Coq au Vin

6 May

This Coq au Vin, with nods to Ina Garten, is the best we’ve had.

Wine Pairing Suggestion: This was delicious with a line-up of Red Burgundies.


  • 4 oz bacon, dices
  • 2-3 lbs chicken pieces of your choice
  • ½ pound carrots, cut in small pieces (less than 1”)
  • 1 medium yellow onion chopped
  • 1 tsp garlic
  • ¼ cp brandy
  • ½ bottle (375mL) red Burgundy (or other Pinot Noir)
  • 1 cp chicken stock
  • 10 fresh thyme sprigs
  • 2 tbs unsalted butter, at room temperature, divided
  • 1 ½ Tbsp all-purpose flour
  • ½ lb frozen small white onions
  • ½ lb of mushrooms of your choice
  • Salt and pepper


  1. Preheat the oven to 250oF
  2. Heat (to medium) Olive Oil in a large Dutch Oven.
  3. Add bacon and cook for 8-10 min until lightly browned and remove bacon to a plate
  4. Meanwhile, pat dry chicken and sprinkle with salt and pepper
  5. Brown the chicken in batches so that the pieces don’t touch, removing to the plate
  6. Add the carrots, onions, about 2 tsp salt and 1tsp pepper and cook at medium heat for about 12 min until the onions are brown.
  7. Add the garlic and cook for another minute
  8. Add the brandy, wine and chicken stock, scraping the bottom of the Dutch Oven.
  9. Add the thyme, chicken, bacon and any juices that have accumulated and bring to a simmer.
  10. Cover and cook about 45 min
  11. Heat 1 tbs butter to medium in a sauté pan and cook mushrooms until soft and liquid has been released
  12. Mash 1 tbs butter with the flour together and stir into the stew along with the onions
  13. Add the mushrooms to the stew and cook another 15 min or more
  14. Season to taste and serve hot

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