| Level: | Intermediate |
| Total: | 1 day 2 hr |
| Prep: | 45 min |
| Inactive: | 1 day |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 4 chicken legs, thighs and drumsticks kept attached, skin removed
- 1 bottle red wine
- 4 cloves garlic, smashed
- 2 sprigs thyme
- 1 bay leaf
- 1 bunch fresh parsley, half whole, half chopped
- 1/4 cup olive oil
- 1 Vidalia onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- 1/2 pound thick-cut bacon, cut in fours
- 1 pound button mushrooms, halved
- 8 ounces frozen pearl onions, thawed
- Salt and freshly ground black pepper
- 1 pound pappardelle noodles, cooked al dente, warm
- 3 tablespoons butter
Instructions
- In a large bowl, add chicken with wine, garlic, thyme, bay leaf and the whole parsley stems. Cover and marinate for 24 hours in the refrigerator. Remove chicken from marinade and pat dry, reserving marinade. Season chicken with salt and pepper. In a large Dutch oven, sear chicken on all sides in 2 tablespoons oil over medium heat until golden brown. Remove to a plate.
- In the same pot add more oil, if needed, and saute the onions, carrot and celery until tender. Add cayenne pepper and tomato paste and cook until tomatoes turn a deep reddish brown color. Add flour and stir until incorporated then pour in reserved marinade. Stir and simmer until thickened about 10 minutes. Add chicken back to the pot and pour in enough stock to just come up the sides of the chicken but not cover it completely. Bring to a boil, then lower to a simmer and cook covered for about 1 hour or until the chicken falls off the bone.
- Gently remove legs from pot and strain liquid from the solids, discarding the solids. Return chicken and strained liquid back to the Dutch oven and bring to a simmer. Heat a large saute pan with remaining 2 tablespoons oil over medium-high heat and add bacon. Cook until crispy then add mushrooms and pearl onions. Continue to cook until tender and browned. Add mixture back to the pot with the chicken. Toss the noodles with butter. Place the noodles on a serving platter or individual plates and top with the chicken. Garnish with chopped parsley and serve.
Reviews
1 st attempt. Used chicken piece Thighs and legs. Used extra chicken stock for gravy.
It’s delicious but in my opinion if you put the whole cayenne pepper teaspoon, it is way too strong. Even half is strong!
This was delicious. It really does taste like something you would get from a restaurant. Instead of using the pasta I made it with mashed potatoes. Very Tasty!!!!
I’ve tried all the coq au vin recipes from the Foodnetwork website….my family agrees that Sunny’s the best!!! SOOOO delicious!
I left out the 1 teaspoon cayenne pepper because I don’tthink it belongs in this recipe. I served it braised brussel sprouts and noodles with lots of good butter along with some fresh chopped garlic. Awesome
Am I the only one who was not looking for a Mexican style coq au vin? 1 whole teaspoon of cayenne pepper? It totally ruined the dish. I am astounded at all the good reviews and no mention of this. I am just glad I was not planning on serving this to anyone other than my long suffering husband.
I also pureed the veggies and put them back in the gravy because I just couldn’t throw them out in the end and they have lots of good fiber left in them. The end result was a wonderfully thick gravy with tiny bits of bacon and veg, and juicy, yummy chicken. I served it with mashed potatoes because my husband adores them, and we both loved it.
Sunny, for the most part I love your show and your recipies. IE: the Oxtail and jerk chicken! There was a part of the Coq au Vin show that hit a nerve. I am a Georgia boy and each time you mention Vidalia Onions it’s like fingernails on a chalk board. Please learn to pronounce Vidalia correctly. It’s pronounced like this.
Vie-Dale-Ya. At least in Georgia. And since that is where the onion comes from, When in Rome, do as the Romans do or at least speak like the Georgians speak.
Vie-Dale-Ya. At least in Georgia. And since that is where the onion comes from, When in Rome, do as the Romans do or at least speak like the Georgians speak.
I love Sunny Anderson, her shows, her personality, her recipes. But I was amazed that she would suggest throwing away the celery, onion, and carrot used in the coq au vin recipe on this TV episode. If one would take the stringy fibers off the celery, scrape the carrot, etc., those veggies be eaten, saved to add to tomorrow’s soup, used as an omelet filling, or frozen to add to a future casserole or stew or sauce.
Maybe in the future, so could say something like, “if you don’t want to eat those veggies now, you can freeze them for later use in a soup or something.” Takes just a few more words than suggesting one throw them in the trash.
I still love Sunny–I’m just older and have more life experience–like having to go to bed hungry many times as a child because our family didn’t have enough food to go around.
Just delicious!