Coq Au Vin
  • 1 whole chicken, cut into 10 pieces (split the breasts)
  • 1 lb cremini mushrooms
  • 20-25 pearl onions
  • ¼ lb lardons of pork or strips of thick sliced bacon, cut in ¼" pieces
  • Flour, for dusting
  • 2 cloves of garlic, chopped
  • ¼ cup brandy
  • 1 bottle red wine
  • 1 cup chicken stock
  • 1 bunch of thyme
  • 2 bay leaves
  • 3 Tablespoons of butter
  • Salt
  • Pepper
  1. Season the pieces of chicken with salt and pepper and set aside while you prepare the rest of the ingredients.
  2. Slice the mushrooms into ¼" slices and set aside.
  3. Cut off the very top and bottom of the onions. Either 1) using a paring knife, make a very shallow cut from top to bottom, just through the skin and peel, or 2) bring a small pot of water to a boil, drop in the onions, and boil 2-3 minutes, or just until the skin is soft enough to peel. Set aside the peeled onions.
  4. Heat a heavy bottomed dutch oven or coq au vin pot over medium heat and add the bacon. Cook until well browned and then remove to a plate and set aside, leaving behind the rendered fat.
  5. While the pan is still hot, dust the chicken pieces with flour on both sides and sear them in batches, until well browned on each side. Remove and set aside.
  6. Add the garlic and saute until just golden.
  7. Add the brandy to the hot pan to deglaze. Turn off the heat and, using a long match or lighter, and standing back from the pan, ignite the alcohol. It should burn off very quickly.
  8. Then return the chicken to the pan, along with any accumulated juices on the plate, the bacon, and the thyme and bay leaves. Sprinkle with 1-2 tablespoons of flour. Toss to coat and return the pan to medium-low heat. Add the bottle of red wine and chicken stock.
  9. Bring to a simmer, cover, and cook 30 - 45 minutes. Test a piece of dark meat chicken by cutting into it to make sure it is fully cooked and the juices run clear.
  10. While the chicken is cooking, heat a tablespoon of butter in a small skillet over medium heat. Add the onions and cook until lightly browned. Remove and set aside, then add the mushrooms and cook until they soften and release their liquid. Season with salt and set aside.
  11. To finish, once the chicken is cooked through, add the mushrooms and onions to the chicken and wine. Add butter and season with salt and pepper to taste and cook a few minutes to finish.
If you prefer a thicker sauce, you can make a roux. Melt the remaining 2 tablespoons of butter and combine it with 1-2 tablespoons of flour with a fork. Incorporate it into the sauce at the end and simmer a few minutes to thicken.
Recipe by The Taste Edit at