Coq au Vin Recipe

Coq au Vin Recipe
Staff Writer
Coq au Vin

5W Public Relations

Coq au Vin

Ah yes, classic coq au vin. It’s actually not a difficult dish, especially if you buy your chicken already cut up. It may take a little time to cook, but isn’t that how good, honest home cooking should be? Open up a bottle of wine and enjoy the leisurely pace while the flavors slowly build. — Will Budiaman

4
Servings
189
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 3- to 4-pound large chicken, cut into 10 pieces*
  • Salt and freshly ground black pepper, to taste
  • 1  tablespoon  butter
  • 1  tablespoon  olive oil
  • 5  ounces  bacon, cut into ¼-inch pieces
  • large onion, halved and sliced
  • large carrot, chopped
  • 2  stalks  celery, chopped
  • 12  pearl onions
  • 2  tablespoons  brandy
  • 4  tablespoons  all-purpose flour
  • 3  sprigs  thyme
  • 12  small mushrooms
  • 2  cups  chicken stock
  • One 750-milliliter bottle red wine
  • bay leaves

Directions

Preheat the oven to 350 degrees.

Place a large pot or a Dutch oven over medium-high heat. Season the chicken with salt and pepper, to taste. When the pot is hot, add the butter and olive oil. Place the chicken pieces in the pot, skin side down so that they fit snugly yet have room to color.

Turn them after 2 minutes then cook for 2 more minutes. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce heat to medium, add the onion, carrot, and celery and cook for 2 minutes.

Bring a large pot of water to boil over high heat. Blanch the pearl onions for 1 minute, then drain in a colander. When cool enough to handle, peel. Set aside.

Next, deglaze the other pot with the brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)

Place the pearl onions, thyme, and mushrooms in the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.

Add the red wine and the bay leaves. Cover the pot and place in the oven until the chicken is cooked through and quite tender, 1 ½ hours.

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
25mg
8%
Carbohydrate, by difference
12g
9%
Protein
11g
24%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
11mg
1%
Choline, total
39mg
9%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
3mg
21%
Phosphorus, P
116mg
17%
Selenium, Se
10µg
18%
Sodium, Na
270mg
18%
Water
122g
5%
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.