Coq au Vin

Coq au Vin
Staff Writer
Coq au Vin
Back to Basics/Octopus Publishing Group Ltd 2014

Coq au Vin

“This is a classic French dish, usually made with a cockerel. If you can find one, let it cook for 20–30 minutes longer than specified below, because the meat is slightly tougher than ordinary chicken. I like to use a whole bird that I joint myself, but drumsticks and thighs can be used if preferred.” — Kevin Dundon, Back to Basics: Your Essential Step-by-Step Cookbook
 

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4
Servings
480
Calories Per Serving
Deliver Ingredients

Notes

To make beurre manié, combine ¼ cup all-purpose flour with 2½ tablespoons softened butter until it forms a thick paste. Whisk into sauces or soups near the end of the cooking process.

Using white wine instead of red wine will produce a lighter version of the dish.

Ingredients

  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 whole chicken, about 3½ pounds, divided into 12 pieces
  • Salt
  • Freshly ground black pepper
  • 4 Ounces streaky (fatty) bacon, cut into small strips
  • 4 Cups button mushrooms, quartered or sliced
  • 20 baby (pearl) onions, whole, peeled
  • 3 cloves garlic, crushed
  • 1 Teaspoon tomato paste
  • 2½ Cups red wine
  • 1 Cup brown chicken stock
  • 3–4 sprigs thyme
  • 2 bay leaves
  • Beurre manié, to thicken (see tip below)
  • Chopped flat leaf parsley, to garnish

Directions

Preheat the oven to 350 degrees.

Place the butter and oil in a large frying pan over medium heat. When hot, fry the chicken pieces for 2 to 3 minutes, until golden brown all over. Season well, then transfer to a casserole dish.

Add the bacon to the empty pan and fry for 2 minutes, or until browned. Transfer to the casserole dish.

Add the mushrooms, onions, and garlic to the empty pan and cook for 4 to 5 minutes, until glazed and golden brown. Stir in the tomato paste, wine, and stock; bring to a boil, then pour over the chicken in the casserole dish. Add the thyme and bay leaves, and then cover and bake for 40 to 45 minutes, until the chicken is cooked through.

Using a slotted spoon, transfer the chicken pieces to a plate, cover with kitchen foil and keep warm.

Remove the thyme and bay leaves from the sauce then bring it back to a boil. Add small pieces of the beurre manié to the boiling liquid (it is very important that the liquid is boiling or the sauce will be lumpy) and whisk rapidly until the sauce thickens. Taste and adjust the seasoning if necessary.

Return the chicken pieces to the casserole dish, stir gently to coat in the sauce, and garnish with the parsley. Serve with mashed potatoes.

Nutritional Facts

Total Fat
19g
27%
Sugar
12g
13%
Saturated Fat
9g
38%
Cholesterol
9mg
3%
Carbohydrate, by difference
44g
34%
Protein
12g
26%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
63mg
6%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
131µg
4%
Folate, total
57µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
33mg
10%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
349mg
50%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
858mg
57%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
64µg
100%
Water
333g
12%
Zinc, Zn
3mg
38%

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.