Coq Au Vin

Name: Coq Au Vin
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3 tbs olive oil; 4 chicken thighs and 4 drumsticks; 4 oz thick-sliced bacon; 4 medium shallots; 2 cloves garlic; 8 oz white button mushrooms; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups dry red wine; 1 cup chicken stock; 1 medium carrot; 2 teaspoons tomato paste; 1 tablespoon ground dried porcini mushrooms; 1/2 teaspoon dried thyme; 1 bay leaf

User Reviews

5.0

132 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4
Calories
756 kcal
Course
Main Course
Cuisine
French

Coq Au Vin

Nevaeh Sloan

Report

One of France's most popular dishes, Coq Au Vin is braised chicken cooked with red wine, bacon, mushrooms, and onions. This version takes the flavor to even further heights!

Share:

I Made This!

99 people made this

Print

28 people printed this

Save this

79 people saved this

Ingredients

Servings

3 tbs olive oil
4 chicken thighs and 4 drumsticks , skin intact, sprinkled with salt and pepper
4 oz thick-sliced bacon , diced
4 medium shallots , halved (or one small yellow onion, quartered and then halved again, or equivalent pearl onions)
2 cloves garlic , minced
8 oz white button mushrooms , quartered
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups dry red wine (such as Burgundy, Pinot Noir or Zinfandel; do not use "cooking wine")
1 cup chicken stock
1 medium carrot , sliced
2 teaspoons tomato paste
1 tablespoon ground dried porcini mushrooms (this adds incredible depth of flavor, don't skip!)
1/2 teaspoon dried thyme
1 bay leaf

Add to Shopping List

Instructions

Heat the oil in a Dutch oven or heavy stock pot and sear the chicken on both sides until nicely browned and then set aside.
Add the bacon and cook until done and then add the shallots and cook for another 5 minutes or until lightly browned. Add the mushrooms and garlic and saute until the mushrooms release their juices and are softened, another 5 minutes. Add a pinch of salt and pepper and then transfer to a plate.
Heat the butter in the pot and whisk in the flour, continually whisking until it becomes a rich golden brown color. Whisk in the wine and chicken stock. Bring it to a boil for about 2 minutes and continue whisking to loosen the browned bits on the bottom of the pot. Add the carrots and stir in the tomato paste, ground dried porcini mushrooms, thyme, and bay leaf.
Return the chicken to the pot and cover. Return it to a boil then reduce the heat to medium-low and simmer for 30 minutes or until the chicken is cooked through. Return the bacon/onion/mushroom mixture to the pot and simmer for another 10 minutes. Add salt and pepper to taste. Serve with mashed potatoes, buttered egg noodles, or steamed rice and with a leafy green salad. See blog post for additional recommendations.

Nutrition Information

Show Details

Calories 756kcal (38%) Carbohydrates 79g (26%) Protein 40g (80%) Fat 46g (71%) Saturated Fat 15g (75%) Cholesterol 224mg (75%) Sodium 411mg (17%) Potassium 870mg (25%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 366IU (7%) Vitamin C 4mg (4%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 756 kcal

% Daily Value*

Calories	756kcal	38%
Carbohydrates	79g	26%
Protein	40g	80%
Fat	46g	71%
Saturated Fat	15g	75%
Cholesterol	224mg	75%
Sodium	411mg	17%
Potassium	870mg	19%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	366IU	7%
Vitamin C	4mg	4%
Calcium	53mg	5%
Iron	4mg	22%