Coq Au Vin

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Coq Au Vin

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
4 servings

Times:

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

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Ingredients

6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt
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, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and 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
Stephanie Newport Beach, CA 01-23-2010
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Took a while and was only okay
Rated: 1 stars out of 5

My friend and I thought it need more flavor. Adding some near the end would probably make this a lot better. Also, the... chicken is cooked for so long that it was overdone and tough.Read more
recipe Coq Au Vin
C Harlingen, TX 12-27-2009
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Sour
Rated: 1 stars out of 5

This recipe has too much wine and the result is a sour-tasting dish...most unpleasant. The vegetables are boiled, hence... unappetizing. Tyler needs to review Julia Child's recipe which specifies sauteed mushrooms and onions added AFTER the chicken is cooked....a better idea. Don't make this....it's awful. This may have been a good idea for cooking a real COQ.....a tough old rooster or hen....but is unsuitable to today's farm-raised chicken.Read more
recipe Coq Au Vin
Brad Liverpool, NY 12-16-2009
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Review
Rated: 3 stars out of 5

You must use boneless chicken otherwise it is too hard to handle and messy.
recipe Coq Au Vin
aimee federal way, WA 10-01-2009
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Easy, Elegant, Excellent
Rated: 5 stars out of 5

I have been tempted to try the Williams Sonoma version of this recipe, but it seemed very daunting, Tyler's is very similar... but simplified. My husband was impressed with the flambe, and even more impressed with the flavor. I used 2/3 of a bottle of a Cab I had left over from a couple of nights ago and substituted the missing 1/3 with chicken stock. Served it with my famous sour cream mashed potatoes and green beans.Perfect compliment. Blueberry Pie for dessert. Read more
recipe Coq Au Vin
null null, CA 08-04-2009
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didn't enjoy
Rated: 3 stars out of 5

This was extremely greasy and I wasn't able to stomach it. Some members of my family thouhgt it was good, so I give it 3... stars. Others of us would give it one.Read more
recipe Coq Au Vin
erin zelienople, PA 04-20-2009
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Very Rich and Tasty!
Rated: 5 stars out of 5

This dish was so easy to make and a very nice switch from our typical chicken dinners. DO NOT CUT THE FAT! lol. This dish... is not healthy but shouldnt be made with less fat due to the strong flavor of the wine. the 6 bacon slices and bacon strips on finished meal were absolutely necessary to balance the intense wine flavor. I did use frozen pearl onions which i would also not recommend. Frozen just doesnt have enough texture or flavor to withstand the wine even if added later than the recipe calls for (which i did). i also went with portabello mushrooms because their size would hold up to the long cooking time and still retain some mushroomness. they were meaty, winey, and delicious. dont skimp on the seasoning of the chicken before it is browned...my chicken could have used more salt in the intitial browning even with the fat. a bottle of wine is really an overwhelming flavor that can easily take over the chicken and i want ALL of the flavors in the dish...not just wine. Read more