Coq au Vin

Ever since the first time I watched Something’s Gotta Give (my favorite movie,) I knew I had to make coq au vin.  Erica rattles off options in her fridge to Harry for a midnight snack, “pancakes, pasta, or leftover coq au vin.”  I quickly started researching coq au vin after that and began practicing. My recipe uses chicken breasts, which I prefer, and makes it easier to eat. It may not be the traditional method, but it is truly delicious.  When I have leftovers in the fridge, I can’t wait to have it for dinner again. For the ultimate cozy meal, enjoy over mashed potatoes with a glass of red wine.

Coq au Vin Ingredients

2 teaspoons olive oil

4 pieces bacon or turkey bacon, chopped

4 boneless skinless chicken breasts

3 tablespoons unsalted butter, room temperature

8 oz button mushrooms sliced thinly

1 onion halved and sliced

1 cup frozen pearl onions or 1 small leek, trimmed, rinsed, and diced

½ pound baby carrots or chopped carrots

2 garlic cloves minced

Two tablespoons flour

2 tablespoons tomato paste

¼ cup brandy

½ bottle red wine

1 cup chicken broth

6-8 sprigs fresh thyme, plus more for garnish

1 bay leaf

salt and pepper 

Coq au Vin Recipe

Preheat oven to 300 degrees.  Heat large Dutch oven over medium heat and add oil. Once warmed add bacon and cook 5-7 minutes. Remove bacon and set on a plate. 

Season the chicken breasts with salt and pepper and add to the Dutch oven. Brown the chicken 4-5 minutes on each side, then transfer to a plate.

Melt 1 tablespoon of butter in the Dutch oven and add mushrooms. Cook about 10 minutes stirring often. Add in onion, pearl onions/leek, carrots, and garlic. Sprinkle with salt and pepper and stir.  Mix in remaining 2 tablespoons of butter, flour, and tomato paste until combined.  Reduce heat to simmer, add brandy and stir, scraping any bits from the bottom of the pan. Add in red wine and chicken broth. Then place chicken and bacon on top and spread out evenly. Place the bay leaf and sprigs of thyme in the liquid. Cook covered at 300 degrees for 1.5 hours.

During the last 30 minutes, make mashed potatoes if desired. See my creamy mashed potato recipe I posted previously.

Remove the bay leaf and thyme from the Dutch oven before serving. Garnish with fresh thyme sprigs. 

Serves 4

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