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Coq Au Vin

Coq Au Vin: Comforting French Chicken Stew to Indulge In

Coq Au Vin is a comforting French dish that combines chicken, wine, and aromatic vegetables for a hearty meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute for high-heat cooking.
  • 4 slices Bacon Pancetta or prosciutto work well as alternatives.
  • 6 pieces Chicken Pieces (Drumsticks & Thighs) Skin-on helps maintain moisture.
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 1 medium Onion Choose yellow or white onions for the best flavor.
  • 2 medium Carrots Cut into even 1-inch pieces for uniform cooking.
  • 4 cloves Garlic Enhances the aroma and overall flavor.
  • 1 cup Pearl Onions Frozen is convenient for this recipe.
For the Sauce
  • 4 cloves Garlic Boosts the aroma and flavor throughout the dish.
  • 0.5 cup Brandy Optional for deeper flavor in the wine sauce.
  • 2 cups Red Wine (Burgundy, Pinot Noir, Shiraz) Select a good quality dry wine.
  • 1 cup Low Sodium Chicken Stock Recommended to control salt levels.
  • 2-3 sprigs Thyme Sprigs Contributes essential herbal notes for classic flavor.
  • 2 tablespoons Unsalted Butter Ensure it's at room temperature.
  • 2 tablespoons All-Purpose Flour Thickens the sauce for a luxurious texture.
For the Finish
  • 8 ounces Cremini Mushrooms Button mushrooms can be used as a substitute.
  • to taste Fresh Parsley For garnish.

Equipment

  • Dutch Oven
  • skillet

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepped equipment.
  2. In your Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped bacon and sauté until crispy, about 5 to 7 minutes.
  3. Pat your chicken pieces dry, season with salt and pepper, and sear in the Dutch oven, skin-side down, for about 5 minutes.
  4. Remove the chicken and add onions and carrots to the pot. Sauté until translucent, about 4 to 5 minutes.
  5. Stir in minced garlic and cook for an additional minute. Pour in ½ cup of brandy, followed by 2 cups of red wine and 1 cup of chicken stock.
  6. Return chicken and bacon to the pot, add thyme sprigs, and bring to a gentle simmer.
  7. Cover the pot and transfer to the oven. Bake for 20 to 30 minutes.
  8. While chicken bakes, melt 2 tablespoons of butter in a skillet and sauté sliced mushrooms until browned, about 5-7 minutes.
  9. After baking, thicken the sauce by stirring in a mixture of 2 tablespoons of butter and 2 tablespoons of flour.
  10. Adjust seasoning with more salt and pepper, then garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Coq Au Vin is perfect served over creamy mashed potatoes to complement its rich flavors.

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