Coq Au Vin

I have been planning on adding Coq Au Vin to H2FaL for a while, but since our recent trip to France, including the Burgundy region, I found a newly inspired love of this dish.   It is just amazing.   You can go red or white…but I really think the best version, hands down, is RED.  Use a nice Burgundy, or Beaujolais, or Cotes du Rhone, and you’ll love the results.    You need to start this a couple days in advance of serving, but trust me…the end dish is incredible.  Bon Appetit!

Coq au Vin
Prep time
Cook time
Total time
Coq Au Vin is a French dish that is famous from the Burgundy region of France. Both the Loon and I were just there, (Sept, 2014), and had some of the best French food we've ever had. This recipe is an adaption from many different versions that I have made over the years, with some lessons I learned while in France. Enjoy!
Recipe type: French
Cuisine: French
Serves: 8
  • 1 lb of pearl onions
  • 4 chicken thighs and 4 legs
  • Kosher salt and freshly ground pepper
  • ½ cup of all-purpose flour
  • ¼ cup of water
  • 8 ounces of salt pork, cubed
  • 8 ounces of cremini mushrooms, quartered
  • 1 tablespoon of unsalted butter
  • 2 bottle of red wine, preferably Burgundy
  • 2 tablespoons of tomato paste
  • 1 medium onion, quartered
  • 2 stalks of celery, quartered
  • 4 cloves of garlic, minced
  • 8 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cups of chicken stock
  • 2 tablespoons of beurre manie (1 tablespoon of soft unsalted butter combined with 1 tablespoon of flour)
  1. Sprinkle the chicken on all side with the salt and pepper.
  2. Dredge the chicken in the flour. Shake off excess.
  3. Set aside on a metal rack.
  4. Add the 2 tablespoons of water to a large skillet over medium heat along with the salt pork.
  5. Cover and cook until the water has evaporated. Cook until pork is crispy, about 10 minutes.
  6. Remove the salt pork from the pan and set aside.
  7. In the same pan, using the remaining fat, add the pearl onions, and then sprinkle with salt and pepper...saute until light browned, approx. another 10 minutes.
  8. Remove the onions from the pan and set aside.
  9. Next, brown the chicken pieces on each side until golden brown, working in batches. Don't overcrowd the pan!
  10. Transfer the chicken into a Dutch oven.
  11. Add the mushrooms to the same saute pan, adding 1 tablespoon of butter, and saute until they release their liquid, about 8 minutes.
  12. Store the onions, mushrooms and pork in 3 separate airtight containers and keep in the fridge until ready to use.
  13. Pour off any remaining fat and deglaze the pan with approx. 1 cup of the wine.
  14. Pour into the Dutch oven along with the chicken stock, tomato paste, quartered onions, carrots, celery, garlic, thyme, and bay leaf.
  15. Add all of the remaining wine.
  16. Cover and refrigerate overnight.
  17. The next day, preheat the oven to 325 F.
  18. Place the chicken in the oven and cook for 3 hours.
  19. Remove from the oven and place the chicken into a heatproof container, cover, and place back in the oven to keep warm (reduce temp to 200 F).
  20. Strain the sauce in a colander and remove the veggies.
  21. Return the sauce to the Dutch oven and place over medium heat. Reduce by about a ⅓. This will take about 30 minutes.
  22. Add the buerre manie and cook for another 5 minutes.
  23. Once the sauce has thickened, add the pearl onions, mushrooms, and pork. Cook, for another 15 minutes.
  24. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve with roasted potatoes, or egg noodles.
  25. Enjoy!

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