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Classic Coq au Vin Recipe

Classic Coq au Vin Recipe (Chicken in Red Wine)

This Coq au Vin recipe is a French classic, braised Chicken in red wine, and super easy to make. Chef Jean-Pierre has been preparing this recipe for more than 50 years! Served with mashed potatoes, Coq au Vin makes a truly delicious meal! Just amazing!!!
4.70 from 10 votes
Servings 6

Video

You can find the items below used in making this dish at our online store!

Ingredients
  

  • ½ cup All-Purpose Seasoned Flour
  • 3 tablespoons Extra Virgin Olive Oil or Clarified Butter
  • 6 Chicken Legs and Thighs, bone-in and skinless
  • ½ pound Bacon, cut into ¼” cubes
  • 1 cup Pearl Onions or diced Onion, if you do not have pearl
  • ¼ pound small fresh Button Mushrooms, quatered if they are larger than 6 th’s or 8 th’s pieces
  • 1 tablespoons fresh Garlic chopped or pureed
  • 1 tablespoon fresh Thyme Leaves chopped
  • 2 cups dry Red Wine
  • 1 ½ cup Chicken Stock
  • 2 Bay Leaves
  • Salt and Pepper to taste
  • 2 tablespoons fresh Parsley, chopped
  • ¼ cup Cognac, optional

Instructions
 

  • Combine the flour, salt and pepper on a large lasagna pan.  Dredge the chicken pieces in the flour.
  • In a large Dutch oven (with a lid), heat 2 tablespoons olive oil.  Brown the chicken pieces until golden brown on all sides.  Remove the chicken pieces and set aside.
  • In a large Dutch oven (with a lid),, heat 1-tablespoon olive oil, add the bacon, sauté for a couple of minutes then add the pearl onions and sauté until golden brown.  Add the mushrooms salt and sauté for 2 minutes or until the water has evaporated from the mushrooms.  Add the garlic and, when fragrant, add the, red wine, let the wine and thyme and reduce for 5 minutes, add the chicken pieces and cover them with the stock, and bay leaves.  Bring to a simmer cover and cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
  • After 15/20 minutes be sure to check how thick the sauce is.  If the sauce is too thin add a little flour like the chef did on YouTube and cook it for another 30 minutes or until the meat falls off the bones.
  • Remove the bay leaves.  Add cognac and adjust seasoning with salt and pepper to taste.  Sprinkle with finely chopped fresh parsley and serve with mashed potatoes or egg noodles.
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Chef Jean-Pierre

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