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Coq Au Vin

A French classic, this traditional dish is ideal for a winter dinner party.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes

ingredients

  • 5 to 6 slices of bacon cut into 1 inch pieces
  • 4 tbsp butter
  • 1 whole chicken broken down into pieces
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 cups red wine such as Beaujolais or Chianti
  • 2 1/2 cups chicken stock
  • 1/2 tbsp tomato paste
  • 2 cloves garlic smashed
  • 1/4 tsp thyme
  • 1 bay leaf
  • 12-15 small onions 1 inch in diameter
  • 1/2 lb white button mushrooms quartered
  • 1 1/2 tbsp oil

instructions

  • In a dutch oven over medium-high heat, saute bacon in 2 Tbsp of melted butter. Once the bacon is slightly browned, strain and remove to a side dish.
  • Dry chicken thoroughly with paper towels. Add chicken to the dutch oven and brown in the bacon fat. Season with salt and pepper. When the chicken is browned, add the bacon back to the pan, cover and cook for 10 minutes, turning the chicken at least once.
  • Remove the cover and pour in wine and 2 cups of chicken stock, which should cover the chicken in the pan. Stir in tomato paste, garlic and herbs. Bring the mixture to a simmer, cover and cook for 25 to 30 minutes, or until the juices from the chicken are clear.
  • While chicken is cooking, prepare onions and mushrooms. In a medium skillet over medium heat, melt 2 Tbsp butter and 1 1/2 Tbsp oil. Add the onions and cook until browned. Stir in 1/2 chicken stock, cover and cook for approximately 20 minutes. Add in the mushrooms and cook for another 5 minutes or until the mushrooms are tender.
  • Pour the mushrooms and onions into the dutch oven. Stir to combine and serve warm (preferably in a deep bowl with lots of bread on the side to soak up the sauce!).
Category: Main Dish