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Coq Au Vin

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Eva Amurri Martino enjoys her Coq Au Vin

Now that I’m in our new house, I’ve been using the kitchen a ton.  It’s so nice to finally feel settled enough to cook some homemade food for my family.  It’s what I’ve been looking forward to this entire time! I thought I’d kick this week off with a really delicious, simple, one-pot recipe that the whole family can enjoy.  “Coq Au Vin” literally translates to Hen In Wine…so what’s not to like? LOL. And don’t worry, the alcohol totally cooks off during the cooking process, so it’s safe for kids AND preggos! I actually loved eating this when I was pregnant.  So cozy.

This recipe is best cooked in a large dutch oven.  I prefer a heavy duty and super chic Le Creuset! Coq Au Vin is a great springtime recipe for when you want to cook something delicious for those still-chilly nights.  It’s also a perfect recipe for easy entertaining! I usually serve this with either buttered Egg Noodles or rice to soak up all the yummy sauce– and make a big green salad on the side.   This recipe serves 4-6 people, and takes about 50 minutes to make, start to finish. 

Eva Amurri Martino prepares Coq Au Vin in a Le Creuset Dutch Oven
Eva Amurri Martino prepares Coq Au Vin in a Le Creuset Dutch Oven
Eva Amurri Martino prepares Coq Au Vin

Recipe…

  • 8oz pancetta, diced
  • 1 package of Chicken drumsticks
  • 1 package of Chicken thighs
  • 6 cloves of garlic, diced
  • 4 shallots, quartered
  • 1 Container Baby Bello or Crimini mushrooms, halved
  • Salt and pepper
  • 5 sprigs Thyme
  • 1 Bay Leaf
  • 2 tbsp Tomato Paste
  • 3 cups Red Wine
  • 2 cups Chicken stock
  • 4 large carrots, cut in to 2 inch chunks
  • 3 Tablespoons Butter
  • 3 Tablespoons All-purpose Flour
Eva Amurri Martino enjoys her Coq Au Vin
Eva Amurri Martino enjoys her Coq Au Vin
Eva Amurri Martino enjoys her Coq Au Vin

Preheat the oven to 350 degrees.  Season the chicken pieces generously with salt and pepper.  Meanwhile, in a large oven-proof pot or dutch oven, cook the pancetta over medium high heat until browned and crispy– approximately 8 minutes.  Remove from the pan with a slotted spoon and put on a paper towel lined plate to drain.  Add the chicken pieces to the pan in batches so the pot isn’t crowded, and brown well on all sides.  As the pieces brown, remove them to a plate beside the stove. In the same pot, add garlic, shallots, thyme, bay leaf, and tomato paste. Cook until fragrant, about one minute.  Add the chicken stock to the pan and deglaze, scraping up the browned bits on the bottom.  Add the chicken parts back to the pan, add the wine and carrots, the pancetta, and bring the liquid to a simmer. Cover with a tight fitting ild, and place the pot in the oven.  Cook for 30 minutes.  Carefully remove the pot from the oven and put back on top of the stove.  Gently melt the butter over the stove or in a microwave safe dish.  In a small mixing bowl, mix together the butter, flour, and a few tablespoons of the liquid from the pot on the stove.  Whisk together, then pour the mixture in to the chicken pot. Add the mushroom to the pot, and cover.  Cook over medium heat for 10 minutes.  Season to taste with salt and pepper.  Serve over buttered noodles or rice, and serve with more of that wine!

Eva Amurri Martino enjoys her Coq Au Vin
Eva Amurri Martino enjoys her Coq Au Vin
Eva Amurri Martino enjoys her Coq Au Vin
Eva Amurri Martino enjoys her Coq Au Vin

Coq Au Vin

“Coq Au Vin” literally translates to Hen In Wine…so what’s not to like? LOL. And don’t worry, the alcohol totally cooks off during the cooking process, so it’s safe for kids AND preggos! I actually loved eating this when I was pregnant.  So cozy.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine French
Servings 4 people
Calories 828 kcal

Equipment

  • Oven Proof Pot or Dutch Oven

Ingredients

Instructions
 

  • Preheat the oven to 350 degrees. 
  • Season the chicken pieces generously with salt and pepper. 
  • Meanwhile, in a large oven-proof pot or dutch oven, cook the pancetta over medium high heat until browned and crispy– approximately 8 minutes. 
  • Remove from the pan with a slotted spoon and put on a paper towel lined plate to drain. 
  • Add the chicken pieces to the pan in batches so the pot isn’t crowded, and brown well on all sides.  As the pieces brown, remove them to a plate beside the stove.
  • In the same pot, add garlic, shallots, thyme, bay leaf, and tomato paste. Cook until fragrant, about one minute. 
  • Add the chicken stock to the pan and deglaze, scraping up the browned bits on the bottom. 
  • Add the chicken parts back to the pan, add the wine and carrots, the pancetta, and bring the liquid to a simmer. Cover with a tight fitting ild, and place the pot in the oven. 
  • Cook for 30 minutes. 
  • Carefully remove the pot from the oven and put back on top of the stove. 
  • Gently melt the butter over the stove or in a microwave safe dish. 
  • In a small mixing bowl, mix together the butter, flour, and a few tablespoons of the liquid from the pot on the stove. 
  • Whisk together, then pour the mixture in to the chicken pot.
  • Add the mushroom to the pot, and cover.  Cook over medium heat for 10 minutes. 
  • Season to taste with salt and pepper.  Serve over buttered noodles or rice, and serve with more of that wine!

Nutrition

Nutrition Facts
Coq Au Vin
Amount Per Serving (8 oz)
Calories 828 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 15g94%
Cholesterol 181mg60%
Sodium 784mg34%
Potassium 1150mg33%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 9g10%
Protein 36g72%
Vitamin A 10522IU210%
Vitamin C 11mg13%
Calcium 91mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cozy, Poultry
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Photographs by Julia Dags

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6 Comments

  1. Libby Prakel says:

    Thank you for sharing! I’ve been searching for a good Coq Au Vin recipe. Looks delish! Can’t wait to make it.

    04.22.19 Reply
  2. Debbie says:

    When do you add bacon back in? Making it now!

    04.28.19 Reply
    • omg sorry! Total brain blank on that one! Fixed the recipe directions, but it’s added back in before you put the pot in the oven. Hope you love!

      04.29.19 Reply
  3. Stephanie says:

    I’m new to cooking fancy things, when a recipe like this calls for red wine, what kind of red wine is best?

    09.18.19 Reply
  4. Lee E says:

    I made this in the Instant Pot and it was absolutely delicious. I would also like to try it with white wine, instead of red wine.

    02.28.21 Reply