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Coq au Vin Recipe

Prep Time15 minutes
Cook Time1 hour 30 minutes
Servings: 4

Ingredients

For the optional marinade:

  • 3½ to 4½ Lb Whole chicken quartered
  • 2 Cups of dry red wine
  • 1 Bay leaf
  • 3 Sprigs of fresh thyme or ½ teaspoon of dried thyme leaves

For the rest of the dish:

  • 8 oz. of bacon cut into ½ inch sized pieces
  • 20 to 30 Pearl onions peeled
  • 10 button or crimini mushrooms cleaned & quartered
  • 2 to 3 Large carrots peeled & cut into 2-inch sized pieces
  • 2 Cloves of garlic minced
  • 3 Tablespoons of all-purpose flour
  • 2 Cups of either chicken stock or beef stock
  • 1 Tablespoon of tomato paste
  • Salt & pepper to taste

For garnish:

  • Parsley leaves minced

Instructions

  • Marinate the Chicken (optional): Get out a large casserole dish and add the red wine, bay leaf, thyme, and chicken pieces to it. Place this in your fridge to marinate for 2 hours or preferably overnight.
  • Preheat oven to 375 degrees Fahrenheit (190 Celcius).
  • Cook the bacon: Get out a large pot or dutch oven and place it over medium heat. Toss in the bacon and cook until the fat has rendered and the bacon pieces have become brown and crispy. Use a slotted spoon to remove the bacon from the pot and set them aside.
  • Brown up the chicken: Remove the chicken pieces from the marinade and dry them off with a paper towel. Place each piece of chicken skin side down into the same pot/dutch oven and let them brown up for 5 minutes. Flip the chicken pieces over and let them brown for another 3 to 5 minutes on the other side. Take the browned chicken pieces out of the pot and set them aside.
  • Sautee the onion mushroom and carrots: Toss in the onions, mushrooms, and carrots. Sautee these ingredients over medium-low heat for 5 to 7 minutes, or until the onions have begun to carmelize. Then toss in the minced garlic and continue to saute for another minute.
  • Make the sauce: Sprinkle the 3 tablespoons of flour into the pot and stir with a wooden spoon to make a simple roux. Slowly pour in the red wine and herbs used to marinate the chicken and stir to incorporate the roux into the wine. Add in the beef stock and tomato paste, and once again stir so that the tomato paste dissolves into the liquid. Finally, toss back in the cooked bacon and stir everything together.
  • Braise the chicken: Place the chicken pieces into the pot so that it is halfway covered by the sauce. Cover the pot and place it in your heated oven for 45 minutes to 1 hour, or until the chicken is fully cooked.
  • Finish the dish: Take the chicken pieces out of the pot and place them onto individual plates. Taste the sauce to see if it needs any salt or pepper and then pour it along with the vegetables over each piece of chicken. Sprinkle on minced parsley and enjoy immediately!