Coq au Vin

Coq au Vin is rated 5.0 out of 5 by 18.
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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 both cozy Sunday suppers and small dinner parties. This version calls for bone-in chicken thighs and drumsticks, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven.

Ingredients:

  • 1 bottle (750 ml) 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. (180 g) thick-cut bacon, cut into 1/2-inch (12-mm) dice
  • 2 lb. (1 kg) bone-in chicken thighs
  • 1 1/2 lb. (750 g) chicken drumsticks
  • Kosher salt and freshly ground pepper
  • 1 lb. (500 g) small button mushrooms
  • 3/4 lb. (375 g) shallots, halved
  • 1 Tbs. unsalted butter
  • 3 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 2 Tbs. all-purpose flour
  • 1 3/4 cups (14 fl. oz./430 ml) chicken broth
  • 3/4 lb. (375 g) carrots, peeled and cut into 2-inch (5-cm) pieces

Directions:

Preheat an oven to 350°F (180°C).

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 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 Amazing!! I cooked it!!! I used a very good quality of Pinot Noir, and tha's it! All the flavor nad taste was amazing. We all loved it.
Date published: 2019-08-29
Rated 5 out of 5 by from Delicious to serve to company I agree with the other reviews, excellent dish. I served it for a party of 7, added more chicken than recipe calls for. Everyone loved it.
Date published: 2019-03-10
Rated 5 out of 5 by from Delicious beyond all expectations! I cooked this Coq au Vin for 10 guests last night (2 batches). It was a huge hit! This is the perfect balance of flavors & textures. I served it with mashed potatoes and a fresh salad with avocado, pomegranate and fresh, sweet oranges This goes into my lifetime favorite recipes. My one hint is, use a decent Pinot Noir.
Date published: 2019-01-06
Rated 5 out of 5 by from Wow! So Delicious We tried this recipe and it will definitely be made again and again. It was so tasty and flavorful.
Date published: 2018-02-10
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
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