My Simple Coq Au Vin Recipe
Updated: Apr 15, 2020
It’s raining and foggy today. This weather always makes me crave for a warm comforting dish in the evening, and to me, Coq Au Vin is one of those dishes that is best enjoyed on a cold evening. I decided to make it a bit different by adding less traditional mushrooms such as Chanterelles and Oyster Mushrooms. I thought it would be a nice way to change up the dish from the traditional version.
Coq Au Vin
1.5 lbs Chicken Parts, Washed and Dried with a Paper towel (I used 6 Backbone-removed Skin-on Chicken Thighs) 2 Tablespoon Salted Butter, room temperature 50 Grams Bacon, diced 4 Teaspoons Brandy 1 Onion, sliced (115 Grams) 2 Garlic Cloves, Crushed 1 Bay Leaf 10 Fresh Thyme Sprigs 1 Carrot, cut diagonally in 1-inch pieces (100 Grams) 1/2 lb Mushrooms (I used a mix of Chanterelle, Oyster Mushrooms, Button Mushrooms) Salt & Pepper, Season to Taste 1 Cup Red Wine 1 Cup Chicken Broth (or water and 1/2 Chicken Broth Cube) 1 Tablespoon Flour
Add the bacon to a cold dutch oven or heavy pot, and turn on the heat to medium-low.
The oil from the bacon will render and help fry the bacon.
After the bacon is browned and cooked, remove it from the pan and place it on paper towels to drain the oil.
Keep the bacon grease in the pot. Add 1/2 the butter.
Turn the heat to high and place the chicken, skin-side down in the pot. Sear the chicken until golden brown, turn the chicken over and fry until the exterior is no longer pink.
Remove the chicken, and set aside.
In the same pot, add the onions, garlic, bay leaves and thyme. Saute the onions until softened.
Add carrots. Saute for about 3 minutes.
Next add the mushrooms, saute for 2 minutes.
Add the brandy and red wine to deglaze the bottom of the pan. Reduce to half.
Add the chicken broth to the pot and mix well together.
Return the bacon and chicken skin-side up back to the pot.
Cover and let simmer for 30 minutes. Meanwhile, create the beurre manie, which is the remaining butter and flour mixed together.
After 30 minutes, carefully remove the chicken and set aside. Stir in beurre manie into the red wine sauce. Bring the sauce to a boil, to make sure the flour cooks through. The sauce will thicken as it cools. Make sure to discard the bay leave and twigs of thyme
Add salt and pepper to taste. Place the chicken back in the sauce, and serve with Smashed Roasted Potatoes or your choice of carbs.