| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon
- 2 chicken breasts
- 2 thighs
- 2 legs
- 1/2 cup all-purpose flour
- Kosher salt
- Pepper
- 2 cloves garlic, chopped
- 2 cups pearl onions, peeled
- 2 cups mushrooms
- 2 carrots, cut in 2-inch pieces
- 1/4 cup cognac or brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbs de Provence
- 3 bay leaves
- Fresh parsley, chopped, for garnish
Instructions
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
- Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
- To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 891 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 59 g |
| Cholesterol | 226 mg |
| Sodium | 1630 mg |
Reviews
Love this. The most straightforward Coq Au Vin recipe I’ve found, yet the result has all of the complexity this dish must bring to the palate. Tyler Florence recipes have become my go to for the classics.
Great Dish! This Recipe will get you some Lovin! Hire someone to clean the kitchen afterwards…because between the flour, and frying the Bacon, and frying the chicken you will need your own bottle Cab Sav just to recover!!
The cognac makes the sauce blend well.
This was so good. I cooked it in a cast iron Dutch oven. After simmering everything on the stove I put it in the oven for an hour at 350 and when it came out it was perfectly cooked. I cooked up a little roux to add to thicken it and served over mashed potatoes. This is definitely a keeper, I think it is one of the best things I’ve made.
My Family and friends all love this meal. It’s easy to put together and the taste is amazing! Everyone thinks I was slaving away at the stove for hours!
It is a little bland. I made a paste of garlic, butter and herbs de provence and put it under the skin before browning. Worked well.
I hadn’t made Coq Au Vin in many years and had lost my original recipe. This was was easier than the one I used to make and just as good as I remember. I used regular onion chopped in large pieces and just a touch of dried thyme instead of fresh. Also used Pinot Noir for the wine. Made sure to season the flour well due to the comments about a lack of salt. Added cornstarch that had been mixed with just a little cold water to thicken at the end. It was wonderful. My husband gave it an A+ (we always grade our recipes around here). Thanks, Tyler!
I couldn’t wait to make this recipe over the weekend. I followed the instructions (set my DVR and recorded it) to a tee. It was aweful!!! The mushroom absorbed the conac and it was like taking a shot of it directly. It was the first time cooking with conac, and I will try it again but did not enjoy this dish at all. I love cooking with wines and though this would be a new experience. My husband, who usually likes everything I make, did not enjoy this at all. The veggies went down the disposal!!! Sorry.
This is my favorite go to recipe when I am asked to have a dinner party. I have used this recipe dozens of times. I cringe when people prepare this recipe and then complain about the wine. Don’t make this if your palate is not accustomed to “chicken cooked in wine”. Make it with your chicken broth and don’t try to pretend it is “Coy au vin.”
I give this recipe five stars.
I used only thighs and legs, bone in, as they are jucier and more flavorful. The bones were easily discarded before serving as the meat simply fell off. While I used Tyler’s seasonings I used them to suit my taste, which is spicy, so I thought the dish was well seasoned.
One reader complained about the bottle of wine making the dish sour. Not being very familiar with burgundy wine I was afraid that it may have too many tanins to suit me so I chose a lovely smooth pino noir. If wine used was not a good drinking wine that could be the cause of the sour taste.
I oven roasted my vegetables, with the exception of the mushrooms and pearl onlions. They were sweet and delicious.
My family and guests raved about the dish. I’ll absolutely serve it again.