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 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!
Print Pin RatePrep Time: 45 minutes
Cook Time: 4 hours
Resting time: 12 hours
Total Time: 4 hours 45 minutes
Servings: 8
Calories: 316kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 316kcal
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