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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!!!
Recipe Video
Recipe 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
Recipe 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.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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