| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr 45 min |
| Yield: | 4 servings |
Ingredients
- 1 large chicken, (about 3 to 4 pounds), cut 10 pieces
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 ounces bacon, sliced into 1/4-inch pieces
- 1 large onion, halved and sliced
- 1 large carrot, peeled and roughly chopped into bite size pieces
- 2 ribs celery, roughly chopped into bite size pieces
- 12 pearl onions
- 2 tablespoons brandy
- 4 tablespoons all-purpose flour
- 3 sprigs fresh thyme
- 12 small mushrooms, cleaned, large ones cut in 1/2
- 2 cups chicken stock
- 1 bottle red wine
- 3 bay leaves
Instructions
- Preheat the oven to 350 degrees F.
- Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
- Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.
- Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
- Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
- Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.
- Serve straight from the pot with Parsnip and Turnip Mash, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1090 |
| Total Fat | 63 g |
| Saturated Fat | 19 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 61 g |
| Cholesterol | 237 mg |
| Sodium | 2131 mg |
Reviews
Now one of my favorite dishes. If you don’t like pearl onions (like me), just add more sliced onion. Also, I only use half a bottle of red wine – preferably Chianti, Beaujolais, or Pinot Noir. This is better than Merlot or Cabernet, and using less makes the sauce thicker.
Made this exactly as directed, and it was awesome! Used a full bottle of fairly good quality merlot – not purple chicken. Delicous. Great with the turnip/parsnip hash.
I think is the right amount of wine… since that is exactly its name. Pleople in Europe use wine for cooking a lot more than in US. specially in Spain, France Italy etc. Good and tasty dish. If you are not use to this flavor, put less wine in your recipe.
Simply delicious and easy to make; however, my guests tought I spent hours and hours in the ktichen. Thank you so much!!! My only worry was that I don’t own a Dutch Oven Pot, but my Circulon pot did the work just fine!!!
I made this dish about a month ago after I saw your program…made it according to directions except neither of us are lovers of mushrooms so we omitted them but it was still a great dish and a definite keeper! I even made a chocolate cake as a happy ending…thanks, Ina, for another terrific dish!
The overall flavor of the dish was really good but I agree with COL. Glenn, it was entirely too much wine. My chicken turned out purple and the sauce was runnier than expected. I will try another Coq Au Vin recipe in the future.
When I saw this recipe on TV, he only used a small amount of brandy. I think it was only two tablespoons. I used 1/4 cup. That would make a big difference in the thickness of the sauce. The brandy will cause the chicken to have that red color and you will never have crisp chicken when it’s stewed. We loved it. The flavor was great!!!!
Easy to put together, fragrant and fresh, a delight to eat.
I made this and didn’t use a whole bottle of wine, only about a cup. If I ever make it again, I will use boneless/skinless thighs as the skin of the chicken did not crisp up and was somewhat greasy. My wife didn’t care for it all and I wasn’t overly excited either…..also, mashed potatoes or even rice would be a better choice than the turnip/parsnip diish
The aroma in the kitchen was amazing, the taste was great, but help! When I removed my dutch oven and opened the lid, the skin on the chicken had turned PURPLE during the cooking process – from the cabernet wine, I assume! What did I do wrong? I watch the recipe on TV and followed the recipe to the letter. It tasted great, but the look of the chicken was not appealing. I also used mashed potatoes and served french bread and a nice salad and everyone loved it! I would also use more flour next time to make my sause a bit thicker. Any thoughts on the color of the chicken?