Coq au Vin is a classic country recipe that has gained in stature in the past few decades to become one of the most popular French dishes. Full of great flavor, it makes a great family meal.  Serve with Mashed Potatoes or polenta.
Coq au Vin

Coq au Vin
Recipe type: Main Course
Cuisine: French
Serves: 4
  • 2 small chickens (2 to 2 1/2 pounds each)
  • 1/2 Cup all-purpose flour
  • salt, to taste
  • freshly-ground black pepper, to taste
  • freshly-grated nutmeg, to taste
  • 6 Tablespoons unsalted butter (3/4 stick)
  • 4 Tablespoons olive oil
  • 3 Tablespoons Brandy; warmed
  • 2 Cups dry red wine, preferably Burgundy or Pinot Noir
  • 2 cloves garlic
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 24 fresh Cremini or white button mushrooms, brushed clean and stem ends trimmed
  • 16 pearl onions
  • 2 teaspoons sugar
  • 3 to 4 Tablespoons chopped fresh flat-leaf parsley
  1. Working with 1 chicken at a time, lay the bird, breast-side down, on a work surface. Using poultry shears, cut along both sides of the backbone.
  2. Remove the backbone and cut the chicken into quarters. Rinse and pat dry.
  3. Spread the flour on a plate and season with salt, pepper and nutmeg. Dip the chicken pieces in the seasoned flour, shaking off the excess. Set aside.
  4. In a large fry pan over high heat, warm 2 tablespoons each of the butter and olive oil. Working in batches, add the chicken pieces and brown on all sides, about 15 minutes.
  5. As the pieces are browned, transfer them to a heavy pot. When all the pieces have been browned, pour the brandy over them and ignite with a long match taking care that the flames will not contact anything flammable, such as curtains or paper.
  6. Let the flame die out, then add the wine, garlic, thyme and bay leaf.
  7. Bring to a boil over high heat, cover, reduce the heat to low and simmer until the chicken pieces are opaque throughout, about 45 minutes.
  8. Meanwhile, in a saute pan over high heat, warm 2 tablespoons of the butter and the remaining 2 tablespoons olive oil. Add the mushrooms and saute until golden, 6 to 8 minutes. Transfer to a plate and rinse out the pan.
  9. Bring a saucepan three-fourths full of water to a boil over high heat. Add the pearl onions and boil for 2 to 3 minutes. Drain, cut off the root ends and slip off the skins. Cut a shallow X in the root ends. Return the onions to the saucepan, add water just to cover and bring to a boil over high heat. Reduce the heat to low, cover partially and cook until tender but firm, 10 to 15 minutes. Drain well.
  10. In the rinsed saute pan over high heat, warm the remaining 2 tablespoons butter. Add the onions and sugar and saute until lightly caramelized, 4 to 5 minutes. Remove from the heat.
  11. About 10 minutes before the chicken is done, add the mushrooms and onions to the pot and continue cooking as directed. Taste and adjust the seasonings. Transfer to a warmed platter, sprinkle with the parsley and serve.
This Burgundian classic of chicken simmered in red wine naturally pairs with the wine you use in the cooking. This is French comfort food, at its best, with strong earthy flavors and deep aromatic qualities. Dependable: Pinot Noir from just about anywhere. Daring: a well-aged Cabernet Sauvignon.

Exchanges: 1 Grain(Starch); 4 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutrition Information
Serving size: per serving (excluding unknown items) Calories: 390 Fat: 14 g Carbohydrates: 37 g Sodium: 876 mg Fiber: 6 g Protein: 5 g Cholesterol: 0 mg

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