Coq au Vin
+1 photo

Coq au Vin

6 servings
Ina Garten’s streamlined coq au vin braises chicken with bacon or pancetta, red wine, Cognac, mushrooms, carrots, and pearl onions, delivering a tender, deeply flavorful French classic that's quick enough to make on a weeknight.

Ingredients

  • Good olive oil
  • good bacon or pancetta
    8 oz
  • chickens

    each cut into 8 serving pieces, 3- to 4-pound

    2
  • Kosher salt and freshly ground black pepper
  • ground black pepper
  • carrots

    cut diagonally into 1-inch pieces

    1 lb
  • yellow onions
    2
  • garlic

    2 cloves

    2 tsp
  • Cognac or good brandy
    ¼ c
  • bottle good dry red wine such as Burgundy

    750-ml

    1
  • chicken stock

    preferably homemade

    2 c
  • fresh thyme sprigs
    1 bunch
  • unsalted butter

    at room temperature, divided

    4 tbsp
  • all-purpose flour
    3 tbsp
  • small whole onions
    1 lb
  • porcini or cremini mushrooms

    stems removed and thickly sliced

    1 lb

Directions

  1. 1

    Preheat the oven to 275°F. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the bacon and cook for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

  2. 2

    Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.

  3. 3

    Add the carrots, yellow onions, 1 tablespoon salt, and 2 teaspoons pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac (stand back!) and carefully ignite with a match to burn off the alcohol. Put the bacon, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs and bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just no longer pink. Remove from the oven and place on top of the stove.

  4. 4

    Mash 2 tablespoons of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium sauté pan, melt the remaining 2 tablespoons butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

    Step 4
Coq au Vin
+1

Coq au Vin

105 min6 servings829 cal

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About this Recipe

Ina Garten's Streamlined Coq au Vin: A Weeknight French Classic

Indulge in the rich, comforting flavors of classic French cuisine without spending all day in the kitchen! This Ina Garten Coq au Vin recipe takes a beloved bistro dish and makes it accessible for any night of the week. Forget complicated techniques; Ina’s genius lies in simplifying the process while retaining every ounce of the deep, complex flavor that makes Coq au Vin so iconic.

Our streamlined Coq au Vin features tender chicken braised to perfection with savory bacon or pancetta, aromatic mushrooms, sweet carrots, and delicate pearl onions, all bathed in a luxurious red wine and Cognac sauce. The combination of these ingredients creates an unbelievably rich and satisfying meal that tastes like it took hours, but comes together in under two. It's the ultimate comfort food for a chilly evening or an impressive dish for entertaining guests.

Tips for the Perfect Coq au Vin

  • Quality Ingredients are Key: Since the ingredient list is relatively short, using good quality chicken, a dry red wine you'd enjoy drinking, and fresh vegetables will elevate the final dish significantly.
  • Browning Builds Flavor: Don't rush the browning of the chicken and bacon; this step is crucial for developing a deep, caramelized flavor base.
  • Don't Skip the Cognac: While optional in some recipes, a splash of Cognac or good brandy adds a subtle depth and warmth that truly enhances the sauce.

Serving Suggestions

This hearty French chicken dish is fantastic served with simple sides that can soak up the incredible sauce:

  • Creamy mashed potatoes
  • Buttery egg noodles
  • Crusty baguette or sourdough bread
  • A fresh, crisp green salad to cut through the richness

Enjoy the sophisticated flavors of France in your own home with this surprisingly easy and incredibly delicious Coq au Vin!

Frequently Asked Questions