| Level: | Intermediate |
| Total: | 9 hr 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 9 hr 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 750-milliliter bottle red wine, such as Cabernet
- 1 cup diced carrots
- 1 cup diced Spanish onions
- 1 cup chopped celery
- 8 sprigs fresh thyme
- 6 cloves garlic
- 2 bay leaves
- 6 chicken thighs, bone-in and skin-on
- 2 cups button mushrooms, cleaned and cut in half
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
- 8 ounces thick bacon, cut into 1/2-inch lardons
- 2 cups frozen pearl onions, thawed (they can be left to thaw overnight during prep)
- 1 1/2 cups chicken stock
- Buttered egg noodles, for serving
- 1 bunch fresh parsley, chopped
Instructions
- In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves. Add the chicken thighs, seal the container and marinate in the refrigerator overnight.
- When ready to cook, preheat the oven to 400 degrees F.
- Toss the mushrooms with the olive oil on a baking sheet and roast until brown, 10 to 15 minutes. Set aside.
- Drain the chicken and vegetables thoroughly in a colander, reserving the wine mixture. Pat the chicken dry with a paper towel (reserve the vegetables and aromatics). Season the chicken with salt and pepper and transfer to a clean bowl. Add the flour and toss until thoroughly coated.
- In a large Dutch oven, heat the canola oil over medium-low heat. Add the bacon and cook, stirring often, until caramelized and the bacon has released its fat, 5 to 8 minutes. Set the lardons aside. Turn the heat up to medium high and shake the excess flour off the chicken. Brown the chicken on all sides, 2 to 3 minutes per side. Remove the chicken and set aside.
- Add the pearl onions and drained vegetables and aromatics to the same pot and cook over medium heat until caramelized, 8 to 10 minutes. Add the reserved red wine mixture and cook until reduced by half, 10 to 15 minutes. Add the chicken stock and bring to a simmer. Season with salt and pepper. Return the chicken to the pot and cover.
- Transfer to the oven and cook until the chicken is tender and the sauce has thickened, 30 to 40 minutes. If necessary, finish the dish on the stove by simmering it uncovered to reduce the mixture further, depending on how thick you’d like the sauce.
- Serve with buttered egg noodles on the side and chopped parsley. Garnish with the reserved lardons and mushrooms.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1004 |
| Total Fat | 59 g |
| Saturated Fat | 15 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 244 mg |
| Sodium | 1347 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1004 |
| Total Fat | 59 g |
| Saturated Fat | 15 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 244 mg |
| Sodium | 1347 mg |
Reviews
This recipe takes time but is well worth it. The flavors are amazing. I do remove the chicken skin after searing and before braising with veg and wine mixture. Then I crisp the skin while the chicken is in the oven. Sooooo good.
Like the other reviews, I felt this was a lot of work and was a so so recipe. Not going to be making this again. No one thought it was terrible just a lot of work and it tasted alright.
Spent 2 days chopping, marinating, draining, sauting, distributing into different pans, reducing, baking, reducing again…to get a marginally decent meal. Not worth the effort nor will I attempt again. Don’t bother. Also, big disconnect between the TV version and the online recipe…hard to figure out which to use…guessing neither would turn out.
Absolutely sumptuous. It takes time, but we’ll worth it. After a five star family meal, it’s ready for company. I find chicken boring in general, but this was anything but. It was amazing! I feel like a chef now!!!
I love ,love, love this recipe. It does take some time but I did it in stages marinating the chicken overnight and including a couple of breast for those who unfortunately still think this is the only way to eat chicken. Soaking the chicken in wine was brilliant and the only thing I did differently was to throw in a few pieces of slab bacon with the chicken while it marinated. I have been a professional cook and ran a restaurant in the Pacific Northwest where I seldom made this dish because for some reason it never came out right. But this recipe is fantastic. There was not a drop or shred left.
I read all the reviews before attempting this, and watched the show three times. I expected too much I guess. I made it exactly and yet I felt it was lacking something. My sauce never thickened up, very thin, I did as said and finished it on the stove, and it just kept reducing without thickening. I also kept adding salt and it kept absorbing it without adding flavor. It was okay, but I wouldn’t go to the trouble again.
Such an excellent recipe. I made it exactly as written with one exception – I substituted three shallots for the pearl onions, as my grocery store was out of them. The sauce that results from the slow cooked wine and chicken broth with the aromatics is SO good. The bacon and mushrooms are also a nice touch. I used a bottle of tempranillo wine, nothing fancy.
I made this last night and OH MY GAAAAHHHH!!!! It’s all I could think about all day today! The flavor was absolutely mind blowing. The aroma still lingers in my house and I cannot wait to make it again. I calculated the marinating time wrong dude to late night guests the night before, but even after 4 hours of soaking in the wine it was on end of the best meals I have ever had. I am SO glad I decided to watch the kitchen that Saturday this first aired. Phenomenal dish. It’s a must try. And it’s cheap as all hell!
Made this most delicious coq au vin this evening for dinner after watching GZ make it on The Kitchen last Saturday. It was so scrumptious! It’s definitely a repeat dish to make… Thanks much, GZ!!!
Husband and I watched GZ make this Saturday morning and went to the store shortly afterward. We used bone-in, skin-on thighs as that’s what we believe he used. We made it as he made it on the show and not as it is now written, which means we put the pearl onions in the marinade and used only bacon drippings for sauteing the chicken and mushrooms (we will never understand adding oil to a skillet in which bacon will be cooked). This is a fabulous recipe and we thank Chef Geoffrey for sharing it.