Coq Au Vin
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Calories
756 kcal
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Course
Main Course
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Cuisine
French
Coq Au Vin
Description
Coq Au Vin begins by searing skin-on chicken thighs and drumsticks seasoned with salt and pepper to develop a golden-brown crust, contributing flavor and texture. Bacon is cooked in the same pot to render fat and add smoky depth, followed by sautéing shallots and mushrooms until softened and fragrant.
A roux is created using butter and flour, to which red wine and chicken stock are carefully whisked in. The mixture is brought to a boil to integrate flavors and loosen browned bits from the pot. Carrots, tomato paste, dried porcini mushrooms, thyme, and a bay leaf add complexity and aromatic layers. The chicken is returned to the pot, covered, and simmered until tender.
The resulting stew is rich and hearty, with tender meat absorbing the wine-spiced sauce and mushrooms adding an earthy note. The combination of fresh and dried mushrooms, aromatic herbs, and slow cooking delivers a deep, nuanced dish suitable for cooler weather or special meals.
Ingredients
- 3 tbs olive oil
- 4 chicken thigh skin intact, sprinkled with salt and pepper
- 4 chicken drumstick skin intact, sprinkled with salt and pepper
- 4 oz thick-sliced bacon , diced
- 4 shallot halved (or one small yellow onion, quartered and then halved again, or equivalent pearl onions, medium
- 2 cloves garlic , minced
- 8 oz white button mushrooms , quartered
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 2 cups red wine such as Burgundy, Pinot Noir or Zinfandel; do not use "cooking wine", dry
- 1 cup chicken stock
- 1 carrot sliced, medium
- 2 teaspoons tomato paste
- 1 tablespoon porcini mushrooms this adds incredible depth of flavor, don't skip!, ground, dried
- 1/2 teaspoon thyme dried
- 1 bay leaf
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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