Coq au Vin

Serves 8

  • 2 each Frying Chickens, 3 1/2 pounds, each cut into 8 pieces
  • 32 each Pearl Onions, peeled
  • 1 teaspoon Sugar
  • 1.5oz(vol) Water
  • 1 Tablespoon   Canola Oil
  • 1 teaspoon   Butter
  • 1/4 pound   Bacon, sliced, cut into ½ inch pieces
  • 1 each  Red Onion medium, diced
  • 3 each  Carrots, medium size, peeled, sliced thinly
  • 4 each  Celery stalks, peeled, sliced medium
  • 4 each  Bay Leaves
  • 1 teaspoon  Thyme
  • 1 teaspoon  Rosemary
  • 1/2 teaspoon   Oregano
  • 1 1/2 pound  Button Mushrooms, quartered
  • to taste  Salt & Pepper
  • 3 cups  Pinot Noir
  • 2 cups   Beef Broth
  • 2 cups   Chicken Broth
  • 1 Tablespoon   Cornstarch
  • 1/2 pound  Bacon, sliced, baked crisp in the oven, & broken into pieces


  1. Place pearl onions in a small sauce pot with sugar & water, boil slowly
  2. until tender. Allow liquid to evaporate and continue to cook on medium heat until the sugar turns golden and coats the onions. Remove from pan and save for later.
  3. Season the chicken with salt and pepper. Place a shallow heavy-bottomed pot over medium-high heat. Add oil. Allow it to heat until you see ripples on the surface when you swirl the pan. Add butter, swirl the pan once and place each piece of chicken skin side down. Cook until golden brown (5 min). Flip the chicken, lower heat to medium and cook on the other side for 3 minutes. Remove from pan and save for later.
  4. Add bacon. Cook until crisp & brown (5 min). Add red onions, cover and cook until the onions are soft (5 min). Add celery, carrots, and herbs. Cover and cook for 5 minutes more. Add mushrooms and increase heat to high. Cook until the vegetable mixture is dry. Add Pinot to vegetables. Boil until it has been reduced to half. Add beef and chicken broths. Bring to a boil. Season lightly with salt and pepper. Add chicken pieces and return to a simmer. Cover and place in 325
  5. degree oven for 45 minutes or until chicken is tender. Remove from oven, remove the lid and allow to cool for 15 minutes. Remove chicken from pan and place into a glass dish. Turn oven off and place covered chicken in oven to remain warm. Remove as much fat as you can from the top of the cooking liquid. Reduce it to half. Add salt & pepper as needed.
  6. Mix cornstarch with 1 tablespoon of pinot noir and stir to make a smooth slurry. Add it slowly to the simmering sauce, add just enough to thicken so it coats a spoon. Simmer for 5 minutes. Pour over chicken, garnish with the rest of the bacon (warm and crisp) and pearl onions. Serve and enjoy!!!

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