dcsimg

Coq au Vin Recipe

Servings: 4

This classic dish features chicken, which is first marinated and then slowly cooked in red wine. The flavors are deep, rich, and subtle. The flavors of this dish are enhanced by the wine you drink irf you use the same type of wine, or same varietal, for both.

Marinade:

  • 3 1/2 cups good quality red wine
  • 1 medium yellow onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 garlic cloves, smashed
  • 1 tsp. whole black peppercorns
  • 1 Tbsp. olive oil

Chicken:

  • 1 large chicken, 4-6 lbs., cut into 8-10 pieces
  • 3 Tbsp. olive oil
  • 1⁄2 lb. thick cut bacon, sliced into 2" pieces
  • 3 Tbsp. flour
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 6-8 sprigs flat-leaf parsley
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 4 Tbsp. butter
  • 20 pearl onions, peeled
  • 1 lb. assorted fresh mushrooms, quartered
  • 1 Tbsp. fresh parsley, roughly chopped
  • Salt and pepper

Preparation:

  1. Place wine, onion, carrots, celery, garlic, and peppercorns in a large pot and bring to a boil.
  2. Reduce heat and simmer for 5 minutes.
  3. Let cool completely and then pour over the chicken in a bowl.
  4. Drizzle with olive oil, cover the bowl, and let chicken marinate overnight.
  5. The next day, preheat oven to 325° F.
  6. Remove chicken from marinade and pat dry.
  7. Strain marinade, reserving liquid and solids separately.
  8. Heat 1 Tbsp. oil over medium heat in a wide, deep pot, such as a Dutch oven.
  9. Add bacon and cook until crisp.
  10. Using a slotted spoon, transfer bacon to a bowl and increase heat under the pot to medium-high.
  11. Brown the chicken in 2 to 3 batches, about 6-8 minutes per batch.
  12. Remove chicken from the pot as it is browned and transfer to a plate.
  13. Add reserved solids from the marinade to the pot and cook until soft, 10-12 minutes.
  14. Sprinkle flour into the pot and cook, stirring, for 1 minute.
  15. Whisk in the reserved liquid from the marinade and bring to a boil.
  16. Simmer for 2 minutes and then stir in the garlic, stock, and salt and pepper to taste.
  17. Place chicken, parsley sprigs, bay leaf, and thyme into the pot with the vegetables.
  18. Cover the pot and place in the oven.
  19. Bake the chicken until tender, about 1-1 1/2 hours.
  20. While the chicken is cooking, heat 1 Tbsp. butter and remaining oil in a heavy bottomed pan over medium heat.
  21. Add pearl onions to the pan and cook until golden brown, about 4-5 minutes.
  22. Reduce heat to medium-low and cook, covered, until tender, 8-10 minutes.
  23. Combine onions with bacon.
  24. Heat remaining butter over medium-high heat and cook mushrooms, in batches, until tender.
  25. When chicken is cooked, transfer it to a plate and cover with foil to keep warm.
  26. Strain the sauce.
  27. Serve the chicken on individual plates and top it with the sauce, bacon, onions, mushrooms, and chopped parsley.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            • Online Courses
            • Financial Aid
            5 Program(s) Found
            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 11:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]