Coq au Vin

Recipe courtesy Tyler Florence

Show: Food 911Episode: Flambe Fantasy

Rated: 5 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
1 hr 30 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 40 min

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Ingredients

4 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

Directions

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.

Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.

To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

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Comments & Reviews

recipe Coq au Vin
Elaine Rancho Palos Verdes, CA 10-17-2009
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tres facile
Rated: 5 stars out of 5

love it, easy but special dinner with lots of flavor. love the deglazing with the cognac, but I sauteed the mushrooms in a... little butter and added just before serving ( I don't like watery/purpley mushrooms). Rich with bacon, so I serve over Noodles made with egg whites only. Read more
recipe Coq au Vin
Shera Centennial, CO 10-14-2008
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Great Classic and can be divided!
Rated: 5 stars out of 5

Whole family loved this one and I will make it again!!! I pretty much followed the recipe, but halved it and used thighs... and legs only. I made my chicken skinless and I definitely needed to add a a 1-2 tablespoons of olive oil at about the point of finishing cooking the mushrooms. The wine made a huge flavor to the dish and it did not overwhelm at all. Don't skimp, be generous! Yum!Read more
recipe Coq au Vin
Katherine Kansas City, MO 02-03-2008
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ooh la la
Rated: 5 stars out of 5

I had a very easy time making this dish. I took some hints from other reviewers & used salt pork instead of bacon & 1 pan to... fry & another to simmer. I'm not sure you need the chicken broth at all, so next time I'll try it without. GREAT result with the kids eating everything (ok, they didn't like the onions, but I didn't either at that age. I served roasted new potatoes with olive oil, salt, pepper, & thyme (roast at 425 for ~45 minutes)on the side. Will definitely be making this again... and again... and againRead more
recipe Coq au Vin
Emily Redondo Beach, CA 01-14-2008
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absolutely fantastic!
Rated: 5 stars out of 5

this has alot of flavor and is easy to make. i didn't have doctor it at all. highly recommended and will definitely make... time and time again. i served this dish to my fiance and he cannot stop raving about it. he says it's even better than what he usually orders at the French restaurant! give this recipe a try and you won't regret!Read more
recipe Coq au Vin
KAY SWISHER, IA 12-08-2007
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Rustic and elegant!
Rated: 5 stars out of 5

I thought Coq Au Vin was something fussy-foo until I watched Tyler make it on the show today. It looked so earthy for a cold... winter day. I invited friends over for dinner and got out of bed to go to the store to get the ingredients. I made it exactly as the recipe was written. I left the lid off for most of the simmering time, added 1/2 can tomato paste and some cornstarch to thicken the sauce. I couldn't get the cognac to flame but it didn't seem to matter. I served it with mashed potatoes and the root vegetable recipe using parsnips and carrots on the side. The chicken fell off the bones and everything simply melted in your mouth. Please try this and don't let the recipe intimidate. Tomorrow we are having the leftover sauce over noodles. It is too wonderful to waste a drop!Read more
recipe Coq au Vin
Lorelei Newport, KY 12-07-2007
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wow!
Rated: 5 stars out of 5

This recipe was fantastic! My husband said it definitely ranked among the top 3 things I have ever made. I made several... changes, most of which came from other coq au vin recipes. 1) I skipped the bacon (I don't eat red meat) and used 1/2 stick of butter instead. 2) I did not add the mushrooms with the other vegetables. I halved them and sauteed in butter, salt & pepper, then added during the final 15 minutes of cooking. 3) After the flambe, I moved the chicken and veggies to a crock pot on high. I used about 1 1/2 cups of the wine to deglaze the pan, then added these pan juices, the broth, the rest of the wine and the herbs to the crock pot. I cooked it on high for about 3 hours, let cool and then refrigerated overnight. 4) The following evening, I moved the contents of the crock pot back to the Dutch oven, seasoned with salt & pepper (I needed pretty much salt, but that may be due to skipping the bacon) and cooked (covered) over medium heat about 1 hour. I added the mushrooms (as described above), then made a roux with butter and flour, whisked in about 1 c. of the broth and then added the mixture to the Dutch oven and let it thicken. I served this over egg noodles with a salad and bread. Note: My husband ended up getting home late, so I put the entire covered pot in a 200 degree oven for about 3 hours. The sauce further reduced and got even better. I may try this method next time. Anyway, it was really a pretty simple and fabulous recipe. I think it is pretty versatile in that you could use a crock pot or the stove or the oven, you could leave it overnight or not.Read more