Coq au vin, or chicken stewed in red wine, is a classic French dish. The traditional version includes bacon, pearl onions, herbs, and vegetables. A red Burgundy wine is often used, though Riesling, Champagne, or sparkling wine also are common ingredients in this time-intensive recipe. French immigrants brought this recipe with them to America where it continues to be served at French restaurants and in French American homes.
Recipe Servings: 8
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
3 hours 15 minutes
Total Time
11 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 bottle red wine
- 1 carrot, sliced
- 2 garlic cloves, minced
- 2 sprigs parsley, chopped
- 1 sprig thyme, chopped
- 1 bay leaf
- salt, to taste
- ground black pepper, to taste
- 5 lb chicken, cut into serving pieces
- 3 Tbsp oil
- 10 oz bacon, diced
- ½ lb pearl onions
- 1 cup all-purpose flour
- ¼ cup cognac
- 2 cups chicken stock
- ½ lb small mushrooms, cleaned
Directions
- Whisk together the wine, carrot, garlic, parsley, thyme, bay leaf, salt, and pepper in a large nonreactive bowl.
- Add the chicken and marinate, refrigerated, for at least 8 hours or up to overnight.
- Remove the chicken, and strain the marinade into a bowl.
- Heat the oil in a Dutch oven or heavy pot set over medium heat.
- Add the bacon and onions to the hot oil and sauté until the bacon is browned.
- Remove the bacon and onions and add the chicken.
- Sauté the chicken until browned.
- Add the bacon and onions back into the pot.
- Sprinkle flour into the pot, and continue to cook until flour is browned.
- Add the cognac and carefully ignite.
- Add the stock and the reserved marinade once the flames die down.
- Stir, scraping the bottom, and simmer for about 2½ hours.
- Add the mushrooms near the end of the cooking time, and continue to simmer until mushrooms are cooked through.
- Serve immediately.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.