Coq au Vin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds skinless chicken breasts and thighs
- 1 to 2cups unbleached flour
- Salt and freshly ground black pepper to taste
- ¼cup olive oil
- ¼cup Cognac or brandy, plus 3 to 4 tablespoons
- 2tablespoons chopped fresh thyme or 1 teaspoon dried thyme
- 1bay leaf
- 3tablespoons minced parsley, plus additional for garnish
- 2tablespoons tomato paste
- 1pound small white mushrooms, cleaned, and stems removed
- 24pearl onions, peeled
- 1bottle (750 milliliters) good quality dry red wine
- 1 or 2tablespoons Madeira or Marsala
Preparation
- Step 1
Wash and dry the chicken pieces thoroughly. Season 1 cup of flour with salt and pepper, and flour the chicken lightly, using additional seasoned flour, if necessary.
- Step 2
Heat a large, heavy-bottomed pot over high heat. Add 2 tablespoons of olive oil, and continue to heat until the oil is very hot but before it begins to smoke. Quickly brown the chicken on all sides, cooking thighs and then breasts in batches to avoid overcrowding and to assure even cooking. Add the remaining oil as needed.
- Step 3
Return the browned chicken to the pot. Add ¼ cup Cognac, heat briefly and then flame. When the flame dies out, stir in the thyme, bay leaf, parsley, tomato paste, mushrooms, onions and wine. Cover the pot, and bring to a boil; reduce heat to a simmer. Cook about 15 or 20 minutes, or until just tender.
- Step 4
Refrigerate or freeze. (This is one of those dishes that taste better reheated.)
- Step 5
To serve, defrost, if the chicken has been frozen. Reheat slowly. Just before serving, add the remaining Cognac, the Madeira, the remaining parsley for garnish, and salt and pepper. Remove the bay leaf before serving.
- The pearl onions can be peeled more easily if they are blanched in boiling water for a minute or two. When squeezed, the skins will pop right off.
Private Notes
Comments
I made this last night. It was a good recipe to start with, but it was lacking in depth. I think it could be made sublime with the addition of bacon and garlic, as in many coq au vins. Suggestion: chop and saute 4 or 5 pieces of bacon until brown, and then remove the bacon and brown the chicken in the rendered bacon fat. Remove the chicken, add a chopped onion, and 4 or 5 cloves of garlic to the pan, saute until soft and then proceed with the chicken and remaining ingredients.
I agree with the note of CKNYC. I did exactly as she suggested and the dish was perfect! I needed it for 8 servings, so I increased slightly all the ingredients to accommodate. I made it the day before to the point as instructed, then refrigerated. For the slow reheat, I put it on low heat 2 hours before serving. The meat fell off the bones and the depth of flavor was tremendous. It was a huge hit, and I had lots of time with my guests because I’d made it ahead.
I made this last night to have this evening. I also doubled the veggies, added some precooked carrots and potatoes toward the end and it was FANTASTIC! Thank you so much for this wonderful recipe! A real keeper!
ADDITION: bacon & garlic, as in many coq au vins. Suggestion: chop and sauté 4 or 5 pieces of bacon until brown, then remove the bacon and brown the chicken in the rendered bacon fat. Remove the chicken, add a chopped onion, and 4 or 5 cloves of garlic to the pan, sauté until soft and then proceed with the chicken and remaining ingredients.
Easy, I’ll be great for Christmas Eve since I made a day ahead. I used chicken with skin and first, rendered bacon to brown the chicken instead of olive oil, to enhance the flavor. Rills and a salad and we are done!
I made this last night to have this evening. I also doubled the veggies, added some precooked carrots and potatoes toward the end and it was FANTASTIC! Thank you so much for this wonderful recipe! A real keeper!