Perfect Coq Au Vin

Sign up to save this recipe to your profile Sign Up Now ›
4 servings Medium
Total: Active:
0 Ratings 

Ingredients (15)

  • a large chicken, jointed into 6 or 8 pieces, or parts
  • 1/2 cup pancetta or bacon chopped
  • 2 tbs butter
  • 2 medium onions
  • a large carrot
  • 1 rib of celery
  • 2 cloves of garlic
  • 2 tbs flour
  • a bottle of dry red wine
  • 1.5 c chicken stock
  • 1 tbs dried or fresh thyme
  • 3 bay leaves
  • 2.5 tbs butter
  • 12 pearl onions, peeled
  • 1 cup small mushrooms (cremini are best)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Perfect Coq Au Vin

I adapted this recipe from Nigel Slater and added some Julia Child touches. It’s a bit time consuming, but it’s fairly easy and forgiving. The end result is very impressive and delicious.


  1. 1Wash and season chicken with thyme,salt, pepper and bay leaves and leave to set on counter. Cut the pancetta into short strips. Add them to butter in a large pot or casserole, stirring so that they do not burn. When cooked, transfer from pan to bowl. Leaving drippings in pan.
  2. 2Add chicken pieces to pan. Cooking until both sides have a nice gold/honey color. Do not brown them. When golden, transfer from pan to the bowl with the pancetta. By now you should have a sticky pan with fat. This is good.
  3. 3Roughly chop and add the carrot,onion and celery to the pan stirring occasionally until the onions are translucent and almost mixing into the fat. Add the garlic, peeled and thinly sliced, as you go.
  4. 4Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute. Add the wine. Add the chicken stock until the entire chicken is covered (it may not be the entire 1.5 cups)
  5. 5Bring to a boil, then simmer with lid partially on for 10 mins.
  6. 6Melt the butter in a small pan, add the small peeled onions and then the mushrooms (if the mushrooms are big, quarter them). Cook until they are golden add sallt/pepper then add them to the main pot.
  7. 7Simmer everything for about an hour until the chicken is cooked through. When it is cooked, remove chicken and turn up heat to a rapid bubble to reduce down to a glossy thicker texture. Return chicken to pan and serve with boiled potatoes or egg noodles.
Load Comments

Recommended from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...