Coq au Vin

A plate of coq au vin with chicken, mushrooms, pearl onions, carrots, and bacon, garnished with parsley. Wine glasses, a wine bottle, plates, and a gravy boat are in the blurred background.

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A classic and elegant dish for entertaining.

Prep Time40

Cook Time1 30

Total Time2 10

Course: Main Course

Cuisine: French

Keyword: Chicken, Wine

Servings:

Author: Nicole

Equipment

Ingredients

For the Chicken

6 slices (about 5 ounces) bacon, cut into 1-inch pieces
¼ cup unbleached all-purpose flour
Kosher salt and freshly ground black pepper to taste
3 of each-- bone-in chicken breast halves (cut in half crosswise), drumsticks, and thighs
2 tablespoons neutral oil like Safflower oil
¼ cup Cognac or brandy
3 cups dry red wine
1 to 2 cups chicken stock
1 tablespoon tomato paste
3 cloves garlic minced
3 sprigs fresh thyme
1 bay leaf

For the Vegetables

3 tablespoons neutral oil like Safflower
1 pound fresh white button mushrooms, cleaned and halved or quartered if large
10 ounces frozen pearl onions thawed and drained
1 tablespoon unsalted butter
4 medium carrots peeled and cut into chunks
4 medium turnips peeled and quartered
¾ cup chicken broth
3 tablespoons unbleached all-purpose flour
3 tablespoons unsalted butter softened
¼ cup chopped fresh flat-leaf parsley

Instructions

For the Chicken

In a large dutch oven over medium heat, fry the bacon until crisp, about 4-5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the drippings from the pan. In a shallow bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Lightly dredge the chicken pieces in the flour. In the same dutch oven, add the oil and heat over medium-high heat. Brown the chicken in batches, about 5-7 minutes per batch. Pour off the drippings from the pan. Return all of the chicken to the pot. Add the Cognac, ignite with a match, and let the flames die. Add the wine, tomato paste, garlic, thyme, and bay leaf. Add enough stock to cover the chicken. Cover, reduce the heat to medium-low, and simmer slowly for 25-30 minutes, or until the chicken is tender and the juices run clear. Remove the chicken to a large dish and keep covered; reserve the wine mixture in the pot until ready to serve.

For the Vegetables

Meanwhile, in a medium sauté pan over medium-high heat, heat 1 tablespoon of the oil. Add the mushrooms and sauté until softened, 3-5 minutes. Raise the heat to high, add the onions, and stir until glazed, 2-3 minutes longer. Season with salt and pepper; set aside
In a large sauté pan over medium heat, melt the butter with the remaining 2 tablespoons of oil. Add the carrots and turnips and sauté until beginning to brown, about 3-5 minutes. Add the stock, season with salt and pepper, reduce the heat to low, cover, and simmer just until fork tender, about 15 minutes longer. Uncover and boil down the liquid until it forms a glaze
Return the reserved wine mixture to the heat and bring to a simmer, skimming off any fat. Then raise the heat to high and boil rapidly, reducing the liquid to 2 1/4 cups. Taste for seasoning; discard thyme sprigs and bay leaf. In a small bowl, blend the butter and flour together into a smooth paste. Beat the paste into the hot liquid with a wire whisk, stirring until thick enough to coat the back of a spoon lightly.
Return the chicken to the wine sauce, place the mushrooms and onions around the chicken, add the reserved bacon, and baste with the sauce. Arrange the carrots and turnips around the chicken, sprinkle with parsley and serve with the extra sauce on the side. Enjoy!

Notes

Coq au Vin is best enjoyed the day it is made, but can be made one day in advance. Store and cover the chicken, vegetables, and sauce separately. The next day, preheat the oven to 275°F. Place the chicken, vegetables, and sauce in an oven proof dish (do not overcrowd). Heat for 2- 2 1/2 hours or until the internal temperature of the chicken is 165°F.

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