn't nearly as scary as I thought it would be. I read some reviews saying that the chicken turned purple. Mine did not do that. I used half of a bottle of $14 Estancia Pinot Noir. It worked perfect. The wine and cognac enhanced the flavor of the sauce and did not overpower it. I served it with roasted red potatoes and leeks braised in chicken stock, and it was wonderful!
    Easy recipe with excellent outcome. I use boneless/skinless thighs to cut down on the grease and chicken fat from the skin and also a french white burgundy to beat the purple coloring of the chicken. The next day I usually have the leftovers in a bowl with what my wife calls everyday rice which is risotto like, easy to prepare, and delicious. Thanks Ina!
    Delicious! I nixed most of the olive oil, added some celery, doubled the garlic, used only pearl onions, & cooked the veggies with some flour to thicken up the sauce. I also browned the chicken deeply to get a little more color & flavor, & added some parsley to the mushrooms. My house smells heavenly!
    The dish was tasty, but the infamous purple color of the chicken was not appealing at all (even with longer browning time. I would stick to cooking beef in red wine (eg. Beef Bourguignon. Same amount of effort, but the results are much more satisfying.
    my friends loved it ..saved my night.Thanks Ina!
    Very tasty! My only issue was the amount of oil used. I think you could probably cut it in half and it'd be perfect. I used chicken thighs, bone in and it was PERFECT! I'm a dark meat kind of girl so the chicken was EXTRA juicy. I used a Merlot in place of the burgundy and didn't add any brandy and I think it came out perfect! Of course, I've made several of Ina's dishes and they always come out perfect. I'll be her one day...
    I followed the recipe exactly except that I didn't have any cognac. I find myself running to the stew pot to sip on the sauce while I am waiting to serve dinner - it is that delicious. I did end up pulling out the chicken and shredding it once it was cooked and putting it back into the stew, rather than serving it bone-on. My chicken did pick up purple pigment during the oven stewing time, but after I deboned it and put it back into the stew pot to stew some more, it does not look purple anymore. The other thing I did was strain all the solids out and put the sauce in the freezer for a while so I could pour off the fat layer, which was about an inch. I made a roux and then added the sauce back in, then the vegetables and shredded chicken, then the sauteed mushrooms. Delish. I do think the white meat was a bit dry coming out of the oven, but it moistened once shredded. I probably would use more dark meat next time.
    The flavor was there, but like some other cooks, my sauce ended up runny and purple-y. Ina is usually great about noting important tips and tricks of the trade in her cookbooks, but the next time I make this dish, I will try the following suggestions found in other reviews: 
    -make sure the chicken is really dry before you brown 
    -spend the time to really brown each side of the chicken pieces (likely will take longer than 5 minutes per batch. 
    -check the amount of bacon fat & oil you have in the pan before adding in your onions & carrots. My bacon was super fatty- I probably didn't need to add the 1/2 tbsp olive oil because my sauce ended up really oily. 
    -reduce the red wine a bit 
    -double the flour & butter mixture, and heat the butter before mixing with the flour to make a roux to incorporate more easily
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