Coq au Vin Recipe

Staff Writer
Coq au Vin Recipe
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
381
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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
10g
N/A
Saturated Fat
4g
18%
Cholesterol
81mg
27%
Protein
19g
38%
Carbs
24g
8%
Vitamin A
219µg
24%
Vitamin B12
0.2µg
4.2%
Vitamin B6
0.6mg
29.5%
Vitamin C
17mg
28%
Vitamin E
0.9mg
4.5%
Vitamin K
14µg
18%
Calcium
86mg
9%
Fiber
4g
14%
Folate (food)
35µg
N/A
Folate equivalent (total)
35µg
9%
Iron
3mg
15%
Magnesium
57mg
14%
Monounsaturated
6g
N/A
Niacin (B3)
8mg
40%
Phosphorus
223mg
32%
Polyunsaturated
3g
N/A
Potassium
847mg
24%
Riboflavin (B2)
0.4mg
22.7%
Sodium
1176mg
49%
Sugars, added
2g
N/A
Thiamin (B1)
0.5mg
32.7%
Zinc
2mg
11%