Coq au Vin – Chicken with red wine

I’ve always loved Coq au Vin, aka Chicken with red wine. This delicious French dish is tasty and tender and wonderful on a cold winter day.

Share this Recipe

Coq au Vin - Chicken with red wine
I've always loved Coq au Vin, aka Chicken with red wine. This delicious French dish is tasty and tender and wonderful on a cold winter day.
Save to Yummly Yum
Printer Friendly
5199 calories
412 g
818 g
198 g
183 g
71 g
6251 g
4035 g
163 g
1 g
112 g
Nutrition Facts
Serving Size
6251g
Amount Per Serving
Calories 5199
Calories from Fat 1777
% Daily Value *
Total Fat 198g
304%
Saturated Fat 71g
355%
Trans Fat 1g
Polyunsaturated Fat 26g
Monounsaturated Fat 86g
Cholesterol 818mg
273%
Sodium 4035mg
168%
Total Carbohydrates 412g
137%
Dietary Fiber 63g
252%
Sugars 163g
Protein 183g
Vitamin A
438%
Vitamin C
426%
Calcium
103%
Iron
133%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 24 to 30 pearl onions
  2. 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
  3. Kosher salt and freshly ground black pepper
  4. 1/4 to 1/2 cup all-purpose flour
  5. 2 tablespoons water
  6. 6 ounces salt pork, slab bacon, or lardon, cubed
  7. 8 ounces button mushrooms, quartered
  8. 1 tablespoon unsalted butter
  9. 2 (750-ml) bottles red wine, preferably pinot noir (something you’d happily drink)
  10. 2 tablespoons tomato paste
  11. 1 medium onion, quartered
  12. 2 stalks celery, quartered
  13. 2 medium carrots, quartered
  14. 3 cloves garlic, crushed
  15. 6 to 8 sprigs fresh thyme
  16. 1 bay leaf
  17. 2 cups chicken stock or broth
What you do
  1. Cut off the root end of each pearl onion and make an “x” with your knife in its place.
  2. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute.
  3. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
  4. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper.
  5. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour.
  6. Shake to coat all of the pieces of the chicken.
  7. Remove the chicken from the bag to a metal rack.
  8. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork.
  9. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes.
  10. Remove the salt pork from the pan and set aside.
  11. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes.
  12. Remove the onions from the pan and set aside.
  13. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan.
  14. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven
  15. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes.
  16. Put the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use (glass is best if you have it).
  17. Pour off any remaining fat and add approximately 1 cup of the wine, scraping the burnt bits off the bottom of the pan.
  18. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf.
  19. Add all of the remaining first bottle of wine, and the other bottle, submerging all the ingredients.
  20. Cover and refrigerate overnight.
  21. The next day, preheat the oven to 325 degrees F.
  22. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender.
  23. Maintain a very gentle simmer and stir occasionally.
  24. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf.
  25. Return the sauce to the pot, place over medium heat, and reduce by 1/3.
  26. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  27. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through.
  28. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Tips & tricks
  1. If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
Beta Nutrition
calories
5199
fat
198g
protein
183g
carbs
412g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/