Coq Au Vin

Coq Au Vin
Staff Writer
Coq Au Vin
La Poubelle Bistro
Coq Au Vin

This classic French recipe is executed simply and easily here. Don't worry if you can't find veal stock — go ahead and use chicken stock instead. However, veal stock does add a complexity and body to the flavor of the sauce that can have guests searching for that "je ne sais quoi."

See all chicken recipes.

6
Servings
681
Calories Per Serving
Deliver Ingredients

Ingredients

  • head garlic
  • 16  sprigs thyme
  • fresh bay leaves
  • 1  Tablespoon  whole black peppercorns
  • 1/2  Tablespoon  whole white peppercorns
  • 8-12 chicken drumsticks
  • 4-6 bone-in, skin-on chicken thighs
  • 2  Cups  all-purpose flour, for dredging
  • Vegetable oil, for frying the chicken
  • large onions, diced
  • large carrots, diced
  • 3  Liters  burgundy wine
  • quarts veal or chicken stock
  • quarts chicken stock

Directions

Place the garlic, thyme, bay leaves, and peppercorns into a cheesecloth and tie like a tea bag with some kitchen twine. Dredge the chicken drumsticks and thighs in the flour, shaking off excess flour.

Heat a very large pot filled with enough oil to cover the bottom of the pan. Fry all of the chicken until golden on the outside, but still raw in the middle. Carefully drain off all oil from the pan but do not wash out the pan.

Add the onions and carrots to the pan and sweat for 1-2 minutes over low heat. Add the crisped chicken to the pan and deglaze with the wine. Add the veal stock and chicken stock, bring up to a simmer and cook until the chicken is so tender that it can be eaten with a spoon, roughly 2-3 hours.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
71g
55%
Protein
7g
15%
Calcium, Ca
12mg
1%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
123µg
31%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
4mg
29%
Phosphorus, P
74mg
11%
Selenium, Se
23µg
42%
Sodium, Na
18mg
1%
Thiamin
1mg
91%
Water
438g
16%
Zinc, Zn
1mg
13%

Coq au Vin Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Coq au Vin Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.