Coq Au Vin
This is a quick version of the classic recipe a more simple twist of sorts.
Serves 6
Ingredients
- 1 bunch bottle of good Pinot Noir or a medium bodied red wine
- 2 cups chicken stock
- 4 sprigs fresh thyme
- 4 parsley sprigs (are optional)
- 1 bay leaf
- 5 slices thick cut bacon (cut into strips)
- 3 pounds chicken parts your choice (I like dark meat for this)
- 1 teaspoon pepper
- 3/4 teaspoon kosher salt
- 5 tablespoons unsalted butter divided
- 1 cup pearl onions (frozen is fine or fresh peeled)
- 12 ounces fresh mushroom (your choice I’m using oyster)
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 cloves garlic (minced)
- 2 tablespoons all purpose flour
- 1 tablespoon tomato paste
- 2 bunches bottle of good Pinot Noir or a medium bodied red wine
- 4 cups chicken stock
- 8 sprigs fresh thyme
- 8 parsley sprigs (are optional)
- 2 bay leaf
- 10 slices thick cut bacon (cut into strips)
- 6 pounds chicken parts your choice (I like dark meat for this)
- 2 teaspoons pepper
- 1 1/2 teaspoons kosher salt
- 10 tablespoons unsalted butter divided
- 2 cups pearl onions (frozen is fine or fresh peeled)
- 24 ounces fresh mushroom (your choice I’m using oyster)
- 2 cups chopped carrots
- 1 cup chopped celery
- 4 cloves garlic (minced)
- 4 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 5 bunches bottle of good Pinot Noir or a medium bodied red wine
- 10 cups chicken stock
- 20 sprigs fresh thyme
- 20 parsley sprigs (are optional)
- 5 bay leaf
- 25 slices thick cut bacon (cut into strips)
- 15 pounds chicken parts your choice (I like dark meat for this)
- 5 teaspoons pepper
- 3 3/4 teaspoons kosher salt
- 25 tablespoons unsalted butter divided
- 5 cups pearl onions (frozen is fine or fresh peeled)
- 60 ounces fresh mushroom (your choice I’m using oyster)
- 5 cups chopped carrots
- 2 1/2 cups chopped celery
- 10 cloves garlic (minced)
- 10 tablespoons all purpose flour
- 5 tablespoons tomato paste
- 10 bunches bottle of good Pinot Noir or a medium bodied red wine
- 20 cups chicken stock
- 40 sprigs fresh thyme
- 40 parsley sprigs (are optional)
- 10 bay leaf
- 50 slices thick cut bacon (cut into strips)
- 30 pounds chicken parts your choice (I like dark meat for this)
- 10 teaspoons pepper
- 7 1/2 teaspoons kosher salt
- 50 tablespoons unsalted butter divided
- 10 cups pearl onions (frozen is fine or fresh peeled)
- 120 ounces fresh mushroom (your choice I’m using oyster)
- 10 cups chopped carrots
- 5 cups chopped celery
- 20 cloves garlic (minced)
- 20 tablespoons all purpose flour
- 10 tablespoons tomato paste
Directions
- Measure 3 tablespoons of the red wine along with a few fresh thyme sprigs and set them aside. These will be used at the end to finish the dish and add flavor.
- In a Viking Dutch oven, combine the remaining wine, chicken stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce to a simmer and cook until reduced to 3–4 cups, about 20–25 minutes. Remove the thyme stems and bay leaf, and keep the reduction warm.
- While the wine mixture is reducing, cook the bacon strips in the Dutch oven over medium heat until crispy, about 5–7 minutes. Remove the bacon and place it on paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot.
- Season the chicken with salt and pepper. Heat the Dutch oven over medium-high until slightly smoking, then sear the chicken parts for about 2 minutes per side, until lightly browned. You can remove the skin if you prefer, but leaving it on adds flavor. Transfer the browned chicken to a plate and set aside.
- In the same pot over medium heat, melt 3 tablespoons of butter. Add the pearl onions, mushrooms, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until lightly browned and tender. Add the garlic and cook until fragrant, less than a minute. Stir in the flour and tomato paste, cooking for another minute until combined.
- Slowly pour in the reduced wine mixture, scraping up any browned bits from the bottom of the pot. Return the chicken, any accumulated juices, and the cooked bacon to the pot. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is tender, about 25–30 minutes, stirring once during cooking.
- Use a slotted spoon to transfer the chicken to a bowl. Cover with foil or a lid to keep warm. Increase the heat under the pot and simmer the sauce until thickened, about 5 minutes.
- Turn off the heat. Stir in the remaining butter and the reserved 3 tablespoons of wine. Taste and adjust seasoning with salt, if needed. Return the chicken to the pot and coat with the sauce. Garnish with fresh thyme sprigs.
- Serve immediately. This dish pairs beautifully with egg noodles or mashed potatoes.