Coq au Vin

Coq au Vin is rated 5.0 out of 5 by 14.
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Prep Time: 70 minutes
Cook Time: 145 minutes
Servings: 6

A traditional dish of Burgundy, coq au vin is perfect for cool autumn and winter evenings. This version calls for whole chicken legs, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven.

Ingredients:

  • 1 bottle (750ml) Pinot Noir
  • 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 leek (cut lengthwise)
  • 6 oz. thick-cut bacon, cut into 1/2-inch dice
  • 3 1/4 lb. whole chicken legs
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. small button mushrooms
  • 3/4 lb. shallots, halved
  • 1 Tbs. unsalted butter
  • 3 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 2 Tbs. all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 lb. carrots, peeled and cut into 2-inch pieces

Directions:

Preheat an oven to 350°F.

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

In a 5 1/2-quart Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.

Rated 5 out of 5 by from Just Perfect! This recipe was a hit in my house. I substituted bone in, skin on chicken breast since I prefer white meat; the meat came out tender. Other than that I followed the recipe. I will say it took longer than stated to prep, but it was worth it. I served with mashed potatoes and red wine. This is an excellent savory dish for a fall or winter evening. I would love to serve this at a dinner party because it is sure to impress.
Date published: 2016-11-19
Rated 5 out of 5 by from Just Amazing! It was the 1st time cooking with my new Le Creuset dutch oven and 1st time ever cooking Coq au Vin and it came out just delicious. It took some time to get all ingredients ready but this is because I was not familiar with the recipe and wanted to be sure I didn't miss anythinkg the first time (next time it'll be a time saver for sure). However, overall recipe is not complicated at all, just different small steps to be followed to maximize each ingredient falvour! Only thing I changed from the original recipe was using Cabernet instead of Pinot Noir (didn't find any bottle around). I will try with Pinot Noir next time to feel the difference. The taste, look and final result of the dish has nothing to compare to a French restaurant main course, just amazing. I absolutely recommend to give this Coq au vin a shot!! I will be making it again for sure!!
Date published: 2016-01-18
Rated 5 out of 5 by from Great dish Great and flavorful dish! Will definitely be making this again soon.
Date published: 2016-01-11
Rated 5 out of 5 by from Just a great recipe! Yes, it a time consuming meal to prepare, but it is worth it! Just delicious! I did have to make one adjustment. The chicken legs did not get very brown in the "browning stage" and once in the dutch oven, the lid is covering them preventing further browning. So, in the last 20 minutes of baking I took the lid off. This browned the chicken and thickened the juice in one step! You may even do it as long as 30 minutes.
Date published: 2015-12-09
Rated 5 out of 5 by from Absolutely delicious This is worth all the effort--one of the very best coq au vin recipes I've ever tried. I used merlot wine instead of pinot noir and only 1/2 lb. shallots, as that seemed plenty already. Served with egg noodles and enjoyed very much!
Date published: 2015-09-08
Rated 5 out of 5 by from Better than I have Ever Had in Any Restaurant Straight forward recipe to follow. Turned out better than I have ever had this dish in any restaurant (and certainly much better than other recipes I have tried in the past). Next time I make this recipe I will consider also adding whole pearl onions, which should complement the mushrooms nicely. I served the dish together with fresh baked baguette and a simple arugula salad with a basic lemon and olive oil vinaigrette.
Date published: 2014-10-26
Rated 5 out of 5 by from Absolutely the best meal I've ever cooked This is the dish you want to be having when the snow is coming down hard on a Friday night, and you've had a long week, and you want to unwind. Put on some great music, pour yourself some wine, and get to work. Chop the vegetables and peel the potatoes (I serve this with mashed potatoes). This is an extremely romantic meal to cook together, because when it's all done, and the flavors just explode...you know you done good, chief. So then you relax at the table while you both eat in silence, with a satisfied smile on your face. This is that meal. It's a bit more work than traditional recipes, but it's so worth it. Full of vibrant flavors, goes great with mashed potatoes and wine, and will have even the pickiest of eaters drooling from the smells coming from the kitchen.
Date published: 2014-10-17
Rated 5 out of 5 by from Adaptable with good yield, value, and taste I didn't have a leek, so I used 3 green onions/scallions. My family does not like chicken legs so I used bone-in chicken breasts. The meat fell off the bone. The meal looked impressive and had a restaurant-quality taste. Good value and serves a lot of people.
Date published: 2014-04-28
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