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Coq au Vin

Here's how you make Coq au Vin
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  • Servings: 4
  • Prep: 30m
  • Cook: 90m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3 1/2 to 4 pound whole chicken (cut into 6 pieces)
  • Salt and fresh ground pepper, to taste
  • 8 ounces duck bacon (cut into 1-inch slices)
  • 2 yellow onions (peeled, trimmed and quartered)
  • 2 celery stalks (washed, trimmed and cut into 1-inch chunks)
  • 2 carrots, peeled and cut into 1-inch chunks
  • 1 leek (top only, rinsed and diced)
  • 1 bottle (750 ml) red wine (a good quality pinot noir)
  • Thyme (6 sprigs)
  • Curly leaf parsley (5 sprigs)
  • 5 cups chicken stock (should be a rich homemade)
  • 2 1/2 tablespoons tomato paste
  • 1 cup pearl onions (peeled, fresh or frozen)
  • 14 ounces mushrooms (2 cups, quartered)
  • 3 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 325 degrees.

  • Step 2: Season chicken on all sides with salt and pepper.

  • Step 3: In a heavy bottomed pot or dutch oven, heat some olive oil over medium high heat. Brown chicken on all sides (take your time, and lower the heat if necessary, to make sure the chicken doesn't burn). Once the chicken is brown, remove and set aside.

  • Step 4: Add the duck bacon. Fry until browned. Add onions, celery, carrots and leek. Brown lightly.

  • Step 5: Deglaze pan with the wine. Add the thyme and parsley. Bring mixture to a boil. Season with salt and pepper.

  • Step 6: Return browned chicken to the pot. Add the stock and tomato paste. If the stock doesn't bring the level of liquid to just below the top of the chicken, then add a little water. Bring the whole pot to a boil and reduce the heat. Simmer for 10 minutes.

  • Step 7: Place a parchment paper round onto the surface of the stew then put the lid on and put the whole pot into the preheated oven.

  • Step 8: Bake for 45 minutes. Remove from oven and discard parchment paper. Turn chicken over and add mushrooms and pearl onions. Cover and return to oven for 45 minutes.

  • Step 9: Carefully take the pot out of the oven. Ladle a few cups of the cooking stock into a saucepan, and reduce the sauce to your desired thickness over high heat. Taste and season appropriately. If it reduces too much just add a little cooking liquid the pan.

  • Step 10: Add the chicken to reduced sauce and turn to coat and rewarm. Serve with some mashed potatoes or crusty bread.

We hope you enjoy this recipe!

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