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Coq Au Vin
Coq au Vin is a timeless and elegant dish that embodies the essence of French cuisine, making it a perfect choice for a special and comforting meal. Coq au Vin is known for its deep, complex flavors and is often served with potatoes, pasta, or crusty bread to soak up the delicious sauce.
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Recipe - Welcome
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Coq Au Vin
Prep Time60 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 Brookshire’s Bone-In, Skin-On Chicken Breasts
2 Brookshire’s Bone-In, Skin-On Chicken Thighs
2 Brookshire’s Bone-In, Skin-On Chicken Drumsticks
1 tsp salt
1 tsp black pepper
4 Tbs vegetable oil, divided
1/2 cup brandy
2 cups dry red wine
1 1/2 cups chicken broth, divided
2 Tbs tomato paste
2 cloves garlic, minced
2 bay leaves
1 (0.5 oz) pkg fresh thyme sprigs, divided
1 (14 oz) bag frozen pearl onions, thawed and dried
4 Tbs unsalted butter, room temperature (divided)
1 lb white mushrooms, quartered
1 1/2 Tbs all purpose flour
2 Tbs fresh parsley leaves, chopped
Directions
- Preheat oven to 350° F. Trim any excess skin or fat from chicken. Cut the breastbone away from breast meat, and discard bone. Leaving skin intact, cut each breast into 2 pieces. Rub the chicken with salt and pepper. In a large Dutch oven, add 2 tablespoons of oil over high heat. Add the chicken. Cook on both sides until golden and light brown. Reduce heat to low. Cover the chicken, and cook for 5 minutes. Remove the lid, and turn the chicken. Cover, and cook for 5 more minutes. Uncover, and pour in the brandy. Turn heat to high. Cook until brandy is reduced and nearly evaporated. Pour in the wine, 1 cup of broth, tomato paste, garlic, bay leaves and 8 sprigs of thyme. Stir to completely combine the ingredients. Cover again, and place in oven for 30 minutes.
- In a skillet, add remaining oil over medium heat. Add onions. Sauté for 2 to 3 minutes until golden and beginning to brown. Add remaining 1/2 cup of broth to pan. Turn heat to low, and cover skillet. Cook for 10 minutes. Remove onions from skillet, and set aside. Wipe out the skillet. Add 2 tablespoons of butter over medium heat. Add mushrooms. Sauté for 5 to 7 minutes until golden. Remove, and set aside.
- Remove chicken from oven, and take out of the sauce. Discard thyme stems and bay leaves. Bring sauce to a simmer over low heat. In a small bowl, combine the remaining 2 tablespoons of butter and the flour. Mash together with a fork until thoroughly combined. Whisk the mixture into the sauce. Continue to whisk until butter is melted and flour is incorporated. Let simmer for 2 minutes to thicken.
- Stir in the onions and mushrooms. Cook on low for 5 minutes. Add the chicken back to the sauce, and turn off the heat. Cover until ready to serve, or place in a 200° F oven to hold for longer than 15 minutes. When ready to serve, garnish with chopped parsley and additional thyme stems.
Nutritional Information
Per Serving: Calories: 680, Fat: 37 g (12 g Saturated Fat), Cholesterol: 125 mg, Sodium: 790 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 30 g.
