← Back to Search Results
braising French
Coq au Vin

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves four

Ingredients

  • 6 tablespoons butter
  • 1 fryer chicken, 3 pounds, quartered
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup Cognac
  • 1 bottle dry red wine, as needed
  • Bouquet garni (1 sprig thyme, 1 bay leaf, 1 sprig parsley, 6 peppercorns, tied in cheese-cloth)
  • 12 small white onions
  • 3 slices salt pork, cut in ½ piece
  • 12 mushroom caps, quartered
  • Beurre manié (3 tablespoons flour and 3 tablespoons butter kneaded together)

Directions

Melt 3 tablespoons butter in a large, heavy skillet and brown the chicken over medium-high heat, about 5 minutes on each side. Sprinkle with salt and pepper. Drain off the butter, pour the Cognac over the chicken, and flambé. Add enough wine to just cover the chicken, then add the bouquet garni. Cover the pan and simmer for 30 minutes, or until tender. Test the pieces of white meat first, and if done, transfer to a warm platter while the dark meat continues to cook. Remove the bouquet garni.

Meanwhile, melt the remaining butter in another skillet and brown the onions and salt pork. Then cover and cook very slowly for about 20 minutes, or until the onions are tender. Add the mushrooms and cook for another 4 minutes.

When the chicken has been removed from the pan, degrease the sauce and bring to a boil. Add the beurre manié a bit at a time until the sauce has thickened slightly. Correct the seasoning. Add the onions, salt pork, and mushrooms to the chicken, and pour the sauce over all.


© 1989, 2001 James Beard

Note from Cookstr's Editors

Nutritional information is based on using one 750 mL bottle of red wine.

 

Nutritional Information

Nutrients per serving (% daily value)

988kcal (49%)
97mg (10%)
20mg (33%)
255mcg RAE (8%)
1138mg
94mg
44g
12g
4g
33g
216mg (72%)
877mg (37%)
24g (122%)
59g (91%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
living-raw-food Living Raw Food
by Sarma Melngailis
west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
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
nigella-express Nigella Express
by Nigella Lawson
flavor Flavor
by Rocco DiSpirito
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
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?