Coq au Vin

by Gather
Prep: 30m
Cook: 1h 30m
poultry
Coq au Vin - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
1whole chicken, cut into 8 pieces
1tspsalt and pepper
6ozbacon, chopped
12pearl onions, peeled
3carrots, cut into chunks
8ozcremini mushrooms, halved
4garlic cloves, minced
2tbsptomato paste
3tbspall-purpose flour
3cupred wine (Burgundy or Pinot Noir)
2cupchicken broth
2bay leaves
4fresh thyme sprigs
2tbspunsalted butter
1/4cupfresh parsley, chopped
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Brown chicken

    Season chicken with salt and pepper. Cook bacon in Dutch oven until crispy, remove and set aside. Brown chicken in bacon fat in batches, 4 minutes per side. Remove and set aside.

  1. 2

    Sauté vegetables

    Add onions, carrots, and mushrooms to pot. Cook until browned, 8 minutes. Add garlic and tomato paste, cook 2 minutes.

  2. 3

    Make sauce

    Sprinkle flour over vegetables and stir 2 minutes. Pour in wine and broth, scraping up browned bits. Add bay leaves and thyme. Return chicken and bacon to pot. Bring to simmer.

  3. 4

    Braise

    Cover and transfer to 325°F oven. Braise for 1.5 hours until chicken is very tender.

  4. 5

    Finish

    Remove bay leaves and thyme stems. Stir in butter. Taste and adjust seasoning. Garnish with parsley. Serve with crusty bread or mashed potatoes.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Coq au Vin

Created by: Gather

Prep Time: 30m
Cook Time: 1h 30m
Servings: 6

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 1 tsp salt and pepper
  • 6 oz bacon, chopped
  • 12 pearl onions, peeled
  • 3 carrots, cut into chunks
  • 8 oz cremini mushrooms, halved
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 3 cup red wine (Burgundy or Pinot Noir)
  • 2 cup chicken broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Brown chickenSeason chicken with salt and pepper. Cook bacon in Dutch oven until crispy, remove and set aside. Brown chicken in bacon fat in batches, 4 minutes per side. Remove and set aside.
  2. Sauté vegetablesAdd onions, carrots, and mushrooms to pot. Cook until browned, 8 minutes. Add garlic and tomato paste, cook 2 minutes.
  3. Make sauceSprinkle flour over vegetables and stir 2 minutes. Pour in wine and broth, scraping up browned bits. Add bay leaves and thyme. Return chicken and bacon to pot. Bring to simmer.
  4. BraiseCover and transfer to 325°F oven. Braise for 1.5 hours until chicken is very tender.
  5. FinishRemove bay leaves and thyme stems. Stir in butter. Taste and adjust seasoning. Garnish with parsley. Serve with crusty bread or mashed potatoes.

Notes & Tips

Coq au Vin is a classic French braised chicken dish. The name means "rooster in wine." Use a good quality wine you'd drink - it makes a difference! This dish improves when made a day ahead.