Coq au Vin


  • 6 chicken thighs
  • 6 chicken legs, both trimmed of fat
  • 1 bottle fruity red wine (pinot noir, zinfandel
  • or merlot)
  • 3 cups chicken stock
  • 1 cup beef stock
  • 8 ounces slab bacon, cut into 1/4" pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 large carrot, rough cut
  • 1 large onion, rough cut
  • 1 leek, rough cut
  • 2 medium shallots, peeled & quartered
  • 2 medium garlic clove, smashed
  • handful thyme >
  • bunch parsley stems
  • 2 bay leaf >
  • 1 tablespoon tomato paste
  • 24 pearl onions
  • 1/2 lb. small mushrooms (white or crimini)
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • minced fresh parsley leaves


  • Place wine and stocks in saucepan, bring to boil and lower heat slightly. Reduce to about 4 cups. Saute bacon in large dutch oven until done but not crisp.
  • Leave about 1 tablespoon of fat in the pan and place cut up vegetables in pan, sauteing until slightly brown.
  • Take the vegetables out of the pan and hold in the wine/stock mixture.
  • Place the olive oil and butter in pan and brown chicken. Remove from pan.
  • Deglaze pan with about a cup of the wine/stock mixuture.
  • Add the rest of the wine/stock/vegetable mixture to the pan. Add the chicken in. Add thyme, parsley stems, bay leaves, tomato paste. Cover and place in oven for about 1 to 1 1/2 hours.
  • Meanwhile, saute the onions and mushrooms and hold aside with the bacon.
  • When chicken is done, remove from oven. Remove chicken from pot. Strain liquid and remove fat. Place sauce back in pan and whisk in butter/flour mixture to desired consistency. Add mushrooms, bacon and onion and reheat slightly. Add back in chicken. Serve.


  • NOTES:
  • NOTES : This is a delicious French Provencal dish. It is truely a "fricassee" and demonstrates the "stewing" method with this dish. "Braising" simply uses less liquid, but the techniques remain very similar. I think of this as a typical French Bistro dish....enjoy!
  • SOURCE: Apple Charlotte