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United States

Coq au Vin

Coq au vin, or chicken stewed in red wine, is a classic French dish. The traditional version includes bacon, pearl onions, herbs, and vegetables. A red Burgundy wine is often used, though Riesling, Champagne, or sparkling wine also are common ingredients in this time-intensive recipe. French immigrants brought this recipe with them to America where it continues to be served at French restaurants and in French American homes.  

Recipe Servings: 8

Prep Time
15 minutes
+ 8 hours resting
Cook Time
3 hours 15 minutes
Total Time
11 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Whisk together the wine, carrot, garlic, parsley, thyme, bay leaf, salt, and pepper in a large nonreactive bowl.
  2. Add the chicken and marinate, refrigerated, for at least 8 hours or up to overnight.
  3. Remove the chicken, and strain the marinade into a bowl.
  4. Heat the oil in a Dutch oven or heavy pot set over medium heat.
  5. Add the bacon and onions to the hot oil and sauté until the bacon is browned.
  6. Remove the bacon and onions and add the chicken.
  7. Sauté the chicken until browned.
  8. Add the bacon and onions back into the pot.
  9. Sprinkle flour into the pot, and continue to cook until flour is browned.
  10. Add the cognac and carefully ignite.
  11. Add the stock and the reserved marinade once the flames die down.
  12. Stir, scraping the bottom, and simmer for about 2½ hours.
  13. Add the mushrooms near the end of the cooking time, and continue to simmer until mushrooms are cooked through.
  14. Serve immediately. 

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