Coq au Vin

Photo: Coq au Vin

TOTAL TIME: 26 hr
Prep: 45 min
Inactive Prep: 24 hr
Cook: 1 hr 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.