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Chef Jamey's Coq au Vin

Rich, savory, and infused with deep flavor, Coq Au Vin is the ultimate comfort dish. This French classic, made famous by Julia Child, slow-braises chicken in red wine with mushrooms, bacon, and aromatic herbs—creating a dish that’s as elegant as it is cozy.


As Julia herself said, "People who love to eat are always the best people." So gather your best people, pour a glass of wine, and enjoy this timeless favorite.

Bon appétit!

Servings: 3 People

Keywords:

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

Coq Au Vin

  • 2 Ounces Raw Bacon
  • 2 Tablespoons Olive Oil
  • 3 Bone-In Chicken Thighs
  • 2 Chicken Drumsticks
  • ¼ Cup Brandy or Cognac
  • 1 Bay Leaf
  • 3 Sprigs Fresh Thyme
  • 12 Pearl or Cipollini Onions
  • 2 Tablespoons All Purpose Flour
  • 2 Tablespoons Unsalted Butter
  • 2 Cups Red Wine
  • 2 Cups Chicken Stock
  • 1 Ounce Minced Garlic
  • 1 Tablespoon Tomato Paste
  • 2 Cups Chopped Mushrooms
  • 1 Cup Diced Onions
  • 1 Cup Diced Carrots
  • Salt and Pepper

Roasted Red Potatoes

  • 10 Red Potatoes
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Salt and Pepper
  • 1 Tablespoon Dried Rosemary

Haricots Verts Salad

  • 6 Ounces Haricots Verts (French Style Green Beans)
  • 1 Minced Shallot
  • 6 Cherry Tomatoes
  • 2 Teaspoons Minced Garlic
  • 2 Ounces Herb Vinaigrette (or vinaigrette of choice)
  • 1 Ounce Soft Herbs

Equipment

  • 6 Quart Oven Safe Pot with Lid (Dutch Oven Works Great!)
  • 2 Mixing Bowls
  • 1 Slotted Spoon
  • 1 Set of Tongs
  • 1 Resting Plate for Meat
  • 1 Chef Knife
  • 1 Cutting Board
  • 1 Sheet Pan

Instructions

Coq Au Vin

  1. In your dutch oven, on medium heat, render your bacon in 2 Tablespoons of Olive Oil
  2. While the bacon is rendering, season your chicken with salt and pepper to taste. Season on all sides.
  3. With a slotted spoon, remove the bacon once crispy.
  4. Keep oils from the bacon in the pan and add the chicken
  5. Brown the chicken on all sides. About 1-2 minutes per side.
  6. Remove the chicken from the pot
  7. Add carrots, onions, and mushrooms
  8. Saute until tender and aromatic
  9. Add garlic and saute another minute
  10. Stir in tomato paste
  11. Add cognac or brandy to deglaze the pan
  12. Add the chicken back to the pot
  13. Add bay leaf, chicken stock, thyme sprigs, and red wine
  14. Cover the pot and cook for half an hour
  15. Remove bay leaf and serve!

Roasted Red Potatoes

  1. Toss in olive oil, salt, pepper, and rosemary
  2. Roast whole in oven at 350 degrees for 20 minutes

Haricots Verts Salad

  1. Blanch green beans in salted boiling water
  2. Cut Cherry Tomatoes in Half
  3. Mince Garlic
  4. Remove Blanched Green Beans and add to bowl
  5. Toss in Vinaigrette, Add tomatoes and Garlic
  6. Sprinkle with Soft Herbs
  7. Optional: If you like this salad chilled, add the green beans to chilled ice bath before tossing or run under cool water briefly to bring down the temperature.
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