France Coq au Vin (Chicken in Wine)
Coq au vin, or chicken stewed in red wine, is a typical French dish. The traditional version includes bacon, pearl onions, herbs, and vegetables. Burgundy is often used, though Riesling or Champagne are also common ingredients in this time-intensive recipe.
Recipe Servings: 8
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
3 hours 15 minutes
Total Time
11 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5-lb (2.25 kg) chicken, cut in serving-size pieces
- 1 bottle red wine
- 1 carrot, sliced
- 2 garlic cloves
- 2 stems parsley
- 1 stem thyme
- 1 bay leaf
- Salt, to taste
- Ground black pepper, to taste
- 3 Tbsp (45 ml) vegetable oil
- 10 oz (300 g) bacon, diced
- ½ lb (225 g) pearl onions
- 1 cup (240 ml) all-purpose flour
- ¼ cup (60 ml) cognac
- 2 cups (480 ml) chicken stock
- ½ lb (225 g) small mushrooms, cleaned
- Parsley, as needed for garnish
Directions
- Combine chicken, wine, carrot, garlic, parsley, thyme, bay leaf, salt, and black pepper in a nonreactive bowl.
- Let marinate, refrigerated, overnight.
- Remove chicken, strain the marinade, and set aside.
- Pour vegetable oil into a pot set over medium heat.
- Add bacon and onions to the hot oil and sauté until bacon is browned.
- Remove bacon and onions from the pot.
- Place chicken in the pot and sauté until browned.
- Add bacon and onions back into the pot.
- Sprinkle with flour and continue to cook until flour is browned.
- Add cognac and carefully ignite.
- Add stock and reserved marinade once flames die down.
- Stir, scraping the bottom, then simmer over low heat for about 2½ hours.
- Add mushrooms near the end of the cooking time and continue to simmer until mushrooms are cooked through.
- Garnish with parsley and serve hot.
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