Coq au Vin Recipe

Coq au Vin Recipe
Staff Writer
Cookbook Cover
Maura McEvoy

Cookbook Cover

Literally meaning rooster in wine, it’s important to either find a rooster or an older chicken, like a hen. Why older? It’s the older, tougher bird that’ll stand up to process of braising better than the more common fryer chicken. With that said, if you want to cook this with an ordinary chicken, use two of them and don’t cook them quite as long and you’ll still love the results.

6
Servings
27
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • 1 bottle red wine
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, crushed
  • 3 sprigs thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper

For the rooster

  • One 6-7 pound rooster or baking hen, cut into 8 pieces
  • Salt and freshly ground pepper, to taste
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • 1 tablespoon sugar
  • One 12-ounce can diced tomatoes
  • 1 bay leaf
  • 1 sprig thyme, chopped
  • 1 quart chicken broth

Directions

For the marinade

Combine all of the ingredients in a large non-reactive mixing bowl.

For the rooster

Place the rooster in the marinade, mix together well, cover in plastic wrap, and refrigerate for 24 hours.

The next day, remove the rooster and pour the marinade into a cast-iron pot and bring to a boil over high heat. Lower the temperature to a low simmer and reduce the liquid by 1/3, about 30 minutes. While the mixture is simmering, periodically skim off the surface foam, removing fat and impurities. Remove from heat. Strain the mixture and reserve for use later.

Salt and pepper the the rooster generously. In the same cast-iron pot over high heat, add the olive oil. Working in batches, add the chicken and and brown on all sides. Remove the rooster and reserve for use later.

Add the onion, carrot, and celery, and cook until brown, stirring often. Sprinkle the flour over the vegetable mixture and stir to incorporate. Add the tomato paste, garlic, and sugar. Reduce heat to medium and stirring frequently, cook for 5 more minutes. Add the diced tomatoes, bay leaf, thyme, chicken broth, and the reserved marinade. Cover and bring to a boil. Add the reserved rooster and lower to a low simmer and cook covered for 2 hours until fork tender.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
4g
3%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
3mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
9mg
1%
Selenium, Se
1µg
2%
Sodium, Na
29mg
2%
Water
5g
0%

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.