Coq au Vin Recipe
Mother's Day Recipes and Menus



Coq au Vin

Serves 6 to 8.

• 1/4-lb. thick-sliced bacon, cut into 1/4-in. pieces

• 2 tbsp. vegetable oil

• 1 tbsp. unsalted butter

• 18-24 small white onions, peeled (or frozen, thawed)

•1/2lb. white mushrooms, cleaned and quartered

• 31/2to 4 lb. frying chicken, cut into pieces

• Salt and freshly ground pepper to taste

•1/4c. cognac

• 3 to 4 c. full-bodied red wine (such as Côtes du Rhone)

• 1 tbsp. tomato paste

• 2 c. low-sodium chicken broth, divided

• 3 cloves garlic, mashed

• 1 tbsp. herbs de Provence

• Minced parsley, for garnish

• Parchment paper to cover the casserole or Dutch oven


In a heavy 10-inch flameproof casserole or Dutch oven, sauté the bacon over medium-high heat until brown, about 3 to 5 minutes. Remove and set aside.

Add the oil and butter to the casserole and sauté the onions over medium heat until nicely browned (about 10 minutes for the fresh onions, 5 if using frozen). Remove and set aside. Add the mushrooms and sauté until browned, about 5 minutes. Remove and set aside.

Season the chicken pieces with salt and pepper. Beginning with the dark meat, brown the chicken in batches, about 3 to 5 minutes per side. Return the chicken pieces along with the bacon to the casserole.

Add the cognac and the wine and bring to a boil. Reduce the heat to simmer. Stir the tomato paste into 1 cup of the chicken broth to dilute, and pour into the pot. Add the onions, garlic, herbs and just enough remaining broth to cover the chicken.

Cover the pot with parchment paper (leaving an excess of about 1/2to 1-inch over the edge). Place the lid on top of the parchment paper. Simmer about 40 minutes, then add the mushrooms, and continue cooking until the chicken is very tender, another 5 to 10 minutes. (The total cooking time will be 45 to 55 minutes; the chicken is done when the thigh juices run clear when pricked with a knife). Remove the chicken and vegetables and cover to keep warm until ready to serve.

Increase the heat to medium-high, bring the pan juices to a low boil and reduce until 21/2cups of liquid remain. Taste and adjust the seasonings. To serve, turn the chicken and vegetables into a serving dish, spoon the juices overall and garnish with the parsley.

Nutrition information per serving:

Calories 360 Fat 21 g Sodium 202 mg Carbohydrates 7 g Saturated fat 6 g Calcium 36 mg Protein 27 g Cholesterol 83 mg Dietary fiber 1 g Alcohol 4 g

Diabetic exchanges per serving: 1 vegetable, 4 medium-fat meat, 1 fat.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie