Coq Au Vin
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4.8
24 reviews
Excellent
Coq Au Vin
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Coq Au Vin, or chicken in wine, is a popular classic French dish made easy in one pan! With crispy chicken drumsticks, chicken thighs and bacon, this Coq au vin gets everybody talking! Serve with creamy mashed potato or cauliflower smothered with butter.
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Ingredients
- 2 tablespoons olive oil
- 4 ounces Bacon diced
- 8 chicken pieces 4 drumsticks and 4 thighs, skin on, skin on bone in
- 2 teaspoons salt plus more to season
- ½-1 teaspoon black pepper plus more to season, cracked
- 1 onion diced
- 8 oz carrot cut into 1-inch pieces
- 4 cloves garlic minced
- ¼ cup brandy optional
- 350 ml red wine good quality, Burgundy, Pinot Noir, Shiraz
- 1 ¼ cups chicken stock or broth, low sodium
- 5 thyme sprigs
- 3 tablespoons butter at room temperature, divided, unsalted
- 1 ½ tablespoons all-purpose flour
- 8 ounces onion frozen small, pearl onions, whole
- 8 ounces cremini mushrooms thickly sliced
- 2 tablespoons parsley to garnish - optional, fresh
Instructions
- Preheat the oven to 350°F | 175°C.
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the bacon and cook until crispy (about 8 to 10 minutes). Transfer bacon to a plate with a slotted spoon.
- Pat chicken pieces dry with paper towel and season with salt and pepper.
- Add the chicken pieces in batches of two to the leftover bacon grease (skin side down for chicken thighs). Sear for about 5 minutes each side, until skin is rendered, crispy and browned. Transfer chicken to the plate with the bacon. Set aside.
- Add the onions, carrots, salt, and pepper to the pan and cook over medium heat for 5 minutes, while stirring occasionally, until the onions are transparent and lightly browned. Add the garlic and cook until fragrant (about 1 minute).
- Pour in the Cognac/brandy, wine and chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover from the plate into the pot. Bring to a simmer, then cover with a lid or foil and transfer to the oven for 20-30, or until the chicken is cooked through and no longer pink in the middle.
- While chicken is in the oven, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
- Remove casserole from oven and place on stove. Mash the remaining butter with the flour and stir into the casserole (the heat will cook any lumps out). Add the pearl onions; bring the casserole to a simmer and cook for a further 10 minutes, until sauce has thickened. Season to taste, if desired. Garnish with parsley and any extra thyme leaves, and serve immediately over mashed potatoes.
Notes
- Adapted from Ina Garten
- OPTIONAL: BROIL AT THE END OF COOKING TO GET A NICE, GOLDEN SKIN ON THE CHICKEN.
Nutrition Information
Show Details
Calories
584kcal
(29%)
Carbohydrates
15g
(5%)
Protein
36g
(72%)
Fat
35g
(54%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.4g
(20%)
Cholesterol
131mg
(44%)
Sodium
1.311mg
(0%)
Potassium
808mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6.861IU
(0%)
Vitamin C
13mg
(14%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 131mg | 44% |
| Sodium | 1.311mg | 0% |
| Potassium | 808mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6.861IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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