5.0 from 3 votes
Coq au Vin
Chicken, in a rich red wine sauce, Coq au Vin has an intense depth of flavor from bacon, herbs, mushrooms, garlic, wine and more.
Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 15 mins
Servings: 4
Calories: 359 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 6 ounces Bacon diced (I used bacon “ends”)
- 1 chicken cut in eighths. (about 4 pounds, see note)
- salt, pepper
- 1/2 poune carrots cut in ½ inch pieces
- 1 yellow onion sliced
- 1-2 teaspoons garlic chopped
- 1/4 cup cognac or brandy or brandy, I used Courvoisier
- 375 ml dry red wine 1/2 bottle
- 10 fresh thyme sprigs
- 2 Tablespoons cornstarch dissolved in a little of the juice
- 1 Tablespoon tomato paste
- 1 Tablespoon butter or oil
- 1/2 pound cremini mushrooms stems removed and halved or quartered
Instructions
- Preheat the oven to 300 degrees F.
- Cook the bacon on medium heat for 8 to 10 minutes, until lightly browned in a large oven-safe lidded pan. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry if needed. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, increase the heat to medium high (a higher heat is important to brown the chicken well) and brown the chicken pieces in batches turning to brown evenly, about 5 minutes per side. Remove the chicken to a plate and continue to brown until all the chicken is done. Set aside.
- Add the carrots, chopped onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Deglaze with the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven until the chicken is 165 F, about 45 minutes. Remove from the oven and place on top of the stove.
- Remove the chicken and set aside.
- Reduce the sauce by 1/3 and adjust salt. Stir cornstarch slurry and tomato paste into the sauce and cook until thickened.
- While the sauce is reducing, in a medium saute pan, add the sunflower oil and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add the mushrooms and chicken back to the pot. Bring the stew to a simmer and cook until warmed through. Season to taste. Serve hot.
Cup of Yum
Notes
- If feasible, avoid using the chicken wings and cut large breasts in half.
Nutrition Information
Calories
359kcal
(18%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
36mg
(12%)
Sodium
341mg
(14%)
Potassium
424mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
186IU
(4%)
Vitamin C
3mg
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 341mg | 14% |
| Potassium | 424mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.