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–+ servings

Coq Au Vin

This simple, classic French Provincial dish of Chicken Cooked in Wine is adored in South Louisiana.
Servings 6 Servings
Cuisine Cajun, Creole
Course Main Dish
Calories 834
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes

Here's What You Need

  • 4 ½ pounds Whole chicken - cut up; see Notes
  • ½ cup AP flour
  • 1 Tablespon Creole Seasoning
  • 8 slices Bacon
  • 2 cups yellow onions - coarsely chopped
  • ½ cup celery - coarsely chopped
  • 3 Tablespoons garlic - about 6 cloves; coarsely chopped
  • 1 cup shallots - coarsely chopped
  • 1 ½ pound mushrooms - quartered; in all
  • ½ pound pearl onions - See Notes
  • ¼ cup Brandy/Port/Sherry
  • 3 cups Dry Red Wine
  • 2 cups chicken stock - in all
  • 6 tablespoon parsley - chopped-in all

Bouquet Garni

  • 4 Sprigs Fresh Thyme
  • 2 Sprigs Fresh parsley

Herb and Spice Blend

  • 2 tablespoon Creole seasoning
  • 2 Bay leaves
  • 1 teaspoon Kosher salt
  • 1 teaspoon White or black pepper
  • 1 teaspoon Cayenne pepper - optional

For the Beurre Manié

  • 3 tablespoons softened butter
  • 3 Tablespoons AP flour

Here's What You Do

  • Cut chicken into 10 pieces. Season chicken with salt and pepper.
  • Season ½ cup flour with 1 Tablespoon Creole seasoning
  • Dredge the chicken in the seasoned flour and shake off the excess flour.
  • Set a large Dutch oven over medium heat.
  • Add the bacon to the cold Dutch oven. Render the bacon; remove it from the Dutch oven, leaving the renderings. (about 12 minutes)
  • Maintaining a medium heat, brown the chicken in the bacon fat for about 4 minutes on each side. Remove the chicken and set it aside. Don't overcrowd the Dutch oven, do this in batches if necessary.
  • Add the yellow onions and celery to the Dutch oven. Fry the onions and celery, stirring occasionally for about 5 minutes
  • Add about 1 pound of the mushrooms. Add about ½ teaspoon of Kosher salt and saute until the liquid has been released from the mushrooms and cooked off. This should take about 5 minutes. Increase the heat to medium-high, if necessary.
  • Return the heat to medium and add the garlic and shallots; stir constantly until the garlic is aromatic, which will only take 2 or 3 minutes.
  • With the heat at medium-high, deglaze the Dutch oven with port or brandy and stir all the released fond into the other ingredients.
  • Add the wine, stock, garni, and bay leaves; stir well. Bring the Dutch oven to a low boil, then reduce the heat and simmer for about 5 minutes.
  • Return the browned chicken to the Dutch oven and return it to a simmer.
  • Reduce the heat and cover the Dutch oven and simmer for about 30 minutes.
  • After 30 minutes, add the remaining mushrooms and pearl onions to the Dutch oven. Cook until the chicken is tender, about another 15 to 30 minutes, uncovered.
  • Remove the chicken from the Dutch oven and set aside.
  • Increase the heat to medium-high. With the sauce at a heavy simmer, add some Manié to thicken the sauce slightly. Add chopped parsley. Taste the sauce and adjust seasoning if needed.
  • Remove the bay leaves and garn; add the chicken (skin removed-optional) and baste with the sauce.

Notes

Refer to my article Coq Au Vin for more detailed instructions, lots of Hints and Tips, and step-by-step photos.
You can use a whole cut-up chicken (your butcher should cut that for you), or buy individual pieces. Leg Quarters (bone-in, skin-on legs and thighs) are ideal for this recipe. Boneless breasts and thighs will work in this recipe, but the cooking time should be decreased. 
Leftovers can be held in an airtight container in the refrigerator for 3 to 4 days and in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat on the stovetop, in the oven (350 degrees), or in the microwave.
Use a full-bodied dry red wine. White wine can be used but is not traditional.
Baby Bella mushrooms are recommended, but you can use your favorite mushroom.
You can substitute a pre-made or store-bought roux, cornstarch, or arrow-root slurries for the Beurre Manie'. 

Nutrition

Calories: 834kcal | Carbohydrates: 39g | Protein: 44g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 880mg | Potassium: 1.203mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1.759IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 4mg
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