Chicken Coq au Vin Recipe

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Photo by anoldent licensed by CC BY-SA 2.0

Coq au Vin is one of my all-time favorite meals bringing back child hood memories. Sitting around the dinner table with my family and sharing stories. This is the one that you will want to write in your recipe books and share forever with your children.

Make this a family memory

Enjoy and Bon Appetit.

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Print Recipe
 Coq au Vin
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
  • 3 lbs chicken breasts Cut breasts into 3 to 4 pieces
  • 1/2 cup Extra virgin olive oil
  • 8 oz bacon cut bacon into 1/2 inch pieces
  • 8 oz pearl onions Use individual quick frozen onions
  • 8 oz sliced mushrooms
  • 8 oz whole mushrooms
  • 1/2 bottle wine Cabernet
  • 1 quart demi-glace
  • 1/2 quart chicken stock
  • Salt & Pepper to taste
  • Chopped parsley
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
  • 3 lbs chicken breasts Cut breasts into 3 to 4 pieces
  • 1/2 cup Extra virgin olive oil
  • 8 oz bacon cut bacon into 1/2 inch pieces
  • 8 oz pearl onions Use individual quick frozen onions
  • 8 oz sliced mushrooms
  • 8 oz whole mushrooms
  • 1/2 bottle wine Cabernet
  • 1 quart demi-glace
  • 1/2 quart chicken stock
  • Salt & Pepper to taste
  • Chopped parsley
Instructions
  1. Place oil in a large frying pan and sear chicken pieces on both sides
  2. Remove chicken from pan and deglaze with cognac making sure to remove pan from burner while doing so
  3. Place pan back on burner and add bacon, pearl onion and mushroom
  4. Sauté for 3 minutes, add chicken pieces and season with salt and pepper
  5. Cook for an additional minute
  6. Place all ingredients in a large casserole dish and cover with red wine, chicken stock and demi-glace
  7. Cook in a 350° F for approximately 2 hours
  8. Add chopped parsley before serving
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Author: Derek Jacobson

With over a decade spent writing about steak, grilling, and the fine art of flame-kissed perfection, Derek is on a lifelong quest to master the ribeye—because good things come to those who sear. When not typing up tips or testing marinades, you'll find them chasing the elusive perfect crust on their favorite cut: the mighty ribeye.