Classic Coq Au Vin

Classic Coq Au Vin
  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4-5 lb chicken cut into breasts, wings, legs, and thighs (with skin and bones)
  • 1 1/2 cups diced onions
  • 3/4 cup diced celery
  • 3/4 cup diced carrot
  • 3 cloves garlic, peeled
  • 2 1/2-3 cups red wine (choose red wine with the deepest and most intense color possible)
  • 3 Tablespoons vegetable oil
  • 4 strips bacon, cut into thin strips
  • 1 bay leaf
  • 1 teaspoon salt
  • 32 oz beef broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme leaf
  • 8 oz. mushrooms, thinly sliced
  • 4 Tablespoons butter
  • 4 Tablespoons flour


1. In a bowl, combine chicken, onions, carrot, celery, garlic, and red wine. Be sure that the red wine covers the chicken. Place in the refrigerator to marinade for 4 hours.

2. Drain the chicken, saving the red wine. Separate the chicken and vegetables. Dry the chicken well with a paper towel and reserve both chicken and vegetables.

3. In a Dutch oven over high heat, sauté chicken in 2 Tablespoons oil. Sauté until the chicken is well browned on all sides.

4. Remove chicken from the pan. Add bacon and cook until the bacon has lightly browned.

5. Add reserved vegetables from the marinade. Sauté until tender and lightly browned.

6. Add red wine and boil on high heat until reduced by half.

7. Add browned chicken, bay leaf, salt, beef broth, black pepper, and thyme. Bring to a boil, reduce heat to a simmer, cover and cook until the chicken is tender (about 40 minutes).

8. Meanwhile, in a sauté pan over high heat, sauté mushrooms in remaining 1 Tablespoon of oil until they are softened and browned. Remove from pan and reserve.

9. Mix flour and butter together to form a smooth paste.

10. When the chicken is tender, remove from the braising liquid. Skim surface fat and discard. Bring the liquid to a boil and whisk in the butter and flour mixture. Bring to a boil and simmer for a couple of minutes.

11. Add chicken back to the liquid as well as the mushrooms. Simmer until everything is hot and serve with noodles or potatoes.
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