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

Coq au Vin

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!
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Course: French
Cuisine: French
Keyword: Chicken
Prep Time: 45 minutes
Cook Time: 4 hours
Resting time: 12 hours
Total Time: 4 hours 45 minutes
Servings: 8
Calories: 316kcal


  • 1 lb pearl onions
  • 4 chicken thighs and 4 legs
  • Kosher salt and freshly ground pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 8 oz salt pork cubed
  • 8 oz cremini mushrooms quartered
  • 1 tbsp unsalted butter
  • 2 bottle of red wine preferably Burgundy
  • 2 tbsp tomato paste
  • 1 medium onion quartered
  • 2 stalks of celery quartered
  • 4 cloves garlic minced
  • 8 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cups chicken stock
  • 2 tbsp beurre manié 1 tablespoon of soft unsalted butter combined with 1 tablespoon of flour


  • Sprinkle the chicken on all side with the salt and pepper.
  • Dredge the chicken in the flour. Shake off excess.
  • Set aside on a metal rack.
  • Add the 2 tablespoons of water to a large skillet over medium heat along with the salt pork.
  • Cover and cook until the water has evaporated. Cook until pork is crispy, about 10 minutes.
  • Remove the salt pork from the pan and set aside.
  • 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.
  • Remove the onions from the pan and set aside.
  • Next, brown the chicken pieces on each side until golden brown, working in batches. Don't overcrowd the pan!
  • Transfer the chicken into a Dutch oven.
  • Add the mushrooms to the same saute pan, adding 1 tablespoon of butter, and saute until they release their liquid, about 8 minutes.
  • Store the onions, mushrooms and pork in 3 separate airtight containers and keep in the fridge until ready to use.
  • Pour off any remaining fat and deglaze the pan with approx. 1 cup of the wine.
  • Pour into the Dutch oven along with the chicken stock, tomato paste, quartered onions, carrots, celery, garlic, thyme, and bay leaf.
  • Add all of the remaining wine.
  • Cover and refrigerate overnight.
  • The next day, preheat the oven to 325 F.
  • Place the chicken in the oven and cook for 3 hours.
  • 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).
  • Strain the sauce in a colander and remove the veggies.
  • Return the sauce to the Dutch oven and place over medium heat. Reduce by about a 1/3. This will take about 30 minutes.
  • Add the buerre manie and cook for another 5 minutes.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork. Cook, for another 15 minutes.
  • Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve with roasted potatoes, or egg noodles.


Calories: 316kcal
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