The World’s #1 Collection of Cookbook Recipes Online
slow cooking French
coq-au-vin

A French classic that is perfect for entertaining.

Yield : 4 servings
Prep Time : 30 mins
Cooking Time : 1 hr

Ingredients

  • 1 chicken, cut into 8 pieces
  • 2 tbsp all purpose flour
  • Salt and freshly ground black pepper
  • 4 tbsp butter
  • 4 oz (115g) pancetta, diced
  • 1 carrot, diced
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • One 750ml bottle Pinot Noir
  • ¼ cup brandy or Cognac
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1lb (450g) white boiling onions, peeled
  • 1 tsp brown sugar
  • 1 tsp red wine vinegar
  • 8 oz (225g) small white mushrooms

Special Equipment:

  • Large flameproof casserole

Directions

1. Sprinkle the chicken with 1 tbsp of the flour and season with salt and pepper. Melt 2 tbsp of the butter in a large flameproof casserole over medium heat. In batches, add the chicken and cook about 6 minutes, turning, until golden brown on all sides. Transfer to a plate.

2. Add the pancetta, carrot, celery, and garlic and cook about 5 minutes, until softened. Sprinkle in the remaining flour, stir well, and cook for 1 minute. Add the wine and brandy and bring to a boil, stirring up the browned bits in the pan. Return the chicken to the pan and add the thyme and bay leaf. Cover, reduce the heat to medium-low, and simmer about 30 minutes.

3. Meanwhile, melt the remaining butter with the oil in a frying pan over medium heat. Add the onions and cook about 6 minutes, until lightly browned. Stir in the sugar, vinegar, and 1 tbsp water. Add the onions and mushrooms to the chicken. Cook until the chicken is cooked through, about another 15 minutes.

4. Transfer the chicken and vegetables to a deep platter and keep warm. Discard the thyme and bay leaf. Skim off the fat from the surface of the sauce. Bring to a boil over high heat and cook for about 5 minutes, until the sauce thickens. Season with salt and pepper. Pour over the chicken and serve hot.

Notes

Freezing Information: freeze for up to 3 months.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving

1118 kcal
8 % daily value
28 % daily value
11 % daily value
1031 mg
82 mg
59 g
9 g
3 g
25 g
257 mg
753 mg
24 g
70 g
20 % daily value

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
a-new-way-to-cook A New Way to Cook
by Sally Schneider
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
mexican-made-easy-everyday-ingredients-extraordinary-flavor Mexican Made Easy: Everyday...
by Marcela Valladolid
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
american-masala American Masala
by Suvir Saran
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cooking-for-friends Cooking for Friends
by Gordon Ramsay
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mexican-everyday Mexican Everyday
by Rick Bayless
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
spice Spice
by Ana Sortun
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sweet-life The Sweet Life
by Kate Zuckerman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
food-to-live-by Food to Live By
by Myra Goodman
seriously-simple-easy-recipes-for-creative-cooks Seriously Simple: Easy Reci...
by Diane Rossen Worthington
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
baked-explorations Baked Explorations
by Matt Lewis
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
flavor Flavor
by Rocco DiSpirito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
big-fat-cookies Big Fat Cookies
by Elinor Klivans
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-bakers-odyssey A Baker's Odyssey
by Greg Patent
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
desserts-4-today Desserts 4 Today
by Abby Dodge
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
martin-yans-china Martin Yan's China
by Martin Yan
good-to-the-grain Good to the Grain
by Kim Boyce
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here