Cookstr.com

Coq au Vin

Updated February 23, 2016

A French classic that is perfect for entertaining.

Freezing Information: freeze for up to 3 months.

4 servings

Preparation Time30 min

Preparation Time - Text30 mins

Cooking Time1 min

Cooking Time - Text60

Cooking Methodslow cooking

CostSplurge

Moderate

Total Timeunder 2 hours

OccasionFormal Dinner Party

Recipe Coursemain course

Mealdinner

Taste and Texturerich, savory, winey

Type of Dishcasserole

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
  • Large flameproof casserole

Instructions

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.

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.

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.

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.

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