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