Coq au Vin
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5.0
3 reviews
Excellent
Coq au Vin
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Cozy up with a bowl of French chicken stew! This easy Coq au Vin recipe is a rich, flavorful combination of braised chicken in red wine with bacon, mushrooms, onion and herbs.
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Ingredients
- 4 lices bacon, diced
- 3 ½ lbs. bone-in, skin-on chicken thighs (about 8 thighs) or 1 (3-4 lb.) chicken, cut into pieces
- Kosher salt and freshly-ground black pepper
- 1 yellow onion, diced
- 1 lb. peeled carrots, cut diagonally into 2-inch pieces and halved in thick parts
- 2 celery stalks, diced
- 12 ounces Sliced Fresh Mushrooms
- 3 cloves garlic, minced
- 1 cup Burgundy red wine (such as Pinot Noir)
- 2 cups chicken stock
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon butter
- 1 tablespoon red wine vinegar
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350° F.
- In a large cast iron Dutch oven, cook the bacon over medium heat until browned, about 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Reserve the drippings in the pot.
- Pat the chicken dry with paper towels and season with salt and pepper. Working in batches, brown the chicken, skin-side down, until golden brown, about 5-7 minutes. Remove to a plate and set aside.
- Leave 2 tablespoons of drippings in the pot, then discard any extra fat. Add onion, carrots, celery, and mushrooms and cook until the onion is translucent, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Pour in the wine and deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon. Add the stock, thyme, bay leaf, and salt and pepper to taste.
- Return the bacon and chicken (skin-side up) to the pot. Cover with a tight-fitting lid and transfer the pot to the oven. Cook at 350° F for about 40 – 50 minutes, or until the chicken is no longer pink.
- Place the pot on the stovetop over medium-high heat. Bring the liquid to a simmer and cook, uncovered, until the liquid is reduced by about half, approximately 10-15 minutes. Remove from the heat; stir in the butter and vinegar. Taste and season with additional salt and pepper, if necessary. Remove bay leaf and thyme stems. Serve in individual bowls; garnish with fresh parsley.
Equipments used:
Notes
- Pat the chicken dry before seasoning and searing. Minimizing excess moisture helps the skin get crisp and brown in the pot.
- Use bone-in, skin-on chicken pieces rather than boneless, skinless thighs or breasts. The skin and bones add flavor to the dish and help to prevent the meat from drying out.
- While a whole cut-up chicken or rooster is most traditional, I prefer chicken thighs in this dish. The pieces are a uniform size, so they cook in the same amount of time. The dark meat on the thighs stays moist and juicy during the braising process, while white meat breasts have a tendency to become dry when cooked for too long.
- If the chicken isn't crispy enough for your liking when it comes out of the oven, you can place the chicken on a rimmed baking sheet and put it under the broiler for a couple of minutes while you simmer the sauce. This will help the skin crisp up nicely! Just keep a close eye on the meat because it can burn quickly under the broiler.
- Pick a high-quality dry red wine (nothing too sweet) such as Pinot Noir, Cabernet Sauvignon or Merlot.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
750kcal
(38%)
Carbohydrates
14g
(5%)
Protein
48g
(96%)
Fat
52g
(80%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
274mg
(91%)
Sodium
663mg
(28%)
Potassium
1150mg
(33%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
12948IU
(259%)
Vitamin C
14mg
(16%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 750kcal | 38% |
| Carbohydrates | 14g | 5% |
| Protein | 48g | 96% |
| Fat | 52g | 80% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 274mg | 91% |
| Sodium | 663mg | 28% |
| Potassium | 1150mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 12948IU | 259% |
| Vitamin C | 14mg | 16% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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