TOTAL TIME: 14 hr 35 min
Prep: 35 min
Inactive Prep: 12 hr
Cook: 2 hr
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 bottle red wine
  • Few sprigs fresh thyme
  • Few sprigs parsley
  • 2 bay leaves
  • 1 medium sized chicken, jointed (cut into 8 pieces; reserve the back and carcasse for stock)
  • 4 ounces streaky bacon, cut into strips or lardons
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • Flour, for dusting
  • 1 glass brandy, warmed
  • 2 cloves garlic, chopped
  • 4 ounces mushrooms, halved
  • 20 pearl onions, peeled
  • 2 ounces butter
  • 2 teaspoons sugar
  • Beurre manie, made with 1 teaspoon flour and butter
  • 1 tablespoon chopped parsley
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Directions

Bring the red wine to a boil with thyme and parsley and bay leaves, then leave to cool for 1 hour. Pour the wine marinade over the jointed chicken and marinate 12 hours.

Preheat the oven to 300 degrees F.

Fry the bacon and remove with a slotted spoon. Add the oil to the pan and fry the onions until softened. Remove the chicken from the marinade and pat dry. Dust the chicken with flour then add to the pan and fry lightly to brown. Pour in the warmed brandy and flambe it. Transfer chicken and liquid to a casserole and add bacon, marinade, garlic and mushrooms. Cover and cook the oven for about 1 hour.

In the meantime, fry the pearl 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 buerre manie. Remove casserole from the oven and sprinkle the chopped parsley over before serving.

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Newest Ratings and Reviews

Read all 2 reviews

  • on January 02, 2012

    Flag

    I have made Coq Au Vin many times and this version was delicious. I reviewed the video before cooking since the recipe seemed brief. As per the video I REDUCED THE WINE BY HALF (simmer for about 10 minutes to make the marinade. I think this missing instruction my be why the previous reviewer thought this was winey. I had family and friends over and everyone enjoyed thought this was a hit.

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  • on September 27, 2011

    Flag

    It was a bit too winey for my taste and my husbands. It is good, but perhaps I will use half stock, half wine next time.

    people found this review Helpful.
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