Classic French Coq au Vin

Name: Classic French Coq au Vin
Prep time: 20 min
Cook time: 80 min
Total time: 580 min
Yield: 6 servings
Cuisine: French
Ingredients: 5 pound chicken, rinsed, patted dry, cut into 6 large pieces; 2 medium carrots, cut into bite-size chunks; 2 medium white onions, coarsely chopped; 1 stalk celery, coarsely chopped; 1 medium tomato, chopped; 2 cloves garlic, crushed; 1/2 teaspoon dried thyme; 1 bay leaf; 2 tablespoons chopped fresh parsley; 1/2 teaspoon freshly ground black pepper; 5 cups dry red wine; 1/4 cup Cognac; 1/4 cup canola oil, or extra-light olive oil; 5 tablespoons unsalted butter, softened, divided; 1 teaspoon salt; 2 teaspoons sugar; 6 ounces good-quality sliced bacon, coarsely chopped; 8 ounces pearl onions; 8 ounces mushrooms, cleaned and thinly sliced; 2 tablespoons all-purpose flour

A classic French Coq au Vin recipe, featuring chicken pieces simmered with aromatic vegetables in a rich red wine and Cognac sauce.

⭐ 4.2 (49 reviews) Prep: 20 minCook: 80 minTotal: 580 minYields: 6 servings

Category Tags:

Dinner Entree Lunch Main Course

Cuisine Tags:

French

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Instructions

Preheat the oven to 425 F.
Place chicken in a large, deep, non-reactive casserole dish; layer with carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper.
Combine red wine, Cognac, and oil in a small bowl; drizzle this mixture over the chicken and vegetables, then marinate overnight for 8 to 12 hours.
Melt 3 tablespoons butter in a large skillet. Remove chicken from the marinade, reserving the liquid, and brown each piece on all sides.
Set the browned chicken aside. Scoop the marinated vegetables into the skillet and cook for 5 minutes until tender.
Arrange the chicken in a deep glass casserole dish, layer with the cooked vegetables, and pour the reserved marinade liquid over the casserole. Sprinkle with salt and sugar, cover, and bake for 20 minutes.
While the chicken bakes, fry bacon in the skillet until crispy; set aside to drain. Pour off all but 2 tablespoons of bacon grease, then sauté onions and mushrooms over low-medium heat for 6-8 minutes until tender.
After 20 minutes of baking, remove the casserole, add the bacon, mushrooms, and onions. Cover and return to the oven for an additional 20 minutes.
Combine 2 tablespoons softened butter and all-purpose flour to form a smooth paste (beurre manié).
Stir the beurre manié into the chicken and vegetables for the final 5 minutes of cooking.
Remove the casserole from the oven, stir the beurre manié throughout, and allow it to sit and thicken for a few minutes before serving.

Nutritional Info (per serving)

Calories: 1385 kcal

Carbohydrate: 22 g

Cholesterol: 409 mg

Fiber: 3 g

Protein: 103 g

Saturated Fat: 24 g

Sodium: 1208 mg

Sugar: 8 g

Fat: 79 g

Unsaturated Fat: 0 g