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coq au vin
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Coq au Vin

A traditional French stew of chicken in red wine
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: French
Keyword: chicken stew with wine, coq au vin
Servings: 4

Ingredients

  • 8 pieces chicken, dark meat preferred or 1 whole chicken cut into pieces
  • 4 strips bacon, diced
  • 2 large carrots, sliced
  • 8-10 mushrooms, sliced thickly
  • 1 large shallot, minced or 1/4 cup onion
  • 2 cloves garlic
  • 12-16 pearl onions, peeled
  • 2 cups red wine
  • 1 1/2 cups chicken broth
  • 1 cube chicken bouillon or 1 package
  • 1 bay leaf
  • 3 Tbsp butter
  • 3 Tbsp flour
  • salt and pepper to taste

Instructions

  • Slice bacon into thin strips and saute in large heavy dutch oven until browned. Remove from pan and reserve.
  • Season chicken pieces with salt and pepper and sear, skin side down till well browned and most of fat is rendered from skin. Turn and brown other side. Remove to a plate. Drain most of fat.
  • Slice mushrooms and carrots into bite sized pieces. Mince shallot and garlic. Add to dutch oven and saute until starting to brown. Scrape sides of dish to remove fond.
  • Add chicken pieces and bacon back into pot and pour wine and chicken broth over top. Add a cube of chicken bouillon and a bay leaf.
  • Simmer on stove top for one hour or bake in oven. Taste and add salt and pepper if needed.
  • Peel pearl onions and add to pot. Return to oven or stove top and simmer another hour.
  • Mix together flour and butter into a paste. Drop spoonfuls into stew and stir. Simmer or bake for 30 more minutes until thickened.
  • Serve with mashed potatoes and green vegetables. Garnish with fresh chopped parsley.