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    Home > Blog > Dinner > Coq Au Vin

    Coq Au Vin

    by Jenny Park · Published: Oct 10, 2014 · Modified: Nov 21, 2020

    Jump to Recipe
    A close up of a bowl of coq au vin with bread, a fork, and a knife.
    A close up of a pan of marinading chicken and vegetables.
    A pot of vegetables in marinade liquid.

    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.

    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

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    A close up of a bowl of coq au vin with bread, a fork, and a knife.

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    A close up of a bowl of coq au vin with bread, a fork, and a knife.

    Coq Au Vin

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    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 1 hr 20 mins
    Marinate Time: 12 hrs
    Servings: 6

      INGREDIENTS  

    • 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 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

    garnish

    • cippollini onions
    • fresh minced thyme

      INSTRUCTIONS  

    • 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.
    Serving: 1serving Calories: 472kcal Carbohydrates: 17g Protein: 19g Fat: 27g Saturated Fat: 8g Cholesterol: 107mg Sodium: 213mg Potassium: 590mg Fiber: 2g Sugar: 6g Vitamin A: 2170IU Vitamin C: 9mg Calcium: 48mg Iron: 2mg

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    October 10, 2014 / 10 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Our Pork Filled Weekend in Chicago
    Next Post: Pumpkin Cornbread Next Post >

    Reader Interactions

    October 10, 2014 / 10 Comments

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    1. Bryce

      October 15, 2014 at 11:40 am

      Awesome photos, also one of the first dishes i remember from culinary school!

      Reply
    2. Shaz

      October 13, 2014 at 2:54 am

      Hi Jenny, you seem to have some sort of mushrooms in images 2 and 4 – but they aren’t in the recipe?

      Reply
      • Jenny Park

        October 13, 2014 at 6:56 am

        Ah, thank you! Adding them into the recipe now!

        Reply
    3. The Blonde Chef

      October 11, 2014 at 10:56 am

      You are inspiring me to go braise some meat! This looks mouth-wateringly delicious!

      Reply
    4. Brian @ A Thought For Food

      October 11, 2014 at 7:02 am

      I bet your house smelled AMAZING! Even I, a pescatarian, wouldn’t be able to resist a bite.

      Reply
    5. kotsby

      October 10, 2014 at 3:36 pm

      goooooood looks delicious
      i love’it

      Reply
    6. Millie l Add A Little

      October 10, 2014 at 12:34 pm

      Perfect winter food!! I love it with garlic mash!

      Reply
    7. Annie @ ciaochowbambina

      October 10, 2014 at 12:13 pm

      Ahhh! Beyond tender and delicious!

      Reply
    8. Natasha

      October 10, 2014 at 9:48 am

      I can’t believe how good you just made that raw chicken look

      Reply

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