| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 slices bacon
- 2 chicken breasts
- 2 legs
- 1/2 cup flour
- Salt and 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, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, 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 6 servings |
| Calories | 411 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 81 mg |
| Sodium | 912 mg |
Reviews
Amazing and easy! I did sub Pinot noir wine cause I haven’t found a burgundy wine that I like.( And if I’m cooking with wine it should be one I like)**** it is very important that your herbed of province has lavender in it. ( Alot of blends don’t have it) I do add an extra 1/2 teaspoon of herbed of province to this. On the rare occasion I will make drop dumplings.. it’s a great dish, Thank you Chef Tyler!
Delicious flavors in an “abbreviated” Coq au Vin; one comment on this and many other Food Network recipes – be a LOT more honest on the prep time -it matters for meal planning – you couldn’t gather the ingredients in 10 minutes, much less peel those onions…
This is a great start. Tyler Florence is most definitely a brilliant chef, but this recipe kinda leaves me a bit under-whelmed. For starters it needs a whole lot more seasoning. Like…a WHOLE lot. I actually prepared this dish exactly as described…and the final product just fell flat. Add more garlic. Use more salt. Definitely use the brandy. Overall I’d say just go bolder. Use this recipe as a base. Don’t be afraid of flavor.
This recipe is great as is. Unlike other reviews, I agree with the addition of brandy. As is, the recipe is wonderful.
Excellent Coq au Vin recipe, with a few modifications. I do agree that it needs some additional salt, and I think a bottle of wine plus cognac/brandy would be too much alcohol. I used a little over a half bottle of white wine.With the white wine, it cooked up to be very reminiscent of the recipe my mom has been cooking for over 20 years, which was from the Frugal Gourmet.
OMD! That’s French for OMG! Thank you Tyler for the best coq au vin I’ve ever had. We had company over for a pre-Bastille Day dinner on Saturday 7/12 so I thought I’d cook “French”. And what’s more classic than coq au vin? I chose Tyler’s recipe since he’s never let me down. I had fun making it and it blew the dinner guests away. One of my friends is a chef and asked for leftovers to go home. What a compliment. I made a double batch so my biggest dutch oven still wasn’t big enough. But my two biggest heavy duty “chicken fryers” worked fine. The ONLY thing I would do differently next time (and there will be a next time) is to add more carrots, mushrooms, and onion. They were so good, even the meat and potatoes people wolfed them down.
Thanks Tyler! Another hit. We make this meal for friends and family, it’s easy to make and tastes great.
Easy to make and very good. This will be the third time I am making it for a dinner party and it’s always a BIG hit. I dropped the Brandy and used 3/4 of a bottle of wine it mellowed it out a bit and I think it fits more peoples tastes, but it’s still excellent with or without.
Cheers Tyler ;
Cheers Tyler ;
This was so much fun to make. I truly had fun. I used Christian Brothers Brandy instead of congac. The flambe part was so cool. This is what me husband and i did for date night. I also added sea salt. This is a awesome date night event that results in something good to eat.
Made this tonight with just a few substitutions. I used regular onion chopped in large pieces, just a little dried thyme in place of fresh, skipped the Cognac completely and was sure to season the flour in the chicken with a decent amount of salt due to the comments about a lack of seasoningt. I also did NOT use a low sodium broth. It was excellent. My husband loved it and my son (who almost didn’t try it) ended up really enjoying it as well! Thanks!!!!