Hi Guys! The first time I made Coq Au Vin was in culinary school and we made a very classically French version of the dish, by marinating the chicken in red wine overnight. Not only does this impart a delicious flavor to the chicken, but it also turns the chicken the most glorious purple color. It’s so pretty. Anyway, part of the reason I love fall so much is because I consider it the beginning of braising season! I love braising; whether it’s cheap and fibrous cuts of meat like short-ribs and shanks or just some hearty vegetables, I love infusing a ton of flavor into a super warming dish.
For today’s dish we used Ecco Domani Merlot to marinate our chicken, a great upgrade to the traditional Coq Au Vin recipe. I love using Ecco Domani to cook because it really helps the food shine without overwhelming the flavor. With subtle notes of cherries and blackberries, the merlot makes a deliciously thick and silky sauce (when mounted with a teensy bit of butter and flour) that finishes the overall dish nicely.
We’ve replaced the traditional pearl onions for small cippollini onions simply because I prefer the slightly large, Saturn-shaped onions a little more. I’m so excited that the weather is kind of cooling down here in LA and can’t wait until it begins to get really chilly and I can heat my apartment just with the copious amounts of braising I’ll be doing, out of my oven. Enjoy! xx, Jenny
PS – We’re excited to share that in partnership with Ecco Domani, we’re offering a fun giveaway of some of our favorite things that upgrade your traditional kitchen and dinner sets for autumn. Hope you enjoy it! Just click here for more details on how to enter!
Hungry for more?
Coq Au Vin
- 1 yellow onion, diced
- 1 large carrot, peeled and diced
- 2 celery sticks, trimmed and diced
- 2 garlic cloves, lightly crushed
- 4 each bone-in chicken thighs and drumsticks
- 4 sprigs thyme, divided
- 3 cups Ecco Domani merlot
- 2 tablespoons extra virgin olive oil
- 16 cippollini onions, peeled
- 1 cup chicken stock
- 2 ounces pancetta cut into ¼” x ⅛” pieces
- 1 tablespoon all purpose flour
- 1 tablespoon unsalted butter, softened
- cippollini onions
- fresh minced thyme
- In a large bowl toss together onion, carrot, celery and garlic cloves. Spread half the mixture into a large, shallow baking dish.
- Top vegetables with a single layer of chicken pieces and sprinkle remaining vegetables over chicken. Top with 2 thyme sprigs.
- Pour wine over chicken mixture until completely submerged.
- Tightly wrap the chicken mixture and refrigerate for 12 to 18 hours.
- Preheat oven to 325˚F.
- Pour oil into a large Dutch oven and place over medium-high heat.
- Add pancetta and fry for 2 to 3 minutes or until light and crisp. Remove from heat with a slotted spoon and set lardons aside.
- Remove chicken from marinade and pat dry. Season with salt and pepper and add pieces into the Dutch oven skin side down, searing the pieces on each side for 2 to 3 minutes. Remove from pot and set aside.
- Drain all but 1 ½ tablespoons grease from the pot and drain vegetables from the marinade. Pour marinated vegetables into the pot and sauté for 3 to 4 minutes. Add cippollini onions and continue to sauté for 2 to 3 minutes.
- Add 2 cups of the marinade liquid into the pot and top with chicken stock.
- Nestle the chicken pieces back into the pot, skin side up, and top with remaining thyme sprigs. Season with salt and pepper, cover and place into the oven for 45 to 55 minutes or until the chicken has cooked through completely.
- Remove the pot from the oven and strain 1 cup braising liquid. Pour the strained liquid into a saucepan and simmer for 2 to 3 minutes.
- In a small bowl, mash together the butter and flour and whisk the mixture into the simmering liquid. Continue to simmer and whisk until the mixture thickens and is smooth. Lightly season with salt and pepper.
- To assemble: Place a couple pieces of chicken into each bowl and top with 3 to 4 onions. Drizzle some of the thickened sauce over each dish and finish with a small sprinkle of lardons and fresh thyme. Season with salt and pepper and serve.