Coq Au Vin (Chicken Braised in Wine)

READY IN: 2hrs
Recipe by evelynathens

A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

Top Review by Dr. Jenny

My fiance and I made this last night and invited over two friends for dinner. It turned out fantastic! Everyone said they loved it. It was very delicious and bursting with flavor. I loved the sauce in particular! The dish was not that difficult to prepare. The only change I made was that I used cognac because I did not have brandy. I think the whole bottle of wine (versus the cup that other recipes call for) makes the dish and adds to the flavor. Thank you for posting this. I am filing this one away in my permanent recipe box!

Ingredients Nutrition

Directions

  1. Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
  2. Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
  3. Remove the chicken pieces from the marinade and pat dry with kitchen paper.
  4. Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
  5. In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
  6. Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

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