Coq Au Vin

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Coq Au Vin

Rated: 4 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

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
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
recipe Coq Au Vin
Sarah Eagle Mountain, UT 04-01-2009
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Flavor Excellent but too much fat!
Rated: 4 stars out of 5

We loved the flavor of this dish! I would have given it five stars if it weren't for how much fat was in the sauce. When I... make it again I will definitely make the bacon in a separate pan, then use a fraction of it in my Dutch Oven to brown the chicken. I still want the good flavor that fat gives the dish but using six slices worth of bacon fat meant that the dish was positively swimming in bacon fat. I would also remove the skin from the chicken or try it with boneless skinless chicken breasts. I know that means the meat will get a purple color from the wine sauce, but that really doesn't bother me. I'd much rather have a healthier dish. The vegetables were super yummy. We wished we had more. I would use more carrots and would even add parsnips and maybe potatoes next time. I did not have a problem with the sauce thickening as some other reviewers did, but I left the top of my Dutch Oven slightly open on one side for the entire cooking time as he did on the show, rather than the last 15 minutes as the recipe suggests. This is absolutely a make-again recipe....We just prefer to try it a bit healthier next time!Read more
recipe Coq Au Vin
Beth West Hills, CA 02-23-2009
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Perfect for a crowd
Rated: 4 stars out of 5

I made this tonight for some visiting family! Everyone loved it! My kids and my husband both asked me to make it again. My... sister in law, who doesn't eat chicken, went back for seconds. I added a little more chicken broth because of previous reviews and it definitely cut down on the strength of the wine flavor! The vegetables were great, I would add more carrots next time as they were fabulous! This will be added to my yum file!Read more
recipe Coq Au Vin
Ginnie Chino, CA 02-18-2009
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very good
Rated: 4 stars out of 5

I upgraded to a Zin instead of the burgundy called for. Served with mashed red potatos with butter sauted parsely, lemon rind... and green onion in the potatos, as well as a little cream. My kids really liked it ,, but its Rich ! Read more