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 Serving: Serves 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-sized pieces
- 10 oz (300 g) bacon, diced
- 1/2 lb (225 g) small mushrooms, cleaned
- 1/2 lb (225 g) pearl onions
- 2 cloves garlic
- 2 stems parsley
- 1 stem thyme
- 1 bay leaf
- 1 carrot, sliced
- 1 bottle red wine
- 2 cups (480 ml) rich chicken stock
- 1/4 cup (60 ml) cognac
- 3 Tbsp (45 ml) oil
- 1 cup (240 ml) flour
- salt to taste
- black pepper to taste
- parsley for garnish
Directions
- In a nonreactive bowl, combine chicken, wine, carrot, garlic, parsley, thyme, bay, and pepper. Let marinate, refrigerated, overnight.
- Remove the chicken and strain the marinade and set aside.
- In a heavy casserole, heat the oil.
- Add the bacon and the onions and sauté until bacon is browned.
- Remove the bacon and onions and add the chicken.
- Sauté the chicken until browned.
- Add the bacon and onions back into the pan.
- Sprinkle with flour, and continue to cook until flour is browned.
- Add the cognac and carefully ignite.
- When the flames die down, add the stock and the reserved marinade.
- Stir, scraping the bottom, then simmer over low heat for about 2 1/2 hours.
- Near the end of the cooking time, add the mushrooms and continue to simmer until mushrooms are cooked through.
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