Coq au Vin
I’m a traditional lady and when December arrives, I love playing Christmas carols, decorating, cooking and baking our favorite holiday foods, entertaining our family and friends, wrapping presents, etc.
Of course, when it comes to the menu, I can’t resist serving my Holiday Turkey along with Old Fashioned Stuffing, Squash à la Canadienne, Gravy, Citrus Cranberry Sauce, Brussels Sprouts with Bacon and Onions, Mixed Mashed Potatoes, Dinner Rolls as well as all the lovely desserts such as Fruit Cake or Cranberry Orange Bundt Cake and other sweet treats.
Often though, I like to break that “turkey” routine and make something else, a dish that is easy to make, delicious and elegant to serve on special occasions. In the past, I’ve served many Holiday dinners with Beef Wellington, Crown Roast of Pork, Chateaubriand, Blanquette de Veau, as well as this featured recipe… my Coq au Vin!
If someone would ask me to describe this classic French dish, I would say that it’s the poultry version of a Boeuf Bourguignon (Beef Bourguignon). The translation of “coq” means rooster or cock with wine but I never use that kind of protein. Instead I use boneless skinless chicken thighs, which are very flavorful.
Alcohol is used in this recipe. After braising the chicken thighs, cognac (or brandy) is poured on and then lit to flambé the protein. It gives a certain “je ne sais quoi” to the dish. Wine is also used in the making of Coq au Vin. I prefer using a Burgundy but nothing stops you from using other wines such as Beaujolais nouveau, Merlot, Pinot Noir, or even Sangiovese or Riesling… Interestingly enough, some chefs use dry white wine instead so either works, it’s your call.
Served with mashed potatoes along with a French baguette, this is a lovely dish that is incredibly tasty. It might have many steps but that’s what makes it so incredibly delicious! If you’re looking to make something different and surprise your guests with a scrumptious dish, this Coq au Vin is a fabulous choice…
Bon Appétit!
Here are more elegant recipes for you to enjoy…
– Veal Ossobuco
– Pork Tenderloin Vitali
– Spanish Paella
– Fettuccine alle Vongole • Clam Fettuccine
– Mediterranean Leg of Lamb
– Bouillabaisse à La Marseillaise
and for more poultry recipes, click on this link… Recipe Category • Poultry
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Coq au Vin
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Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 tsp. garlic salt, or more to taste
- 1/2 tsp. Herbes de Provence see Recipe
- 3 lbs. (1.36 kg) boneless, skinless chicken thighs
- 4 tbsp. clarified butter or ghee, divided tips & tricks
- ground Himalayan sea salt, to taste, divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/4 cup Cognac
- 3/4 cup shallots, finely chopped
- 2 large cloves garlic, pressed
- 1 cup dry red wine Footnote
- 2 cups basic brown sauce see Recipe
- 1/4 tsp. dried thyme leaves (substitute ground thyme)
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried chervil leaves (substitute tarragon)
- 1/4 tsp. dried basil
- 1/4 tsp. celery seeds
- 12 medium white pearl onions tips & tricks
- 12 small white button mushrooms, washed and stems removed
- 2 tbsp. dry red wine
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 350ºF.
- In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well.
- Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and dredge the chicken until well coated. Shake each piece to remove any excess flour and place them on a large plate while doing the remaining chicken pieces.
- In a large ovenproof saucepan over medium heat, add 3 tbsp. clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
- Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own.
- Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until the liquid reduces by half, deglazing the pan at the same time by scraping the bottom of the pan to dislodge any brown bits.
- Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper in a small bowl. Transfer the spices to a small sachet or a cheese cloth; tied up with kitchen twine.
- When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
- Transfer the saucepan to the preheated oven and cook, uncovered, for 15 minutes.
- Meanwhile, in another saucepan over medium heat, add the remaining 1 tbsp. clarified butter. When it gets hot, add pearl onions and sauté for 2 minutes, flipping often.
- To this, add mushrooms and sprinkle with ground sea salt and some freshly ground black pepper; cook for 2- 3 minutes. Pour in 2 tbsp. red wine and cook until the liquid has completely evaporated, about 2 more minutes. Remove from the heat and set aside.
- Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
- When the time is up, remove from the heat and using tongs, remove the sachet of bouquet garni; discard it. Sprinkle with fresh chopped parsley.
Notes
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