- Preparation time
- 30 mins
- Cooking time
- 90 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 7, 2016
- 1 1/2 lb
- Chicken Breasts - With Skin and Bone
- 1 1/2 lb
- Chicken Thighs - With Skin and Bone
- 1/2 Cup
- Flour - All Purpose
- 2 Tbsp
- Butter
- 1 Tbsp
- Vegetable Oil
- 2 Slices
- Bacon
- 2 Cup
- Pearl Onions
- 2 Cup
- Mushrooms - White
- 1/4 Cup
- Cognac
- 3 Cup
- Red Wine
- 3 Clove
- Garlic - Fresh
- 2 tsp
- Sugar - White
- 1 Individual
- Bay Leaf
- 1 tsp
- Thyme - Dried
- 1 Sprig
- Rosemary - Fresh
- 1 Tbsp
- Parsley - Fresh
- 2 Tbsp
- Butter
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Variations of the classic dish include:
Coq au Vin Blanc: Use white wine.
If you use a riesling, you make coq au riesling.
Champagne makes coq au champagne.
- Finely chop the bacon
- Peel the onions
- Quarter the mushrooms
- Peel & Crush the garlic
- Dry the chicken pieces off with a paper towel and season with salt and pepper
- Place the flour on a plate and dredge the chicken pieces in the flour, shaking off any excess
- Heat the butter and oil in a large, heavy bottomed pot over medium flame.
- Add the bacon or salt pork and sauté until cooked through.
- Add the pearl onions and cook until lightly browned.
- Add the mushrooms and sauté for about 5 minutes, or until cooked down.
- Remove all the ingredients in the pot to a bowl and set aside.
- Add a little more oil to the pot and brown the chicken pieces on all sides, one small batch at a time, removing the finished batches to a plate.
- Add chicken back to the pot, pour in the cognac or brandy and cook until mostly evaporated (flame it off if you like).
- Add the red wine, garlic, sugar, herbs, salt and pepper.
- Reduce heat to low, cover and simmer for about 1 hour.
- Stir the bacon-onion-mushroom mixture back into the pot and simmer for another 30 minutes.
- Skim off any excess fat then Remove the chicken pieces from the sauce to a large serving bowl
- If needed, turn the heat to medium-high and boil to reduce the sauce down somewhat.
- Remove the pot from heat and stir in the final 2 tablespoons of butter.
- Adjust seasoning to taste, pour the sauce over the chicken and serve with boiled potatoes or hot, buttered noodles.