60 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
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Brookshire's Chicken Breasts with Ribs, Split - 2.39 Pound
$5.47 avg/ea$2.29/lb
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Brookshire's Chicken Thighs - 2.18 Pound
$4.77 avg/ea$2.19/lb
![Brookshire's Chicken Drumsticks](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/d17e1afc-37eb-4d37-be16-2b72829cfc74.jpeg)
Brookshire's Chicken Drumsticks - 1.97 Pound
$4.31 avg/ea$2.19/lb
![Brookshire's Table Salt](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/6f2aeaff-0b5a-4e21-92bd-379b951e95f7.jpeg)
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
![McCormick Pure Ground Black Pepper](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/4f78fff0-c2a0-494e-8b90-513fdf317ddc.jpeg)
McCormick Pure Ground Black Pepper - 3 Ounce
$3.99 was $4.59$1.33/oz
![Crisco Vegetable Oil, Pure](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/edd1cf11-2da8-43b4-b759-d2398f025afb.jpeg)
Crisco Vegetable Oil, Pure - 40 Fluid ounce
$6.99$0.17/fl oz
Not Available
![Frei Brothers Reserve Dry Creek Valley Merlot Red](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/8d7ba9e3-d0e7-4de4-8130-6c4ee6c9b378.jpeg)
Frei Brothers Reserve Dry Creek Valley Merlot Red - 750 Millilitre
$20.99 was $22.99$0.03/ml
![Full Circle Market Bone Broth, Chicken](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/ec154df3-b32f-4a8f-8158-bc59ee18098f.jpeg)
Full Circle Market Bone Broth, Chicken - 32 Ounce
$4.99 was $5.29$0.16/oz
![Brookshire's Tomato Paste](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/8f15162e-529f-422d-bb83-0d032eafaa90.jpeg)
Brookshire's Tomato Paste - 6 Ounce
$0.99 was $1.49$0.17/oz
![Spice World Garlic, Minced](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/068c7730-e11b-4ca4-a2b7-c926d3f815f6.jpeg)
Spice World Garlic, Minced - 4.5 Ounce
$2.59$0.58/oz
![Brookshire's Bay Leaves](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/0530a83e-cf99-4624-b1a0-b6cce8087d9b.jpeg)
Brookshire's Bay Leaves - 0.15 Ounce
$3.59$23.93/oz
![That's Tasty Thyme](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/47925044-a8db-49a4-9adf-97233d532ec0.jpeg)
That's Tasty Thyme - 0.5 Ounce
$2.29$4.58/oz
Not Available
![Challenge Butter Butter, Unsalted](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/a5706687-90b2-44be-a6f2-6030779a0187.jpeg)
Challenge Butter Butter, Unsalted - 4 Each
$4.67 was $7.49$1.17 each
![Fresh Mushrooms, Whole](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1d58bf7c-0a8f-4f2a-a8c7-380ee8d0872f.jpeg)
Fresh Mushrooms, Whole - 16 Ounce
$3.99$0.25/oz
![Brookshire's All-Purpose Flour](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/14ccf11c-8550-493d-8571-5ae1c8c3faf0.jpeg)
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
![Fresh Parsley](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/4e129a32-7bb3-48d1-8c32-ad75dd10f200.jpeg)
Fresh Parsley - 1 Each
$0.99
Nutritional Information
Per Serving: Calories: 680, Fat: 37 g (12 g Saturated Fat), Cholesterol: 125 mg, Sodium: 790 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 30 g.
Directions
- Preheat oven to 350° F. Trim any excess skin or fat from chicken. Cut the breastbone away from breast meat, and discard bone. Leaving skin intact, cut each breast into 2 pieces. Rub the chicken with salt and pepper. In a large Dutch oven, add 2 tablespoons of oil over high heat. Add the chicken. Cook on both sides until golden and light brown. Reduce heat to low. Cover the chicken, and cook for 5 minutes. Remove the lid, and turn the chicken. Cover, and cook for 5 more minutes. Uncover, and pour in the brandy. Turn heat to high. Cook until brandy is reduced and nearly evaporated. Pour in the wine, 1 cup of broth, tomato paste, garlic, bay leaves and 8 sprigs of thyme. Stir to completely combine the ingredients. Cover again, and place in oven for 30 minutes.
- In a skillet, add remaining oil over medium heat. Add onions. Sauté for 2 to 3 minutes until golden and beginning to brown. Add remaining 1/2 cup of broth to pan. Turn heat to low, and cover skillet. Cook for 10 minutes. Remove onions from skillet, and set aside. Wipe out the skillet. Add 2 tablespoons of butter over medium heat. Add mushrooms. Sauté for 5 to 7 minutes until golden. Remove, and set aside.
- Remove chicken from oven, and take out of the sauce. Discard thyme stems and bay leaves. Bring sauce to a simmer over low heat. In a small bowl, combine the remaining 2 tablespoons of butter and the flour. Mash together with a fork until thoroughly combined. Whisk the mixture into the sauce. Continue to whisk until butter is melted and flour is incorporated. Let simmer for 2 minutes to thicken.
- Stir in the onions and mushrooms. Cook on low for 5 minutes. Add the chicken back to the sauce, and turn off the heat. Cover until ready to serve, or place in a 200° F oven to hold for longer than 15 minutes. When ready to serve, garnish with chopped parsley and additional thyme stems.