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Classic Coq au Vin

Traditional Recipe

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Serves:
6
Prep Time:
45 minutes
Cook Time:
30-40 minutes

This classic French dish can be made with red or white wine. I use a Burgundy, either red or white. I prefer using fresh Cipollini onions. If they are not available, I substitute with a 14 1/2 ounce package of frozen pearl onions that have been thawed, drained, and sautéed in butter.

Ingredients:

  • 3 pounds:
    chicken, skin on, drumsticks and thighs
  • 4 ounces :
    pancetta, diced and rendered
  • 2 tablespoons:

    olive oil

  • 4 tablespoons:

    butter

  • kosher salt and freshly ground black pepper, to taste
  • 1/3 cup:

    cognac

  • 2 cups:
    burgundy wine, red or white
  • 2 cups:
    chicken stock
  • 2 tablespoons:
    tomato paste
  • 3 cloves:
    garlic, minced
  • 3 large:
    carrots, peeled and cut into 3 " chunks
  • 1 bouquet garni:

    fresh thyme, parsley, leek, bay leaf

  • 1 package:

    frozen pearl onions, thawed and well drained

  • 8 ounces:
    cremini mushrooms, quartered
  • 3 tablespoons:

    flour

  • 3 tablespoons:

    room temperature butter

  • 12 croutons:

    triangle shaped, buttered, and baked.

  • flat leaf parsley, chopped for garnish

Directions:

  • CHICKEN:

  • 1:

    Dry chicken thoroughly and season with salt and pepper. Set aside.

  • 2:

    Dice the pancetta into small cubes and render in a large oven proof pot or Dutch oven over medium heat until crisp. Remove from pot and set aside.

  • 3:

    Add butter and oil to pot and brown chicken pieces on all sides. Brown chicken in two batches.

  • 4:

    Return rendered pancetta to the pot, and cook for 5 minutes to bring pot up to heat.

  • 5:

    Pour in the cognac and flambe to bum off alcohol.

  • 6:

    Stir the tomato paste to the wine and add to the pot along with garlic.

  • 7:

    Add enough chicken broth to almost cover the chicken.

  • 8:

    Add the carrots, bouquet garni and bring to a simmer.

  • 9:

    Cover, place into an 325° F oven for about 40 minutes or until internal temperature reaches 165 degrees F.

  • ONIONS AND MUSHROOMS:

  • While the chicken is cooking, prepare onions mushrooms.

  • NOTE:

    If you use fresh Cipollini onions instead of frozen pearl onion, peel and brown them in butter.  Once browned add 1 1/2 cups of chicken stock and slow braise for 30 minutes until tender. Then add to finished sauce with the mushrooms.

  • 1:

    In a large frying pan over medium heat melt 2 tablespoons of butter with a little olive oil.

  • 2:

    Add the thawed drained onions and saute, shake pan as onions are browning until evenly browned. Remove from pan and set aside.

  • 3:

    Add more butter to pan and saute quartered mushrooms until nicely browned.

  • 4:

    Deglaze pan with a good splash of red wine, Marsala, or chicken stock. Remove and set aside.

  • FINSISHING:

  • 1:

    When the chicken is done cooking, remove from oven and transfer chicken and carrots to a platter and cover.

  • 2:

    Remove the bouquet garni from the cooking liquid and increase heat and bring to the boil.

  • 3:

    Reduce liquid until there is approximately 3 cups remaining.

  • 4:

    Mix flour and butter together to make beurre manie and whisk into reduced liquid until sauce coats a spoon.

  • 5:

    Adjust salt & pepper if necessary.

  • 6:

    Add chicken, onions, mushrooms, and carrots back to sauce to heat through.

  • 7:

    Plate individually or serve on a platter garnished with chopped parsley.
  • Serve with garlic mashed potatoes.